This Instant Pot / Pressure Cooker Chicken Noodle Soup is a classic comfort food. You’ll get the same great flavor as a traditional homemade chicken noodle soup, but this pressure cooker version will be ready in under 30 minutes!
I love making soups in the pressure cooker; they’re so quick and easy, but they still taste like you’ve let them simmer for hours on the stovetop.
When it’s cold outside or when someone you love is feeling ill, there’s nothing quite like a homemade chicken noodle soup.
Making Pressure Cooker Chicken Noodle Soup in an Instant Pot or Other Brand
This Pressure Cooker Chicken Noodle Soup recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.
I love cooking chicken noodle soup from scratch in the pressure cooker! It’s so much more fresh and flavorful than anything you would get from a can.
What Kind of Chicken to Use in Pressure Cooker Chicken Noodle Soup
This chicken soup pressure cooker recipe is really flexible, and it’s easy to customize the chicken you use to what you have on hand.
You can use any of the following with NO change to the recipe’s cook time:
- raw chicken breasts
- raw chicken thighs
- cooked chicken breasts
- cooked chicken thighs
- rotisserie chicken
Just make sure the chicken is shredded or diced into bite-sized pieces before adding to the soup.
You can also use frozen chicken, with no change to the cook time, if the meat has been diced and frozen flat before adding to the recipe.
(Learn how to prep and freeze meat ahead of time in my Pressure Cooking Tips & Tricks post.)
How to Make the Broth for Pressure Cooker Chicken Noodle Soup
If you have time, nothing beats Instant Pot / Pressure Cooker Homemade Chicken Stock.
However, if you’re short on time, you can use store-bought, canned chicken broth. This quick substitute is still MUCH better than any canned chicken soup you can buy, and it will be ready to eat in less than 30 minutes!
Make sure to saute the celery, carrots, onions, and garlic before adding the chicken broth. Use a spoon to scrape the bottom of the pan to ensure that all the flavor is incorporated into the broth.
What Noodles to Use?
You really can use any noodles you like! However, most chicken noodle soups are made with egg noodles.
If you want to go all-out, you can make absolutely everything from scratch with homemade egg noodles.
I usually stick with store-bought egg noodles. However, when someone’s sick, I use whatever I have on hand, including ditalini, shells, or orzo.
Why Cook the Noodles Separate?
I prefer to cook the noodles separately because they get mushy when they sit in the broth too long or when you reheat them.
Generally, I don’t add them to the soup before I serve it. I let each person fill their bowl with as many noodles as they like, then ladle the broth and vegetables over the top to suit their taste.
Plus, the soup reheats much better if the noodles are frozen separately. Noodles require less time to reheat, and heating them separately keeps the noodles from absorbing all the broth.
Adjust the Seasonings
For me, the spring of fresh thyme is the secret to a great homemade chicken noodle soup recipe. I wouldn’t omit it, though you can use dried thyme in a pinch!
If you have a favorite homemade chicken noodle soup recipe, you can use my Instant Pot Chicken Noodle Soup recipe as a template to adapt yours!
How to Make a Thick or Creamy Chicken Noodle Soup
If you want a creamy chicken noodle soup, add 1/2 cup half-and-half or heavy cream. Stir to combine, and add more as desired.
For a thick chicken soup that sticks to your spoon, make a cornstarch slurry using 1 tablespoon cornstarch mixed with 1 tablespoon water. Select Saute and add to the cooking pot and stir until soup thickens, about 1 minute.
Keep in mind that it will continue to thicken as it cools; however, if you want it thicker, add more cornstarch slurry until it reaches desired consistency.
When my kids are sick, I don’t thicken it. But if I’m serving it for dinner in a bread bowl, I prefer it thickened with cornstarch.
How to Make a Double Batch
This Instant Pot Chicken Noodle Soup is easily halved or doubled.
To make a double batch, I like to reserve 2 cups chicken broth or more to ensure the ingredients are below the max fill line. Cook at High Pressure as directed, then add the remaining broth after pressure cooking.
(It cooks faster with less broth in the both, and you don’t have to worry about the max fill line.)
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- 1 tablespoon butter
- 1 cup diced onion
- 4 carrots, peeled and cut into ¼-inch-thick rounds
- 1 celery rib, diced
- 6 cups chicken broth or stock
- 1 clove garlic*
- 1 sprig fresh thyme*
- 1 teaspoon salt
- Freshly ground pepper, to taste
- 1 tablespoon dried parsley
- 2 cups diced chicken (cooked or uncooked)
- Egg noodles, cooked according to package directions
- Select Sauté and add the butter to the pressure cooking pot. When the butter is melted, add the onion, carrots, celery, and garlic. Cook, stirring occasionally, for about 3 minutes.
- Add the chicken broth and scrape the pan well to remove any browning. Then add the chicken, salt, pepper, parsley, and thyme.
- Lock the lid in place. Select High Pressure and 4 minutes cook time.
- When the cook time ends, allow the pressure to release naturally for 5 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.
- Remove and discard the sprig of thyme.
- To serve, ladle the soup spooned over prepared noodles.
*If you're using chicken stock, you can choose omit the garlic and thyme here. (Just depends on how strong you like those flavors.)
TIP: I like to make up a big pot of soup and freeze it in individual servings in freezer zipper bags for lunches. Many soups freeze well, but soups with noodles, potatoes, or rice freeze better if you freeze the noodles, potatoes or rice in a separate single serving bags and reheat them separately.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 157Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 40mgSodium: 1055mgCarbohydrates: 12gFiber: 2gSugar: 4gProtein: 12g
Nutrition information is calculated by Nutritionix and may not always be accurate.
Other Pressure Cooker Chicken Soup Recipes You’ll Enjoy
- Pressure Cooker Asopado
- Instant Pot / Pressure Cooker Chicken and Wild Rice Soup
- Pressure Cooker Easy Spicy Chicken Soup
- Instant Pot / Pressure Cooker Creamy Enchilada Soup
- Instant Pot Ramen
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