Need a quick and easy weeknight meal made in under 25 minutes? This delicious soup recipe is for you!
Use leftover chicken, broth, veggies, and spaghetti noodles to make the quickest and easiest homemade Instant Pot chicken noodle soup recipe. All the classic flavors you love in half the time!
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Key Takeaways
- The Instant Pot (an electric pressure cooker) reduces cooking time and makes clean up easy. It’s the perfect appliance for making easy, homemade soups in half the time. Check out the best recipes to make in the Instant Pot.
- My favorite soup to make in the Instant Pot is homemade chicken noodle soup. And this recipe is hands-down the easiest and fastest recipe.
- Use leftover cooked chicken meat to make this speedy recipe.
- Perfect for a quick weekend lunch or busy weeknight meal.
- Leftovers make the best meal-prep lunch.
- If you’re new to the Instant Pot, my Instant Pot Guide is the best place to start.
Before You Get Started: Ingredients Needed
- 3 tablespoons butter (or 1 tablespoon extra virgin olive oil)
- 1 medium onion, diced
- 2 large carrots, diced
- 3 celery stalks, diced
- 5 garlic cloves, minced (or 1 teaspoon garlic powder)
- 1 teaspoon dried thyme
- 1 teaspoon oregano
- 1 teaspoon dried basil
- 8 cups chicken broth/stock or veggie broth (homemade broth or store-bought broth)
- 2 cups cooked chicken (cut into bite-sized pieces: shredded or cubed)
- 8 ounces uncooked spaghetti noodles, broken in half
- 2-3 cups chopped spinach (optional)
- salt, to taste
- black pepper, to taste
Time-Saving Chicken Tip: This recipe saves time by using leftover chicken meat; not raw chicken. Cook a whole chicken, chicken thighs, or boneless skinless chicken breasts in advance. Or, pick up cooked chicken pieces from the store or a rotisserie chicken. Shred the meat and store the chicken in the fridge until ready to use.
How to Make Instant Pot Chicken Noodle Soup: Video Guide
Step By Step Instructions Guide
- Step 1: Plug in your Instant Pot and push the Sauté button to use the sauté feature. The screen on the front will read On and the bottom of the pot will get hot to sauté.
- Step 2: Melt butter in the Instant Pot. Once melted, add the diced onion, carrot, celery, and a big pinch of salt to bring out their juices. Saute the veggies for about 5 minutes until soft.
- Step 3: Add the garlic, thyme, oregano, and basil. Saute for 1 minute.
- Step 4: Add the broth, cooked chicken, and broken noodles.
- Step 5: Turn off the Instant Pot so the sauté mode turns off. Secure the lid on the Instant Pot, turn the steam vent valve on top of the lid to Sealed, and push the Soup button. Use the manual buttons (the +/- buttons) to bring the pressure cook time down to 4 minutes. Note: The Instant Pot will take about 10 minutes to come to pressure and begin cooking.
- Step 6: When the 4 minutes is done, quick release the steam valve. To do this, turn the valve on top of the lid from the sealed position to a venting position, using a towel to protect your hand as steam will quickly escape from the valve. It will take 1-2 minutes to release all of the pressure from the pot.
- Step 7: After the pressure releases, open the lid, stir in the chopped spinach to wilt. Add more salt and pepper (to your taste). The soup is hot enough to wilt the spinach, so there’s no need to add more heat.
- Optional: Sprinkle chopped fresh parsley over the top of the soup for flavor and garnishing.
Creamy Chicken Noodle Soup Variation
For a creamy soup, like my creamy chicken and rice soup or chicken pot pie soup, stir in 1 cup of heavy cream after pressure cooking. Use the Saute function if the soup needs to be heated further after adding the cream.
What to Avoid Doing
- Don’t Use Egg Noodles: Yes, tender egg noodles are more traditional for chicken soup, but they don’t hold up well in the Instant Pot. Use a heartier noodle, like spaghetti noodles. Whole wheat, regular semolina, and gluten-free (brown rice) spaghetti noodles all work well.
- Don’t Use a Natural Release After Cooking The Soup: This recipe uses a quick release to release the steam/pressure from the pot after cooking. A quick release keeps the noodles and chicken perfectly tender. A natural release, which is not used for this recipe, allows the Instant Pot to slowly release pressure on its own.
- Learn more about pressure cooking basics.
