A big bowl of this Instant Pot Chicken Noodle Soup will warm you up from the inside-out when colder weather calls for snuggly dinner recipes! Cut your cook time in half by making this classic American soup recipe in your pressure cooker. It’s loaded with shredded chicken, rotini pasta, dried herbs, and can easily be made dairy-free and gluten-free with just a few simple ingredient swaps!
When I got sick as a kid my mom or dad would make a big batch of Chicken Noodle Soup.
(I often wished I could get sick just so I could eat it EVERY. SINGLE. MEAL)
That cozy soup with its simple flavors somehow hits the spot when nothing else seems too appealing.
But now that I’m a full-blown grown-up it’s up to me to cook whatever I’m going to eat when sick. #adulting
And while I absolutely LOVE this Chicken Vegetable Soup and this Chicken Wild Rice Soup, they’re a little too complex when to cook up when I’m tired and sick.
Instead, something quick, easy, and simple is on the menu. And that’s where this Instant Pot Chicken Noodle Soup comes to the rescue!
It’s as easy as the traditional stovetop recipe but is ready in a fraction of the time.
The chicken also gets incredibly moist and flavorful as it cooks under pressure with the other dried herbs and broth.
Even if you’re not sick this is a great soup recipe to meal prep ahead for busy weeks in the winter.
And when you’re craving something warm and comforting you can serve yourself a big bowl and enjoy!
Let’s take a quick look at the ingredients you’ll need for this chicken noodle soup recipe:
- Chicken – Breasts are preferred but boneless chicken thighs may also be used.
- Noodles – Read more information below about the best types of pasta to use as well as some gluten-free suggestions.
- Vegetables – Celery, carrots, and onions are used as the base of the vegetable flavor in this soup.
- Herbs – Dried thyme, rosemary, and oregano combine to give a ton of herbal flavor to the soup. If you’ve got some picky eaters, feel free to leave these out or reduce the measurements.
- Milk – Either regular milk or a dairy-free alternative like cashew or almond milk can be used. This gives the soup a subtle creaminess without adding too much additional fat or calories.
Pasta for Chicken Noodle Soup
Egg noodles are the most traditional type of pasta to use when making chicken noodle soup.
But they’re not the best. Well, they’re not the best for reheating already prepared soup or for making it gluten-free.
Egg noodles are great in the soup when you first make it but they continue to expand and soak up more broth and liquid as the soup sits in your refrigerator.
Instead, other pasta varieties that are made with heartier ingredients (brown rice, chickpeas, etc.) tend to hold their shape much better over a longer period of time.
It’s also up to you what shape of pasta you select. Rotini and fusilli are the more classic style, while penne pasta may also be used.
Here are my recommendations for the best type of pasta to use as well as some gluten-free alternatives:
- Egg Noodles – For those of you that want to keep it classic.
- Chickpea Pasta – If you can find this, it’s the best! It holds up beautifully and does not get mushy after a few days in the refrigerator.
- Brown Rice Pasta – A close second, but it will tend to break down slightly after a few days.
- Lentil Pasta – This one has a pretty decent texture, but it often has a stronger taste and a weird color. (Either red or green.)
- Corn-based Pasta – This one actually tastes a lot like egg noodles, but they do soak up a TON of the broth. If using this just know you’ll probably need to increase the amount of broth you add by 1-2 cups.
How to Make in Instant Pot
- Sauté oil and onions for 2-3 minutes. Add crushed garlic and continue sautéing for an additional minute. (step 1 above)
- Pour in chicken broth, scraping the bottom of the pot to ensure no bits or pieces are stuck.
- Mix in dried herbs, salt, and pepper.
- Submerge chicken breasts in the liquid. (step 2 above)
- Layer carrots and then celery in the pot. (step 3 above)
- Close the lid, ensure the pressure release valve is sealed, and set the Instant Pot to high pressure for 10 minutes. Quick release the pressure when the timer goes off.
- Shred the chicken breasts using two forks when the soup is done cooking. (step 4 above)
- Pour in milk and add pasta. Set Instant Pot to the sauté function and cook pasta according to package directions. (step 5 above)
Don’t have a pressure cooker? No problem! It’s actually super easy to convert this Instant Pot recipe into a stovetop one.
You can either check out this chicken noodle soup recipe or read the directions below:
- Use a large Dutch oven or pot.
- Sauté over medium-low heat.
- Bring pot of ingredients to a boil. (Except for pasta and milk.)
- Reduce heat to low and cover with a lid.
- Simmer for 30-40 minutes or until the chicken shreds easily with forks.
- Add milk and noodles. Cook according to package directions.
Instant Pot Chicken Noodle Soup normally does not need much accompaniment, but there are a few things you can serve it with to make it even better:
- Multi-grain or gluten-free crackers
- A baguette or French bread
- Homemade croutons to soak up all of the brothy goodness
Soup is one of those dishes that definitely gets better with time. The flavors meld together even more perfectly if refrigerated for about 24 hours. So if storing for later, or you just have too many leftovers:
- Store in refrigerator in a glass or plastic container for up to 3-5 days.
- Store in the freezer after following the directions above and letting the soup refrigerate for at least 8 hours. Store soup in freezer safe plastic containers for up to 3-4 months.
Soup is the absolute BEST when reheated in a pot on the stove. However, if you’re in a hurry simply pop it in the microwave for a few minutes and it will be ready to enjoy!
Other Instant Pot Chicken Soup Recipes
Want a few more easy pressure cooker chicken soup recipes? Here are a few more you might enjoy:
Instant Pot Chicken Noodle Soup Recipe
A big bowl of this Instant Pot Chicken Noodle Soup will warm you up from the inside-out when colder weather calls for snuggly dinner recipes! Cut your cook time in half by making this classic American soup recipe in your pressure cooker. It's loaded with shredded chicken, rotini pasta, dried herbs, and can easily be made dairy-free and gluten-free with just a few simple ingredient swaps!
- 2 Tbsp. oil avocado or olive
- 1 sweet onion finely chopped
- 3 cloves garlic crushed
- 6 cups chicken broth regular sodium
- ½ tsp. thyme dried
- ½ tsp. rosemary dried
- ½ tsp. oregano dried
- 1 ½ - 2 tsp. salt to taste
- ½ tsp. black pepper
- 1 - 1 ¼ lb. chicken breasts
peeled and cut into bite-sized pieces
- 4 stalks celery cut into bite-sized pieces
- 8 oz. rotini pasta gluten-free if needed*
- 1 cup milk cashew or almond milk
Set a 6-quart Instant Pot to the sauté function and add oil and onions. Sauté for 2-3 minutes. Add crushed garlic and continue sautéing for an additional minute.
Pour in chicken broth, scraping the bottom of the pot to ensure no bits or pieces are stuck.
Mix in dried herbs, salt, and pepper.
Submerge chicken breasts in the liquid.
Layer carrots and then celery in the pot.
Close the lid, ensure the pressure release valve is sealed, and set the Instant Pot to high pressure for 10 minutes. Quick release the pressure when the timer goes off.
Shred the chicken breasts using two forks when the soup is done cooking.
Pour in milk and add pasta. Set Instant Pot to the sauté function and cook pasta according to package directions.
Serve chicken noodle soup with crackers or homemade croutons. Enjoy!
If you're gluten-free, try out these pasta alternatives: