Instant Pot Chicken Noodle Soup

So today was soooo cold and rainy! When we got home from running errands, I turned the heat up, put on a fleece hoody, wore my house shoes, and still couldn’t get warm! We had had a big lunch so I thought I would make something light for dinner. Well, as I sat down on the couch thinking about what I could do, an old craving hit me, a memory from my childhood .

You know the one. It’s cold outside and you may have a little head cold to match. Your mama opens up a can of Campbell’s chicken noodle soup with some saltines and all of a sudden you feel like a warm hug on the inside.

I wanted some sooo bad but we didn’t have any on hand. So I knew what I would do! Make some in my instant pot! So this recipe came from me wanting some old fashioned chicken noodle soup! And as always, I make most of my soup recipes in the instant pot because 8 minutes in it tastes like 2 hours on the stove! (It’s so amazing).

This recipe is so easy! You most likely have all of the ingredients already and it will definitely come in handy on a cold winter’s day (or if you are just wanting some good ole chicken noodle soup)!

Now, my husband has had a stuffy head for a couple of days, and he swears this soup opened his sinuses up! I won’t make any magical promises to cure your head cold or stuffy sinuses, but what I will say is after a big bowl of this soup you will definitely feel better. It literally tasted so much like Campbell’s but even better! You’ll love it! Let’s get to it!

“Better than Campbell’s” Instant Pot Chicken Noodle Soup

What you will need:

  • 1 tbsp butter
  • 2 cups of shredded chicken
  • 2 stalks of celery (diced)
  • 1/2 onion (diced)
  • 1 cup of diced carrots
  • 8 cups of chicken broth (or 2 boxes)
  • 1 cup of hot water
  • Spaghetti noodles (adjust serving to family size)

Dry Seasonings:

  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp celery seed
  • 1/2 tsp poultry seasoning
  • 1/2 tsp creole seasoning (magic for sinuses)


Set instant pot to saute mode. Throw in butter, celery, onion, carrots and chicken. Mix around and get everything warmed up and starting to get flavor. Add in the dry seasonings and stir well. Next, add in the spaghetti pasta (it should be not cooked). I break my serving of dry pasta in half so that the noodles are easier to eat in a soup. Then, pour in broth and water.

Cover with lid and set to “Seal”. Remember, if you do not seal correctly it will not pressurize! Set to “Manual” and enter in 8 minutes. Once done, release pressure, taste and adjust seasonings accordingly! Next, scoop inti a bowl and enjoy! It’s that easy!

We serves ours with simple crackers (saltines for me and ritz for my husband). But you could always serve with sandwiches, salad, or fresh bread!

I hope you enjoy this recipe as much as we did! On a side note, if you have a small toddler at home, John loved to eat the noodles, chicken and veggies too! Everything was perfectly softened for his chewing ability and he loved it! Happy homemaking!