Instant Pot Chicken Noodle Soup is a modern twist of the traditional Fall and Winter favorite that is guaranteed to make you feel warm and snuggly. This recipe takes half the time to cook up chicken, noodles, herbs, and veggies in your pressure cooker as the stovetop version. Look no further for a healthy, kid-friendly dinner that is so easy to make dairy-free and gluten-free, if needed!

The best instant pot Chicken noodle soup is served in a white bowl.

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 to cook up when I’m under the weather.

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 simple 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!

Almond milk, chicken broth, carrots, herbs, onion, celery, pasta, and chicken breast are the ingredients needed in this recipe.

Ingredients

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. Egg noodles are perfect for those of you that want to keep it classic, but are not the best for reheating already prepared soup or for making it gluten-free. For traditional pasta, try Rotini or fusilli. Chickpea pasta holds up beautifully and does not get mushy after a few days in the refrigerator. Brown rice pasta is a close second, but it will tend to break down slightly after a couple of days. Lentil pasta has a pretty decent texture, but it often has a stronger taste and a weird color. Corn-based pasta actually tastes a lot like egg noodles, but they do soak up a TON of the broth, so you’ll probably need to increase the amount of broth you add by 1-2 cups.
  • 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.

How to Make in Instant Pot Chicken Noodle Soup

The steps to make Instant Pot Chicken Noodle Soup are simple to follow:

Make the Base

While this recipe is written for a 6-quart Instant Pot, you may also easily make it in an 8-quart Instant Pot with no alterations to the ingredients or instructions.

Sauté the oil and onions for 2 to 3 minutes.

Add the minced crushed garlic and continue sautéing for an additional minute.

Pour in the chicken broth, scraping the bottom of the pot to ensure no bits or pieces are stuck. This could cause an error on the Instant Pot.

Mix in the dried herbs, salt, and pepper. Stir the mixture well.

Submerge the chicken breasts in the liquid.

Add the Veggies and Cook

Carefully place the carrots and then celery in the pot. 

You do not want the vegetables sinking to the bottom, so do not stir the soup at this point.

Close the lid and ensure the pressure release valve is sealed.

Set the Instant Pot to high pressure for 10 minutes. You can use the Soup function if you have one, but be sure the cook time isn’t set for too long.

When the timer goes off, turn the valve for a quick pressure release. 

Shred the Chicken and Add the Pasta

Shred the chicken breasts using two forks when the soup is done cooking.

Pour in the milk and add in the pasta.  Stir to mix the pasta into the shredded chicken and veggies.

Set the Instant Pot to the sauté function and cook the pasta according to package directions.

Stovetop Instructions

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:

  1. Use a large Dutch oven or pot.
  2. Sauté over medium-low heat.
  3. Bring pot of ingredients to a boil.  (Except for pasta and milk.)
  4. Reduce heat to low and cover with a lid.
  5. Simmer for 30-40 minutes or until the chicken shreds easily with forks.
  6. Add milk and noodles. Cook according to package directions.
Pressure cooker chicken noodle soup is served with a metal ladle.

Serve it Up

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
Instant pot chicken noodle soup is served in a white bowl for dinner.

Meal Prep & Storage

  • To Prep-Ahead: 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.
  • To Store: Keep leftovers in the refrigerator in a glass or plastic container for up to 3-5 days.
  • To Freeze: Store in the freezer after following the directions above and letting the soup refrigerate for at least 8 hours.  Keep the soup in a freezer-safe plastic container for up to 3-4 months.
  • To Reheat: Warm this dish back up in a pot on the stove over medium-low heat or in the microwave.

FAQs

How do you use Instant Pot for soup?

Many Instant Pots and other pressure cookers have a soup function. However, if yours does not, simply set the pressure to high and cook for 10 to 30 minutes, depending on your soup.

Can you just add noodles to soup?

Yes and no. If you put the noodles into the mixture before pressure cooking, they will turn out slimy or break down from being overcooked. Add uncooked pasta to your soup after cooking the other ingredients and simmer for an additional 10 minutes, or according to the directions on the box.

Why is my chicken tough in my soup?

If you use different parts of the chicken, like both legs and breasts, they will cook up at different rates, leaving some overcooked. Stick with only breasts or thighs. Using the pressure cooker should ensure tender chicken, though.

Healthy instant pot chicken noodle soup is lifted out of the instant pot with a ladle.

Dietary Modifications

The recipe you’ll find below is already refined sugar free as written.  Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:

  • Dairy-free: Opt for a non-dairy alternative, like almond or cashew milk.
  • Gluten-free: Stick with a pasta that has no gluten.

Expert Tips and Tricks

  • Make extra. This recipe is perfect for meal-prep, so double it up and save some for later.
  • One step at a time. Follow the steps and don’t rush to put everything in the pot, this helps create a depth of flavor.
  • Pay attention. Different noodles have varying cook times, so be sure to check the box.
  • Warm it up. Do not add cold milk to your hot soup or it could curdle!
  • Serve it. This soup is delicious on its own with some crackers, or alongside sandwiches or salads.

What to Serve with Chicken Noodle Soup?

This comfort dish is an excellent stand-alone meal. But feel free to pair it with any of these recipes:

Other Instant Pot Soup Recipes

Want a few more easy pressure cooker chicken soup recipes?   Here are some others you might enjoy:

Tap stars to rate!

5 from 3 votes

Instant Pot Chicken Noodle Soup Recipe

Instant Pot Chicken Noodle Soup is a modern twist of the traditional Fall and Winter favorite that is guaranteed to make you feel warm and snuggly. This recipe takes half the time to cook up chicken, noodles, herbs, and veggies in your pressure cooker as the stovetop version.
Yield 6 servings
Prep 10 minutes
Cook 30 minutes
Total 40 minutes

Ingredients 

  • 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
  • 4 carrots

    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

Instructions 

  • 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!

Tap stars to rate!

5 from 3 votes

Notes

Meal Prep & Storage

  • To Prep-Ahead: 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.
  • To Store: Keep leftovers in the refrigerator in a glass or plastic container for up to 3-5 days.
  • To Freeze: Store in the freezer after following the directions above and letting the soup refrigerate for at least 8 hours.  Keep the soup in a freezer-safe plastic container for up to 3-4 months.
  • To Reheat: Warm this dish back up in a pot on the stove over medium-low heat or in the microwave.

Nutrition

Calories: 428kcal, Carbohydrates: 37g, Protein: 43g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 109mg, Sodium: 2252mg, Potassium: 1151mg, Fiber: 4g, Sugar: 4g, Vitamin A: 7011IU, Vitamin C: 24mg, Calcium: 78mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!
 
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