Chicken Noodle Soup Recipe for the Instant Pot is the easiest dump and go dinner. Made with rotisserie or leftover chicken & ready in less than 30 minutes!
Ready for some super easy comfort food? I absolutely love it when I can make a dump and go dinner like this chicken noodle soup that everyone just raves over.
I mean, no one wants to or has time to spend hours in the kitchen working on dinner. Fortunately, this recipe lets you toss it in, set it & walk away. In less than 30 minutes dinner is done & you only have one pot to clean.
You really can’t beat that, can you? A one pot dish that is so simple and easy. Those are my absolute favorite and why I have made it my mission to share with you all how easy it can be to cook at home.
Because honestly, as easy as delivery is – in the time it takes to get everyone to agree on where to order from, decide what they want, place the order and then wait for it to be delivered – this soup recipe is not only done, but you are already done with cleanup too.
Chicken Noodle Soup Instant Pot
Here are some commonly asked questions
Can this recipe be doubled?
Due to space constraints in the pressure cooker pot and needing to account for the noodle expansion once they are cooked, I don’t recomend doubling this recipe.
Can I use frozen chicken?
You can use chicken that has already been cooked, shredded, and frozen – like if you deboned a bunch of rotisserie chickens and then froze them all in pre-portioned bags for later use. Or if you had leftover chicken that you decided to freeze for later – that works too.
If you are wanting to use uncooked, frozen chicken – you would need to cook that in the pressure cooker first. Then shred it, clean the pot – then start this recipe.
You can also use the frozen chicken pieces and add them to the pot with all of the other ingredients – except the egg noodles. Cook on manual pressure for 30 minutes. Depressurize, shred the chicken and add it back to the pot along with the egg noodles. Set the Instant Pot to sauté to bring it to a simmer until the noodles are cooked.
What is the best way to store leftover chicken soup?
Just keep it refrigerated for up to 4 days in a shallow airtight container. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.
Why use a shallow container to store the leftovers?
Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature.
As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.
Pressure Cooker Chicken Noodle Soup
HOW DO YOU MAKE Instant Pot Chicken Noodle Soup with Rotisserie Chicken?
- Combine the broth, cooked chicken, egg noodles, carrots, celery, olive oil, minced onions, minced garlic, salt, pepper, and basil in the pot insert. Stir.
- Close the lid and set it to cook on manual pressure for 4 minutes.
- Once done, move the release valve halfway to release the pressure a little slower than a full quick release but faster than a natural release.
- Once it has depressurized and the pin drops, remove the lid and stir.
- Serve with a sprinkle of fresh parsley and crushed crackers if desired.
Is it necessary to use a specific type of pressure cooker?
No, not at all. I just happen to have an Instant Pot, but pressure cookers have become so popular over the last couple years that just about every big & small appliance company makes one. This will work with them all.
Easy Instant Pot Chicken Noodle Soup
To make Chicken Noodle Soup in the Instant Pot you will need…
- chicken broth
- rotisserie chicken or leftover cooked shredded or diced chicken
- egg noodles
- carrots – peeled and diced
- celery – chopped
- olive oil
- minced onions
- minced garlic
- salt
- pepper
- dried basil
- parsley
What is “natural pressure release”?
Often, an Instant Pot recipe would call for you to release all the pressure at the end of the timed pressure cycle. However, the cooking process stops when the pressure is released.
For recipes that call for a natural pressure release, you would refrain from releasing the pressure from the unit for a set amount of time. This allows for a little extra cooking time as the pressure inside naturally goes down.
At the end of the natural pressure release cycle, you would then use the valve to release the remaining pressure and stop the cooking process.
Can this chicken noodle soup be frozen?
I personally don’t like the texture of the noodles after they have been frozen, so I don’t recommend it. However, if you wish to freeze this soup, place it in an airtight container, freeze and use it within 3 months.
Instant Pot Chicken Noodle Soup Recipes
Can I use fresh chicken?
If you want to use uncooked, FRESH chicken – you would need to cook that in the pressure cooker first – just like I mentioned above for using frozen chicken. Then shred it, clean the pot – then start this recipe.
You can also use FRESH diced chicken pieces and add them to the pot with all of the other ingredients – except the egg noodles. Cook on manual pressure for 15 minutes. Depressurize, shred the chicken and add it back to the pot along with the egg noodles. Set the Instant Pot to sauté to bring it to a simmer until the noodles are cooked.
Best Instant Pot Chicken Noodle Soup
Products I love when making chicken noodle soup…
This chicken soup recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade soup in the pressure cooker before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this soup recipe.
- chicken broth
- egg noodles
- olive oil
- minced onions
- minced garlic
- salt
- pepper
- dried basil
- Instant Pot
- serving bowls
- ladle
If you love this Easy Chicken Noodle Soup Recipe Instant Pot, you’re going to love these other soup recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Chicken Noodle Soup as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
Chicken Noodle Soup Recipe for the Instant Pot
Ingredients
- 9 cups chicken broth
- 2 cups rotisserie chicken or leftover cooked shredded or diced chicken
- 2 cups egg noodles
- 2 carrots – peeled and diced
- 2 stalks celery – chopped
- 2 tbsp olive oil
- 2 tbsp minced onions
- 1 tbsp minced garlic
- 1½ tsp salt
- 1 tsp pepper
- 1 tsp dried basil
- 1 tbsp parsley – fresh chopped for garnish
Instructions
- Combine the broth, cooked chicken, egg noodles, carrots, celery, olive oil, minced onions, minced garlic, salt, pepper, and basil in the pot insert. Stir.
- Close the lid and set it to cook on manual pressure for 4 minutes.
- Once done, move the release valve halfway to release the pressure a little slower than a full quick release but faster than a natural release.
- Once it has depressurized and the pin drops, remove the lid and stir.
- Serve with a sprinkle of fresh parsley and crushed crackers if desired.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Reader Interactions
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Share Your Thoughts