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Creamy Instant Pot Chicken Noodle Soup Recipe + VIDEO

Prep Time 10 mins
Total Time 30 mins
Servings 4 servings

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This Creamy Instant Pot Chicken Noodle Soup Recipe is a healthy dinner recipe that’s easy enough for any day of the week! It’s made in the pressure cooker which means BIG flavour and quick cooking. Loaded with vegetables and easily made dairy free or vegetarian. Includes step by step recipe video.

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If you hang out on Instagram much, you know that January is Instant Pot month here. After 9 months off it sitting in the cupboard and me avoiding it, I gave it a permanent spot on the counter and am determined to figure out what is so special about this beast. This Instant Pot Chicken Noodle Soup was one of the first things I made!

metal ladle of creamy chicken noodle soup being pulled out of instant pot

I started out with some ridiculously easy recipes (like these Instant Pot Baked Potatoes, a tutorial on How to Cook Frozen Chicken Breasts in the Instant Pot, and Instant Pot Taco Meat from Frozen Ground Beef!), and I’m slowly working on making some of my favourite TRR recipes into Instant Pot recipes, too. I would love to hear what your favourite things to make are or some recipes you’d like to see here next!

It has been cold here this January.

We’re talking -35, -40 degrees Celsius with the windchill. Things have finally started to mellow out a bit, but for the first couple weeks all I wanted was giant bowls of comfort food. What’s better than chicken noodle soup?

I have one other chicken noodle soup recipe on The Recipe Rebel — also a creamy slow cooker version (you can see it here, but be prepared because the photos badly need updating!), and it was really time to add another.

There isn’t much difference in the ingredients here, but this recipe doesn’t take 8 hours 😉

overhead image of white bowl of creamy chicken noodle soup with fresh parsley garnish

I think soups and stews are one of the easiest things to make in the Instant Pot if you’re just starting out. They’re going to have enough liquid that it will easily come to pressure and you won’t get that concerning “burn” message flashing on the screen, and you can get that “slaved-all-day” flavour in just 5-10 minutes.

I’ve got some important tips and a few different cooking options for this recipe, so be sure to give a read through the tips and the recipe instructions before beginning!

close up image of creamy chicken noodle soup in white bowl with spoon stuck in soup

Tips and Tricks for Making this Creamy Instant Pot Chicken Noodle Soup:

  • You can add the chicken fresh or frozen to the Instant Pot and it won’t really make a difference in cooking time. Frozen chicken breasts slice really easily, which is a plus if it was one of those days where you forgot to take anything out for supper ahead of time!
  • You can easily mix up the veggies and add peppers, mushrooms, etc. — whatever suits your fancy! You can even leave out the chicken and made it a vegetarian noodle soup.
  • To make this soup dairy-free, simply leave out the milk. If you want to thicken it slightly, you can do so but substituting the milk with an additional cup of broth and corn starch.
  • To make this soup gluten-free, simply use gluten-free pasta.
  • If you are using a large cut of pasta or whole grain pasta, your veggies may get quite soft in the last step. You can try cooking the pasta before adding to the soup or adding them with the vegetables and chicken in the first step (4-5 minutes cook time is plenty for pasta)
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Creamy Instant Pot Chicken Noodle Soup Recipe

4.7 from 20 votes
This Creamy Instant Pot Chicken Noodle Soup Recipe is a healthy dinner recipe that’s easy enough for any day of the week! It’s made in the pressure cooker which means BIG flavour and quick cooking. Loaded with vegetables and easily made dairy free or vegetarian. Includes step by step recipe video.
Prep Time 10 mins
Cook Time 10 mins
Total Time 30 mins
Cuisine American
Course Main Course, Soup
Servings 4 servings
Calories 232cal

Ingredients

  • 3 large carrots peeled and sliced (not too thin)
  • 2 ribs celery sliced
  • 1 cup chopped spinach
  • 1 boneless skinless chicken breast chopped (fresh or frozen)
  • 1 teaspoon parsley
  • 1 teaspoon salt
  • 1/2 teaspoon thyme
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon black pepper
  • 4 cups low sodium chicken broth
  • 1 cup short pasta such as Ditalini or Orzo
  • 1 cup 1% milk
  • 2 tablespoons corn starch

