Are you looking for a warm and comforting dinner? Or maybe a nourishing meal to help you feel better during cold season? This Instant Pot Chicken Noodle Soup is quick and easy and better than anything from a can!
Who doesn’t need a good classic meal that can be homemade and delicious?! This Instant Pot Chicken Noodle soup is quick, easy and delicious. With tons of shredded chicken, fresh chopped carrots, thick egg noodles and fresh parsley it is so much heartier and better than anything you would get from a can. Plus, you family will be totally impressed you made it from scratch! They don’t need to know that because you used your Instant Pot, it was almost as easy as opening and heating a can!
To get my kids to eat the carrots in this soup, they can’t be in big chunks. So, to make it quick, I use my trusty mini-chopper to get finely diced carrots. Takes just a few seconds and I have carrots all ready to go in my soup.
How do you make chicken noodle soup in a pressure cooker?
I’m sure there are several ways to go about it, but I will share my favorite way that yields perfectly cooked chicken and noodles every time.
Start with everything but the noodles. I want to make this as simple as possible but still not overcook the noodles. I like the simplicity of adding the whole chicken breast into the pot and never having to touch or cut up the raw chicken. This means about a 10-12 minute cook time which would be too long for the noodles.
Once the chicken has fully cooked, I shred it and then turn the pot to saute which will bring the soup to a nice simmer. I add the noodles and let them cook for about 8 minutes and then my soup is done!
I love making my soup this way because it is mostly hands off work. I can get it started and head off to another part of the house to start laundry or do some work and come back later to quickly finish up. If you are new to pressure cooking, a simple soup like this is an easy and delicious place to start!
Instant Pot Chicken Noodle Soup
- 1 pound boneless skinless chicken breast
- 4 oz baby carrots peeled and finely diced
- 5 cups chicken broth
- 1 teaspoon herb and garlic seasoning
- 5 oz extra wide Amish style egg noodles
- Add chicken, carrots, broth and seasoning to pressure cooker
- Cover, seal and set to high pressure for 12 minutes
- Allow 5 minute natural pressure release then release remaining pressure
- Remove and shred chicken and return to Instant Pot
- Switch pot to sauté and add egg noodles
- Boil for 8 minutes or until tender