I constantly crave soup in the winter. Like, lots and lots of soup. It’s why I keep my Instant Pot on the kitchen counter all season: I know it can handle them all, from my hearty white chicken chili to a classic split pea soup.

I make this Instant Pot Chicken Noodle Soup whenever someone in the house needs a little extra comfort. It’s one of those “hug in a bowl” kind of soups you can make again and again without ever getting tired of it.

I absolutely love making it in a pressure cooker, too. It takes a fraction of the time it would take on the stovetop, cleanup is a breeze, and I’m always left with a savory broth that’s packed with tender chicken, perfectly softened vegetables, and egg noodles that are cooked just right. It’s just the best!

Chicken Noodle Soup Ingredients

Vegetables – I stuck with a mirepoix—onion, carrots, celery, and garlic—to keep it classic.

Fresh herbs – I used fresh parsley, two bay leaves, and fresh thyme sprigs to deepen the savory poultry flavors. Dry herbs will work as a substitute, but you’ll need to reduce the amounts since their flavors are more concentrated.

Chicken breasts – Two chicken breasts are cooked in the Instant Pot with the rest of the soup ingredients. Boneless skinless chicken thighs should work, too.

Chicken broth – Use any quality brand of chicken broth you like. Vegetable broth also works if that’s what you have on hand. I’ve even made this soup with my homemade chicken bone broth. It’s an easy way to add extra protein and collagen to each batch!

Noodles – I like using wide egg noodles in chicken soup, but any short-cut pasta noodle will work.

This list provides further clarification on a few ingredients. See the recipe card below for the full ingredient list. 

Variations

• Gluten-free option – Gluten-free pasta can be used as a substitute for the egg noodles. I recommend cooking them separately on the stovetop since gluten-free pasta tends to be more delicate.
• Add more veggies – You can add corn, peas, green beans, spinach, kale, or diced potatoes to the soup if you want. Add heartier veggies to the pot before pressure cooking, and stir in any leafy greens or frozen veggies after cooking.
• Make it creamy – Chicken soup gets even more comforting when you finish it with a splash of heavy cream or half-and-half. Yum!

How to Make Chicken Noodle Soup in the Instant Pot

Step 1: Sauté the aromatics. Melt the butter in the Instant Pot set to Sauté mode, then add the vegetables. Sauté until they soften, then add the garlic, parsley, salt, and pepper.

Step 2: Add the rest. Add the bay leaves, thyme, and chicken breasts to the pot, then pour the broth over top. Lock the lid in place and set the pressure valve to Seal.

Step 3: Pressure cook. Pressure Cook for 10 minutes, then immediately perform a manual pressure release. Transfer the chicken to a cutting board and shred it with two forks. 

Step 4: Cook the noodles. Add the egg noodles to the pot, then press Sauté again and set the timer for 10 minutes. Gently simmer the soup until the noodles are tender.

Step 5: Finish. Remove and discard the bay leaves and thyme sprigs. Stir the shredded chicken back into the pot.

Step 6: Serve. Taste and adjust the seasonings, then ladle the soup into serving bowls. Garnish with fresh parsley and enjoy!

Erin’s Tips and Tricks

• You can avoid a burn notice by deglazing the pot with small splashes of broth when sauteeing the vegetables. Scrape the bottom of the pot with a wooden spoon to loosen any stuck brown bits.
• Only cook the noodles until they’re al dente (firm to the bite). If they’re cooked any further, they might become soggy in the soup.
• Want to save time? Swap the chicken breasts for the leftover pre-shredded chicken in your fridge, the leftover roasted turkey from Thanksgiving, or a shredded grocery store rotisserie chicken. Stir the pre-cooked meat into the soup right before you add the noodles.

Chicken Noodle Soup FAQs

Storage

I recommend cooking the noodles separately from the soup if you plan on saving the leftovers. They tend to soak up the broth and get mushy as they sit in the soup.

Refrigerator: The leftover soup will keep for up to 4 days in a sealed container in the fridge.

Freezer: Freeze the soup without the noodles for up to 3 months. Thaw the leftovers overnight in the fridge.

