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Enjoy a warm, comforting bowl of Instant Pot Chicken Noodle Soup for one, easily prepared to bring classic, homestyle flavors to your table. Perfect for chilly days or when you need a quick pick-me-up, this simple and satisfying single serving recipe is a delightful blend of convenience and comfort.

Enjoy a big bowl of chicken noodle soup with a crusty slice of French Bread, a crisp, fresh salad drizzled with homemade vinaigrette, and conclude your meal with a rich, indulgent slice of Italian Cream Cake.

Why You’ll Love This Chicken Noodle Soup Recipe

  • Efficient: Cooks in the Instant Pot for less time and hands-on effort.
  • Nutrient-rich: Packed with vegetables, protein, and delicious flavors.
  • Versatile: Easy to customize.
  • Comforting: Perfect for a cozy meal on a cold day.
  • Single Serving: Ideal portion for one, without any waste.
An overhead view of a bowl of chicken noodle soup on a silver tray.

Choosing The Right Instant Pot For Single Serving Meals

Embrace the convenience of Instant Pot cooking, especially if you’re preparing single serving meals. The 3-quart Instant Pot is the ideal size for those cooking for one, providing just the right portion without overwhelming your kitchen.

Ingredients

If you have any ingredients leftover from this instant pot recipe, check out our Leftover Ingredients Recipe Finder.

  • Olive oil: Adds richness and flavor; can be substituted with butter or other cooking oils.
  • Vegetables: Onions, carrot, celery, and green beans add texture and nutrients; feel free to swap with other favorite vegetables.
  • Chicken: Boneless and skinless for ease; thighs will add more flavor while breasts are leaner. Extra chicken can be used in Kung Pao Chicken, Chicken Parmesan, or a small batch of Chicken Nuggets
  • Broth: Chicken broth gives depth; vegetable broth can be used for a lighter taste. Leftover broth can be used in Chicken Marsala or a Hashbrown Casserole.
  • Noodles: Egg noodles for that classic feel; any preferred noodle or gluten-free option works. Consider using extra egg noodles in Beef Stroganoff.

This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.

Recipe Variations

There are countless ways to enjoy this timeless classic. Here are a few twists to make it your own:

  • Spicy Chicken Noodle Soup: Add some chili flakes or hot sauce for a kick.
  • Creamy Chicken Noodle Soup: A splash of cream for a richer taste.
  • Vegetarian Version: Replace chicken with tofu or mushrooms and use vegetable broth.

With its ease, versatility, and comforting flavors, this Instant Pot Chicken Noodle Soup is sure to become a go-to recipe.

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How To Make Chicken Noodle Soup In An Instant Pot

These step-by-step photos and instructions help you visualize how to make a small batch of chicken noodle soup. See the recipe box below for ingredient amounts and full recipe instructions.

  1. With the Instant Pot set to the SAUTÉ setting, cook the chopped onions, carrots, celery, and garlic in oil until they soften, about 4-5 minutes.
Carrots, onions, and celery cooking in an instant pot for chicken noodle soup.
  1. Press CANCEL on the Instant Pot and add the remaining ingredients, except for the noodles.
Adding chicken broth and a chicken breast or thigh to an instant pot for making chicken noodle soup.
  1. Stir, secure the lid on the Instant Pot and turn the valve on top to SEALING.
  2. Press PRESSURE COOK. Set it to HIGH and set the timer for 15 minutes.
  3. After the pressure cook cycle is complete, follow the manufacturer’s guide for quick release and wait until the quick release cycle is complete or allow a natural pressure release (be sure to follow your manufacturer’s instructions). Be careful of any remaining steam and unlock and remove the lid.
  4. Press SAUTÉ again. When the soup begins to boil, add the noodles to the pot and cook until al dente, 4-5 minutes.
  5. Shred the chicken with two forks.
  6. Ladle the soup into a bowl and enjoy.
A spoonful of chicken noodle soup from the bowl.

Expert Tips

  • Mind the Quick-Release: Exercise caution when performing the quick-release on your Instant Pot, especially with soups or recipes containing a lot of liquids. This step can release a substantial amount of steam after cooking.
  • Natural Pressure Release Option: If you prefer to avoid the quick-release, you can patiently wait for the pressure to release naturally. It’s a safer option that doesn’t compromise the quality of the dish.

Frequently Asked Questions

How long does it take to cook chicken noodle soup in a pressure cooker?

For this Instant Pot recipe, it takes 45 minutes for the chicken noodle soup to cook.

