Instant Pot Chicken Noodle Soup is an easy recipe to prepare and is loaded with chunks of chicken and noodles.

It is sure to hit the spot on a cold day.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

The first thing I did was chop up the cooked chicken into bite size pieces.

Then I cut up the onion and the celery.

I put some olive oil in my Instant Pot and turned it to saute low.  

I threw in the onion and celery to saute them until they were soft.

While the vegetables were cooking I prepared the chicken broth.

Now I added one cup of water to the Instant Pot and used it to deglaze the Pot.

After deglazing I added the chicken broth and almond milk to the Pot.  I gave it a good stir.

After stirring I added in the cooked chicken, garlic powder, salt, pepper, onion powder and sage.

I stirred all the ingredients together again before adding in the gluten free elbow pasta (I use the Tinkyada brand).  I did not stir after adding.

Then I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 3 minutes.

When the Instant Pot was done cooking, I turned the steam release handle to the venting position to finish with a Quick Release.

I removed the lid from the Instant Pot.

Pour yourself a bowl of Instant Pot Chicken Noodle Soup and enjoy its flavourful warmth!

Now there is even a selection of gluten free crackers available; so top off your bowl of soup with some crackers for some added flavour and texture.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Soups You Will Enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Instant Pot Chicken Noodle Soup:

• 3 tbsp olive oil
• 1 cup onion chopped
• 1 cup celery chopped
• 1 cup water
• 6 cups chicken broth
• 2 cups milk
• 2 cups cooked chicken cut up
• 1 1/2 cups elbow pasta (I used Tinkyada)
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp pepper
• 1 tsp onion powder
• 1 tsp sage

How to Make Instant Pot Chicken Noodle Soup:

1. Cut up the onion and celery.
2. Add the vegetable oil to the Pot and turn to saute low.
3. When heated add the onion and celery to the Pot and saute until soft.
4. While the onion and celery are cooking you can cut up the chicken.
5. Add one cup of water to the Pot and deglaze by scraping bottom of Pot to make sure it is clean of any bits.
6. Add the chicken broth and almond milk to the Pot. Stir.
7. Add the cut up chicken, garlic powder, salt, pepper, onion powder and sage to the Pot and stir again.
8. Sprinkle the gluten free elbow noodles over the other ingredients in the Pot. Do no stir.
9. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 3 minutes.
10. When the Instant Pot is done cooking, turn the steam release handle to the venting position to finish with a Quick Release.
11. Removed the lid from the Instant Pot and stir the soup.
12. Serve and enjoy. Top with your favourite gluten free crackers.

Yield: 8

Instant Pot Chicken Noodle Soup - Gluten Free

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Instant Pot Chicken Noodle Soup is an easy recipe to prepare and is loaded with chunks of chicken and noodles. It is sure to hit the spot on a cold day.

Prep Time 12 minutes

Cook Time 25 minutes

Total Time 37 minutes

Ingredients

• 3 tbsp olive oil
• 1 cup onion chopped
• 1 cup celery chopped
• 1 cup water
• 6 cups chicken broth
• 2 cups milk
• 2 cups cooked chicken cut up
• 1 1/2 cups elbow pasta (I used Tinkyada)
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp pepper
• 1 tsp onion powder
• 1 tsp sage

Instructions

1. Cut up the onion and celery.
2. Add the vegetable oil to the Pot and turn to saute low.
3. When heated add the onion and celery to the Pot and saute until soft.
4. While the onion and celery are cooking you can cut up the chicken.
5. Add one cup of water to the Pot and deglaze by scraping bottom of Pot to make sure it is clean of any bits.
6. Add the chicken broth and almond milk to the Pot. Stir.
7. Add the cut up chicken, garlic powder, salt, pepper, onion powder and sage to the Pot and stir again.
8. Sprinkle the gluten free elbow noodles over the other ingredients in the Pot. Do no stir.
9. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 3 minutes.
10. When the Instant Pot is done cooking, turn the steam release handle to the venting position to finish with a Quick Release.
11. Removed the lid from the Instant Pot and stir the soup.
12. Serve and enjoy. Top with your favourite gluten free crackers.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 217Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 40mgSodium: 1059mgCarbohydrates: 15gFiber: 1gSugar: 3gProtein: 13g