When I first got my Instant Pot I was looking forward to modifying my chicken noodle soup recipe for it. I have never had soup be so easy to make and end up so flavorful. I’m sharing my Instant Pot Chicken Noodle Soup with you today.
Before my Instant Pot I used to make my soups on the stove top, because in the crockpot the flavor is never as rich as freshly made on the stove top. It would take at least an hour to of standing over the hot stove stirring and checking the vegetables.
Even still the soup would lack in the flavor department and I’d always end up adding an extra cube or two of bouillon in order to get the richness in it.
This is no longer the case now that I’m making Instant Pot chicken noodle soup. I have even gone from frozen chicken to soup in about 1 hour. That modification is below the recipe.
Check out my post 22 Instant Pot Recipes for Quick and Easy Dinners.
Additionally, the way I make this homemade soup is cheaper because I use bouillon cubes instead of boxed or canned broth. This allows me to control the flavor with more or less seasoning.
I’m horrible about seasoning measurements I personally use a lot, but not everyone likes a lot of seasoning. You’ll want to eyeball your seasoning, then add more if you need to later if needed.
I usually make soup about once a week or once every two weeks throughout the winter and spring months. I believe chicken noodle soup heals and it’s the best thing to treat the flu or common cold, which has hit our house last week.
Of course I whipped up this Instant Pot chicken noodle soup and the flu has been chased away from us.
The only downfall I’ve noticed so far with the Instant Pot is the smells that just stick to that rubber seal, I did figure out a way to help with that issue and have that tip at the bottom of the post. I have a few different seals and if the smell gets too bad I’ll just replace the seal.
So without further ado let’s dive into our recipe.
Instant Pot Chicken Noodle Soup
- 1 lbs chicken tenders or breasts chopped into bite sized chunks
- 3 carrots or ½ a bag of baby carrots diced
- 4 stalks of celery diced
- ½ Medium Sweet Onion diced
- 4 cloves of garlic minced
- 1 tbsp of unsalted butter
- 8 Chicken flavored bouillon cubes
- 8 cups of water
- 8 oz of Egg Noodles or 16 oz spaghetti noodles broken in thirds.
- Dried Oregano
- Dried Basil
- Dried Parsley
- Turn Instant Pot to saute and add 1 tbsp butter. Add chicken and cook through.
- Add carrots, celery, garlic, and onion and start sauteing with the chicken. Add in approx, 1 teaspoon of each of the spices. Remember you can eyeball this and add more or less depending on your flavor preferences. Cook vegetables until slightly softened.
- Add all chicken flavored bouillon cubes and water. Add the lid, close the valve and hit the soup button.
- Once done wait 5-10 minutes before releasing the valve so you don’t get a lot of water splatter out of the valve.
- Taste and add more salt or pepper as needed. You can add an additional bouillon cube if needed just make sure you let it boil down before tasting and adding anything additional. Cubes take about 5 minutes to break down in boiling water.
- Add your noodles and cook on saute until noodles are done. Serve.
This recipe feeds three people and leaves at least two or three additional servings in leftovers. I use a 6-quart Instant Pot to make this. As always make sure you wash the seal after cooking.
Check out my post 21 Delicious Soup Recipes for Dinner.
From Frozen Directions
If you need a quick, healthy, delicious dinner but don’t have any meat defrosted, try this modification. Put approximately 1 lbs of chicken in the Instant Pot with 2 Chicken Flavored Bouillon cubes and 1 cup of water. Close the lid and seal. Hit the poultry button and let the Instant Pot do it’s thing. Once cooked release the steam completely.
Open the lid and taking two forks shred the chicken right in the Instant pot. Once the chicken is shredded turn the Instant Pot from keep warm to saute. Add in your vegetables, seasoning, bouillon cubes, garlic and water like above.
Add the lid, close the valve and switch from saute to soup. Then follow the remaining directions like above.
The biggest down fall of the Instant Pot is that seal. Anything you cook in the Instant Pot the smell will just stick to that seal. I’ve been working on a few ways to try to minimize the smell on the seal. While it doesn’t completely rid it I found it helped a little bit.
Try rubbing a baking soda paste on it a couple of times and soaking it in hot soapy water. If all else fails and you just can’t stand the smell anymore, get new Instant Pot seals here.
Let me know what you think about the recipe in the comments below. Follow me on Pinterest for more like this and pin this to your favorite food boards.
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