I recently purchased an electric pressure cooker and I am amazed at this thing! How did I not know about this before now? This Homemade Chicken Noodle Soup took 7 minutes to cook. Yes, you read that correctly. 7 minutes for homemade chicken noodle soup.
For the ingredients, you will need chicken breast, carrots, onion, celery, chicken broth or chicken paste (mixed with water), uncooked homestyle noodles, butter, thyme, salt and pepper. I will say that I highly recommend the chicken base. It was so flavorful!! That is what I use.
This soup was delicious and one of the easiest recipes I have made! I had never even used a pressure cooker until now. When I think of a pressure cooker, I think of the ones that go on the stove. The ones our Grandmothers used when we were kids. The ones most people are afraid of. Not this one. Much safer than the stovetop ones. You will be amazed!
This is seriously the greatest kitchen invention ever! If you do not own one, let me say I highly recommend getting one. It seriously pays for itself. Put it on your Christmas this year. Trust me. 🙂
Update: I now have a different pressure cooker. The one in this photo stopped working after about a year. I am now using this the brand Instant Pot.
Chicken Noodle Soup in Pressure Cooker
Ingredients
- 3 pieces chicken breast cubed (a little over a pound)
- 1/2 onion diced
- 3 ribs of celery sliced
- 3 large carrots sliced
- 1 tablespoons butter
- 1 1/2 teaspoon dried thyme
- 1/2 teaspoon sea salt or season to taste
- 1/4 teaspoon fresh ground pepper or season to taste
- 2 - 2 1/2 cups uncooked Homestyle Noodles extra wide
- 7 cups chicken broth or 7 cups of water mixed with 7 teaspoons of Chicken Base
Instructions
- Add a dash of pepper to the cubed chicken.
- Melt butter in the pressure cooker.
- Next, lightly brown cubed chicken in the pressure cooker for about 1 minute. 30 seconds on each side. Then turned off the pressure cooker.
- Add celery, carrots, thyme, sea salt, fresh ground pepper, uncooked noodles and broth mixture.
- Close the lid and turn pressure cooker on and cook for 7 minutes.
- Once finished open the quick release of the pressure cooker.
- You can also do a natural release, but this takes an addition 10-12 minutes before the lid will be ready to open. NOTE: I typically do a quick release with anything noodles and a natural release with roasts and large meat items.
- Serve and Enjoy.
Notes
You may also like my Healthy White Chicken Chili recipe in the pressure cooker. See recipe here.
If you have been on this page before, you may notice new photos. I recently updated this post with newer photos. Nothing with my recipe has changed though.
If you make this recipe, I would love to hear what you thought of it. Leave me a comment and let me know. Enjoy!
Jenna Matthews says
atMmmmm. That looks really yummy.
Candy says
atI just ordered my pressure cooker yesterday and LOVE chicken noodle soup. Thanks!
Amy Tinnin says
atHi Candy!! Yay for the pressure cooker! This recipe is so easy and delicious! I plan on making it this week. 🙂
Dana says
atThis is great! Just made it – so easy!! Thank you for sharing!
Amy Tinnin says
atYay Dana! sl glad you liked it! Thank you so much for leaving me a comment, letting me know. 🙂
Melissa says
atAmy, I just made your soup and it’s DELICIOUS! This is exactly what I want when I think of “homemade chicken noodle soup”. I followed your recipe exactly, although after cooking for 7 minutes I allowed a Natural Release and then after 10 more minutes I released what little pressure was left. Everything was perfectly cooked – the veggies and the homestyle noodles were tender, not hard or mushy, and it smells divine. THANK YOU for sharing this simple but wonderful recipe!
Amy Tinnin says
atHi Melissa, Thank you so much for sharing!! I am so so tickled to hear you loved the soup!! I might try the natural release method next time. 🙂 xoxo
Kirsten Bales says
atDo you think putting chicken on the bone instead of breasts will alter the cooking time of this recipe? I just never buy chicken breasts and would love to make this recipe soon!
