This Instant Pot chicken noodle soup is the best chicken noodle soup I’ve ever made. Seriously, it really is that good. What makes it even better is that it’s made in the Instant Pot which means it cooks in no time! It’s packed with big chunks of moist chicken, veggies, egg noodles, and a rich and robust broth.
If you’re a busy mom like me, this chicken noodle soup is the ultimate lifesaver, and our version takes the crown. Imagine getting the most delicious soup without spending hours in the kitchen. We’re talking about a recipe that understands the need for speed.
Don’t worry about defrosting chicken, because frozen chicken breasts are can be used in this recipe which saves tons of time and you don’t have to remember to take the chicken out of the freezer. It’s the ultimate hack for any busy mom looking to create a satisfying meal in a flash.
By using the Instant Pot, you can say goodbye to multiple pots and pans, which makes clean up a breeze. This recipe is not just a time-saver; it tastes delicious. Imagine savoring every spoonful of the most incredible flavors, all achieved in a fraction of the time.
Whether it’s a surprise visit from guests or a busy weeknight dinner, this chicken noodle soup has your back. It’s our fail-safe, go-to recipe for any occasion. Plus, it serves a crowd, so you can effortlessly impress your guests without a lot of effort. Trust us, this soup will have everyone convinced you’ve slaved away for hours when in reality, it’s your delicious little secret.
You will love this Instant Pot Chicken Soup
I’ve been sick for over two days and craving some home made chicken noodle soup. Yesterday I drug myself to take my daughter to Barnes and Noble so she could use a gift card she got from her grandmother. Even though I was sick, I couldn’t resist helping her buy a book.
Across the street from the book store is a Whole Foods grocery so I had a great idea to buy some chicken noodle soup for dinner from its food bar. We got there and the soups of the day just didn’t appeal to me so we walked out with frozen pot stickers, an extra large chocolate cupcake with three buttercream flowers on top, and 2 overpriced salted caramel macarons.
Needless to say when the next day rolled around I still had a hankering for some chicken noodle soup, I wasn’t surprised: Instant Pot to the rescue. I haven’t made much in my Instant Pot yet, but thought it should be able to make a great batch of Instant Pot chicken noodle soup. And, I knew it could cook frozen chicken in minutes.
It didn’t disappoint.
I was able to make an amazing pot of Instant Pot chicken noodle soup with frozen chicken for lunch.
Normally, I’d do all of this on the stovetop, or in a crockpot, but I cooked EVERYTHING in the Instant Pot. Pressure cookers are the way to go when you want a meal on the table fast!
At one point I was about to get out a saute pan to cook the vegetables and then I remembered the Instant Pot has a saute setting. WIN!
Chicken Noodle Soup Instant Pot ingredients
chicken breasts (can be frozen)
carrots
celery
onion
butter
garlic
fresh ginger (this gives it an amazing flavor!)
noodles
bay leaf
Italian seasonings
salt & pepper
chicken broth
How To Make Instant Pot Chicken Noodle Soup
For this chicken soup recipe, I cooked four frozen chicken breasts with one cup of water for 10 minutes on manual. (NOTE: Depending on the size/thickness of your chicken, you may need to cook them longer. I used fairly thin breasts for this recipe.)
2. Then I let the steam vent and removed the chicken and drained the water.
3. I chopped the chicken up and set it aside.
4. Then I put in butter on the saute setting and added the veggies and sauteed them for 5 minutes.
5. Next, I put in the chicken, and then add eight cups of pre-made chicken broth.
6. Finished with seasonings and noodles.
7. Then I put the top on and set the Instant Pot to the soup setting, reducing the time to 4 minutes. (Note: it takes several minutes before the Instant Pot starts calculating the four cooking minutes.)
8. Once the time was up, I released the steam with the quick release valve and lunch was done.
Instant Pot Chicken and Noodles variations
Vegetable Additions – Customize your soup by adding vegetables such as carrots, celery, or mushrooms.
Herbs and Spices – Experiment with various herbs like thyme, parsley, or rosemary to enhance the flavor profile.
