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This single serving Instant Pot chicken noodle soup is made with tender chicken, vegetables, and egg noodles simmered in a flavorful broth. It cooks quickly in the pressure cooker and delivers a perfectly portioned bowl of classic chicken noodle soup for one.
Featured Comment
“This was my first attempt at using my new Mini Insta Pot and the results were wonderful!”
– Doris
Why You’ll Love This Recipe
- Quick in the Instant Pot: This single serving chicken noodle soup cooks fast with very little hands-on time.
- Perfectly Portioned: Made as a small batch, this recipe serves one generously with no excess.
- Hearty and Balanced: Filled with tender chicken, vegetables, and noodles in a flavorful broth.
- Easy to Customize: Adjust the vegetables, noodles, or seasoning to suit your taste.
- Simple Ingredients: Uses everyday pantry and refrigerator staples.
There’s something deeply satisfying about a bowl of chicken noodle soup made just for you. The broth is savory and full, the chicken turns tender under pressure, and the vegetables soften without losing their shape.
I love how the Instant Pot brings everything together quickly, giving you a single serving of classic chicken noodle soup that feels nourishing and familiar from the very first spoonful.
Serve this single serving Instant Pot chicken noodle soup with a small loaf of French bread or a simple green salad with homemade vinaigrette. If you’re looking for another easy pressure cooker meal, try our Instant Pot Butternut Squash Soup For One for a smooth, vegetable-forward option.
Ingredients
If you have any ingredients leftover from this small batch instant pot chicken noodle soup recipe, check out our Leftover Ingredients Recipe Finder.
- Olive oil: Wakes up the Instant Pot pressure cooker flavor base by sautéing aromatics and adds subtle richness. Substitute with butter or your preferred cooking oil.
- Vegetables: Onion, carrot, celery, and green beans build texture, nutrients, and savory depth in the broth. Swap in other favorite vegetables if desired.
- Chicken: Use boneless, skinless chicken breasts for lean protein or thighs for richer, more tender meat in this classic comforting soup. Extra chicken can be used in single serve kung pao chicken, chicken Parmesan for one, or small batch chicken nuggets.
- Broth: Low-sodium chicken broth creates a savory, flavor-rich broth; vegetable broth works for a lighter version. Use leftover broth can in chicken marsala for one or a small hashbrown casserole.
- Noodles: Classic egg noodles add heartiness and soak up the broth; any preferred noodle or gluten-free pasta works too. Use extra noodles in beef stroganoff for one.
Recipe Variations
This Instant Pot chicken noodle soup is easy to adapt. Try one of these simple variations:
- Spicy Chicken Noodle Soup: Stir in red pepper flakes or a few dashes of hot sauce to add gentle heat to the broth.
- Creamy Chicken Noodle Soup: Add a splash of heavy cream or half-and-half after pressure cooking for a richer, smoother soup.
- Lemon Chicken Noodle Soup: Finish the soup with a squeeze of fresh lemon juice to brighten the broth and balance the savory flavors.
- Rotisserie Chicken Shortcut: Use cooked rotisserie chicken and add it after pressure cooking to save time while keeping the soup flavorful.
How To Make Instant Pot Chicken Noodle Soup
These step-by-step photos and instructions help you visualize how to make chicken noodle soup in the Instant Pot. See the recipe box below for ingredient amounts and full recipe instructions.
- Sauté the vegetables: Set the 3-quart Instant Pot to SAUTÉ. Add the oil, onion, carrot, celery, and garlic. Cook, stirring occasionally, until the vegetables soften, about 4 to 5 minutes.
- Add remaining ingredients: Press CANCEL. Add the chicken, broth, seasonings, and any remaining ingredients except the noodles. Stir to combine.
- Pressure cook: Secure the lid and set the valve to SEALING. Select PRESSURE COOK on HIGH and set the timer for 15 minutes.
- Release pressure: When cooking is complete, carefully perform a quick release according to the manufacturer’s instructions, or allow the pressure to release naturally. Once the pin drops, unlock and remove the lid.
- Cook the noodles: Press SAUTÉ again. Bring the soup to a gentle boil, add the noodles, and cook until al dente, about 4 to 5 minutes.
- Shred the chicken: Shred the chicken directly in the pot using two forks.
