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A bowl of Instant Pot Chicken Noodle Soup with shredded chicken, carrots, celery, and noodles, garnished with parsley. A cracker and a fork are nearby, and a pressure cooker is visible in the background.
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5 from 14 votes

Instant Pot Chicken Noodle Soup

You are going to love this Instant Pot Chicken Noodle Soup Recipe. It is the best chicken noodle soup recipe! Easy Chicken Noodle Soup Instant Pot Recipe.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Instant Pot, Soup
Cuisine: American
Servings: 6
Author: Carrie Barnard
Cost: $11.05 Recipe, $1.84 per Serving

Ingredients

  • 2 boneless skinless chicken breasts
  • ½ onion finely chopped
  • 3 stalks celery chopped
  • 3 carrots chopped
  • ¼ tsp ground thyme
  • 1 tsp minced garlic
  • ½ tsp pepper
  • 1 tsp salt
  • ¼ cup flour
  • 4 cups water
  • 4 cups chicken broth (1 carton)
  • 16 oz. Frozen Noodles (we used Reames but any will work great)

Instructions

  • Place 2 boneless skinless chicken breasts, ½ finely chopped onion, 3 chopped celery stalks, and 3 chopped carrots into the Instant Pot or electric pressure cooker.
  • Add ¼ tsp ground thyme, 1 tsp minced garlic, ½ tsp black pepper, and 1 tsp salt.
  • In a mixing bowl or large measuring cup, whisk together 4 cups water and ¼ cup all-purpose flour until smooth.
  • Pour the flour mixture into the Instant Pot.
  • Add 4 cups chicken broth (1 carton) and stir gently to combine.
  • Secure the lid and set the pressure cooker to High Pressure for 25 minutes.
  • When the cooking time is complete, carefully perform a quick release.
  • Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the Instant Pot.
  • Stir in 1 (16 oz) package frozen egg noodles.
  • Secure the lid again and cook on High Pressure for 5 minutes.
  • Immediately perform a quick release when the cooking cycle ends to prevent the noodles from overcooking.
  • Stir well, serve warm, and enjoy.

Video

Notes

You can also make this with frozen chicken breast.  When using frozen chicken, increase the initial cook time to 30 minutes with a quick release. 
Also, regular egg noodles can be used instead of the frozen noodles in this recipe.  If using regular noodles, cook them on high pressure for 3 minutes with a quick release once they have been added.  

Nutrition

Calories: 317kcal | Carbohydrates: 52g | Protein: 18g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 1064mg | Potassium: 438mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5202IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 1mg
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