Instant Pot Chicken Noodle Soup (Gluten-Free)
If you’re looking for a healthy and comforting dish, then you’re going to love this Instant Pot Chicken Noodle Soup. It’s gluten-free and so easy to throw together. This chicken recipe is ready in 45 minutes.
- You can make this entire Instant Pot Chicken Noodle Soup recipe in the pressure cooker, including sautéing the mirepoix. That makes this a one-pot meal, including cooking the pasta!
- If you don’t want to use the pressure cooker, I’ve also included stovetop directions in the recipe card.
- Prep time for this Instant Pot Chicken Noodle Soup is only about 10 minutes.
- The soup will be done in 45 minutes from start to finish, but most of that time is hands-off.
Collect all of the ingredients and chop the onion, mince the garlic and slice the carrot and celery.
Use the Sauté setting on your Instant Pot to soften the vegetables for about 3 minutes.
Add everything else to the Instant Pot. Lock on the lid and set the time to 10 minutes.
Allow for a 10-minute natural release. Remove the lid, stir, and serve hot.
See the complete recipe in the printable recipe card at the end of this post.
- Onions, carrots, and celery can be chopped up to 3 days in advance and stored in the refrigerator. Do double duty earlier in the week to save time.
- Taste the soup before adding the pasta and add additional salt and pepper if needed.
- Break the pasta in half before adding to the pot.
- Store leftovers in an airtight container for up to 4 days.
Yes, but the cooking time may vary. The general rule for cooking pasta in the Instant Pot is to cut the cooking time of the pasta in half and add a minute. But, in this case, since we’re cooking the chicken at the same time, you need to make sure you use a minimal number of minutes to ensure the chicken gets cooked through (at least 6 minutes depending on the size of the chicken chunks).
Other Healthy Pressure Cooker Recipes You Might Like
- Instant Pot Vegetable Soup
- Instant Pot Lemon Chicken Soup with Rice Recipe
- Instant Pot Chicken Curry Soup
I hope you make this recipe! If you do, please leave a comment and a starred review below.Print
If you’re looking for a healthy and comforting dish, then you’re going to love this Instant Pot Chicken Noodle Soup. It’s gluten-free and so easy to throw together.
- 1 tablespoon olive oil or avocado oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, sliced
- 3 celery stalks, sliced
- 4 cups low-sodium vegetable broth
- 1.25-pounds boneless, skinless chicken breasts (about 3 breasts), cut into 1-inch chunks
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 6 ounces gluten-free white rice spaghetti pasta, broken in half
- Select Sauté and add the oil to the Instant Pot. Let the oil heat up for a minute, and add the onion, garlic, carrots, and celery. Cook for about 3 minutes, or until the vegetables start to soften. Press Cancel and pour in the broth.
- Add the chicken, rosemary, thyme, salt, and pepper. Stir to combine. Place the noodles on top, but don’t stir.
- Lock on the lid. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 10 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
- Unlock and remove the lid.
- Stir and serve immediately, or place in an airtight container and refrigerate for up to 4 days.
- STOVETOP DIRECTIONS: Grab a large lidded pot. Heat the oil over medium heat. Sauté the vegetables and chicken for a few minutes. Add the herbs, salt, and pepper, along with the broth and noodles. Increase the heat to high, bring the mixture to a boil, and then lower the heat, cover the pot, and simmer for 18 minutes, or until the pasta and chicken are cooked through. Serve hot.
- Category: Soup
- Method: Instant Pot pressure cooker
- Cuisine: American
Keywords: pressure cooker chicken noodle soup, gluten-free chicken noodle soup, white rice noodles
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