Amy Tinnin says
atHi Kristen, Since the chicken is cut up into small pieces, it should not matter if it’s from the breast or chicken on the bone. I hope that helped. It’s our favorite chicken noodle soup. 🙂
Lovefam6 says
atHow many servings, or did I miss that?
Amy Tinnin says
atIt makes like 4-6 bowls. Depending on how big your bowl is. We always have leftovers.:)
Cynthia says
atGreat idea… you just gave me my go to for the week recipe. I prep on Sundays for the week. LOVE the recipe… I am not a fan of the Better than Bouillon but I use bouillon cubes from Israel… Telma Brand. find they are less salty.
thank you though the great idea!!!
Lesly says
atThis will be my first attempt in our new power pressure cooker xl! What size are you using? I’ve got the smaller one, 6 quart. Was just wondering if 7 cups of stock is an overkill in this size.
Lesly says
atThis will be my first attempt in our new power pressure cooker xl! What size are you using? I’ve got the smaller one, 6 quart. Was just wondering if 7 cups of stock is an overkill in this size.
Amy Tinnin says
atHi Lesly, I am pretty sure I have the 6 quart now (I just bought a new one). I would maybe cut the liquid down by maybe a cup and see if that works.:) Let me know if you have any other questions.
Brenda says
atJust made this today on my electric pressure cooker and it was delicious. I doubled the recipe and cooked half the noodles in my large pot. Everything else was prepared in the pressure cooker. Once it was ready just added to the noodles in my large pot and dinner was served. Everyone enjoyed. Thanks for sharing.
Amy Tinnin says
atBrenda, I am so thrilled to hear this!! Thank you Thank you! And thank you so much for sharing this with me!! xoxo
Lori says
atI’m anxious to try this recipe. I just bought a pressure cooker this weekend and can’t wait to start cooking in it. I assume I would use the saute setting to brown the chicken but what setting do I use to start cooking? The soup setting or continue with the saute setting?
Amy Tinnin says
atYes, just use that one to brown the chicken then cancel that setting. Then find the setting where you can set your own cooking time. It’s different on each pressure cooker, but I am sure the users manual will show you. I hope you love it! 🙂
Gloria W says
atI finally caved and got the Instant Pot because everyone was raving about it. Your chicken noodle soup recipe is the first thing I made. It was super easy and delicious! The chicken was so tender too. Very excited about trying more recipes!!! Thank you.
Amy Tinnin says
atHi Gloria, I am so glad you loved it!! You are so welcome!! Thank you so much for sharing this with me! 🙂
Jane says
atI made this today. It is the first recipe I have made in it, as I just bought my Insta Pot. Delicious!
Amy Tinnin says
atI am so glad to hear this Jane! Thanks so much for sharing! 🙂
April says
atI made this tonight. Delicious and simple. I was out of egg noodles so threw in rigatoni instead.
Amy Tinnin says
atOh thank you April! I love that idea! Thanks for sharing! 🙂
Rick A. says
atJust made this in my Instant Pot and turned out great, I gravitate towards simple recipes. I chose this recipe over one that was in an Instant Pot 500 recipe’s cook book. Almost the same but that one didn’t brown the chicken and said to cook on high pressure for 35 minutes. Also it did not include any noodles. Can’t help but think the veggies would be super mush after that long, they are just right after 7 minutes? Wondering if this would work the same with regular noodles or does it have to be this extra wide of this brand?
Amy Tinnin says
atHi Rick, I am so glad to hear it turned out. I do think the vegeatables would end up being mushy. I tested this recipe out several times to come up with the cook time. You can use any noodle. I have used the wide and regular.:) Both work great.
BONNIE says
atDo you think the instant pot out performes the pressure cooker?
Amy Tinnin says
atHi Bonnie, the insta pot is the same as the electric pressure cooker. I have the Fagor brand and love it. I have heard great things about the insta pot too. 🙂 I hope that helps.
Dianne K says
atMy son has Celiac’s. Do you think this would work with a gluten free egg noodle?