Broth Choices – Substitute the chicken broth with vegetable broth or any other preferred broth for a different taste.
How to serve Instant Pot Chicken Noodle Soup
Garnish – Sprinkle some fresh parsley for pop of color and added freshness.
Bread – Serve with crusty bread or crackers for a fulfilling meal.
Side Salad – Accompany the soup with a side salad to create a wholesome and balanced meal.
How to store Instant Pot Chicken and Noodles
Refrigerator – Allow the soup to cool down, then transfer it into an airtight container or individual portions in containers suitable for meal prep. Consume within 3-4 days.
Freezing – Store in freezer-safe containers or bags, leaving some space for expansion for up to 2-3 months for the best quality.
This chicken noodle soup was so flavorful. It was the perfect pick me up that I’d been looking for.
This chicken soup recipe make a whole pot of soup. It feeds our family of four an entire meal, and leaves plenty of leftovers for another day. It freezes well so I usually put leftover soup in a container in the freezer to have another day.
If you want to make chicken noodle soup on the stovetop this is our go-to recipe.
I’m certainly going to make it again. Instant Pot chicken noodle soup is a new family favorite.
Chicken Soup Instant Pot FAQs
Can You Cook Frozen Chicken in the Instant Pot?
This is definitely a yes! I use frozen chicken breasts for this ip chicken recipe! There are plenty of times that I have no idea what’s for dinner and didn’t think to take chicken out of the freezer to thaw for dinner. Instant Pot to the rescue. The Instant Pot cooks frozen chicken in minutes.
Why is my Instant Pot chicken so tough?
Overcooking can result in tough chicken.
Can you overcook chicken in the Instant Pot?
Yes, it’s possible to overcook chicken in the Instant Pot, leading to a dry and tough texture. Be sure to check the thickness of the chicken you are using. If it’s a tenderloin or small breast you’ll want to reduce the cooking time so they don’t overcook.
Do you need to brown chicken before pressure cooking?
Browning the chicken in a skillet before pressure cooking can enhance the flavor by adding a layer of caramelization. However, it’s not necessary, especially if you’re aiming for a quicker preparation.
How long to cook frozen chicken in Instant Pot?
For safety reasons, it’s recommended to thaw chicken before cooking it in the Instant Pot. If you must cook frozen chicken, add approximately 50% more cooking time compared to fresh chicken to ensure it’s thoroughly cooked. Use a meat thermometer to make sure the internal temperature is 165 degrees to ensure the chicken is thoroughly cooked.
Alicia is the creator of Balancing Motherhood, where she shares easy, family-friendly recipes designed for busy home cooks. With over 1,000 original recipes and a background in journalism and photography she ensures every dish is simple, approachable, and delicious. She’s built a community of 800,000+ followers who trust her for stress-free, reliable meal ideas.
This soup was DELICIOUS. So tasty. I made this for my son who was sick, and our family finished it in 1 evening! I did make the noodles separate, but stuck to the recipe otherwise.
I just made this as my 4th recipe in my new instant pot…..it’s soooo good!
I just wanted to mention that your soup looks awesome, but your video is only a minute plus. There are so many cooking videos out there that offer a lot more help. I would like to follow you, so please talk in your videos and make the recipe so we can see. Just my opinion. Thanks
Why would you throw the water the chicken is being boiled in??? That is literally your own chicken broth with vegetable scraps and the desired amount of water for the soup, heck you can just do salt, pepper, onion and garlic powder if you don’t have scraps. It can then be strained into a bowl if you have scraps. Not much harder and healthier. Good recipe for the soup but wasteful.
This recipe is a huge hit in my house. I’ve made it with frozen and fresh chicken and both times it’s delicious. (The frozen chicken did new a few more minutes to cook through.) I omit the onions and celery (don’t like them) and use a bag of frozen Normandy vegetables instead (carrots, cauliflower, and broccoli). I also use a little extra bouillon to make the broth a little more rich. It’s soooo good.
