Easy Instant Pot Chicken Noodle Soup

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This hearty and cozy Instant Pot Chicken Noodle Soup is quick to make and flavorful.  Chicken soup is great for easy weeknights, meal prep, and a comforting get-better-soon dish.

Post includes Weight Watchers points.

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Add leftover cooked noodles at the end or cook the noodles separately and add noodles before serving this.

If you replace the olive oil used for frying with a calorie-controlled cooking spray, there are 6 Blue Plan Smart points per serving.

Storage – refrigerate for up to 3 days in an airtight container.

This Instant Pot Chicken Noodle Soup is delicious and so comforting. It combines tender chicken, hearty veggies, and noodles in a savory broth full of flavor.

It tastes just as good the next day, so it’s great for quick weeknight dinners, cozy lunches, mains, and a comforting meal at the start of a cold. Plus, it’s just as tasty as this Instant Pot Chicken And Dumplings and Instant Pot Chicken Tortilla Soup.

Homemade Chicken Noodle Soup

It’s no secret I love soup, and this hearty soup is certainly one to add to your go-to recipe list. It is a delicious comforting dish that is so filling. My kids devour it every time and have even requested it at the first sign of a cold or flu starting. It just seems to make everyone feel better.

This soup is as good as your gran used to make. But it’s way quicker to whip up, thanks to your Instant Pot. We’re talking minimal effort and maximum flavor, and it’s easy to make, making it a go-to meal for us in winter. I am all about quick and easy, making sure I take the time to pause during this period. We can learn from nature.

Why Make This Recipe

• Great freezer meal – This soup is a freezer-friendly meal you can take out any weeknight for a fuss-free dinner. I see you arriving home late after work, so have this in your freezer stash.
• Meal prep – I like to make an extra serving and it’s great for lunch boxes. We put it into an insulated food jar and the girls can have a warm school lunch on those cold days.
• Made with pantry staples – It’s fail-proof, affordable, and made with everyday staples.

To help you make amazing dinners without stress, I created the Instant Pot Dump & Dash Recipe Book. It includes my best instant pot recipes, tips, a weekly planner, and grocery lists. Just download, print, and impress your family. 😉

Ingredient Notes

Here are the basic pantry staples you’ll need.

• Chicken – I’ve used boneless skinless chicken breasts, but you can use bone-in chicken breasts or boneless skinless thighs too. You could use leftover shredded chicken or rotisserie chicken. Add the spices directly to the chicken broth, cook the pasta in the broth, and then add the ready-cooked chicken.
• Noodles – Spaghetti noodles are our go-to, or you can use egg noodles, gluten-free noodles, or orzo pasta. Just remember to adjust the cooking time.
• Vegetables – Onions, carrots, and celery for both flavor and substance.
• Seasoning – Minced garlic, minced ginger, Italian seasoning, rosemary, kosher salt, lemon juice or soy sauce, and caraway seeds are what give this chicken soup its flavor. I’ve used garlic powder and ginger powder instead. If you don’t want to add caraway seeds add extra Italian seasoning.
• Chicken broth – Look for a rich and flavorful chicken broth or use homemade chicken stock. Add more if you prefer more broth in your soup.
• Oil – Use olive oil or any light, neutral-flavored oil.
• Toppings – Top with freshly ground black pepper or fresh herbs like fresh parsley or cilantro.

How To Make Chicken Noodle Soup

Want to simplify meal planning even more? Instantly download my Instant Pot Dump & Dash Recipe Book. But let’s get back to the recipe. Get the complete ingredients list and instructions from the recipe card below.

1. Choose the sauté setting of your Instant Pot and add the oil to the insert.
2. Add in the onion, carrots, and celery and cook for 5 mins.
3. Then add in the boneless skinless chicken breast fillets, dried herbs, caraway seeds, garlic, ginger, rosemary, and chicken broth, and season with sea salt flakes and pepper.
4. Close the Instant Pot lid, seal it, set it to manual pressure / high pressure, and set the timer to 10 minutes.
5. Pressure cook till done, then quickly release the remaining pressure, unlock and remove chicken breasts from the Instant Pot. Shred the chicken and set aside.
6. Select the sauté setting, add spaghetti (or add egg noodles), and sauté for 11-12 minutes, depending on your chosen pasta, stirring occasionally.
7. Switch off the heat and stir in the chicken, lemon, or soy sauce and fresh cilantro, garnish, and serve.

Bintu’s Expert Tips

Here’s some tips I’ve learned along the way.

• Add extra chicken broth if you like this with more liquid. You could use water instead of broth but you may need to increase the herbs and spices so it has a nice taste.
• Use homemade chicken broth if you can – it will make a big difference in flavor. You can use leftover broth from making an Instant Pot Whole Chicken or Instant Pot Chicken Thighs.
• Try adding a couple of pats of butter for a richer flavor.
• The total cook time does not include the time it takes for the Instant Pot to get to pressure. Plan for additional time.
• Add leftover cooked noodles at the end or cook the noodles separately and add noodles before serving this.

