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A carrot is placed beside a big bowl of healthy chicken noodle soup.
5 from 3 votes
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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.

Course Dinner, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 428 kcal
London Brazil

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

  1. 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.
  2. Pour in chicken broth, scraping the bottom of the pot to ensure no bits or pieces are stuck.
  3. Mix in dried herbs, salt, and pepper.
  4. Submerge chicken breasts in the liquid.
  5. Layer carrots and then celery in the pot.
  6. 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.
  7. Shred the chicken breasts using two forks when the soup is done cooking.
  8. Pour in milk and add pasta. Set Instant Pot to the sauté function and cook pasta according to package directions.
  9. Serve chicken noodle soup with crackers or homemade croutons. Enjoy!

Recipe 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 Facts
Instant Pot Chicken Noodle Soup Recipe
Amount Per Serving
Calories 428 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 109mg36%
Sodium 2252mg98%
Potassium 1151mg33%
Carbohydrates 37g12%
Fiber 4g17%
Sugar 4g4%
Protein 43g86%
Vitamin A 7011IU140%
Vitamin C 24mg29%
Calcium 78mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.