Inexpensive Yet Delicious Instant Pot Chicken Noodle Soup: That The Kids Love!

What you’ll find from this Instant Pot Chicken Noodle Soup is big taste and flavor. This simple soup recipe is made using the best ingredients but in a short amount of time. And the simple part of this recipe is that you just have to add the ingredients to your Instant Pot and then step back and let it do all the work. It just doesn’t get more simple than that!

If you’re ready for a hearty soup that everyone in the family is going to love, this just might be the best Instant Pot Chicken Noodle Soup recipe, ever.

I”m a fan of hearty soup with a little bit of liquid and this is why this texture is perfect for my tastebuds. With the colder weather right around the corner, the timing is right to start thinking about making up some homemade soup!

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Is Chicken Noodle Soup Healthy?

It has health benefits such as added veggies, and protein. If you’re eating a low carb diet, it’s not going to be the best option for you since it has noodles.

Can You Freeze Chicken Noodle Soup?

You can. Just store it in a freezer-safe container and place it in your freezer until you’re ready to thaw, reheat, and eat. It’s a great way to meal prep a bit and have soup on hand for an easy meal.

Chicken Noodle Soup Recipe Instant Pot Times

Instant Pot Chicken Noodle Soup (makes about 8 bowls)

Prep: 15 minutes

Cook: 45 minutes

Total: 1 hour

Ingredients For This Instant Pot chicken Noodle Soup Recipe

• 1 tablespoon olive oil
• 1 medium onion chopped
• 4 medium carrots peeled and cut into 1/4-inch pieces
• 4 ribs celery chopped (optional)
• 3 cloves garlic minced
• 1 teaspoon dried oregano
• 1 bay leaf
• ¾ teaspoon salt or to taste
• ¼ teaspoon black pepper
• 4 cups low sodium chicken broth
• 4 cups water
• 1 pound boneless, skinless chicken breasts, diced into cubes, cooked (if using raw chicken, see step 3)
• 6 ounces egg noodles

Instructions For. Instant Pot Chicken Noodle Soup

1. Turn your Instant Pot to Sauté mode. Once the pot is hot, add in your oil, carrots and onion. Stir well until the carrots and onions are soft and cooked. This should take about 3 minutes. Add the garlic to the veggies. Stir and mix well.

2. Hit cancel on your Instant Pot. Add in your seasonings: oregano, salt, pepper, and bay leaf. Mix well.

3. Add in your chicken broth and water. (If using raw chicken, place your raw chicken, place your diced cubes of chicken into the pot. Make sure the liquid is covering them well.).

4. Close the Instant Pot by twisting the lid on. Close the valve. Set the Instant Pot to High Pressure for 7 minutes. To reach pressure, it will take about 20 minutes.

5. Once the Instant Pot is done cooking, allow it to release naturally for 10 minutes.

6. Using a hot pad or towel, manually release by twisting the valve towards you.

7. Open the Instant Pot. Remove the bay leaf with a spoon.

8. Press Cancel on your Instant Pot. Then select Sauté mode. Add the egg noodles to the pot, and stir well so the liquid covers the noodles. Allow the noodles to simmer for about 10 minutes, or until tender.

9. Serve in a bowl alongside your favorite sandwich or crackers! Season with more salt or pepper to your liking! Enjoy this delicious Instant Pot Chicken Noodle Soup!

MORE INSTANT POT RECIPES

• Instant Pot Brussel Sprouts
• Instant Pot Vegetable Soup
• Instant Pot Keto Broccoli Cheese Soup
• Spicy Instant Pot Marinara Recipe
• Instant Pot Bourbon Chicken

About Angela Milnes

Angela Milnes is a Qualified Early Years Teacher who has specialised in teaching. She has a wealth of experience teaching young children and adults. Angela has also taught cooking classes and loves to share both family recipes and easy instant pot recipes here on The Instant Pot Table. Follow her on Pinterest!