Reheating: When you’re ready to eat, reheat the soup in a pot over medium heat and stir in a batch of freshly cooked noodles.

My Instant Pot has been a game-changer since day 1. From instant pot whole chicken to instant pot spaghetti and meatballs, there isn’t much I haven’t tried cooking in it. Why turn on my oven when the pressure cooker can do all the work for me?

I always cook spaghetti squash in my Instant Pot because it’s just so quick and easy. It only takes around 10 minutes, and it doesn’t leave me guessing whether it’s done cooking or not. Win-win!

My Instant Pot Spaghetti Squash recipe shows you how it’s done, step-by-step. I love using the mild, buttery squash strands as a gluten-free and low-carb pasta dupe, but they pair well with just about anything. 

Instant Pot Spaghetti Squash Ingredients

Spaghetti squash – I usually buy spaghetti squash when it’s in season during fall and winter. I always pick the squash that feels heavy for its size and has very few blemishes on its yellow skin.

Water – A cup of water in the bottom of the Instant Pot builds pressure and steams the squash quickly and evenly. When I’m craving extra flavor, I’ll swap the water for homemade bone broth or any stock I have on hand.

This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list. 

How to Cook Spaghetti Squash in the Instant Pot 

Step 1: Prep the squash. Carefully slice the spaghetti squash in half lengthwise. Scoop out the seeds and stringy bits with a spoon. 

Step 2: Set up the Instant Pot. Pour the water into the bottom of the Instant Pot, then insert the wire rack or trivet. Place the spaghetti squash halves on the rack, cut-side down. 

Step 3: Cook. Close the lid, seal the valve, press Pressure Cook (or Manual), and set the timer for 8 to 12 minutes (8 minutes for a small squash, 12 minutes for a large squash).

Step 4: Release the pressure. Let the pressure naturally release for 5 minutes, then switch the valve to venting to release any remaining pressure.

Step 5: Scrape. Wait a few minutes before carefully lifting the squash out of the pot. Let it cool, then use a fork to gently scrape the flesh into strings. 

Step 6: Serve. Serve the spaghetti squash in a bowl with pasta sauce and parmesan cheese, or enjoy it with any of the recipes below.

Erin’s Tips and Tricks

• If I’ve learned anything about cooking with squash, it’s that slicing it carefully with a sharp chef’s knife is key. I usually slice mine lengthwise, but if your squash is extra large, cutting it horizontally can be easier. 
• Yes, you really do need to use the wire rack or trivet. It keeps the squash lifted above the water so it steams instead of boils, giving you perfectly tender—never mushy—“noodles” every time.
• The squash will be very hot after it’s done cooking, so let it cool for at least 5 minutes before handling it. 
• Scrape the strands in the same direction as they run to get long, thin “noodles” instead of short bits.

Instant Pot Spaghetti Squash FAQs

Serving Suggestions

The fun really starts after you finish scraping the squash because now it’s time to eat! Here are a few delicious serving ideas to help you enjoy every bite:

• Spaghetti squash and meatballs – Pour marinara sauce over the squash, add some Italian chicken meatballs or lentil meatballs, and top with grated parmesan or crispy roasted chickpeas for a lightened-up version of the classic.
• Simple vegetable side dish – Just toss the hot strands with olive oil or butter, salt, black pepper, garlic/onion powder, red pepper flakes, parmesan cheese, and/or fresh herbs for a simple yet delicious veggie side dish.
• Toss it with veggies – I like to toss spaghetti squash with caramelized onions, kale, and mushrooms to make this caramelized onion spaghetti squash recipe.
• Any pasta-style dish – Spaghetti squash works as a low-carb pasta alternative in almost any pasta dish, like my sun-dried tomato pesto pasta.
• Any noodle dish – Same goes for rice noodles, soba, etc. Use the squash to make a lighter shrimp lo mein or add it to this Thai noodle salad.
• Add it to casseroles – Just toss the squash in your favorite casseroles whenever they could use some extra veggies!

