Published: · Modified: by Susie Weinrich · This post may contain affiliate links. 36 Comments
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Instant Pot Chicken Noodle Soup is an incredibly easy soup recipe. It is literally a dump and start recipe- no sauteing, no browning, or searing. Pop all the ingredients in the Instant Pot or Electric Pressure Cooker and start it up. With an 8 minute cook time it is ready in under 30 minutes!
This Instant Pot Chicken Noodle Soup recipe is full tender carrots, celery, and onions mixed in an intensely flavored chicken broth seasoned with chicken base, turmeric, onions powder and a bay leaf. The chicken poaches perfectly in the broth and the frozen egg noodles cook up thick & hearty with just the right bite.
This is an intensely flavored soup recipe! It will be your new go-to Instant Pot Chicken Soup recipe. (No Instant Pot- not a problem! Check out these recipes here.)
Dump & Start Instant Pot Recipe
Have you ever heard of “dump and start” instant pot recipes? They make dinner time super easy. It means that you are not having to saute, brown, or sear anything before you start cooking.
In this chicken noodle soup recipe you simply chop the veggies and then layer everything in the pot and start it up!
Chicken Base
The secret to getting really amazing flavor into the broth of this chicken noodle soup is chicken base. If you are not familiar with this product it is similar to bouillon but twice as potent!
It comes in a paste form, usually in a glass or plastic jar. You can find it in the soup aisle in your local grocery store. I use the Better Than Bouillon brand.
Do not skip this ingredient! It makes a huge flavor difference.
How to Make Instant Pot Chicken Noodle Soup
Since this is a “dump and start” Instant Pot recipe the only prep is in chopping the veggies and cutting the chicken. The rest of the work is done by pressure cooking. Let’s get started:
Layer these ingredients in your Instant Pot or Electric Pressure Cooker in this order:
- All the cut veggies: onions, carrots, celery, and garlic. It is ok if they are all mixed together.
- All the seasonings: turmeric, onion powder, salt, pepper, chicken base, and a bay leaf.
- Add a 12 oz bag of frozen egg noodles. I use Reames Frozen Egg Noodles.
- Lay the quartered chicken breasts on top of the egg noodles.
- Pour in 2 quarts of chicken stock or broth.
- Pop the lid on the pot and lock the pressure vent to seal. Set to cook on high pressure for 8 minutes.
- Do a 5 minute natural release, and then release the remaining pressure with a quick release.
- Take out the 8 pieces of chicken and chop or shred (they will be yellow on the outside from the turmeric). Add back to the pot.
- Stir & serve!
Chicken Noodle Soup Recipes
If you don’t have an Instant Pot or electric pressure cooker but still want to make this recipe I will direct you to this recipe for Homemade Chicken Noodle Soup. It is similar but it is made on the stove top.
Now if you are feeding super picky kids (or adults) that don’t want any onions or green things in their soup, then I recommend you check out this recipe for Chicken Noodle Soup for Kids.
Instant Pot Chicken Noodle Soup Recipe
Instant Pot Chicken Noodle Soup – Dump and Start
Instant Pot Chicken Noodle Soup is an incredibly easy way to make homestyle chicken noodle soup with thick egg noodles. It is literally a dump and start recipe- no sauteing, browning, or searing. With an 8 minute cook time it is ready in under 30 minutes!
This is an intensely flavored soup recipe! It will be your new go-to Instant Pot soup recipe.
4.87 from 23 votes
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Prep Time: 10 minutes minutes
Cook Time: 8 minutes minutes
Natural Pressure Release: 5 minutes minutes
Total Time: 23 minutes minutes
Servings: 6 people
Calories: 125kcal
Author: Susie Weinrich
Ingredients
- 1 yellow or white onion diced
- 3 celery stalks chopped
- 2 cups carrots chopped
- 3 garlic cloves chopped
- ½ teaspoon turmeric powder
- ½ teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 bay leaf
- 1 tablespoon chicken base I use Better Than Bouillon Brand
- 12 oz frozen egg noodles I use Reames
- 1 lb. boneless skinless chicken breasts about 2 chicken breasts – quartered
- 2 quarts chicken stock or broth
Instructions
Dump the ingredients in this order in your Instant Pot:
Cut veggies (3 celery stalks, 2 cups carrots, 1 onion, 3 garlic cloves)
Seasonings (½ teaspoon each: turmeric, onion powder, and black pepper, 1 teaspoon kosher salt, 1 bay leaf)
1 tablespoon Chicken base
12 oz bag frozen egg noodles
2 boneless skinless chicken breasts, each cut into quarters
2 quarts chicken broth.
Pop the lid on and set the Instant Pot or Electric Pressure Cooker to cook on pressure mode, high for 8 minutes.
Do a 5 minute natural release and then quick release the remaining pressure.
Take the chicken out and shred or dice it. Add it back to the pot.
Give it a stir and serve!
Notes:
Don’t have an Instant Pot- No Problem!! Use this recipe for Homemade Chicken Noodle Soup
Feeding super picky kids? Use this recipe for Chicken Noodle Soup for Kids
Calorie count is estimated.
Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
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Serving: 1.25cups | Calories: 125kcal
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.
More Mom's Dinner Recipes to Love
- 30 Minute Instant Pot Chicken Chili
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- Creamy Instant Pot Wild Rice Soup
- Damn Good Instant Pot Chili
About Susie Weinrich
Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!
Reader Interactions
Comments
Tracy
This really wasn’t that great. The veggies were mushy, the soup was a little too salty, and the noodles were chewy. This was rather disappointing.Reply
Phil
I have made this about 87 times! 😂. We love it! Thanks for sharing.Reply
Donna y
Have finally found what I was searching for delish!
Perfect as written!!Reply
Paula
This is delicious! It’s definitely my new go to recipe for Chicken Noodle soup!
Reply
Karen
If no frozen noodle? I have elbow macaroni
Reply
Susie Weinrich
Traditional noodles will turn into mush if you put them in the pot for that long. I would make the soup without the noodles and then add them after the pressure cook. Turn the sauté mode on and let them simmer in the hot soup for about 5 minutes.
The frozen egg noodles also add a little starch to thicken the soup a little. To get this consistency you can mash together 2 tsp flour and 2 tsp softened butter (called a beurre manie) and stir it into the soup after the noodles cook.
I hope this works for you! CheersReply
Jeannene Gatties
This was fantastic! It is so versatile. I made it with the turmeric once and my husband did not care for the flavor. The second time I made it without and he liked it much better. If I don’t have celery, or onions on hand, I sub celery salt, up the onion powder, and have even used a drained can of sliced carrots in a pinch. I just add them at the end as they are already cooked. The flavor is just perfect. So simple and soooo good. Thank you!!!Reply
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