Delicious Variations

I have to admit, I love changing the soup up, and here are some things I love to do.

• Vary the spices – You can use fresh thyme, cardamom, cloves, star anise, bay leaf, or your favorite herbs and spices.
• Use a different protein– Use chicken thighs or turkey meat if you prefer.
• Change up the pasta – You can use other pasta like penne, macaroni, whole wheat egg noodles, and more.

Prep And Storage

You want to add this one to your meal prep, so here’s some storage tips.

• Store – Make ahead and refrigerate for up to 3 days in an airtight container.
• Freeze – For best results freeze the soup without adding in the noodles. Add them and cook when you want to eat. However, to freeze the whole noodle soup, cool it down, then transfer it into these freezer bags or an airtight container. Keep in the freezer for up to 3 months.
• Reheat – Reheat in the microwave or a saucepan.

FAQs

Serving Suggestions

While a hearty bowl of chicken noodle soup can easily be the main dish, you can also serve it with

• Instant Pot Bread.
• Air Fryer Grilled Cheese Sandwich.
• Pea Salad.

Similar Recipes

Love Instant Pot cooking, then here are some easy soup recipes you can try.

• Instant Pot Chicken Tortilla Soup.
• Instant Pot Lentil Soup.
• Instant Pot Cauliflower Soup.
• Instant Pot Potato Soup.
• Instant Pot Pumpkin Soup.

Weight Watchers Points

If you replace the olive oil used for frying with a calorie-controlled cooking spray, there are 6 Blue Plan SmartPoints in a serving.

Thank you for reading my pressure cooker chicken soup recipe post. And please come visit again as I continue to slice, dice, and dream up affordable Air Fryer recipes, Instant Pot recipes, Southern Recipes, and more. Thanks for supporting Recipes from a Pantry, food blog.

Get The Instant Pot Chicken Soup Recipe

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Print Recipe

4.91 from 10 votes

Instant Pot Chicken Noodle Soup

This Instant Pot Chicken Noodle soup recipe is warming, comforting and hearty.

Prep Time5 minutes mins

Cook Time26 minutes mins

Total Time31 minutes mins

Course: Main

Cuisine: American, Western

Servings: 6 servings

Calories: 343kcal

Author: Bintu Hardy

Ingredients

• ▢ 1 ½ tablespoons olive oil
• ▢ 2 onions finely chopped
• ▢ 2 carrots roughly chopped
• ▢ 2 stalks celery roughly chopped
• ▢ 1 ½ pounds (675g) chicken breast fillets
• ▢ 1 teaspoon Italian Seasoning
• ▢ 1 ½ teaspoons caraway seed
• ▢ ½ teaspoon minced garlic
• ▢ ½ teaspoon minced ginger
• ▢ 1 sprig rosemary
• ▢ 6 cups (1419 ml) chicken broth
• ▢ Salt
• ▢ 8 ounces (225g) spaghetti, broken into 2 or 3 portions
• ▢ 1-2 tablespoons lemon juice or soy sauce
• ▢ Lemon slices and chopped coriander cilantro to garnish

Instructions

• Choose the sauté setting of your Instant Pot and add in the oil in the insert.
• Add in the onion, carrots and celery and cook for 5 minutes.
• Then, add in the chicken fillets, Italian seasoning, caraway seeds, garlic, ginger, rosemary, and chicken broth and season with salt and pepper.
• Close the lid, seal, set to manual and high pressure and set timer to 10 minutes.
• Once done, then do a quick release, unlock and remove chicken from the Instant Pot. Shred the chicken and set aside.
• Select the sauté setting, add in the pasta and sauté for 11-12 minutes depending on your pasta.
• Switch off the heat and stir in the chicken, lemon or soy sauce and coriander and serve.

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Notes

• Add extra chicken broth if you like this with more liquid. You could use water instead of broth but you may need to increase the herbs and spices so it has a nice taste.
• Use homemade chicken broth if you can – it will make a big difference in flavor. You can use leftover broth from making an Instant Pot Whole Chicken or Instant Pot Chicken Thighs.
• Try adding a couple of pats of butter for a richer flavor.
• The total cook time does not include the time it takes for the Instant Pot to get to pressure. Plan for additional time.
• Add leftover cooked noodles at the end or cook the noodles separately and add noodles before serving this.
• If you replace the olive oil used for frying with a calorie-controlled cooking spray, there are 6 Blue Plan Smart points per serving.
• Storage – refrigerate for up to 3 days in an airtight container.

Nutrition

Calories: 343kcal | Carbohydrates: 36g | Protein: 31g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 1032mg | Potassium: 715mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3504IU | Vitamin C: 7mg | Calcium: 53mg | Iron: 1mg