How to Prevent Pressure Cooking Issues
- Avoid the Burn Notice: It’s a good rule of thumb to scrape up any little bits stuck on the bottom of the Instant Pot before pressure cooking. After sautéing, use a wooden spoon to scrape up the bits (if there are any), adding some liquid (like chicken broth), if needed, to loosen the bits.
- Check the Silicone Seal Ring: A significant reason food may not cook properly is the silicone ring, located on the perimeter of the lid, may need to be secured better. This ring can quickly come undone after washing or cooking, so always make sure the ring is secure on the lid before using.
- Prevent Spewing from the Steam Valve: Since this recipe calls for a quick release, you’ll immediately turn the valve on top of the lid from sealed to venting after the cooking time is up. Because of this, and the starchy noodles, the steam valve may spew starchy water. To prevent this, use a hot pad holder to open the valve, let the steam escape, return it to sealed for a second, reopen, and repeat. Another option I use is to place a towel over the lid and steam valve as the pressure releases.
- Learn more about pressure cooking basics.
How to Store & Reheat Leftovers
- Store the leftovers in an airtight container, in the fridge, for up 5 days.
- For long-term storage, store in freezer containers, in the freezer for up to 3 months. Defrost in the fridge overnight, then reheat. Here’s how to meal prep soup.
- Reheat the soup on the stove-top in a saucepan, in the microwave using a microwave-safe bowl, or in the Instant Pot using the saute button/function.
- For a school or work lunch, add the heated soup to a thermos. Here’s how to pack a hot lunch.
What to Serve With Chicken Noodle Soup
Like my chicken einkorn dumpling soup, this recipe is a meal itself, but it also pairs well with…
- Einkorn bread
- Sourdough bread
- Almond Flour banana bread
- Green leafy salad with tahini dressing
- Einkorn muffins
FAQs
- If I add more broth do I have to change the cook time? No, you don’t need to adjust time. Cook according to the time provided here.
- Each time we’ve made a soup in the instant pot, we have a huge amount of soup spew out of the steam valve. Any suggestions??? To prevent this, use a hot pad holder to open the valve, let the steam escape, return it to sealed for a second, reopen, and repeat. Another option I use is to place a towel over the lid and steam valve as the pressure releases.
- This was excellent, but my egg noddles came out like mush. I’m new to the instant pot and want this to be my go-to chicken noodle recipe. Any thoughts on how to fix the noddle issue? Egg noodles are more delicate and need less time to cook. I don’t recommend using egg noodles in this recipe, but reduce the pressure cook time by half (just 2 minutes) if you want to. This time adjustment should prevent mushy egg noodles.
- Can I double this recipe? While you can double the recipe, you won’t be able to fit the extra broth in a 6-quart Instant Pot without going over the fill line (found inside the liner of the pot). So for this reason, I don’t recommend doubling the recipe.
More Easy Instant Pot Chicken Recipes
Easiest Instant Pot Chicken Noodle Soup Recipe
A quick and easy weeknight meal made in under 30 minutes, from prep to bowl. Use leftover chicken, broth, and spaghetti noodles to make a flavorful, from-scratch chicken noodle soup in the Instant Pot.
Cost: $12
Equipment
Ingredients
- 3 tablespoons butter or 1 tablespoon extra virgin olive oil
- 1 medium onion diced
- 2 large carrots diced
- 3 celery ribs diced
- 5 garlic cloves minced
- 1 teaspoon dried thyme
- 1 teaspoon oregano
- 1 teaspoon dried basil
- 8 cups chicken broth or vegetable broth
- 2 cups cooked and shredded chicken add more if you want meatier soup, or leave it out if you wish for it to have a vegetable-based soup
- 8 ounces spaghetti noodles broken in half (uncooked noodles)
- 2-3 cups chopped spinach (optional)
- salt to taste
- black pepper to taste
Instructions
- Plug in your Instant Pot and push the Sauté button to use the sauté feature. The screen on the front will read On and the bottom of the pot will get hot to sauté.
- Melt butter in the Instant Pot. Once melted, add the diced onion, carrot, celery, and a big pinch of salt to bring out their juices. Saute the veggies for about 5 minutes until soft.
- Add the garlic, thyme, oregano, and basil. Saute for 1 minute.
- Add the broth, cooked chicken, and broken noodles. Turn off the Instant Pot so the sauté mode turns off.
