HOW TO MAKE Instant Pot CHICKEN NOODLE SOUP
Step 1: Put all ingredients into your instant pot and mix so the noodles are almost all covered in the broth.
Step 2: Put your lid on and turn the knob to sealing
Step 3: Push manual or (pressure cook) and set the timer for 5 minutes.
Step 4: When it is done cooking, turn the knob to venting and let the pressure cooker release on it’s own. Take the lid off, mix and serve.
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Instant Pot Chicken Noodle Soup (Video)
Commonly asked questions:
What is an Instant Pot:
An IP is a multi-cooker, but I mostly use it as a pressure cooker. It does the job of a slow cooker, pressure cooker, rice cooker, steamer, yogurt maker, etc.
I don’t have an Instant Pot, can I still make this soup:
Yes you can! You can see how we made a very similar one HERE in the Slow Cooker. We also have a creamy Chicken Noodle Soup you can find HERE.
Can I use boneless skinless chicken breast:
Yes, of course but cooking the chicken with the skin and bones will give you a deeper more delicious broth.
Can I use chicken drumsticks or thighs:
Yes, you can. Any part of the chicken can be used, as long as you have enough chicken meat to add to the soup after you shred it.
Can I use frozen chicken:
Yes, you can. The time can vary depending on how big your chicken pieces are but I would start with 20-25 minutes if they are thicker breasts.
Cook just the chicken and the chicken broth. The last 5 minutes add the noodles, spices and the vegetables.
Can I use thawed chicken:
Yes Yes. Cook just the chicken and the broth together for 15-20 minutes. When there is 5 minutes left, do a quick release, and add the vegetables, spices and noodles. Cook on manual for 5 minutes.
Do I have to use Chicken Broth?
You can replace it with water, but I suggest using chicken broth or vegetable broth. But, it would still taste okay if you were cooking your thawed or frozen chicken in the instant pot first instead of canned.
WHAT KIND OF NOODLES ARE BEST FOR CHICKEN NOODLE SOUP?
We personally enjoy using egg noodles in our chicken noodle soup, however that is totally optional. You can eat whatever noodles you have on hand with your soup.
We recommend picking noodles that you can pick up with a spoon. Spaghetti noodles or angel hair noodles, would be a little more difficult to scoop up because they are so long.
Little noodles like pipette, macaroni, elbow, bowtie, etc., are great noodles for chicken noodle soup. They are easy to scoop up, and you can get a little bit of everything, all in one bite. Not just noodles or chicken, but everything the soup has in it.
Save RecipeIngredients
- 6 cups chicken broth
- 1/2 of an onion, finely chopped
- 2-3 celery stalks, finely chopped (optional)
- 4 large carrots, finely chopped (or 1 pound of carrots)
- 1/2 cup green onions, sliced
- 1 (15 oz) can corn, drained (or 2 ears of corn)
- 1/2 tsp garlic powder
- Salt and Pepper to taste
- 2 cups egg noodles, uncooked
- 2 cups cooked chicken, chopped or shredded (or 2 cans canned cooked chicken)
Instructions
- Put all ingredients into your instant pot and mix so the noodles are almost all covered in the broth.
- Put your lid on and turn the knob to sealing
- Push manual or (pressure cook) and set the timer for 5 minutes.
- When it is done cooking, turn the knob to venting and let the pressure cooker release on it's own. Take the lid off, mix and serve.
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