How do you avoid soggy noodles when making chicken noodle soup?

The noodles will continue to absorb the liquid from the soup as it cools. Because of this, the noodles can get a little soft and mushy. If you prefer firm noodles, keep the pasta and soup separate and add the pasta to your bowl when you are ready to eat it.

Explore More Single Serving Soup Recipes

If you enjoyed the Instant Pot Chicken Noodle Soup recipe, don’t stop there! Try these single serving soup recipes, each packed with unique flavors and wholesome ingredients:

These and other single serving soups are perfect for anyone cooking for themselves and looking for variety and flavor in their meals.

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:

For this Instant Pot Chicken Noodle Soup recipe, I use a 3-quart Instant Pot. For best results, use this size Instant Pot.

If you would like additional information on the dishes I use in our “recipes for one”, please visit our FAQ page.

For examples of the dishes we use, please visit our Store page.

RELATED: Easy Dinner Ideas For One

If you’ve tried this 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.

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Your Cooking For One Source
Because you’re worth it

Instant Pot Chicken Noodle Soup For One

5 from 5 votes
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 1 serving
Enjoy a quick & comforting single serving of Instant Pot Chicken Noodle Soup. Perfect for chilly days or a cozy pick-me-up with classic home flavors.

Ingredients 
 

  • ½ tablespoon olive oil
  • ¼ cup chopped onions
  • ½ cup chopped carrots (about 1 small carrot)
  • ½ cup chopped celery (about 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 thigh)
  • 2 cups low sodium chicken broth
  • ½ cup frozen green beans (or use fresh)
  • ½ cup dry egg noodles
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Instructions 

  • Remove the lid from a 3-quart Instant Pot and turn on the Sauté setting. (See your manufacturer's guide for detailed instructions on how to use your Instant Pot). Add the oil and once hot add the onions, carrots, celery, and garlic. Season the vegetables with salt, pepper, and Italian seasoning. Cook, stirring occasionally until the vegetables are slightly softened, 4-5 minutes.
    vegetables in an instant pot for chicken soup | one dish kitchen
  • Add the chicken, green beans, and chicken broth. Turn off Sauté function by pressing Cancel. Secure the lid on the Instant Pot, and turn the valve on top to Sealing. Set to Pressure Cook on High for 15 minutes.
    making chicken noodle soup in an instant pot | one dish kitchen
  • After the pressure cook cycle is complete the Instant Pot will beep. Use the natural release cycle to allow the cooker to cool naturally. This should take about 10 minutes. You may also follow the manufacturer's guide for quick release. When the valve drops, it is safe to open the Instant Pot. Unlock and remove the lid.
  • Press the Sauté setting again. When the soup begins to boil, add the noodles to the pot and cook until al dente, 4-5 minutes.
  • While the noodles are cooking, use two forks and shred the chicken into bite-size pieces.
  • When the noodles are done, press Cancel on the Instant Pot. Season the soup with additional salt, if necessary. Ladle the soup in a bowl and enjoy immediately.

Notes

Expert Tips
  • Mind the Quick-Release: Exercise caution when performing the quick-release on your Instant Pot, especially with soups or recipes containing a lot of liquids. This step can release a substantial amount of steam after cooking.
  • Natural Pressure Release Option: If you prefer to avoid the quick-release, you can patiently wait for the pressure to release naturally. It’s a safer option that doesn’t compromise the quality of the dish.

Nutrition

Serving: 1serving, Calories: 486kcal, Carbohydrates: 19g, Protein: 11g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 137mg, Sodium: 1296mg, Potassium: 800mg, Fiber: 3g, Sugar: 6g, Vitamin A: 10919IU, Vitamin C: 9mg, Calcium: 60mg, Iron: 1mg

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.

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I’m Joanie and I’m incredibly happy you’re here! Our aim is to inspire individuals with access to single serving recipes, education, and a supportive community that will enable them to enjoy the preparation of a meal that will nourish both body and soul.

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Recipe Rating




7 Comments

  1. Cheryl Russell says:

    Yummy recipe and easy to make!

  2. Amy says:

    Can the 6-quart Instannt Pot be used?

    1. Joanie Zisk says:

      To use a 6-qt. Instant Pot, it would be best if you doubled the recipe.

  3. M says:

    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.

  4. Doris says:

    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!

    1. Joanie Zisk says:

      I’m so glad you enjoyed the recipe, Doris. Thank you so much for your feedback.

  5. Leanne Lon says:

    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!!