- Secure the lid on the Instant Pot, turn the steam vent valve on top of the lid to Sealed, and push the Soup button. Use the manual buttons (the +/- buttons) to bring the pressure cook time down to 4 minutes. Note: The pot will take about 10 minutes to come to pressure and begin cooking.
- When the 4 minutes is done, quick release the steam valve, turning the valve from Sealed to Venting (use a towel or oven mitt to turn the valve). It will take 1-2 minutes to release all of the pressure from the pot.
- After the pressure releases, take the lid off, stir in chopped spinach to wilt and more salt and pepper (to your taste). The soup is hot enough to wilt the spinach, so there's no need to add more heat.
- Serve warm.
Video
Notes
Cooked Chicken: This recipe saves time by using leftover chicken meat; not raw chicken. Cook a whole chicken, chicken thighs, or boneless skinless chicken breasts in advance. Or, pick up cooked chicken pieces from the store or a rotisserie chicken. Shred the meat and store the chicken the fridge.
Creamy Chicken Noodle Soup Variation: For a creamy soup, like my creamy chicken and rice soup or chicken pot pie soup, stir in 1 cup of heavy cream after pressure cooking. Use the Saute function if the soup needs to be heated further after adding the cream.
Nutrition
Calories: 253kcalCarbohydrates: 26gProtein: 13gFat: 10gSaturated Fat: 4gCholesterol: 38mgSodium: 956mgPotassium: 491mgFiber: 2gSugar: 2gVitamin A: 3940IUVitamin C: 21.7mgCalcium: 58mgIron: 1.9mg
Tried this recipe?Let me know how it was!
Alternative Chicken Soup Cooking Methods
If you don’t have an Instant Pot and want to make homemade chicken noodle soup, I recommend checking out this stove-top veggie noodle version ,this slow cooker version, or my stove-top chicken and dumplings . I LOVE chicken noodle soup and there’s no shortage of simple ways to make this classic soup.
My Favorite Instant Pot Soup Recipes
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I just got an Instant Pot for my birthday and had some leftover chicken from cooking a whole chicken in it. I tried out your soup recipe and it was delicious. I added a couple parsnips and a sweet potato and left out the spinach. My family ate it up! Thanks for a great, easy to follow recipe. It’s definitely one for the Instant Pot recipe box.
Hello, how much broth would you add if not using the noodles or the spinach? Thank you.
Hey Laura, Hmmm, this is a complete guess. Maybe 4-6 cups?
So good! We christened our Instant Pot by cooking a chicken, then making bone broth, then using both for this soup. We used egg noodles and skipped he spinach based on what was in the house. Delicious, warming soup. Hopefully, it will kick this cold to the curb!
Hey Al, That’s awesome! Great work! I’m so glad you all loved the soup.
I like the frozen ramen noddles texture. How do you think that will work.
Hey Renee, I would add the noodles after cooking the soup.
Do you mean Reames Homestyle Egg Noodles (that are sold in the freezer section? If so, there would be a big difference between those and ramen noodles. (Do ramen noodles even come frozen?) Just didn’t want you to put the Reames noodles in after the rest is cooked, as I’m sure they wouldn’t not cook quickly like the ramen noodles.
This is wonderful Kristin! I think you’ve officially convinced me to the Instant Pot. I have one question, what size pot did you buy, and have you ever found you needed a different size?
Hey Nikki, I think you’ll love it! It’s so nice to have it on busy nights/days. I have the standard 6qt pot. I haven’t needed anything larger, even with making broth and soups.
Would I have to do a longer cooking time of I added more broth to the recipe
Hi Jp, You’ll keep the cooking time the same.
I’ve been using my Instantpot pretty regularly and this was my least favorite recipe to date. The recipe said to use any noodle, so I used Ramen. There was barely any liquid and the spices are overpowering. No clear golden broth like when I make it from scratch on the stove top
Hey Dayna, Thanks for the feedback on the ramen noodles. Ramen is pretty unique in that it isn’t like most noodles–it doesn’t take much to soften/cook them, so I’d recommend adding them to the soup once it’s hot and cooked versus before pressure cooking. Did you use any seasoning with the ramen other than what the recipe called for?
Turned out fantastic! We were short on veges, so I used brocolli and peppers with the carrots instead, it added to the flavor and thickness of the broth!
