Instant Pot Chicken Noodle Soup Recipe

by Meghan H

Published January 18, 2019

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Ahhhh the Instant Pot, everyone’s new favorite kitchen appliance. I jumped on the bandwagon and glad I did. Last night I made homemade chicken noodle soup with it. Here is my recipe:

  • 2 tablespoons butter
  • 1.5 pounds of chicken breast, cubed.
  • 3 medium potatoes, cubed
  • 1 small onion, chopped up small (that way the kids will still eat it!)
  • How ever many carrots you like, cut up
  • 1 tsp fresh garlic
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp poultry seasoning
  • ½ tsp thyme
  • 16 oz egg noodles (pantry style, not frozen)
  • 6 cups of chicken stock
  • 1 tbsp tapioca starch (you can substitute cornstarch)
Chopped Chicken on a cutting board Chicken Noodle Soup in an instapot Meyer Hatchery

How to:

  1. Turn Instant Pot on saute, melt the butter.
  2. While melting, chop up the chicken, potatoes, onions (and other hard veggies you may want, like carrots)
  3. Add in the chopped up chicken and all seasonings to the Instant Pot. Cook until chicken is white on the outside.
  4. Turn off Instant Pot, add veggies. Top with egg noodles (do not stir) and add chicken stock.
  5. Turn Instant Pot on pressure cook (or manual) and set for 8 minutes.
  6. When done, natural release for 5 minutes, then quick release any remaining steam.
  7. Dip out about a ½ cup of broth, mix in the starch, then add back in. Saute and stir until broth thickens.
  8. Eat!
Dry pasta homemade pasta for insta pot chicken noodle soup Meyer Hatchery
Instant Pot Chicken Noodle Soup Recipe Meyer Hatchery

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