This Easy Instant Pot Chicken Noodle Soup is ready in less than 30 minutes. It’s a comforting homemade soup that’s filled with flavour!
Ingredients and substitutions
- Olive oil – or another neutral cooking oil like avocado or canola oil.
- Onion – white onions, yellow onions or shallots would all work for this recipe.
- Garlic – freshly minced garlic is best. In a pinch, used jarred minced garlic.
- Italian seasoning – use a combination of oregano, basil, thyme, sage and rosemary instead.
- Salt & pepper – to taste.
- Chicken breasts – you can try using boneless skinless chicken breasts, but it will increase the calorie count.
- Celery stalks – double up on the carrots if you’re not a fan of celery.
- Carrots – swap out for some more celery or use parsnips instead.
- Rotini or fusilli – use any other medium-sized pasta. You can even use whole-wheat pasta for an added boost of fibre.
- Chicken broth – vegetable broth would be the best substitute here.
- Frozen peas – frozen corn would also be good in this soup.
- Parsley – leave this out altogether if you don’t have any parsley on hand.
How to make chicken noodle soup in the Instant Pot
- Add everything but the peas and parsley to the Instant Pot in order.
- Cook on high pressure for 5 minutes.
- Do a quick release of the pressure.
- Shred the chicken.
- Stir in the peas.
- Garnish with parsley and serve!
Does chicken soup help fight a cold or flu?
Although it can’t actually cure your cold or flu, chicken noodle soup has been known to help temporarily alleviate some cold or flu symptoms. Getting a break from your symptoms can allow you to get the rest you need and help you recover faster.
Some other ways that a bowl of chicken noodle soup can help you feel better:
- Warm liquids, like tea or chicken broth, can help keep you hydrated when you’re feeling sick. The warmth of the liquids can also help temporarily clear your nasal passages.
- The vegetables in chicken noodle soup contain a healthy dose of vitamins and antioxidants that can give your immune system a much-needed boost.
- The chicken provides protein and the noodles provide carbohydrates, things you might not be getting enough of if you have a decreased appetite because you’re feeling under the weather.
Frequently Asked Questions
Nope! The beauty of making Instant Pot chicken noodle soup is that the noodles cook alongside the rest of the ingredients. They soak in the chicken broth so you get a super flavourful soup!
For this recipe, I recommend using rotini or fusilli. You can swap out for another medium-sized noodle, but don’t swap it out for a small-sized noodle such as macaroni or the noodles will get all mushy.
This soup will need to cook on high pressure for 5 minutes. It will take the Instant Pot about 10-15 minutes to get up to a high pressure, so the total cooking time is around 20 minutes. It’s so much faster than waiting around for your soup to simmer on the stovetop!
Instant Pot chicken noodle soup can definitely be healthy if made properly. This one is full of fresh vegetables and doesn’t require a lot of salt. If you want to make it even healthier and add more fibre, use whole-wheat pasta!
Storing and reheating
If properly stored, this chicken noodle soup will last in the fridge for about 3 days. When you’re ready to enjoy your soup, bring it to a simmer in a pot on the stovetop or reheat it in the microwave for 1-2 minutes.
Can you freeze chicken noodle soup?
You sure can! Use heavy-duty freezer bags or airtight freezer-friendly meal prep containers to freeze this soup for up to 3 months. You can freeze it in convenient single servings or family-sized servings.
Keep in mind that noodles can become overly soft or mushy when frozen, so it’s best not to freeze them. Instead, remove the noodles from the soup (or make the soup without the noodles), freezing only the broth and vegetables. You can add cooked noodles to the soup when you thaw and reheat it.
More Instant Pot soup recipes
- Instant Pot Chicken Tortellini Soup
- Instant Pot Beef Broccoli Soup
- Instant Pot Loaded Baked Potato Soup
- Instant Pot Creamy Mushroom Soup
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning this Instant Pot Chicken Noodle Soup into your weekly lunches.
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
Easy Instant Pot Chicken Noodle Soup
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp each salt & pepper
- 2 chicken breasts
- 3 celery stalks, chopped
- 2 carrots, chopped
- 2 cups dry rotini or fusili pasta
- 6 cups chicken broth
- 1/2 cup frozen peas, defrosted
- 1 tbsp fresh chopped parsley (optional)
Instructions
- Add all ingredients to Instant Pot in order that they are listed with the exception of peas and parsley. Place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 10-15 minutes to come to pressure then pressure cook the 5 minutes.
- Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Shred chicken, then add back to pot of soup along with peas. Garnish with fresh parsley then serve and enjoy!