Amy Tinnin says
atHi Dianne, Absolutely. Should work perfectly. 🙂
Dianne K says
atSame cooking time? The package says to cook for 10 minutes.
Devin says
atI made this for the second time today, to rave reviews from the hubby! I use 4 cups chicken stock + 3 cups chicken broth, and I add a tablespoon of chopped minced garlic. We’re gluten-free so I used gluten-free spaghetti noodles broken into fourths. Cooked for the same amount of time (7mins manual pressure) and the noodles are perfect! Thank you for the recipe!!
Amy Tinnin says
atYou are so welcome! I love to hear this!! Thank you for sharing! 🙂
Carrie says
atHaven’t tried eating it yet, but did the instant pressure release and the broth spewed out everywhere. I now have a bunch of clean up to do! I reset the pressure and will wait for a natural pressure release and can clean up while I’m waiting. 🙁 It smells delish and have high hopes it will taste as good!
Amy Tinnin says
atHi Carrie, That’s happened to me too. Just decrease the liquid a little bit next time. I hope it was yummy.
Mary says
atCarrie, next time do a “controlled” quick release, that is where you open the vent just slightly to let small amount of steam come out or you can let short burst out at a time too.
Sandra says
atHi! Making this soup as we speak =)
New to instant pot. For browning would I pick sauté?Then to cook for 7 min- would you pick manual setting and adjust to 7 min?
Thank you!
Amy Tinnin says
atHi Sandra, Yes the saute feature and then pick the manual setting for 7 minutes. I hope you love it! 🙂
Kristen says
atHave you tried this with frozen egg noodles (I have those on hand)? I have a house full of sick people and chicken noodle soup is needed!
Amy Tinnin says
atHi Kristen, I have not used frozen noodles before, but I think it would be fine. Maybe just add an additional minute to the cooking time. Sorry to hear about your family being ill. I hope the soup helps. 🙂
Kristen says
atIt turned out marvelously!
Amy Tinnin says
atYay!! I am so glad to hear this!! Thanks for sharing with me. 🙂 xoxo
Terry says
atDelicious. Enjoying a bowl as I type.
For someone who said better than boullion is too salty. I saw a low sodium version on in the shelf in the market yesterday.
Oh and I used half a cooked rotisserie chicken (it went on manager’s special $3 last night)
And I didn’t have thyme-I used Trader Joe’s 21 season salute.
And last time I used egg noodles they kinda dissolved so this time I tried penne. Everyone is raving.
Thanks for your recipe. Laugh if you must at my tweaks (out of necessity haha)
Amy Tinnin says
atI love the idea of using low sodium broth as well as the cooked chicken. Sounds like it turned out great! 🙂
Terry says
atIts a hit! Making again with half a rotisserie chicken as I type. Made the day my dad CV and out of hospital with pneumonia. Next day he said it and a night in his own bed cured him (not like a week’s worth of antibiotics helped).
Penne was too big. Now using elbow macaroni. And doubled the recipe. ❤
I pass this on when my friends get an insta pot!! Thsnks again!!!
Kerry says
atMade this today great soup. Did a minor change roasted a whole chicken 2 days ago and saved the broth from it added 4 cups of chicken broth and it has a great favor.I used the leftover chicken from roasting instead of cutting up fresh chicken. Still followed the recipe with the butter and browning the chicken. No leftovers everyone ate 2 bowls.
Amy Tinnin says
atWhat a great idea to use the roasted chicken and broth! Sounds amazing! So glad it was a success! 🙂
Wendy says
atThis was one of the first things I made in my instant pot and it was fantastic. I have celiac disease so I subbed in gluten free noodles. I was worried they might fall apart but they held up nicely and it was a hit. Thank you.
Amy Tinnin says
atHi Wendy, I am so glad you loved it!! I love to hear this!! xoxo
Ally says
atThanks so much for this recipe! We have made it several times. We (I) don’t like celery, so we leave that out. Sometimes I add in parsnips and it gives it an added flavor that is super yummy!
