Pressure Cooker Chicken Noodle Soup

This is a really easy, from scratch, Pressure Cooker Chicken Noodle soup recipe, I promise! The beauty of making this Pressure Cooker Chicken Noodle Soup in your Instant Pot is that you can create a really lovely, flavorful, broth for the soup much faster than you could on the stove.

What Ingredients do I need for Pressure Cooker Chicken Noodle Soup?

Here are some of the ingredients and items you’ll need to make Instant Pot Chicken Noodle soup, you’ll find all the ingredients and the full recipe at the end of the post.

• Instant Pot Pressure Cooker
• whole cut up chicken
• carrots
• celery
• parsley
• Barilla Gluten Free Elbow Noodles
• red onion
• garlic
• peppercorns

How to Make Pressure Cooker Chicken Noodle Soup

A great tasting broth is really key to making this pressure cooker chicken noodle soup. With an electric pressure cooker (I have the Instant Pot) that really is an absolute breeze to do it.

Here’s a couple of simple step by step directions for making my Instant Pot Chicken Noodle Soup, the full printable recipe is at the end of the post.

STEP 1 – First of all we are going to make the chicken broth. I prefer to buy the ready cut up whole chicken for this (it comes in a pack) and I just throw it all in to the pot with the vegetables and some water and cook it under pressure to make the broth for the soup. 

STEP 2 –  When the pressure cooker is finished you can let it sit for 10 minutes (natural release) and then carefully open it. Strain the broth and keep the cooked chicken to one side. When the meat has cooled a little you can pick it off the bones.

STEP 3 –  Clean out the pressure cooker and start again with a little oil and then add the small diced vegetables for the soup and saute for a few minutes, then turn off the saute function. Now add the cooked chicken, Barilla gluten free noodles, give it a stir and then add the lid and cook for 4 minutes. 

STEP 4 – Then when the cook time is up, carefully release the pressure right away (quick release). Taste it and season some more if you need to. Please note that some gluten free brands of pasta noodles will NOT hold up under pressure, they will turn to mush so that’s why I prefer Barilla.

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Which Gluten Free Noodles work best in a pressure cooker?

I’ve tried  several brands of gluten free noodles both and the difference in texture and how well they hold up is often determined by the ingredients.

Some brands simply tend toward being mushy, even on the stovetop and so they will never hold up under pressure. My favorite brand of pasta for pressure cooking is Barilla gluten free noodles.

They have several different gluten free pasta shapes, they are widely available and they will not disintegrate under pressure. They didn’t turn mushy after reheating on the stovetop, or after being frozen.

Can I freeze Instant Pot Chicken Noodle Soup?

I have frozen my pressure cooker chicken noodle soup and I didn’t think it was as nice as when I made it fresh or reheated it straight from the fridge.

I mean, it was just ok, but the texture of the chicken was different. The noodles held up really well being frozen and then reheated, they did not turn to mush.

I would still freeze it because for me the convenience of having some soup ready to go in the freezer outweighs the loss of texture in the chicken. I defrosted it overnight in fridge in the container I froze it it, although I’m sure you could easily do it in the microwave.

More Instant Pot Recipes You’ll Love!

I’m so excited to share my recipe for Instant Pot Egg Rolls in a bowl, my boys absolutely love it and I think you will too! There are Paleo options in the post.

I know you’ll love this super easy Instant Pot Risotto with Chicken and Mushrooms, it’s gluten free, made in 30 minutes with no need to stand over the stove!

The BEST pressure cooker Chicken and Wild Rice soup recipe, it’s gluten free, healthy, tasty and unbelievably easy to make in your electric pressure cooker, you just throw it all in and go!

5 from 1 vote

Print

Pressure Cooker Chicken Noodle Soup

It's really a breeze to make Pressure Cooker Chicken Noodle Soup, you make your own from scratch broth and then make your soup with it, all in less time than it takes on the stove!

Course Soup

Cuisine American

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 45 minutes

Servings 6

Calories 383 kcal

Noshtastic Sheena Strain

Ingredients

Chicken Broth

• 1 chicken cut into pieces, I buy already cut up
• 6 cups water
• 2 carrots cut in large pieces
• 2 ribs celery cut in large pieces
• parsley couple sprigs
• 10 peppercorns

Chicken Noodle Soup

• 2 tbsp olive oil
• 2 tsp garlic
• 1/2 red onion fine dice
• 3 carrots fine dice
• 2 ribs celery fine dice
• 3 cups cooked chicken
• 1.25 cups gluten free elbow pasta 6oz, or 170g
• 6 cups homemade chicken broth
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/4 cup fresh parsley finely chopped

Instructions

1. Please read the notes before you start.

Making the Chicken Broth

1. For the chicken broth add the cut up chicken (I buy already cut up) carrots, celery ribs and all other ingredients listed for the chicken broth to your pressure cooker and 6 cups water.

2. Lock the lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for 10 minutes at High Pressure.

3. When the cook time time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Release) 

4. Strain the chicken broth, keep the chicken pieces to one side.

5. When the cooked chicken has cooled enough to handle you can remove the meat from the bones and cut it up or shred it a little as you prefer. 

How to Make Instant Pot Chicken Noodle Soup

1. Cook the onions, carrots, garlic, and celery in a little olive oil in the inner pot of the Instant Pot for three to four minutes by turning on the saute function and adjust it to the medium heat setting.

   Don't wait for the display to say 'hot', add oil right away and cook for two to three minutes, stirring all the time, then turn it off.     

2. Now add the cooked cut up chicken, gluten free elbow pasta and 6 cups of the homemade chicken broth, salt and pepper and stir well.

3. Lock the lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for 4 minutes at High Pressure, then carefully quick release. 

   NOTE: -  If you use a different pasta brand from the one I used (see recipe notes) the cook time may be different.

4. Taste it and add more salt and pepper if desired, stir in the chopped fresh parsley.

Recipe Notes

READY MADE CHICKEN BROTH - yes, you can use store bought chicken broth but I really think  that the soup will be lacking in flavor as the best part of this soup is the broth made from the chicken. I'd also wait until the soup is cooked before you add salt, store bought chicken broth and bullion cubes can be high in salt.

GLUTEN FREE NOODLES - I prefer the Barilla brand of gluten free noodles, it holds up the best under pressure and many of the others disintegrate. Plus they are widely available and have a nice selection of pasta shapes.

 

Nutrition Facts

Pressure Cooker Chicken Noodle Soup

Amount Per Serving

Calories 383 Calories from Fat 126

% Daily Value*

Total Fat 14g 22%

Saturated Fat 3g 15%

Cholesterol 44mg 15%

Sodium 1374mg 57%

Potassium 556mg 16%

Total Carbohydrates 43g 14%

Dietary Fiber 2g 8%

Sugars 3g

Protein 20g 40%

Vitamin A 173.2%

Vitamin C 25.6%

Calcium 5.1%

Iron 11%

* Percent Daily Values are based on a 2000 calorie diet.