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Please Note – The printable Instant Pot Chicken Noodle Soup recipe is at the bottom of the post.
Save this quick and easy Instant Pot Chicken Noodle Soup recipe to your Pinterest board!
This Instant Pot Chicken Noodle Soup recipe is one of the many meals you can easily throw together in an Instant Pot and have dinner on the table in under 30 minutes. Also, if you have a picky eater who does not like vegetables in their soup you can leave the carrots and celery raw and serve on the side with ranch dip!
We have cooked this recipe both with and without the Tony Chachere’s marinade on the chicken breast. It is good either way but we think it gives the soup just a little extra flavor when we marinate the chicken first.
If you don’t already know, we use the 8 qt. Instant Pot. It works well for large or small meals.
We also use a digital cooking thermometer like this. If you have any question about what temperature something should be cooked at or reheated at you can check out FoodSafety.gov.
This Instant Pot Chicken Noodle Soup recipe is enough to feed a family of four generous portions.
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Ingredients – Instant Pot Chicken Noodle Soup
- 1 ½ lb. of raw chicken breast (chopped into bite-size pieces)
- 2 cups of rotini noodles (1/2 box of 16 oz. noodles)
- 3 – 32oz Swanson Chicken Broth Containers
- 1 – Knorr Chicken Stock tub
- 2 cups of diced carrots and celery
- Seasoning of choice (We like Tony Chachere’s and Nature’s Seasons)
- Tony Chachere’s Injectable Marinade Butter & Roasted Garlic (optional)
Instructions – Instant Pot Chicken Noodle Soup
#1. First, cut up chicken breast into bite size pieces and mix with half of the bottle of marinade. Let is sit in the fridge at a minimum of 30 minutes before cooking. Please Note – This step is optional. It is not necessary to marinate your chicken with Tony Chachere’s Injectable but I find the soup taste so much better when we do.
#2. Next, turn Instant Pot on “Saute” and high.
#3. Then stir together all ingredients and chicken in the instant pot. Stir until the Knorr Chicken Stock Tub disintegrates.
#4. Close the lid and seal the quick release valve.
#5. Next, press the “Pressure Cook” button. Then, press the “Pressure Level” button until you select “High Pressure”. Set the timer for 5 minutes. Once the pressure builds up the timer will start counting down. **Please note– If your Instant Pot is still on saute mode you will need to press “Cancel” then “Pressure Cook”.
#6. After the timer has completed turn the steam release valve halfway to “Venting” for a slow release of steam. **Warning – the steam that is released is very hot, use a towel or large spoon to turn release valve so it does not burn you.
#7. Stir and Serve! ** Also, I double check my chicken breast with a digital thermometer like this to make sure it has reached its internal temperature. It has always been way over the required temperature, but I still like to make sure. 😊
Final Thoughts
When l am looking for something to cook for dinner it must fit into four main categories.
- Quick to make
- Easy on the budget
- Minimal Cleanup
- Few Ingredients
So far everything that we have made with our Instant Pot has checked all four of those boxes!
Other Quick and Easy Dinner Ideas You Might Like
Here are the printable directions to make Instant Pot Chicken Noodle Soup.
Instant Pot Chicken Noodle Soup
Ingredients
- 1 & 1/2 lb. Raw Chicken Breast (Chopped Into Bite Size Pieces)
- 2 Cups Rotini Noodles ( or 1/2 box of 16 oz. noodles)
- 3 -32 oz Swanson Chicken Broth Containers
- 1 Tub Knorr Chicken Stock
- 2 Cups Carrots and Celery (Diced)
- 2 Tbsp Seasoning of Choice
- 1/2 Bottle Tony Chachere's Injectable Marinade Butter & Roasted Garlic (Optional)
Instructions
- First, cut up chicken breast into bite size pieces and mix with half of the bottle of marinade. Let is sit in the fridge at a minimum of 30 minutes before cooking. Please Note - This step is optional. It is not necessary to marinate your chicken with Tony Chachere's Injectable but I find the soup taste so much better when we do.
- Next, turn Instant Pot on “Saute” and high.
- Then stir together all ingredients and chicken in the instant pot. Stir until the Knorr Chicken Stock Tub disintegrates.
- Close the lid and seal the quick release valve.
- Next, press the “Pressure Cook” button. Then, press the “Pressure Level” button until you select “High Pressure”. Set the timer for 5 minutes. Once the pressure builds up the timer will start counting down. **Please note- If your Instant Pot is still on saute mode you will need to press "Cancel" then "Pressure Cook".
- After the timer has completed turn the steam release valve halfway to “Venting” for a slow release of steam. **Warning – the steam being released is very hot, use a towel or large spoon to turn release valve so it does not burn you.
- Stir and Serve! ** Also, I double check my chicken breast with a digital thermometer to make sure it has reached its internal temperature. (It has always been way over, but I still like to make sure 😊)
Save this Instant Pot Chicken Noodle Soup Recipe to your Pinterest Board for later!