Instant Pot Chicken Noodle Soup (Gluten-Free)

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Last Updated on March 6, 2020

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.

Chicken Noodle Recipe

• Everything is done in the Instant Pot, 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 is only about 10 minutes.
• The soup will be done in just about 45, but most of that time is hands-off.

Recipe Steps

1. Collect all of the ingredients and chop the onion, mince the garlic and slice the carrot and celery.
2. Use the Sauté setting to soften the vegetables for about 3 minutes.

3. Add everything else to the Instant Pot.
4. Process at high pressure for 10 minutes, then allow for a 10-minute natural release.
5. Remove the lid, stir, and serve hot.

See the complete recipe in the printable recipe card at the end of this post.

Top Tips

• 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.

FAQs

Can chicken soup help cure a cold?

Turns out, yes, it can! Research shows that chicken soup can help improve the mobility of white blood cells that help fight infections.

Can I use regular pasta in this recipe?

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).

Items Recommended For This Recipe:

• 6-quart Instant Pot
• Gluten-free white rice spaghetti
• Organic, low-sodium vegetable broth

Other Healthy Pressure Cooker Recipes You Might Like

• Instant Pot Vegetable Soup (30-Minute Meal)
• Instant Pot Lemon Chicken Soup with Rice Recipe (Video)
• Instant Pot Chicken Curry Soup (Whole30 & Gluten-Free)
• Instant Pot Noodles with Chicken (Gluten-Free)

Here is the printable recipe:

Instant Pot Chicken Noodle Soup (Gluten-Free)

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★★★★★ 5 from 9 reviews

• Author: Carrie Forrest, MPH in Nutrition
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 45 minutes
• Yield: 4 1x
• Category: Soup
• Method: Instant Pot pressure cooker
• Cuisine: Healthy, gluten-free

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Description

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.

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Ingredients

• 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 

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Instructions

1. 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. 
2. Add the chicken, rosemary, thyme, salt, and pepper. Stir to combine. Place the noodles on top, but don’t stir.  
3. 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.
4. Unlock and remove the lid. 
5. Stir and serve immediately, or place in an airtight container and refrigerate for up to 4 days.

Notes

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.

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