I have made this soup numerous times, it’s my favorite! My usual is to make a whole chicken and then use the broth as a base for the liquid. And of course the chicken in the soup. Everyone in my family LOVES it!!
That’s awesome, Sharyn! I’m so glad you’re enjoying the soup!
This soup is excellent. Making it for the third time today as we have colds in our houe.
Yay, Natalie! I’m so glad you’re enjoying it!
Typo on my comment above. Space spaceIt should read when the soup is done is it OK to leave and warm mode for three or four hours?
I making your lovely soup right now and hoping my egg noodles will be OK I didn’t read these comments till after I began. What’s the soup is done is it OK to leave and warm mode from early afternoon till dinner time? Thank you !
Hey Renee, Hmmm, I’m not sure about leaving the soup on warm mode. I think the pot and soup would be fine, but the noodles may get a bit mushy. I do this with my slow-cooker quite often, so it’s worth trying.
Just made this and it turned out excellent! My 21 year old son says it is the best Chicken noodle soup I have ever made! Thanks so much!
Michelle, yay for kids (no matter how old) loving food that’s good for them! ~Rachel, commenting on behalf of Kristin while she’s traveling
Each time we’ve made a soup in the instant pot, we have a huge amount of soup spew out of the steam valve. Any suggestions???
I’m new to the Instant Pot and am still learning — but I just read that the contents shouldn’t be more than 3/4 full. That may explain why there’s soup coming out of the steam release valve.
This soup….. so yummy! We used leftover turkey broth from thanksgiving and because the turkey had been brined it had so much flavor. I used gf noodles and it was a hit with everyone!
More instant pot recipes please
That’s so great to hear, Bonnie! I’m working on more Instant Pot recipes for 2016. Raising Generation Nourished has a few goodies on her site, too. Also, NomNom Paleo shares lots of yummy real food Instant Pot recipes.
This was delightful and easy. Thank you!
Hey Joy, I’m so glad you enjoyed it!!
This was excellent, but my egg noddles came out like mush. I’m new to the instant pot and want this to be my go-to chicken noodle recipe. Any thoughts on how to fix the noddle issue? Thanks!
Hey Kelly, Here’s what Renee, the author and recipe developer, said, “I haven’t used egg noodles before – they don’t need to cook as long if it was mushy. I would say to half the time and see if that works – some recipes literally only need 1 or 2 minutes or just the pot to come to pressure.”
Egg noodles often go mushy when cooked in soups and when reheating soups. That’s why I believe this recipe calls for spaghetti noodles, which hold up better. I use whole grain spaghettini and it’s perfect. But if you prefer egg noodles, it’s always best to cook the egg noodles separately and add in when serving.
can egg noodles be used instead and if so aprox. weight please.. Thank you
Hey Pat, Yes, I believe you can. I would try using 4ounces of egg noodles.
HI,
How long would you cook it if you had raw chicken?
Tana, if you have raw chicken cut in pieces i would cook it halfway (maybe four minutes) in saute mode then continue with the recipe as directed. If the chicken in in bite size pieces you really don’t need to cook it for that long, if at all before using it in this recipe.
Kristin! Thank you for that answer! I got one on prime day too and have been debating about the use of my crock pot. I hardly ever used the crock pot to begin with and now I’m thinking it’ll become completely obsolete. I have a tiny NYC kitchen so space is essential!
I have never used an instant pot and am intrigued by it. It seems like a convenient tool. However, because I am in such a small home I’m also a bit concerned about the value versus the space. Do you find this to be a tool you use often?
Hey Janel, I was a bit skeptical of the Instant Pot at first, mainly because of the size and my small kitchen space. But after using it for a number of months, I’ve found that I don’t use my crock-pot anymore since the Instant Pot doubles as a slow cooker and pressure cooker. The Instant Pot is really tall versus wide, so it takes up less space than my crock-pot, too. I think if you’re a crock-pot kind of person, and need the ability to get a meal on the table really fast (pressure cooker option), then the Instant Pot is a really great option.
I LOVE my Instant Pot and LOVE this recipe! Thank you so much for posting it! I even made it a bit more simple by using two cans of Kirkland brand chicken breast meat. This is a KEEPER!
I’m so glad you’re enjoying the soup, Shelley! I’ve beginning to feel the same love toward my IP ;).