Instant Pot Italian Chicken Noodle Soup

When the temperatures begin to dip, that’s when I want to dip my spoon into something warm and comforting. Enter, Italian Chicken Noodle Soup. Fall and winter are typically the times I choose to make soups.

This is a soup recipe I’ve been making for several years and I’d been wanting to try it in my Instant Pot. Funny story. I bought an Instant Pot last year and it sat in my hall staring at me for weeks. I finally opened it one day and the manual was like a novel. Well I stuck that thing back in the box and returned it. I do not have the patience required to read all of that.

Someone suggested turning to YouTube for instructions. Genius! So I bought another Instant Pot and took another run at it. If you’re anything like me, you’re totally intrigued by them, but not quite sure what to do with it.

This was my second time to use it. The first time I made Pork Carnitas using the Pioneer Woman’s recipe, and they turned out great. So I was ready to try again.

I was leery not knowing if converting it from a stove top to Instant Pot recipe would work, but son of a gun it did and what do you know, it was d-e-l-i-c-i-o-u-s!

Here’s what I really loved about using my new kitchen toy, aka Instant Pot. I was able to saute the onions in there before adding the rest of the ingredients, and I didn’t have to pre-cook the noodles the way I typically do. One pot clean up. Sign me up! I put it all in the pot and walked away. Yes ma’am, that’s what I’m talking about!

In addition to the ingredients pictured above, you’ll need shredded chicken. I use about 3 cups of Rotisserie chicken. #suchatimesaver

The Reames noodles are found in the freezer section and are so much better than your average egg noodle. They are a thick, hearty noodle and in my opinion what makes this soup.

 Instant Pot Italian Chicken Noodle Soup

Instant Pot Italian Chicken Noodle Soup

  • Servings: 6
  • Difficulty: easy
  • Print

1 large onion, chopped
3 T Olive Oil
2 T Minced Garlic or 2 Frozen Garlic Cubes
1 t. pepper
1 t. salt
1 28 oz. can crushed tomatoes
3 14.5 oz. cans chicken broth
1.5 T dried basil
1 24 oz. package Reames frozen noodles
Shredded Rotisserie Chicken

Turn Instant Pot on to saute and add oil and onions. Saute for 5-10 minutes until tender and translucent.
Add garlic and pepper and saute and additional minute.
Add crushed tomatoes and 3 cans chicken broth, frozen noodles, shredded chicken (mine was frozen) and salt and stir.
Place lid on Instant Pot and set to pressure for 25 minutes. (30 for softer noodles)

When the Instant Pot finishes, let it depressurize on it’s own until the pressure gauge drops back down, or do the quick release method.

Stir in dried basil and more salt if needed.

Serve with parmesan cheese on top.

*To convert to stove top method, pre-cook noodles before adding to other ingredients and reduce chicken broth by one can.


If you got an Instant Pot and aren’t quite sure what to do with it, then start here. I hope you’ll try it, love it, and let me know what you think.


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Trinny London */
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