Your family will love this Instant Pot Chicken Soup. This easy pressure cooker recipe is simple to make with pantry staples, so it can be thrown together any night of the week.
Winter is not over yet, guys and I'm still craving comfort food soups like this Instant Pot Chicken Soup on chilly days. There are NO extra steps involved here - it's a set-it-and-forget meal that even your kids will eat. I love having a few recipes at the ready that I can throw together at the last minute with pantry staples.
Often you see recipes like this where you have to boil the noodles on the stove and then add them in. Not in this one! You just throw them in a press the saute button. This Instant Pot Chicken Soup is made with carrots, celery, onions, and diced chicken breasts.
My chicken breasts weren't completely thawed, and this still worked perfectly. I love using Kitchen Basics Chicken Stock for soups. It has more flavor than chicken broth and richer color.
I recently found these Fusilli Col Buco noodles; they are just fun. The kids love eating them tossed with butter as a side dish too. Sometimes you just have to spice it up a bit and try some new products to get the kids (and hubs) happily eating dinner again.
- Olive oil - I usually buy mine at Costco.
- Carrots - I don't like using baby carrots here because I find they have less flavor.
- Celery - Diced small
- Onion - Diced small
- Garlic - You can use fresh or the jarred type. If you don't have either, you can substitute ½ tablespoon of garlic powder (not garlic salt!)
- Thyme - Fresh herbs or dried will work.
- Cayenne - Go easy here unless you like it really spicy.
- Oregano - Fresh or dried will work.
- Boneless Skinless Chicken breast - Boneless, skinless, or alternatively, you could use boneless, skinless chicken thighs or even rotisserie chicken.
- Chicken stock - I like using chicken stock because I think it has more flavor, but broth works well too. I often get low sodium, so I can control how much salt.
- Bay leaf
- Pasta of choice - See my notes below.
- Salt & black pepper
- Lemon juice - Optional but adds a nice flavor to the finished soup. Garnish with fresh parsley if desired.
How To Make Instant Pot Chicken Soup
- Turn Instant Pot (I used a 6-quart instant pot) to saute setting and drizzle in 1 tablespoon of olive oil. Add chopped carrots, onions, celery, and garlic. Saute for 2-3 minutes.
- Press cancel to turn the saute function off. Add all other ingredients except pasta. Set the pressure valve to sealed.
- Cook on high pressure for about 20 minutes. When the timer goes off, let the steam release naturally for five minutes, then turn the valve to release using a dish towel. Be careful!
- Open the lid and remove the chicken breasts with a pair of tongs. Shred them on a cutting board with two forks and return to the pot. Or you can cut them into bite-sized pieces.
- Add pasta, and stir. Set pot to saute and cook uncovered for about 5 minutes or until pasta is done and tender. Cooking time will depend on your pasta, so check it often. If you prefer, al dente undercook them by a minute or two. Enjoy your hot soup!
Gluten Free Pasta Choices
The pasta I chose for this photo was not gluten free, but I have made this many times with gluten free pastas. Here are some of my favorite gluten free pastas to use in chicken soup.
- Tinkyada Brown Rice Pasta
- Banza Shells
- Barilla Rotini
- Egg Noodles work great too.
Substitutions and Variations
This recipe is so versatile. You can use chicken thighs or breasts and even use frozen chicken.
Sometimes I buy shredded chicken from Costco, which is a major time saver. You might have to adjust the time a bit for this. Pressure cooking is really forgiving, and it's great for quick weeknight meals.
Feel free to use whatever vegetables you have on hand. Green or red peppers would be a great addition. I have also added spinach, frozen peas, and corn toward the end of the cooking time.
Drizzle with fresh lemon juice and some freshly grated parmesan at the end. If you don't want to use pasta, you could add rice instead.
Leftovers and Storage
This soup can easily be stored in an airtight container in the refrigerator for up to five days. If you want to freeze it, just let it come to room temperature and pour it into a freezer-safe container with a tight-fitting lid.
I like to label mine, so I know when the soup was made. It will last in the freezer for up to three months. The pasta can get soggy, so you might consider not adding it if you plan to freeze it. Then, reheat it on the stovetop and add the pasta.
I think your family will enjoy this Instant Pot Chicken Soup because it's...
- easy to make in the Instant Pot with no extra steps
- full of flavor from the thyme, oregano, cayenne, and bay leaf
- makes great leftovers for lunchboxes
Instant Pot Chicken Soup
- 1 tablespoon olive oil
- 4 large carrots, diced
- 3 celery ribs, diced
- 1 onion, diced
- 4 garlic cloves, diced
- 1 teaspoon dried thyme
- ¼ teaspoon cayenne
- 1 teaspoon oregano
- 2 skinless chicken breasts, cubed
- 5 cups chicken stock
- 1 bay leaf
- ¼ teaspoon pepper
- 1 teaspoon salt, depending on your chicken stock
- 6 oz pasta of your choice
- Turn Instant Pot to saute and drizzle in 1 tablespoon olive oil. Add chopped carrots, onions, celery and garlic. Saute for 2-3 minutes.
