This Instant Pot Chicken Noodle Soup is easy, fast, and simple to throw together on a busy weeknight. Yet, it still tastes amazing and just like the soup grandma used to make.
Every time I’m feeling under the weather chicken noodle soup is what I crave. However, I never want to stand over a pot and babysit it when I’m sick. This Instant Pot Chicken Noodle Soup is the perfect way to get that cozy feeling quickly and get back to resting when you are feeling ill.
I also tend to crave a pot of this yummy soup when it’s rainy and cold. Here in the south we don’t tend to have a lot of really cold weather, but when the day hits I can’t help but break out this Instant Pot Chicken Noodle Soup recipe.
Sometimes when I make this recipe I freeze half of it in single serving so that if a craving hits for this soup, I can just defrost it and it will be ready for me to enjoy with my family.
Instant Pot Chicken Noodle Soup
- 6 Boneless, Skinless chicken thighs
- 3 large carrots sliced into rounds (or 1 1/2 cups chopped baby carrots)
- 4 stalks of celery
- 1 white onion diced
- 1 tsp rosemary
- 32 oz chicken broth
- 1 tbsp grated ginger
- 2 tbsp minced garlic
- 2 tsp salt
- 2 tsp black pepper
- 6 cups water
- Add chicken thighs into the instant pot. Add onions, carrots, celery, chicken broth, and water.
- Place in the rosemary, salt, pepper, ginger, and garlic.
- Pour in 6 cups water for a 6 quart instant pot. See notes above for 8 quart and 3 quart instant pots.
- Set valve to sealed. Click high pressure (or manual button) and set timer to 10 minutes. Once the instant pot stops counting and beeps quick release the pressure.
- Once pressure is released remove lid and pull out the chicken. Shred chicken with tongs or a fork and add back to the pot.
- For the pasta. Cook on stove top as directed on package. If you would like to cook the egg noodles in the instant pot. Add them to the pot after you’ve released the pressure. Let sit for about 10 to 12 minutes and egg noodles will cook in the broth. If you would like them to be cooked faster then set to saute mode and cook for 8 minutes. I warn that this method could result in mushy vegetables. I don’t recommend cooking the noodles in the pot.