INSTANT POT CHICKEN NOODLE SOUP

Published Date: August 15, 2020 | Last Updated: March 22, 2023
When I posted this instant pot chicken noodle soup recipe last year I was FLOORED with how many of you made it and loved it! The feedback was overwhelming! It is so easy and so delicious! The frozen chicken breasts and the frozen egg noodles cook all together with the broth, onion, celery, carrots, and seasonings in 18 minutes. Eight. Teen. Minutes! Have you ever met a more easy soup?
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When I posted this instant pot chicken noodle soup recipe last year I was FLOORED with how many of you made it and loved it! The feedback was overwhelming! It is so easy and so delicious! The frozen chicken breasts and the frozen egg noodles cook all together with the broth, onion, celery, carrots, and seasonings in 18 minutes. Eight. Teen. Minutes! Have you ever met a more easy soup?

 

 

Instant Pot Chicken Noodle Soup

A crowd favorite and guys... SO easy!
5 from 3 votes
Print Pin Rate
Course: Soup
Prep Time: 7 minutes
Cook Time: 28 minutes
Servings: 6

Ingredients

  • 2 T oil (avocado or olive oil)
  • 1 medium onion, diced
  • 3-4 carrots peeled and sliced
  • 3-4 ribs celery, sliced
  • 4 cups chicken broth
  • 2 large frozen chicken breasts
  • 1/4 tsp pepper
  • 1/4 tsp turmeric
  • 2 tsp dried parsley
  • 1/2 tsp salt to taste
  • 1 and 1/2 cups frozen egg noodles, Reames brand (next to frozen ravioli)

Instructions

  • Push the SAUTÉ button on the instant pot. Add oil and onion, and cook stirring, until the onion is soft. (This step is optional- it just develops the sweetness in the onion flavor. If you choose to skip the sauté then just add the onion to the pot with the rest of the ingredients).
  • Add remaining ingredients, put on the lid, seal the pressure valve, and set to MANUAL or HIGH PRESSURE for 18 minutes.
  • After the cooking cycle is complete, let the pressure release naturally for at least 10 minutes, then twist the valve to release the remaining pressure.
  • Remove chicken from pot and shred it. Put it back in the pot, and if it tickles your fancy add some heavy whipping cream to make THIS soup even creamier and delicious. 

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Recipe Rating




  1. We love this recipe! The noodles are divine. I’ve made it as written many times, but recently tried it with bone-in/skin-on chicken and that added a ton more flavor. Will do again when I have the time. Thank for posting this winner!

  2. 5 stars
    As far as soups go, chicken noodle has never been at the top of my list…but I made this because I trust Amber and just like the rest of her recipes…it did not disappoint! This soup will be in regular rotation around here! I did add in a splash of white balsamic vinegar before throwing everything into the instant pot and then a little heavy cream as she suggested at the end.

  3. Will this still taste good if I make this the day before and then warm it up in the crockpot? Will the noodles get too mushy?

    1. I’ve never tried so I’m not sure! I will say that I often have leftovers and don’t get mushy noodles! Let me know if you try it 🙂

  4. 5 stars
    It’s the only chicken noodle soup I make since finding your recipe. The soup is so delicious and incredibly easy, and fast. Thank you, Amber!!!

Ambers-Kitchen-Sourdough-Bread-2

Hi! I'm Amber

I'm obsessed with all things food and a mom to five. Baking bread and using my instant pot are my favorite things to do in the kitchen, and I can't wait to bring all that I have learned to you! Connect with me on Instagram because there's where I basically live these days.