Amy Tinnin says
atI am so glad Ally!! Parsnips would be great in it. So glad you loved it! <3
Lisa says
atIs the manual time the same if the chicken is frozen?
Amy Tinnin says
atI would add additional time if the chicken is frozen. 🙂
Katie says
atThank you SO much for sharing your recipe! I just got an IP this weekend, and no better timing too, as I’m now sick with a cold. This is the best CNS recipe I’ve tried so far! Think I’ll keep it this way.
Amy Tinnin says
atHi Katie,
I am so glad you loved it!! Hope you are feeling better. 🙂
Patty says
atI’m looking online for an electric pressure cooker, any suggestions on brand. I haven’t used one in 30 years and I was terrified of it!!!!
Amy Tinnin says
atI really like the Fagor. It can also be used as a crock pot. The electice pressure cooker is said to be much safer than the stovetop ones. 🙂
Sharon D Steinhauer says
atWhen everyone says that the noodles are perfect, do they mean ala dente? I like my noodles cooked softer.
Amy Tinnin says
atI would consider the noodles to be a bit more soft after I cook them. Any softer and they would probably fall apart. I hope that helps. 🙂
Tanya says
atI just made this for my husband and I for lunch. Oh it’s so easy and delicious. It was my first time making soup.
Thanks for sharing!
Amy Tinnin says
atYay!! I am so glad you loved it! I made it last night for my family. We love it! 🙂
Rodger says
atI wanted to relieve my wife from some of the cooking chores so I made this recipe with homemade noodles. It was awesome. Everyone liked it.
Amy Tinnin says
atThat was so nice of you! I am so glad it was a hit! Thank you for sharing! <3 🙂
Patti says
atMade this (1/2 recipe) in my electric pressure cooker – so easy and delish. I need to use my pressure cooker more often. thanks for a good and simple recipe!
Amy Tinnin says
atThis is awesome Patti!! I am so glad it was a hit! This makes my day! xoxo
TIna Burnett says
atI made this the other night, it turned out great other then I thought there wasn’t very much juice, like the noodles absorbed it all. What could I have done different?
Amy Tinnin says
atHi Tina,
Try using little fewer noodles. Maybe cut it down by 1/2 cup and see if that works. Let me know if that works. :
Kevin says
atGreat recipe. I added a splash of white wine for flavor. Thanks for posting.
Amy Tinnin says
atLove this idea! So glad you enjoyed it! 🙂
Aris Driz says
atI’m a dad who doesn’t cook a lot and I made this for my wife tonight because she is not feeling well. It actually came out pretty good. Thank you for sharing this recipe!
Amy Tinnin says
atOh I so glad it was a hit! Thank you!!!
Ronnie Mathieu says
atI followed the instructions without any changes. It was delicious. Will be made over and over this winter! Thank you.
Amy Tinnin says
atThank you Ronnie! I am so glad you enjoyed it. It’s our favorite.
Amy Tinnin says
atAWESOME Ronnie! I love this! Thank you for sharing with me!
Liz O. says
atMade this tonight. I substituted with egg noodles. Next time I’d cut the thyme amount in half and up the salt. Thanks for the recipe!
Amy Tinnin says
atYou are so welcome. Glad you liked it. 🙂
Relenie Cormier says
atI love this recipe and have made it before. It looks like you recently updated it and I no longer see the recipe 🙁
Amy Tinnin says
atThank you Relenie. There was a problem with my post, but it is now fixed. 🙂 Thank you for letting me know.
Andreana says
atThe recipe seems to be hiding from me! I have looked several times, in different browsers even, and still do not see the actual recipe. I do see the wonderful pictures, and general ingredient list, and descriptions of how easy and wonderful this soup is . I am trying to find out the amounts for each ingredient. Thanks for any help.
Amy Tinnin says
atHi Andreana, I am so sorry about that. Something went wrong but is now fixed. 🙂 Thanks for letting me know.
