This is my go-to Instant Pot chicken noodle soup when I want something cozy, quick, and protein-forward without cooking chicken from scratch. I love using rotisserie or leftover chicken because it makes the whole recipe come together fast, and the soup tastes like it simmered all afternoon even though it's done in minutes.
What You Need to Know Before Pressure Cooking
- Our recipes makes 4 servings, each around 30 g protein, depending on broth and chicken amount.
- This recipe uses cooked chicken. Rotisserie chicken, leftover chicken breast, or pre-cooked refrigerated chicken all work.
- The noodles and vegetables cook directly in the broth under pressure for a hands-off, streamlined soup.
- Using bone broth adds richness and naturally boosts the protein.
- The total pressure cook time is just 3 minutes plus a short natural release.
If you love making soups in your pressure cooker as much as we do, then you'll want to also try our instant pot egg drop soup, instant pot pizza soup, pressure cooker zuppa toscana, and pressure cooker broccoli cheese soup.
Ingredient Notes
- cooked chicken - pre-roasted whole chicken, rotisserie chicken, or cooked chicken breast will all work
- Extra virgin olive oil
- Fine sea salt
- Fresh ground pepper
- Chicken broth - or chicken bone broth for even more protein
- Celery - diced
- Carrot - peeled and thinly sliced, or baby carrots
- Egg noodles - we used the wide egg noodles
- Chopped fresh parsley - used as an optional garnish
Variations
- Add peas, zucchini, frozen vegetables, or diced potatoes.
- Sauté diced onion with the veggies.
- You can probably swap out the wide egg noodles for another variety or even gluten free noodles, but make sure the pasta has a similar cook time or the pasta substitution could over cook.
- If you want to use zoodles like we did in our low carb chicken zoodle soup, add the zoodles after the recipe is pressure cooked and simmer until they're soft.
Equipment
A Pressure Cooker - This is the Instant Pot model that we used.
How to Pressure Cook Chicken Noodle Soup (Pre-Cooked Chicken)
1. Sauté the vegetables
Turn on Sauté. Add olive oil, then sauté the celery and carrots for about 3 minutes until they start to soften. Turn off Sauté.
2. Add broth and noodles
Pour in the chicken broth and add the dry egg noodles. Stir gently.
3. Pressure cook
Seal the lid. Cook on High Pressure for 3 minutes. Allow a 5 minute natural release. Quick release any remaining steam.
4. Add the cooked chicken
Stir in the shredded or chopped cooked chicken. Adjust seasoning with salt and pepper.
5. Serve
Ladle into bowls and garnish with fresh parsley.
Jenni's Recipe Tips
- Have everything chopped before you start. This recipe moves quickly.
- Don't fully cook the veggies during the sauté step. They'll finish cooking under pressure.
- Bone broth gives extra flavor and boosts the protein.
- Add extra broth when reheating because noodles naturally absorb liquid.
Common Questions
While this chicken soup in pressure cooker recipe is a complete meal, you could serve your soup with a side salad, your favorite bread, or even a grilled cheese sandwich.
When stored in an airtight container in the fridge, your soup will keep for 3-4 days.
In a word, no. You can opt for thinner noodles or skip them entirely. If you use a thinner noodle, reduce the pressure cook time to just 1 minutes. If you opt for no noodles, pressure cook for 0 minutes (to allow the vegetables to cook).
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Recipe
Easy Instant Pot Chicken Noodle Soup (with Cooked Chicken)
Equipment
- 1 Instant Pot 6 qt
Ingredients
- 1 lb chicken breast rotisserie chicken or pre-roasted
- 2 quarts chicken broth
- 1 cup celery medium diced (2 stalks)
- 1 cup carrot medium diced (3 carrots)
- 2 cups wide egg noodles
- ¼ cup fresh parsley chopped
- salt and pepper to taste
Instructions
- Turn your instant pot to Saute and pre-heat 1 tablespoon of olive oil.
- Saute the carrots and celery for 3 minutes until they start to soften.
- Turn off Saute and add the chicken broth and wide egg noodles to the pot.
- Pressure cook on high for 3 minutes. depending on your instant pot model, this could be called Pressure Cook or Manual.
- Once cooked, do a natural release for 5 minutes. Release the remaining steam in the pot and open the lid. Add the pre-cooked chicken to the pot until it's warmed through. Adjust seasonings and enjoy!
Notes
- Cut the carrots into very thin slices if you want round slices instead of carrot cubes
- Soups with pasta absorb the liquid after storing, add more chicken broth if needed for leftovers
- Saute an onion with the carrots and celery as an optional addition. Other great veggie swaps or additions are green peas, green beans, small cubed potatoes, corn, or sweet potatoes.
Nutrition
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