Recipe: Instant Pot Gluten-Free Chicken Noodle Soup

My kids hate soup. So you know what I do?

I make soup.

Because I’m the boss and I like soup. And, I’ve finally found a few my kids don’t complain about. It’s called compromise. I’m teaching them valuable life lessons here.

But seriously, it’s really just because this soup is SO. DANG. SIMPLE. Like put-things-in-a-pot simple. This recipe is courtesy of Kristin Marr (make sure you check her out for more yummy, real food recipes).

As you may know, Anisten is dairy-free and I’m gluten-free so I’ve tried to find recipes that accommodate both. When I first found this recipe, we didn’t know about Anisten’s allergy. But this recipe is soooo easy to make both dairy and gluten-free. You won’t even notice a difference!

I also wanted to throw out there that cooking fresh chicken in your instant pot is SO SIMPLE. If you don’t have 2 cups of leftover chicken hanging about, don’t be scared to throw some in the pot real quick. Here’s how to cook your fresh chicken:

You can start with any type of chicken, including frozen chicken: boneless or bone-in; fresh or frozen; breasts, or thighs. And you’ll need your Instant Pot, the trivet insert that came with it (not a deal-breaker if you don’t have it), chicken, and water (you can also use chicken broth or stock – great to use after as the chicken flavor will be super strong).

How Much Water to Add to the Instant Pot (Varies by Model)

  • 6-quart Instant Pot: add 1 cup water
  • 3-quart Instant Pot: add 3/4 cup water
  • 8-quart Instant Pot: add 1 1/2 cups water

You’re going to cook your chicken on manual and the cook-time will remain the same whether you have a small amount of chicken or a lot, but the time the Instant Pot takes to come to pressure will increase the more chicken you have. The time it takes to come to pressure will also be longer if you’re cooking frozen chicken.


• • •

The below cook times are based upon average weights. If your chicken is smaller, decrease the cook-time by 1 to 2 minutes depending upon the extent of the size variation. If they are larger, increase the cook-time by 1 to 2 minutes. When in doubt, err on the side of less time. You shouldn’t go beyond 12 minutes – there’s really no reason and you’ll end up with dry chicken.


Fresh Boneless, Skinless Chicken Breasts

  • 8 minutes, vent immediately to release any remaining pressure
  • Based on 10-ounce boneless chicken breasts

Frozen Boneless, Skinless Chicken Breasts

  • 12 minutes, vent immediately to release any remaining pressure
  • Based on 10-ounce boneless chicken breasts

And be safe kids! Always use a rag, baking-mitt, or potholder to open the valve when releasing the pressure manually. See? Simple.

And if all else fails, use rotisserie chicken. It’s always super yummy and a great addition to any chicken recipe!

Xx Tara

Instant Pot Gluten-Free Chicken Noodle Soup

Print Recipe


  • 3 TB butter (if doing dairy-free use vegetable oil)
  • 1 medium onion, diced
  • 4 large carrots, diced
  • 3 celery stalks, diced
  • 5 garlic cloves, minced
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 10 cups chicken or vegetable broth–(I used 10 cups water plus my GF bouillon)
  • 2 cups cooked chicken leftovers, cubed–You can add more if you like your soup meatier, or leave it out if you wish for it to be a vegetable-based soup.
  • 8oz noodles of choice–If you’re using spaghetti noodles, break them in half. (if making gluten-free make sure to use gluten-free noodles)
  • 1 c frozen corn (optional)
  • salt


  1. Plug your Instant Pot in and push the “Sauté” button. The reading on the front will just say “On,” and the bottom of the pot will get hot to sauté.
  2. Melt the butter in the Instant Pot. Once melted, add the onion, carrot, celery, and a big pinch of salt to bring out their juices. Saute the veggies for about 5 minutes or until the onions go translucent.
  3. Add the garlic, thyme, oregano, and basil. Cook for 1 minute.
  4. Add the broth, chicken, and noodles, and turn off the Instant Pot so the sauté mode turns off. Put the lid on your Instant Pot, turn the vent valve to closed, and push the “Soup” button. Use the manual buttons (the +/- buttons) to bring the time down to 4 minutes. It will turn on automatically after a few seconds.
  5. The Instant Pot will take about 10 minutes to come to pressure, and then it will count down the 4 minutes. When the 4 minutes is done, quick release your valve (use a towel or oven mitt to turn the valve). It will take 1-2 minutes to release all of the pressure.
  6. After the pressure releases, take the lid off, and more salt and pepper (to your taste). Serve warm with toasty bread or crackers! (I served mine with GF cheese rolls from Costco)

Serves: 8 cups

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