Instructions

  • To the Instant Pot, add carrots, celery, spinach, chicken, parsley, salt, thyme, garlic powder, black pepper and chicken broth. Stir well.
  • Place the lid on the Instant Pot and turn the valve to sealing. Press Manual, leave on High pressure, and use the arrows to select a cook time of 4-5 minutes (4 minutes for veggies with more bite, 5 minutes for tender veggies). It will take about 10 minutes to come to pressure and start counting down.
  • When the cook time is over, turn the Instant Pot off. Do a quick release of the pressure and open the lid.
  • Turn the Instant Pot to saute and add the pasta. Cook and stir for 4-5 minutes until pasta is al dente.
  • Whisk together the milk and corn starch and stir into the soup — it will thicken immediately and continue to thicken as it sits and cools. Serve.

Nutrition Information

Calories: 232cal | Carbohydrates: 34g | Protein: 16g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 766mg | Potassium: 694mg | Fiber: 2g | Sugar: 6g | Vitamin A: 8550IU | Vitamin C: 6.2mg | Calcium: 119mg | Iron: 1.3mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Becky says

    Love the recipe! My only complaint is that it didn’t thicken up much at all after adding the milk/corn starch mixture. Any tips on that? More cornstarch?

  2. Kari says

    I have made this recipe multiple times. I don’t bother to thaw or cube my chicken breasts (I often use two instead of one) and I cook it for 12 minutes on high pressure instead then remove the chicken and shred. We don’t mind soft vegetables here. I add frozen green beans in with the noodles at the end for extra veggies. It’s ALWAYS delicious. Thank you for such an easy recipe that both of my kids will eat.

  3. Lalu says

    Just made this recipe – but with beef broth (because I needed to use it up), and it came out awesome! Thanks for the recipe!

  4. Tony says

    I just made this recipe and it turned out amazing. So quick and easy. I will definitely be adding this to the list of soups. I made 1.5 times the amount in the 6 quart instant pot but I probably could have doubled it.

  5. David Charles says

    Very tasty. Great alternative to a clear broth chicken sout. The pasta was a great change up from standard egg noodles. Did make a couple of adjustments for my tast. Added 1/2 cup of chopped onion and used Better Than Bullion paste. It gave it a nice round flavor. Also used a small bag of baby carrots and decreased the cook time on the instant pot tp 3 min and did a manual release after 2 min.

    Will definitely make this again.

  6. Jill Harbaugh says

    If I double the recipe, do I need to adjust the cooking time? I’ve made it with both chicken then meatballs. Hubby is in love. And what I live most is I typically have everything on hand to make it ❤️

  7. Loreal says

    I’d love to make this tonight, however I only have whipping cream. Can that be used in place of the milk ?

  8. Kelly says

    What an amazing comforting soup! I was feeling under the weather today and just wanted chicken noodle soup. This recipe was easy to prep, quick to cook, and tasted delicious. Thank you!

  9. Kari says

    I’m going to make this tomorrow for Valentine’s dinner! We like a lot of chicken in our chicken soup, so if I use 2 chicken breasts instead of 1, do I need to increase the cook time?
    I will post my thoughts after, but I’m sure it will be great!

  10. Katie says

    We have chicken noodle soup ALL the time, just in a regular pot and not creamy. Tried this tonight for a little variation – my 8-year-old daughter is the BIGGEST chicken soup fan in the house, so she was quite leery on the variation…”Creamy? What do you mean creamy????” But upon tasting, the verdict is, “You can’t even TASTE the spinach! And the flavorings are so yummy!” First time cooking with Ditalini noodles. I used them as hair once for a pasta angel I made with my class…but never cooked with them. They’re so cute 🙂 I had to cook them seven minutes, and then let them sit for a while to reach al dente. SO delicious!

  11. Jennifet says

    I used a large frozen chicken breast, and should have checked to make sure it was cooked through before adding the orzo. Chicken was still raw had to bring back to pressure twice before it was cooked completely which made pasta overdone. Again, that was my bad. Otherwise soup tasted amazing.

  12. Holly says

    Good recipe. Yet it only looked this way 30 minutes sitting in pot. Who waits that long to eat. NOT HERE! LOL Thank you for the recipe. It was my first soup in the Instant Pot and I love how quick it cooks! I changed two things. I did not have parsley, and I added a 1/4 tsp of tumeric. I also had 3 chicken breasts instead of one. Needed to put a towel over it while quick releasing the pressure. It sputtered a lot.

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