Instant Pot Chicken Noodle Soup
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4.6
9,453 reviews
Excellent
Instant Pot Chicken Noodle Soup
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This incredible scratch-made wholesome and hearty Instant Pot Chicken Noodle Soup takes just a fraction of the time and is unbelievably delicious! It’s loaded with tender perfectly cooked chicken, comforting egg noodles, and veggies just swimming in a super flavorful herb infused chicken broth. It’s the perfect quick and easy meal to warm you up on a chilly day!
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7,089 people made thisSave this
5,671 people saved thisIngredients
- 2 tablespoons butter unsalted
- 1 large onion chopped
- 2 medium carrots chopped
- 2 talks celery chopped
- 1 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- 1 teaspoon thyme dry, 1 tbsp if using fresh
- 1 tablespoon parsley fresh, chopped
- 1 tablespoon oregano fresh, chopped, 1 tsp if using dry
- 1 chicken bouillon cube or powder
- 4 cups chicken broth or vegetable broth, no sodium added
- 2 pounds chicken with skin and bones, use at least 1 chicken breast
- 4 cups water
- 5 ounce egg noodles uncooked, (about 2 cups)
Instructions
- Turn your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)
- Add the butter and cook until the butter has melted. Add the onion, carrots and celery and saute for 3 minutes until the onion softens and becomes translucent.
- Season with salt and pepper, add the thyme, parsley, oregano, chicken bouillon and stir.
- Pour in the chicken broth. Add the chicken pieces and add another 4 cups of water.
- Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Soup setting and set the timer to 7 minutes. If your instant pot doesn't have the Soup setting just use Manual/high pressure for 7 minutes.
- Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
- Remove the chicken pieces from the soup and shred with two forks.
- Add the noodles to the soup and set the Instant Pot to the saute setting again. Cook for another 6 minutes uncovered, or until the noodles are cooked.
- Turn off the Instant Pot, by pressing the cancel button. Add the shredded chicken back to the Instant Pot, taste for seasoning and adjust as necessary. Garnish with additional parsley if preferred.
Equipments used:
Notes
- What is an Instant Pot: An IP is a multi-cooker, it's like seven different appliances all in one! It does the job of a slow cooker, pressure cooker, rice cooker, steamer, yogurt maker, etc.
- I don't have an Instant Pot, can I still make this soup: Absolutely, you would follow the exact steps except it would take a bit longer to cook the chicken in the broth. Or you can see my Homemade Chicken Noodle Soup or Crockpot Chicken Noodle soup recipe for the crockpot version.
- Can I use boneless skinless chicken breast: Yes, of course but cooking the chicken with the skin and bones will give you a deeper more delicious broth.
- Can I use chicken drumsticks or thighs: Yes, you can. Any part of the chicken can be used, as long as you have enough chicken meat to add to the soup after you shred it.
- Can I use frozen chicken: Yes, you can. The time can vary depending on how big your chicken pieces are but I would start with 10 to 12 minutes and go from there.
- Why use chicken broth, can I just use water instead: Yes, you can absolutely replace the chicken broth with an additional 4 cups of water.
- Can I freeze this soup: If you plan to freeze the soup, hold off on adding the noodles. Wait to add the noodles when you take the soup from the freezer and reheat it. The noodles won't hold up very well when defrosted and reheated.
Nutrition Information
Show Details
Serving
1serving
Calories
374kcal
(19%)
Carbohydrates
18g
(6%)
Protein
26g
(52%)
Fat
21g
(32%)
Saturated Fat
7g
(35%)
Cholesterol
107mg
(36%)
Sodium
435mg
(18%)
Potassium
469mg
(13%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
2900IU
(58%)
Vitamin C
5.2mg
(6%)
Calcium
50mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 374kcal | 19% |
| Carbohydrates | 18g | 6% |
| Protein | 26g | 52% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 107mg | 36% |
| Sodium | 435mg | 18% |
| Potassium | 469mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2900IU | 58% |
| Vitamin C | 5.2mg | 6% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
9,453 reviews
Excellent
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