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Instant Pot Chicken Noodle Soup

Updated Dec 22, 2021Published May 22, 2017 By Julia 23 CommentsThis post may contain affiliate links.

Summary:
This is a fast and easy recipe for making homemade chicken noodle soup in the Instant Pot. After just 10 minutes of pressure cooking, you are left with shreddable chunks of chicken and meltingly tender noodles. Everything cooks together in the same pot, including the noodles.
chicken noodle soup served in a bowl

Instant Pot Chicken Noodle Soup

4.9 from 7 votes
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Prep: 20 mins
Cook: 20 mins
Yield: 6 servings

INGREDIENTS

  • 1.75 pounds raw boneless skinless chicken breasts (about 3), cut into 1-inch pieces
  • 1.5 cups diced onions (about 1/2 onion; Note 1)
  • 1 cup diced celery (about 3 stalks)
  • 1 cup diced carrots (about 3 carrots)
  • 15-ounce can corn, drained (Note 2)
  • 6 cups low-sodium chicken broth (Note 3)
  • 8 ounces rotini pasta
  • 3 tablespoons fresh dill
  • 1 tablespoon butter
  • 1/4 teaspoon freshly ground black pepper

INSTRUCTIONS

  • Sautรฉ: Turn on pressure cooker (Note 4) to sautรฉ setting on medium heat. Once heated, add butter and spread it across bottom of pot. Add chicken pieces and cook until outsides are mostly cooked, a few minutes, stirring occasionally. Add onions, celery, and carrots, stirring everything together. Cook for a few minutes until fragrant, stirring occasionally. Turn off sautรฉ setting. Keep everything inside pot.
  • Pressure Cook: Add corn, chicken broth, pasta, dill, and pepper to pressure cooker pot. Stir. Check that all ingredients are submerged in liquid. Cover and lock lid on pressure cooker. Select manual pressure cooking setting and adjust cooking time to 10 minutes at high pressure. Once time has elapsed, use quick release handle to release steam pressure and stop cooking.
  • Serve: Stir contents of pot, and add salt to taste. Serve warm (Note 5).

NUTRITION

Makes 6 Servings
Amount Per Serving:
Calories 470 (20% from fat) ย 
Total Fat 10g 16%
ย ย ย Saturated Fat 4g 18%
Cholesterol 118mg 39%
Sodium 280mg 12%
Net Carb 39g ย 
Total Carb 42.5g 14%
ย ย ย Dietary Fiber 3.5g 14%
ย ย ย Sugars 5.5g ย 
Protein 52g ย 
Vitamin A 93% ยท Vitamin C 10% ยท Calcium 7% ยท Iron 19%

PHOTOS

chicken noodle soup served in a bowl
chicken noodle soup inside instant pot
close up view of chicken noodle soup
lifting up chicken noodle soup in a spoon

NOTES & TIPS

(1) Onions/Celery/Carrots. Simplify your prep work by buying mirepoix, a ready-to-use package of pre-diced and proportioned amounts of onions, celery, and carrots. Itโ€™s available at most supermarkets in the U.S., and I get mine in a 15 ounce tub that amounts to half an onion, 3 carrots, and 3 celery stalks.
(2) Corn. Equivalent to about 1 cup of fresh or frozen corn.
(3) Chicken Broth. This amount of chicken broth results in a chunky and hearty soup. If you prefer a thinner soup, add extra chicken broth after pressure cooking.
(4) Pressure Cooker Equipment. I use a 6-quart Instant Pot. You can use a different size of electric pressure cooker as long as all ingredients fit within the maximum capacity line.
(5) Serving. Serve chicken noodle soup with parmesan crisps, a Mediterranean salad, or garlic knots.

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Filed Under: Per Serving: More Than 10g Net Carbs, Soups Tagged With: 31-60min, 6-10ingredients, butter, carrot, celery, chicken breasts, chicken broth, corn, dill, instant pot, onion, rotini

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. Since 2015, she has been sharing simple recipes for tasty dishes, mostly low carb and gluten free. Learn more.

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Kimberly Castro

I just made this recipe and doubled the ingredients to make enough for 10 people. It turned out delicious! I set the instant pot to 13 minutes but I think 11 would have been perfect. This is absolutely the best chicken noodle soup I have ever made!

