• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Father’s Day Brunch Recipes
  • Recipe Index
  • Indian Recipes
  • My Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Meal Type » Soups » Instant Pot Chicken Noodle Soup

    Published: Mar 6, 2019 | Last Updated On: May 9, 2020 by Neha Mathur

    Instant Pot Chicken Noodle Soup

    1577 shares
    Jump to Recipe
    An ideal sip up treat for the cold weather, Instant Pot Chicken Noodle Soup is a quick one-pot meal. So, learn how to make it with my quick guide today! #Healthy #Winter #Recipe #Soup #Chicken

    An ideal sip up treats for the cold days, Instant Pot Chicken Noodle Soup is a quick one-pot meal. It is amazingly simple to make even when you feel tad under the weather. And, the cooking time for the same is mere 20 minutes! So, learn how to make this energizing soup with my quick guide today! Here is how to make it.

    Instant Pot Chicken Noodle Soup served in a bowl.

    I make chicken breasts and chicken thighs often for weekday meals. Especially the dinners.

    Because you can easily use frozen chicken or fresh one to make Indian Ginger Chicken Curry, Creamy Baked Pesto Chicken Thigh.

    However, during rains and winter, this Instant Pot Chicken Noodle Soup gives you utmost comfort just like Clear Chicken Soup albeit instantly!

    Chicken Noodle Soup in Instant Pot is a cakewalk to make!

    Firstly, because, you can finish all the cooking processes in just one vessel because Instant Pot is that functional.

    Sick or not, this soup is so irresistible, aromatic, and quick to prep that you might make it a weekly staple.

    Although it tastes too good as it is, you may also serve it with Tortilla, Rice/ Brown Rice, or sautéed vegetables.

    Here’s its comprehensive recipe, do read it and try?

    Which Noodles to use to make Chicken Noodle Soup?

    Feel free to use any noodles of your choice to make this soup.

    I used flat Thai noodles but frankly, this tastes good with any kind of noodles.

    I mostly use egg noodles in this soup but you can use any flat pasta as well.

    For a gluten-free version, use gluten-free noodles and you can even skip noodles for a low carb version.

    You can even use Zoodles or zucchini noodles if you are looking for a low carb version of this soup.

    Storage Suggestions

    This soup keeps good in the refrigerator for 4-5 days.

    So you can make a big batch and your dinner is sorted for a week.

    This soup is very good to freeze.

    Just follow the recipe until you add noodles to the soup and freeze the soup at this point.

    When you are ready to serve the soup, thaw it over the counter for 3-4 hours and then heat well.

    Add noodles and cook until they are done and then serve.

    Serving Suggestions

    This soup is perfect to serve by itself.

    It is a whole meal with veggies, chicken, and noodles giving all the required nutrients for the meal.

    However, you can serve dinner rolls or a salad on the side to make the meal even more filling.

    Pro Tips by Neha

    The base of this soup is the broth and make sure its the best you use.

    I like to make my own broth at home but you can also go for a good canned one too.

    Cooking the soup with chicken on bone lends a great flavor to the soup, however, if you are pressed with time, feel free to use boneless shredded chicken.

    You can add vegetables like broccoli, potatoes, green beans, bok choy, etc along with carrots and spinach to the soup if you wish to.

    Add the noodles only when you are ready to serve the soup.

    If you are not using the whole soup at one go, then only add the required amount of noodles for that meal.

    You can also cook the noodles separately and add them to the soup.

    Cooking them in the broth definitely gives them an edge though.

    If you don’t have an electric pressure cooker, make this soup in a regular stovetop pressure cooker.

    Chicken Noodle Soup in Instant Pot.

    Step by Step Recipe

    Set the instant pot to SAUTE mode and add butter and olive oil in its pot.

    Butter and olive oil added in the pan.

    Add onion and garlic and saute for 3-4 minutes.

    Onion and garlic added in the pan.

    Add carrots and celery and saute for another minute.

    Carrot and celery added in the pan.

    Add chicken broth, parsley, thyme, rosemary, chicken, spinach, salt, and pepper and close the lid of the instant pot.

    Herbs, chicken, spinach added in the pan.

    Press PRESSURE mode and set the timer to 10 minutes. It will take 10-12 minutes for the instant pot to build the steam and start the timer.

    Lid closed.

    Once the timer goes off, let the instant pot rest for 10-12 minutes for the steam to release naturally. Now do a quick release and open the lid of the Instant pot. Remove the chicken pieces from the instant pot and shreds them.

    Lid opened.

    Discard the bones and add the shredded chicken back in the pot.

    Chicken pieces removed from the pan.

    Select the SAUTE setting and add the noodles and lemon juice in the soup. Cook for 2-3 minutes.