- Press cancel to turn saute off. Add all other ingredients except pasta. Set lid to sealing.
- Push manual and set timer for 10 minutes. When timer goes off, let steam release naturally for five minutes then turn the valve to release using a dish towel.
- Open lid and add pasta and stir. Set pot to saute and cook uncovered for about 5 minutes or until pasta is done. The timing on this will depend on your pasta so check it often.
I need to use my Instant Pot more often - starting with this soup and that fun pasta!
Tina Dawson | Love is in my Tummy
This is so delicious and exactly the kinda comfort flu season needs!
I have yet to invest in an Insta-pot. This soup looks so colorful and delicious! I can't believe it is ready in 30 minutes~
Marisa Franca @ All Our Way
I believe chicken soup is a natural medicine. It is so delicious and comforting that it fixes anything that ails you. I wish I had an Insta-pot but I don't. I'll have to make this recipe the old-fashioned way.
Gloria @ Homemade & Yummy
Homemade soup is THE BEST...you just can't get that flavour out of a can/package. Love those funky curly noodles.
Mary Ann | The Beach House Kitchen
This looks fabulous Karen. Nothing like some chicken noodle soup to warm you up. And those noodles are so fun!! Your photos are gorgeous!
Thank Mary Ann - that is a HUGE compliment coming from you bc your photos are amazing!
Agness of Run Agness Run
I am always up for a good soup recipe and yours won my heart, Karen. A perfect combination of ingredients for an immune-boosting soup! 🙂
Thanks so much Agness!
I only have a mini instantpot so I don’tthink I can make this in it, too much liquid, right can I just reduce the. Liquid and how much?
I'm not exactly sure how to make it on the stove top but I think it would be fine if you start with half the broth. You can add more as it goes if necessary. Good luck!
simple, comforting goodness!! I love that it is done in the IP!!
Simple and clean ingredients, this is y kind of soup! And I HAVE to find this pasta shape, it looks so fun!
Ok I know this will sound a little weird, but I LOVE the shape of those noodles. They are so fun!
So comforting! My girls would love those pretty noodles too! I can't believe how easy this is in the IP!
I'm actually thinking of making something similar for dinner so I'm so glad I stumbled on this recipe! Nothing beats chicken soup when it's chilly out.
What a fun pasta! The soup sounds delicious, too!
Chicken soup is the best kind of comfort food all year round, particularly colder months. I love this recipe!
This looks so easy and delicious! I love that fun curly pasta.
Oh my goodness! I have never seen pasta like that! They're so fun! And this recipe looks and sounds delish!
I love how easy this is to make in the IP. Such a classic comfort food, but even more special with that fun shaped pasta in it.
I have a new instapot, I'm going to give your soup a try!
Kari - Get Inspired Everyday!
Chicken soup leftover for lunches in one of my favorite things! I've not made soup in my Instant Pot yet, but definitely need to give that a whirl!
Unless you're Edward Scissorhands add another 10-15 minutes to prep time. Lots of dicing and cubing chicken. Then add extra time for insta-pot to pre-heat before you can actually sauté or cook. This takes way longer than 20 minutes start to finish. But, the wait is worth it. This was absolutely best chicken noodle soup I've had. Ever. Even looked up to heaven and told Mom, this was better than hers!
Ha ha, this made me laugh. I appreciate your tips and will add more time to the recipe card. So happy you liked it!
Love the flavors of this soup and easy instant pot instructions! The spices are right on!
I spent all morning clearing fallen trees from our last snowstorm. This was the best soup to enjoy after a cold morning outside thanks!
My family loved this! It really was a set it and forget it meal, like you said. It was so easy and I already had all the ingredients - win, win!
The cayenne pepper and garlic give this simple soup a nice kick. My kids loved the pasta. It's an easy week night family dinner.
This is a delicious chicken soup. I will try your recipe in my instant pot soon. I can see myself making a large batch to last a few times.
This was a wonderful, comforting chicken noodle soup - exactly what I was looking for! I love the addition of that little bit of cayenne. Thanks for the recipe!
It's been such a cold winter, and this soup totally hit the spot! I already had everything in my pantry or refrigerator, so that was super convenient, and the Instant Pot really makes the process quick.
Such an easy and delicious way to make chicken noodle soup! My family and I really enjoyed the dish.
This is delicious and comforting and such a smart way to make chicken soup.
Yum! My kids have been feeling under the weather and this hit the spot! It was so delicious and they ate it up!