Vote Up1Vote Down  Reply
4 years ago
Kaylar

Tried this tonight to take some to my 90 year old Dad – has a pretty bad cold. We tried it and liked it quite well! Needs a bit a salt at serving. This is such an easy and quick recipe. It’s definitely going in the save file! Thanks!

Vote Up1Vote Down  Reply
4 years ago
Delisa

Thank you! This was a very simple, perfect recipe! I had to use egg noodle because I didn’t want to go to the store, but I don’t think that mattered too much. I appreciate you posting this.

Vote Up1Vote Down  Reply
5 years ago
Samantha C.

This looks so good! If I swapped out the rotini for wide egg noodles, do you think Iโ€™d need to adjust the cooking time?

Vote Up0Vote Down  Reply
4 years ago
David

Can you recommend how to adjust the time for a 10 minute natural release mode? I never do instant release anymore due to the violent and unnecessary spraying of steam and liquid that occurs, and most recipes can be adapted to natural release.

Vote Up0Vote Down  Reply
4 years ago
Kara Meister

I just throw a thin towel over the vent.

Vote Up1Vote Down  Reply
3 years ago
Tracy

Great recipe – absolutely delicious.

Vote Up0Vote Down  Reply
4 years ago
Chris McClennan

I like this chicken noodle recipe but I don’t have a pressure cooker….what type of pot can I use?

Vote Up0Vote Down  Reply
4 years ago
Julia

I haven’t tested this recipe in anything other than a pressure cooker, unfortunately. You could try making this in a pot on the stovetop, but you’ll likely need to increase the amount of chicken broth because pressure cooking retains more liquid. The cooking time will also need to be increased.

Vote Up0Vote Down  Reply
4 years ago
Hydrangea

I see the โ€œsoupโ€ function on the cooker. Have you tried that for making soup? Just wonder if there is any differences? I have not as yet noticed anyone using that function in their recipes. I personally havenโ€™t tried it- still very new to it!

Vote Up0Vote Down  Reply
4 years ago
Julia

I don’t think I’ve tried the “soup” function before. I think that any differences would be minor, and either would work for this recipe.

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4 years ago
Carol Ann

I used the soup function but then dialed time back to 10 minutes. 30 minutes would make mush ๐Ÿ™‚

Vote Up0Vote Down  Reply
4 years ago
Chris

Wonderful soup! I have made it a lot. Followed the recipe exactly.

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4 years ago
Jennifer

Just finished cooking and it smells great. I just opened the valve to release the pressure and there is quite a bit of liquid spitting out, more than the normal steam. Any thoughts why it would be doing this?

Vote Up0Vote Down  Reply
4 years ago
Pat

Hi, when a liquid is under high pressure, the temperature of it is beyond the boiling point of water, probably close to 250F but the pressure (15 psi) suppresses the actual boil process. When pressure is quickly released in this way, the liquid quickly boils as if you had a vigorous pot of liquid on the stove. The gas in the liquid quickly tries to escape and boils into the vent causing the spouting of liquid. High pressure and high temp is the friend of the instant pot.

Vote Up1Vote Down  Reply
4 years ago
Kim

Do u cook the noodles seperate?? Or do u put in pot?

Vote Up0Vote Down  Reply
5 years ago
Julia

The noodles are cooked in the pot. See recipe where the instructions say to add the rotini pasta.

Vote Up0Vote Down  Reply
5 years ago
Jacky

Is frozen corn ok?

Vote Up0Vote Down  Reply
5 years ago
Julia

Yes!

Vote Up0Vote Down  Reply
5 years ago
Shea

diced raw chicken? or cooked?

Vote Up0Vote Down  Reply
5 years ago
Julia

Raw chicken.

Vote Up0Vote Down  Reply
5 years ago
Kevin

This recipe is Fantastic, I Love Chicken Soup, now itโ€™s made by Me when eat it….

Thank You…

Vote Up0Vote Down  Reply
5 years ago
Peg

How much is a serving? 2 cups? I am making this right now. Thanks!

Vote Up0Vote Down  Reply
5 years ago

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