5 from 11 votes
instant pot chicken noodles soup in white bowl
Instant Pot Chicken Noodle Soup
Prep Time
12 mins
Cook Time
30 mins
Total Time
42 mins
 
Instant Pot chicken noodle soup is healthy and satisfying soup that tastes incredible! Juicy chicken, tender egg noodles and loads of veggies all cooked in pressure cooker in less than 30 minutes. Drink it, Slurp it, Eat it!
Course: Appetizer, Main Course
Cuisine: American
Keyword: Instant pot recipes, Soups, Chicken recipes
Servings: 6 people
Calories: 336 kcal
Ingredients
  • 1 tablespoon olive oil
  • 5 cloves garlic minced
  • 1 onion diced
  • 5 celery stalk chopped
  • 1 to mato diced
  • 3 carrots peeled and diced
  • 2 small potatoes peeled and diced
  • 1 tablespoon fresh thyme chopped
  • 1 sprig rosemary chopped
  • 1 tablespoon oregano chopped
  • 1 ½ tablespoon parsley chopped
  • 2 lbs chicken mix of chicken breast, chicken thighs
  • 4 to 6 cups of homemade chicken stock or water
  • Salt and pepper to taste
  • 5 oz egg noodles
For garnish
  • Fresh parsley chopped
Instructions
  1. Turn on instant pot and select SAUTE mode. Wait until pot is heated up.
  2. Pour olive oil.
  3. To hot olive oil, add minced garlic, onions, celery and tomato. Saute for a minute.
  4. Next add in chopped vegetables like carrots, potato.
  5. Add fresh herbs – thyme, rosemary, oregano and parsley. Season with salt and pepper to taste.
  6. Saute and cook for 1 to 2 minutes.
  7. Add chicken pieces. Saute and cook for a minute.
  8. Pour in chicken broth or water.
  9. Secure lid in it’s place, with pressure knob in sealing position.
  10. Select HIGH PRESSURE mode and adjust timer to 10 minutes.
  11. Once cooking time is over, let the pot do NATURAL PRESSURE RELEASE for 10 minutes.
  12. Turn off instant pot. Turn knob to VENTING POSITION to manually release any pressure.
  13. Remove cooked chicken pieces from the broth.
  14. On the pot by selecting SAUTE MODE.
  15. Let the broth come to boil again, meanwhile shred chicken meat with two fork, discard the bone.
  16. Add noodles into boiling broth and cook for 6 to 7 minutes uncovered, or until noodles is cooked.
  17. If you feel the liquid inside the pot is dried too much, you can pour about a cup to 1 ½ cup broth or water again.
  18. Once noodles in cooked, add shredded chicken pieces. Mix well.
  19. Ladle out soup into serving bowl, garnish with parsley.
  20. Serve immediately warm.
Recipe Notes

Noodles - Flat egg noodles is my choice of noodles to make chicken noodle soup recipe. 

You can use any noodles - egg less noodles, spaghetti, or even pasta in this soup recipe.

Veggies - Most common vegetables used to make instant pot chicken noodle soup are carrots, celery and broccoli along with garlic and onions. 

We added a small twist to the regular chicken noodle soup recipe, by adding tomatoes and potatoes, which you wouldn't see in most recipes on internet. 

Trust me on this, try your chicken noodle soup with tomatoes and potatoes, hint of tang flavor from tomatoes is so amazing in the soup. We loved it. Also potatoes adds body and extra layer of texture and flavor to the soup. Don't skip these two. 

Nutrition Facts
Instant Pot Chicken Noodle Soup
Amount Per Serving
Calories 336 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 3g 15%
Cholesterol 74mg 25%
Sodium 86mg 4%
Potassium 640mg 18%
Total Carbohydrates 32g 11%
Dietary Fiber 4g 16%
Sugars 2g
Protein 19g 38%
Vitamin A 107.3%
Vitamin C 19.9%
Calcium 7.4%
Iron 23%
* Percent Daily Values are based on a 2000 calorie diet.