- Serve: Ladle the soup into a bowl and serve warm.
Expert Tips
- Use Caution With Quick Release: When releasing pressure, turn the valve carefully and keep your hands and face away from the steam. Soups contain a lot of liquid, so steam release can be strong.
- Natural Release for Extra Safety: For a gentler option, let the pressure release naturally before opening the lid. This works well and does not affect the texture or flavor of the soup.
- Add Noodles After Pressure Cooking: Always cook the noodles after pressure cooking to prevent them from becoming overly soft or breaking apart.
Frequently Asked Questions
From start to finish, this single serving Instant Pot chicken noodle soup takes about 45 minutes. This includes sautéing the vegetables, pressure cooking the soup, releasing the pressure, and cooking the noodles.
Yes. This soup is easy to customize with vegetables like peas, corn, or spinach added after pressure cooking.
A 3-quart Instant Pot works well for this single serving chicken noodle soup recipe.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch Instant Pot chicken noodle soup or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Instant Pot Chicken Noodle Soup For One
Equipment
Ingredients
- ½ tablespoon olive oil
- ¼ cup chopped onions
- ½ cup chopped carrots (1 small carrot)
- ½ cup chopped celery (1 small celery stalk)
- 1 clove garlic -minced
- ½ teaspoon kosher salt
- ¼ teaspoon coarsely ground black pepper
- ¼ teaspoon Italian seasoning
- 1 (4-ounce) boneless skinless chicken breast or boneless skinless chicken thigh
- 2 cups low sodium chicken broth
- ½ cup fresh or frozen green beans
- ½ cup uncooked egg noodles
Instructions
- Sauté the vegetables: Remove the lid from a 3-quart Instant Pot and select SAUTÉ. Add the oil, then add the onion, carrot, celery, and garlic. Season with salt, pepper, and Italian seasoning. Cook, stirring occasionally, until the vegetables begin to soften, about 4 to 5 minutes.
- Pressure cook the soup: Press CANCEL. Add the chicken, green beans, and chicken broth. Secure the lid and set the valve to SEALING. Select PRESSURE COOK on HIGH and set the timer for 15 minutes.
- Release the pressure: When cooking is complete, allow the pressure to release naturally for about 10 minutes, or carefully perform a quick release according to the manufacturer’s instructions. Once the pin drops, unlock and remove the lid.
- Cook the noodles: Select SAUTÉ. Bring the soup to a gentle boil, add the noodles, and cook until al dente, about 4 to 5 minutes.
- Shred the chicken: While the noodles cook, shred the chicken into bite-size pieces using two forks.
- Finish and serve: Press CANCEL. Taste and adjust seasoning if needed. Ladle the soup into a bowl and serve warm.
Notes
- Use Caution With Quick Release: When releasing pressure, turn the valve carefully and keep your hands and face away from the steam. Soups contain a lot of liquid, so steam release can be strong.
- Natural Release for Extra Safety: For a gentler option, let the pressure release naturally before opening the lid. This works well and does not affect the texture or flavor of the soup.
- Add Noodles After Pressure Cooking: Always cook the noodles after pressure cooking to prevent them from becoming overly soft or breaking apart.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Yummy recipe and easy to make!
Can the 6-quart Instannt Pot be used?
To use a 6-qt. Instant Pot, it would be best if you doubled the recipe.
I love love love this recipe. It’s delicious as written but I keep “kits” in my freezer ready to just drop in the instant pot with roasted carrots and fennel (my sub for the onions and celery) so I have the option of skipping the saute step. It’s a go-to easy and delicious meal.
This was my first attempt at using my new Mini Insta Pot and the results were wonderful! I did use frozen okra in place of the green beans just because I love what okra does for a soup and I did use my favorite pasta Penne in place of the noodles. The recipe actually made enough for two meals for me, so supper is already made for tomorrow night. I hope that Ms Zisk will add lots of Mini Insta Pot recipes to her website!
I’m so glad you enjoyed the recipe, Doris. Thank you so much for your feedback.
Thank you, thank you, thank you – I have a 3qt Instant Pot and it is challenging finding 1-2 serving recipes specifically for that size.
I am saving this recipe for later in the fall when I start making soups and stews!!