Katie says
atI just made this on a cold day and it’s delicious! Thank for sharing! The true test, will my kids eat to tonight? To be continued…
Alvin says
atMaking this in my instant pot for the first time for the sick kids. I added extra onion and a bit extra broth and chicken but not by much, hope it’s a huge hit
Emily says
atWe just opened our pressure cooker that we got as an early Christmas present 🙂 This was the first recipe we tried. It was perfect! Can’t wait to see more of your pressure cooker recipes.
Robin says
atUsing frozen whole chicken breast, how much more time would I need to add if making the recipe exactly the same other than the frozen chicken breasts?
Amy Tinnin says
atHi Robin, I have not used frozen chicken for this recipe, so I am not sure. I might try to cook it for 13-15 minutes. Let me know how it turns out. 🙂
Genie says
atHi there…just opened my Instant Pot 3 days ago and tried this today. The flavor is absolutely delicious, but I think I put in way too many noodles, because the consistency was less soup than thick noodle stew. When I rehear, can I just add more chicken broth to make up for the missing liquid? I’d love to save this lovely dish.
Amy Tinnin says
atHi Genie, Sure you can add more broth as long as it does not go over the line near the top of the pressure cooker. If you overfill, the liquid will spray out the top when the pressure is being released which results in a big mess and someone could be burned by the steam. I know this because I have done it. lol .You can also cut down on the number of noodles you used. I put about 2 1/2 cups and if I want more noodles I’ll add 3 cups. I hope this helps. 🙂
Jen says
atWe’re all sick here today & I wanted some soup. Searched through a lot of recipes, but yours was the least complicated & used such simple ingredients so yours was the winner. Made it tonight & it’s absolutely delicious! So simply & yet so flavorful!! Thank you for posting!
Nona Talarico says
atThis past fall everyone in my house was sick with a rotten cold. I had barely enough energy to put a boullion cube in a cup of hot water. My husband and i discussed different soups but I always came back to chicken noodle. Told him about all the good ingredients in the soup and not to forget what our mothers always said about Jewish penicillin. We bought a pressure cooker to play around with. One on the stoveNever heard of an instant pot or an electric power cooker. Lucky for us it is the dead of winter here in upstate N.Y. my husband is partial to French onion soup. (Me too) however I just finished making your recipe of chicken noodle and had my 1st bowl. Oh my god!!!!!!! This is heaven . How awesome is this that you can put all the ingredients plus the noodles and within 10 minutes cooking time from melting the butter to scooping out all the deliciousness into my sample bowl I didn’t know that I could feel so much better than an hour ago and I’m not even sick. Thank you thank you thank you. Oh yeah besides the soup being awesome so are you. You have my up most respect.
Nona Talarico says
atI almost forgot that we bought the power cooker and we are always ready to try new recipes
Grace says
atJust wondering, what would the time for cooking be if I’m using frozen chicken breasts (cubed)? I’m new to all this and feeling so anxious about uncooked chicken, yet overcooked noodles!
Sandy says
atHands down the best chicken noodle soup I have ever had!! My hubby raved about it and devoured two big bowls full. I added a little more chicken and noodles than the recipe called for, and I stirred in about 1 tablespoon of the Better than Bouillon into the chicken before adding 2 boxes of chicken broth. I have tried all of your Instant Pot recipes so far and all have been great – please keep posting them! Thank you so much 🙂
Trev says
atThank you for sharing your recipe, Amy. It’s my first time using the pressure cooker and I am so impressed at how delicious the soup turned out with such an easy recipe. My two friends loved it as it is perfect for getting through their cold.
R Rhodes says
atTastes as if this soup simmered for hours! Great flavor in only 7 minutes of pressure.
Amy Tinnin says
atThank you so much!! I am so glad you enjoyed it! It’s a favorite in our house. 🙂
Michelle M says
atAmazing! Perfectly seasoned rich broth. Texture and consistency of all other ingredients was perfect!
Amy Tinnin says
atThank you! I am so glad to hear this!