Storage

Refrigerator: You can refrigerate cooked spaghetti squash in an airtight container for up to 1 week.

Freezer: Transfer the cooled squash to a freezer-safe container and freeze for up to 3 months. Thaw it overnight in the fridge before reheating and serving.

Reheating: Spaghetti squash is easy to reheat in the microwave or in a skillet on the stove with a splash of water, broth, and/or tomato sauce.

My Instant Pot has earned a permanent spot on my kitchen counter, and for good reason. I mean, how great is it that it helps me make classic spaghetti and meatballs without any effort?! 

Like my Instant Pot pot roast and Instant Pot orange chicken recipes, all of the guesswork is taken out of pressure cooker spaghetti and meatballs. It uses a “dump-and-go” method that’s faster than making it on the stove and keeps the mess to a minimum. Just add frozen meatballs, a jar of sauce, and spaghetti to your pressure cooker, push a couple of buttons, and dinner’s ready in no time.

Spaghetti and Meatballs Ingredients

Frozen meatballs – Always opt for pre-cooked frozen meatballs, whether you made them yourself or bought them from the store. Fresh meatballs tend to fall apart. Personally, I love spaghetti and meatballs with my baked chicken meatballs! My paleo beef meatballs and turkey meatballs would be good, too.

Spaghetti noodles – Duh! You’ll need to break the noodles in half to help them fit in the Instant Pot, or you can swap them for a smaller noodle (use what you like).

Marinara sauce – My go-to sauce for spaghetti and meatballs. An equal amount of homemade pasta sauce, like my cherry tomato pasta sauce, also works! If you’d like to change things up, feel free to use jarred spaghetti sauce, arrabiata sauce, or any tomato-based pasta sauce you love instead.

This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list. 

Variations

• Change the pasta – Pretty much any noodle goes here, like fettuccine, linguine, penne, or rotini. I don’t recommend using delicate noodles, such as angel hair pasta, because they tend to become mushy.
• Gluten-free option – This recipe works just as well with gluten-free pasta noodles and your favorite gluten-free meatballs.
• Vegetarian option – Use frozen plant-based meatballs for an easy meatless meal. Personally, I like to use my lentil meatballs for a good amount of plant protein.
• Add vegetables – When I’m craving some veggies, I’ll sauté onion, sliced mushrooms, and bell peppers in the pot before adding the meatballs.

How to Make Spaghetti and Meatballs in the Instant Pot 

Step 1: Layer. Pour the olive oil into your Instant Pot and place the frozen meatballs on top. Break the spaghetti noodles in half and layer them over the meatballs. 

Step 2: Add sauce. Pour the marinara sauce over the noodles, then fill the empty sauce jar with water. Shake it to loosen any leftover sauce, then pour the water into the pot. The noodles should be mostly submerged. 

Step 3: Pressure cook. Secure the lid, set the valve to Sealing, and pressure cook for 9 minutes. When the cook time is up, switch the valve to Venting to release the pressure. Once the pin drops, open the lid.

Step 4: Stir and serve. Give everything a good stir, then divide the spaghetti and meatballs between bowls. Top with grated parmesan and fresh basil, and enjoy!

Erin’s Tips and Tricks

• You can prevent the spaghetti from sticking together by breaking the noodles in half and layering them on top of the meatballs in a loose, criss-cross pattern instead of in a tight bundle. 
• To avoid a burn notice, submerge the noodles in the sauce-water mixture before locking the lid in place.
• Worried about overcooked or mushy noodles? Stick to the recommended cook time and always use a quick release when the timer ends. This way, your pasta won’t sit under pressure for too long.
• Don’t worry if the sauce looks loose after removing the lid. Let the spaghetti and meatballs sit for a few minutes… The sauce will thicken slightly as it cools.

Spaghetti and Meatballs FAQs

Storage

Refrigerator: The leftovers will keep in an airtight container in the fridge for up to 4 days.

Freezer: Let the spaghetti and meatballs cool completely, then transfer them to freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat the spaghetti and meatballs on the stovetop or in the microwave until warmed through.