Best 7 Instant Pot Chicken Noodle Soup Recipes

INSTANT POT® CHICKEN NOODLE SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add butter. Add carrots, celery, and onion to the melted butter; saute until soft, 3 to 5 minutes. Stir in thyme, oregano, salt, and pepper. Cancel Saute function.
• Stir in chicken broth, water, bouillon cubes, and bay leaves. Add frozen chicken breasts. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Switch to the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove chicken from the pot. Carefully chop or shred the meat, and add back to the pot.
• Select Saute function and add egg noodles. Cook until noodles are tender yet firm to the bite, 8 to 10 minutes. Stir in dried parsley and serve.

QUICK AND EASY INSTANT POT® CHICKEN NOODLE SOUP

Steps:

• Combine chicken, onion, carrots, celery, salt, garlic powder, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Pour chicken broth into the pot; stir well. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function. Add egg noodles, and simmer until tender, about 6 minutes.

INSTANT-POT VIETNAMESE CHICKEN NOODLE SOUP (PHO GA)

Steps:

• Preheat the Instant Pot by selecting Sauté on high heat.
• Once hot, add the oil to the pot. Add the onions, cutside down, and the ginger. Cook, without moving, until charred-about 4 minutes.
• Add the coriander, star anise, cloves, cinnamon stick, and cardamom. Stir and cook for 1 minute more. Add the chicken, fish sauce, and sugar and immediately pour over the water. Secure the lid.
• Select Manual and cook at high pressure for 15 minutes.
• Once cooking is complete, use a natural release for 10 minutes and release any remaining steam. Remove the chicken from the pot and carefully strain the broth. Season with salt and pepper as desired.
• Place the cooked noodles in 4 bowls. When the chicken is cool enough to handle, pick the meat off the bones and add to the bowls. Pour over the broth and top with scallions, herbs, lime, and bean sprouts and jalapeño (if using).

INSTANT POT® CREAMY CHICKEN NOODLE SOUP

Steps:

• Turn Instant Pot® to the "Saute" setting. Add butter and once melted, add garlic and white onions. Cook, stirring occasionally, until fragrant. Avoid browning and burning garlic and onions. Add chicken broth. Stir and scrape the bottom of the Instant Pot® to remove anything stuck to it. Add carrots, celery, red Idaho® Potatoes, chicken breast, dried thyme, dried sage, dried marjoram, and 1 1/2 teaspoon salt. Stir and cover with the lid.
• Set Instant Pot® to the "Pressure Cook" setting. Cook on high for 15 minutes. Move the valve to the sealing position. When done cooking, release the pressure manually.
• Open the lid, and transfer chicken breast to a plate. Discard skin and bones, and shred chicken.
• In a small bowl, whisk together milk and all-purpose flour. Set Instant Pot® to the "Saute" setting. Bring to a boil. Add egg noodles and cook accordingly to package instructions. Add the milk and flour mixture. Once egg noodles are cooked and soup is thickened, add the shredded chicken back to the pot. Stir. Taste the soup and add more salt to open up flavors if needed.
• Turn off the Instant Pot®. Serve soup and garnish with black pepper and parsley.

INSTANT POT CHICKEN NOODLE SOUP RECIPE BY TASTY

Steps:

• Set the Instant Pot to sauté and add the olive oil. Once the oil begins to shimmer, add the onion, carrots, and celery and cook, stirring often, until just starting to soften, about 10 minutes. Add the garlic, thyme, salt, and pepper and cook, stirring constantly, until aromatic, about 30 seconds.
• Add the chicken and chicken stock and cover with the lid. Place the lid on the Instant Pot and set to Soup/Broth for 5 minutes. Once the timer goes off, release the pressure naturally for 10 minutes.
• Remove the lid, then add the egg noodles. Cover and turn the Instant Pot to sauté. Cook for about 7 minutes, or according to the package instructions, until the noodles are al dente.
• Ladle the soup into bowls and serve with crackers, if desired.
• Enjoy!

SUZANNE'S INSTANT POT® CREAMY CHICKEN NOODLE SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add chicken, bacon, carrots, and onion. Cook and stir frequently until onions are tender, chicken and bacon are cooked, and carrots are semi-tender, 5 to 7 minutes. Add broth, celery, and ranch seasoning.
• Break spaghetti into thirds and add to the pot; stir to be sure all pasta is coated with broth. Close and lock the lid and set vent to sealing. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Stir in Cheddar cheese and Parmesan cheese until melted. Stir in cream until combined. Season with salt and pepper.

INSTANT POT® CHICKEN NOODLE SOUP

Steps:

• Season chicken with salt and pepper. On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat butter in insert. Add chicken; cook 5 to 6 minutes, stirring occasionally, until browned. Select CANCEL.
• Add remaining ingredients except parsley; stir. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 2 minutes. Select CANCEL. Let stand 10 minutes; set pressure valve to VENTING to quick-release any remaining pressure.
• To serve, discard bay leaf; ladle soup into bowls, and garnish with parsley.