I made this for supper tonight for my husband and myself Iit should come with a warning. It makes a lot of soup. We will happily be enjoying it for the next few days. It is so delicious. Packed with flavor. And so incredibly carefree and easy to make. I had to change it up a tiny bit since I didn’t have exact ingredients. I used chicken thighs, onion flakes and garlic powder instead of fresh. I also used chicken and vegetable stock since that is all I had. I added an extra 4 cups of stock and a little more seasoning because there was not enough broth. Pretty sure that’s my fault since I am new to this and cooked it 15 minutes to long. It was still amazing and I can’t wait to make it again with the correct ingredients.
I’m new to Ip snd I used frozen chicken breasts- two. Over cooked the chicken first. Then I sautéed my veggies, didn’t have all the ingredients so I added cayenne, horseradish, ginger, scallions, carrots and I still don’t know what I’m doing, but the soup is fab!!!!
I’m too obsessed with IP and it takes me whole day.
Having fun is important and of course making something that f quality with fresh ingredients.❤️
I love making this as well, but I can’t for the life of me figure out the need to throw away the flavorful chicken broth water.
This was so good! I did not have ginger or wide noodles. I used Trader Joe’s Organic Brown Rice and Quinoa Fusilli pasta. Will definitely make it again!
It has a little grease in it, but you certainly could use it for another recipe if you choose.
This soup was DELICIOUS. So tasty. I made this for my son who was sick, and our family finished it in 1 evening! I did make the noodles separate, but stuck to the recipe otherwise.
I just made this as my 4th recipe in my new instant pot…..it’s soooo good!
I just wanted to mention that your soup looks awesome, but your video is only a minute plus. There are so many cooking videos out there that offer a lot more help. I would like to follow you, so please talk in your videos and make the recipe so we can see. Just my opinion. Thanks
Why would you throw the water the chicken is being boiled in??? That is literally your own chicken broth with vegetable scraps and the desired amount of water for the soup, heck you can just do salt, pepper, onion and garlic powder if you don’t have scraps. It can then be strained into a bowl if you have scraps. Not much harder and healthier. Good recipe for the soup but wasteful.
This recipe is a huge hit in my house. I’ve made it with frozen and fresh chicken and both times it’s delicious. (The frozen chicken did new a few more minutes to cook through.) I omit the onions and celery (don’t like them) and use a bag of frozen Normandy vegetables instead (carrots, cauliflower, and broccoli). I also use a little extra bouillon to make the broth a little more rich. It’s soooo good.
I made this for supper tonight for my husband and myself Iit should come with a warning. It makes a lot of soup. We will happily be enjoying it for the next few days. It is so delicious. Packed with flavor. And so incredibly carefree and easy to make. I had to change it up a tiny bit since I didn’t have exact ingredients. I used chicken thighs, onion flakes and garlic powder instead of fresh. I also used chicken and vegetable stock since that is all I had. I added an extra 4 cups of stock and a little more seasoning because there was not enough broth. Pretty sure that’s my fault since I am new to this and cooked it 15 minutes to long. It was still amazing and I can’t wait to make it again with the correct ingredients.
I’m new to Ip snd I used frozen chicken breasts- two. Over cooked the chicken first. Then I sautéed my veggies, didn’t have all the ingredients so I added cayenne, horseradish, ginger, scallions, carrots and I still don’t know what I’m doing, but the soup is fab!!!!
I’m too obsessed with IP and it takes me whole day.
Having fun is important and of course making something that f quality with fresh ingredients.❤️
I love making this as well, but I can’t for the life of me figure out the need to throw away the flavorful chicken broth water.
This was so good! I did not have ginger or wide noodles. I used Trader Joe’s Organic Brown Rice and Quinoa Fusilli pasta. Will definitely make it again!
It has a little grease in it, but you certainly could use it for another recipe if you choose.
The vegetables were way too soft and the chicken tough. I would put it on the soup mode for only 1-2 minutes, not 4.
This is a great recipe!! But is it really 1424 calories per serving? Or is that for the whole pot?
That was for the entire recipe! I’ve updated to include per serving nutritional information.