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aerial shot of chicken noodle soup in a black bowl
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5 from 2 votes

Instant Pot Chicken Noodle Soup Recipe

This is a 15-minute one-pot chicken noodle soup recipe that is delicious to the core. Learn how to make instant pot chicken soup in a few simple steps.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Soup
Cuisine: Chinese
Servings: 4
Calories: 393kcal
Author: Hina Gujral

Equipment

  • Instant Pot

Ingredients

  • 500 gram boneless, skinless chicken breast
  • 100 gram egg noodles
  • 4 tablespoon cooking oil
  • 1 bay leaf
  • 1 tablespoon finely chopped ginger
  • 1 tablespoon minced garlic
  • 2 tablespoon finely chopped celery
  • 2 tablespoon finely chopped coriander stalks
  • 1 teaspoon thyme
  • ½ Cup chopped onion
  • 1 Cup finely chopped carrot
  • 1 litre chicken stock or water
  • 1 teaspoon soy sauce
  • Salt and pepper to taste
  • 2 Cup baby spinach leaves

Instructions

  • Clean, wash, and pat dry the chicken.
  • Set the SAUTE Mode of IP for 5 minutes. Add oil, garlic, ginger, celery, coriander stalks, thyme, bay leaf, and onion. Saute for 1 minute to release the aroma. Add chopped carrot and saute for a minute to soften the vegetable.
    Instant Pot Chicken Soup Cooking Method
  • Add chicken breast and saute nicely till they turn pale white in color. Add chicken stock or plain water. Season with salt and pepper. Cancel the SAUTE Mode of IP. Set PRESSURE COOK Mode for 5 minutes. Close the lid.
    Instant Pot Chicken Soup Cooking Method
  • After 5 minutes, when the IP beeps. Release the steam and open the lid. Remove the cooked chicken from the broth. Set it aside.
    Chicken cooked in broth
  • Add dry noodles to the chicken broth. Close the lid. Set the PRESSURE COOK Mode for 5 minutes to cook the noodles in the broth.
    dry noodles in chicken broth
  • Meanwhile, shred the cooked chicken. Discard the bones if any.
  • Once noodles are cooked, open the lid of the IP and add shredded chicken, spinach leaves. Stir to combine. Taste and adjust the seasoning.
    instant pot chicken noodle soup
  • Serve chicken noodle soup warm with the topping of your choice.

Notes

  • If the fresh thyme is not available use dry. 
  • If you are using frozen chicken, thaw it at room temperature or as per packet instructions before adding to the soup.
  • If the stock is not in hand add 1 stock/bouillon cube along with 1 liter of water.
  • Instead of spinach, you can add any other green leafy vegetable of your choice in the chicken soup such as bok choi, kale etc.
  • The best way is in a saucepan on the stovetop. After keeping in the refrigerator, the chicken soup thickens a bit. Add ¼ cup fresh stock and heat it over medium flame on the stovetop.
  • If you plan to freeze the chicken soup, I suggest not adding noodles. Freeze only the chicken broth. Add noodles while reheating the soup. Else, you will end up with mushy noodles gooey mess.
 

Nutrition

Calories: 393kcal | Carbohydrates: 25g | Protein: 31g | Fat: 19g | Saturated Fat: 2g | Cholesterol: 101mg | Sodium: 273mg | Potassium: 749mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6861IU | Vitamin C: 11mg | Calcium: 49mg | Iron: 2mg