    Noodles cooked in the pan.

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    An ideal sip up treat for the cold weather, Instant Pot Chicken Noodle Soup is a quick one-pot meal. So, learn how to make it with my quick guide today!

    Instant Pot Chicken Noodle Soup Recipe

    An ideal sip up treat for the cold weather, Instant Pot Chicken Noodle Soup is a quick one-pot meal. So, learn how to make it with my quick guide today!
    5 from 2 votes
    Print Pin Rate
    Course: Soup
    Cuisine: Continental
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 4 people
    Calories: 356kcal
    Author: Neha Mathur

    Ingredients 

    • 1 tablespoon Butter
    • 1 tablespoon Olive Oil
    • 1 cup Onion (Chopped)
    • 2-3 cloves Garlic (Chopped)
    • 1 cup Carrots (Chopped)
    • 1 cup Celery (Chopped)
    • 4 cups Chicken Broth
    • 2 tablespoon Parsley (Chopped)
    • 4-5 sprigs Thyme
    • 1-2 sprigs Rosemary
    • 600 g Chicken (Bone on)
    • 1 cup Spinach (Chopped)
    • Salt to taste
    • ½ teaspoon Freshly Cracked Black Pepper
    • 100 g Noodles
    • 1 tablespoon Lemon Juice
    Prevent your screen from going dark

    Instructions

    • Set the instant pot to SAUTE mode and add butter and olive oil in it’s pot.
    • Add onion and garlic and saute for 3-4 minutes.
    • Add carrots and celery and saute for another minute.
    • Add chicken broth, parsley, thyme, rosemary, chicken, spinach, salt and pepper and close the lid of the instant pot.
    • Press PRESSURE mode and set the timer to 10 minutes.
    • It will take 10-12 minutes for the instant pot to build the steam and start the timer.
    • Once the timer goes off, let the instant pot rest for 10-12 minutes for the steam to release naturally.
    • Now do a quick release and open the lid of the Instant pot
    • Remove the chicken pieces from the instant pot and shreds them.
    • Discard the bones and add the shredded chicken back in the pot.
    • Select the SAUTE setting and add the noodles and lemon juice in the soup.
    • Cook for 2-3 minutes. 
    • Do not overcook otherwise the noodles will become mushy.
    • Turn off the instant pot by pressing CANCEL.
    • Garnish with parsley and serve hot.

    Notes

    The base of this soup is the broth and make sure its the best you use. I like to make my own broth at home but you can also go for a good canned one too.
    Cooking the soup with chicken on bone lends a great flavor to the soup, however, if you are pressed with time, feel free to use boneless shredded chicken.
    You can add vegetables like broccoli, potatoes, green beans, bok choy, etc along with carrots and spinach to the soup if you wish to.
    Add the noodles only when you are ready to serve the soup. If you are not using the whole soup at one go, then only add the required amount of noodles for that meal.
    You can also cook the noodles separately and add them to the soup. Cooing them in the broth definitely gives them an edge though.
    If you don't have an electric pressure cooker, make this soup in a regular stovetop pressure cooker.

    Nutrition

    Calories: 356kcal | Carbohydrates: 28g | Protein: 19g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 988mg | Potassium: 658mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6560IU | Vitamin C: 31.4mg | Calcium: 74mg | Iron: 2.2mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

     

    « Muhammara Dip (Vegan Red Pepper Dip)
    Instant Pot Taco Soup »

    Reader Interactions

    Comments

    1. Shanaz

      December 06, 2018 at 2:12 am

      This noodle soup looks perfect for the winters and the step by step pictures has made it look so easy to prepare in an Instant Pot

      Reply
      • Neha Mathur

        December 06, 2018 at 2:48 am

        Thnx Shanaz. It’s very delicious. Do try 🙂

        Reply
    2. FARIDA BANU

      December 06, 2018 at 1:10 pm

      Fantastic soup. Looks delicious will try soon.

      Reply
      • Neha Mathur

        December 07, 2018 at 1:01 pm

        Thnx. Do try and share your feedback 🙂

        Reply

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    My Cookbook

    Buy Now on Amazon

    Father's Day Brunch Recipes

    • Tropical Dragon Fruit Smoothie (Pitaya Smoothie)
    • Ragi Banana Pancakes
    • Crispy Air Fryer Buffalo Tofu Bites
    • Berry Blast Smoothie (No Banana)
    • Biscoff Oats (Cookie Butter Oats)
    • Air Fryer Hard Boiled Eggs

    Most Popular Recipes

    • Hibachi Fried Rice
    • Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan Sauce
    • Lemon Tea
    • Chicken Clear Soup
    • Scrambled Egg Whites

    Footer


    ^ back to top

    About

    About Neha

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP