Instant Pot Chicken Noodle Soup

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This Instant Pot Chicken Noodle Soup recipe is easy comfort food all year long. While I love to serve a simply perfect Crock Pot Chicken Noodle Soup, I love being able to create a homemade chicken soup in the pressure cooker in minutes.

Using the Instant Pot provides the extra convenience of being able to cook everything in one pot for a quick weeknight meal.

Instant Pot Chicken Noodle Soup in a white bowl

There’s nothing more nourishing or comforting than chicken noodle soup, especially during the chilly winter months! It’s like a hug in a bowl, loaded with tender chicken, veggies and noodles.

Remember your mother’s yummy chicken soup, slow simmered for hours on the stove or a slow cooker? This Instant Pot chicken soup recipe is just as delicious but much quicker.

How To Make Soup In Instant Pot

This recipe lets you take ingredients from refrigerator (or freezer) to steaming hot bowls of savory Instant Pot Chicken Noodle soup in no time at all.

Overhead view of Instant Pot Chicken Noodle Soup

To Make the Best Instant Pot Chicken Noodle Soup:

  1. Saute an onion in the Instant Pot.
  2. Add all remaining ingredients (except noodles) to the pressure cooker and set to high pressure 10 minutes.
  3. Once cooked, remove the chicken and shred.
  4. Set Instant Pot to sauté add the noodles to boil until tender.

Instant Pot Chicken Noodle Soup recipes come in different variations, including chicken wild rice soup or chicken tortilla soup. Many of these recipes call for using the whole chicken, skin bones and all. I wanted to give you something super quick and easy, perfectly fuss free for a weeknight and that’s how we came up with this chicken soup, Instant Pot style.

Ingredients for Instant Pot Chicken Noodle Soup

Can You Cook Pasta in the Instant Pot?

Absolutely, I frequently cook Instant Pot Mac and Cheese, it’s easy and wonderful. In the mac and cheese recipe, the pasta is cooked in the Instant Pot under pressure.

In this recipe, the Instant Pot cooks the chicken and veggies under pressure however it is used to “boil” the pasta using the saute setting at the end. While the noodles could be cooked under pressure in this recipe, the chicken and noodles need different cook times and the Instant Pot takes a lot of time to come up to pressure.

Instant Pot Chicken Noodle Soup cooking

How To Release Pressure in the Instant Pot

If you are new to Instant Pot cooking, then you’ll need to know about the two methods to release pressure. The first is natural release meaning the pressure will naturally release over time and there is no need to touch the venting knob.

This method allows for continued cooking and also takes more time. For the very best instant pot chicken noodle soup, use quick release. It’s perfect to get dinner on the table in a hurry.

How To Quick Release Instant Pot

When making this Instant Pot Chicken noodle soup, you’ll use a quick release to stop the cooking so the chicken doesn’t overcook. When the cycle ends, just turn the venting knob to “vent” to release the steam.

Always protect your hand with an oven mitt or kitchen towel to prevent burns as the steam is very hot. Quick release will make the pressure drop in seconds instead of minutes. Once released, the lid will easily open. Never force the lid off your Instant Pot if it doesn’t open easily, it is still under pressure and should not be opened!

Instant Pot Chicken Noodle Soup in a ladle

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Instant Pot Chicken Noodle Soup in a ladle
4.98 from 92 votes
Review Recipe

Instant Pot Chicken Noodle Soup

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Author Holly Nilsson
Course Chicken, Dinner, Entree, Main Course
Cuisine American
You’re going to love this Instant Pot chicken soup recipe, especially if you’ve ever made chicken noodle soup the old fashioned way.



  • 1 large onion diced
  • 1 tablespoon olive oil
  • 2 large chicken breasts boneless & skinless, about 8 ounces each
  • 1 cup carrots sliced
  • 1 cup celery sliced
  • 1 tablespoon parsley fresh
  • 1 bay leaf
  • 6 cups chicken broth or stock
  • 4 ounces egg noodles approx. 2 ½ cups dry
  • salt & pepper to taste

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  • Turn the instant pot on to SAUTE. Cook onion in olive oil until softened.
  • Add remaining ingredients except noodles. Select SOUP (or MANUAL), HIGH PRESSURE and change the time to 10 minutes. The instant pot will take about 10 minutes to build pressure.
  • Quick release pressure. Once cooked, remove and discard bay leaf. Remove chicken breasts and shred with a fork. 
  • Turn Instant Pot onto SAUTE. Once broth begins to boil, add egg noodles and allow to simmer 6-8 minutes or until tender.
  • Stir in chicken and season with salt and pepper to taste.

Nutrition Information

Calories: 198, Carbohydrates: 17g, Protein: 19g, Fat: 5g, Cholesterol: 64mg, Sodium: 120mg, Potassium: 463mg, Fiber: 1g, Sugar: 2g, Vitamin A: 3730IU, Vitamin C: 5mg, Calcium: 28mg, Iron: 0.8mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword instant pot chicken soup
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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


  1. I made this today in preparation for snow heading our way….it is delicious and tastes like it was simmered for hours. I really like the simplicity of this soups so the flavor of each ingredient is allowed to shine! I will definitely be making this again very soon! Thank you!!5 stars

  2. The very first thing I made in my Instant Pot! Blown away!!! Am trying most of your other recipes as well. Bravo5 stars

  3. This soup is delicious! Made it exactly as the recipe called for and is the most delicious chicken noodle soup I’ve ever had! In fact my 12 yr old daughter found the recipe and wanted to make it herself…it’s that simple. Thanks for sharing this recipe with us!5 stars

  4. I really like this recipe as well. My kids love it. However my instant pot keeps shutting off EVERYTIME I try to sauté. Any recommendations ?

    1. Perhaps a little bit more oil would help. If it’s too dry it can stick to the bottom which may cause the problem.

    2. I had the same issue but all I had to do was bump up the minutes, I set it to 20 min sauté time and since I never sauté anything that long anyways it doesn’t really matter, but at least it doesn’t shut off before my onions and carrots are done

  5. This recipe is easy and perfect! The best! I make it all the time and know I’ll get consistent results. I highly recommend trying this Instant Pot version. I didn’t change anything. For how little ingredients there are the flavor is delicious!5 stars

  6. Soup was great! My chicken was frozen, so cooked it longer. Chicken just fell apart and family loved it! :) Great Recipe…will use again!5 stars

  7. Delicious! I used frozen chicken breasts and did not change the cook time and it came out perfect. I only had 1./2 an onion and I added about 8 cloves of garlic. So easy and fast.5 stars

  8. I made this recipe the other day with some modifications– I’m a garlic lover, so I added 3 cloves of garlic. Plus, I added thyme, turmeric, and a little cayenne pepper. Used a whole box of rotini. Holy heck was it good. I cook for just me, so tons of leftovers. On day two, the broth had been completely soaked up by the noodles, so on reheat, I added more liquid and put it from cold to underpressure for 1 minute. The noodles were kind of mushy which made it more like a chicken-and-noodle casserole which really worked for me! Hot dang, so easy, and extremely delicious.5 stars

  9. Made this tonight. I changed a few things and it turned out great. I used butter instead of olive oil, sautéed the onions with garlic, used diced chicken breast, added celery flakes and doubled the recipe to fill my 8 quart pot. Family liked it and most definitely will make again. Thank you.5 stars

  10. My toddler just finished 3 bowls so it was definitely a mom win! I did use regular rotini noodles because he has an egg allergy but it was still amazing!5 stars

  11. This was the best chicken noodle soup recipe! I followed the recipe as is, other than quartering the onion and removing it before adding the noodles since my husband doesn’t like them (that way I still get the flavor from it) and it was delicious, flavorful, and soooo easy!!5 stars

  12. OMG! I am a soupaholic and this recipe is right up my alley. I will be making this again and again. It is delish!!!!! I might add some poultry seasoning or garlic in the next pot, but this is perfect just the way it is.

  13. I had never made soup before and boy did I pick the right recipe to follow! The instructions were great with providing exactly what buttons to push on my Instant Pot (I’m a novice IP user and have no idea what I’m doing!). :-| The recipe itself is pretty basic and I thought the soup would be bland, but it wasn’t. I was pleasantly surprised. It’s a great recipe for when you have leftover vegetables or if its just cold out. This recipe is definitely a keeper!5 stars

  14. First time using a instant pot and I tried this and it was awesome. I didn’t have carrots or celery. I used some other seasoning in it added more broth/water. Added more noodles cause I used a lot of chicken also. I added more time cause more chicken and it came out perfect, my girlfriend and I ate the who 8qt of in that day.5 stars

    1. Hi Julie, we have never made this recipe with frozen chicken breasts but others have with good results! Maybe they can help with the cook time :)

  15. Very flavorful especially for how quick and easy it is to make! Our chicken breasts were about 80% thawed so I was a little concerned they wouldn’t be cooked but they were.

    1. Hi Renee, we have only made this recipe as listed. If you attempt it with more chicken or veggies let us know how it turns out.

    2. First time ever making chicken noodle soup, and second time using my new instant pot. Followed the recipe as stated only had some additional broth, bought two 32 oz containers of lower sodium broth and used it all. It was delicious, my husband and I both enjoyed it, and it was so easy. Can’t wait to try more recipes.5 stars

  16. Great recipe!! Maybe wait to add noodles until serving – make them separate. But everyone loves this recipe. I double It then save it – freezes well too!!5 stars

    1. Hi Sandy, we have never made this recipe with frozen chicken breasts but others have with good results! Let us know how it turns out.

        1. Be careful. You can’t double with a 6qt pot. It will be over the max line. I increased it by 1.5 times and it comes right to the max line in a 6qt

  17. I’m going to make this soup today. Can I make it with boneless skinless thighs? Should I change the time? Can I cook the noodles in the stove and add them before serving after couple of hours of making it.

    1. Hi Carolina, we have not tested this recipe with chicken thighs. Let us know how it turns out! But for the noodles, you can definitely cook them on the stove and add into the soup before serving.

      1. I just made w chicken leg quarters and added drain can of corn cooked ip for 10 minutes all was done!

  18. Very delicious! I added zuchinni with the noodles, whole family loved it. Need to figure out how to add more broth without losing flavor, that’s for next time!5 stars

  19. when making ck.soup I have to skim off the foam!! what happens to that if I’m doing it in the I.P.?

    1. Hi Jeanne,

      I don’t often have this problem when I cook chicken in the instant pot, but it is more likely to happen if the chicken breasts are not trimmed well. Take a minute before cooking to trim off any fat and it should be ok.

  20. So, after I put the chicken in, and set the timer for 10 minutes, am I supposed to release the pressure as soon as the IP builds up the pressure, or wait until the 10 minute timer is at zero, (when the chicken is done)?

    1. Allow it to build up pressure and then it will count down from 10 to 0. Once it gets to 0 you can release the pressure.

  21. Do you think it would do well on the keep warm setting for a few hours before serving? I’ve only used my IP once and not sure if the keep warm is too hot and will ruin the noodles?

    1. I would suggest leaving it on warm and then adding the noodles shortly before serving or they will get mushy. You could also leave the soup on warm and cook the noodles separately and add to the bowls before serving.

  22. I made this last night for dinner. It was super easy and really good! I added a little bit of chicken taste of boulion.5 stars

  23. I bought a package of the Grandma’s fresh frozen egg noodles to use in this recipe. Any suggestions on how to cook them in the instant pot? Do I just throw them in frozen, thawed for the normal time or what? My husband wanted me to use these instead of the other noodles.

    1. I haven’t tried this with the Grandma’s noodles. Once the recipe is cooked, the broth is brought to a boil in the IP and the noodles are boiled. I would suggest following the boiling directions on the package.

    1. Yes, that’s correct. You will set the IP to 10 minutes and it will take about 10-15 minutes to get up to pressure. Once it’s up to pressure, it’ll count down for 10 minutes. Once it gets to 0, release any remaining pressure by pushing the valve. Let us know how it goes!

  24. Thank you! This is such a fantastic and SUPER fast and hands-free recipe! Both of my young kids wolf it down, and ask to take leftovers to school for lunch. I’ve come back to this a few times in the last month already!5 stars

  25. OMG!! This soup quickly soared to the top of my favorite IP recipes list. So simple, so easy. I almost can’t wait to get sick this winter to make this (just kidding, not hoping I get sick but if/when I do, this will be my go to soup recipe). Only thing I added was some poultry seasoning. Followed the rest to the T (which I don’t do very often). Definitely recommend!!

    1. Haha, I get it Amanda! Why not just pull this recipe up the next time you need a little comfort on a cold day? So glad you enjoyed it!

    1. Typically I’d place the lid on (without latching it) just to help keep the heat in while waiting for it to boil. Enjoy April!

    1. For many recipes, the cook time will remain the same when doubling the recipe. This is the case for the Instant Pot Chicken Noodle Soup. Enjoy Vivian!

  26. This was excellent. A must keep IP recipe. SO easy, quick. I used Roasted Chicken “Better Than Bouillon” paste to make my chicken broth. I don’t always have boxed broth on hand and a make your own using “Better Than Bouillon” jar is always in my cupboard. I only had dried parsley, and it hydrated just fine in the liquid. I already had leftover cooked shredded chicken tenderloin from yesterday, and so I did not add it to the broth/raw celery/raw carrots mixture, since it was already cooked. I Pressure Cooked/High for 6 minutes since the chicken wasn’t in with the veggies. I added it to the cooked noodles at the end. I am new to using an Instant Pot, and am amazed at how delicious everything I make has turned out. I have an IP DUO SV 6 qt. purchased at Costco.5 stars

  27. I did not have any chicken stock. I did the 6 cups water. Added 3 big spoonfuls of orange sauce. No bay leaf. After it cooked for 10 min I used leftover rice instead of noodles. Thought it was too watery, used a heaping tablespoon of flour to thicken. Did not taste the orange flavoring.

  28. This was so easy and delicious. My son has food allergies and can’t eat a lot of spices. This was just right for him. Thank you for the recipe.5 stars

  29. Is it possible to make this with frozen chicken breasts? If so, what changes to cook time etc should I make? Thanks!

    1. I have only made this as written, but using frozen should be fine. You might need to adjust the cooking time by just a few moments.

      1. I used frozen boneless skinless breasts,didn’t change any times, used water with Can’t believe it’s not Bullion.
        My husband wanted to make sure there was enough for leftovers:-)
        It was my 1st time using my IP and now I use it all the time.
        Can back to this page for Mac and Cheese recipe. My grandson is coming next week and is a Mac & Cheese fiend, so want to try it out before trying it on him.
        I bookMarked your site to go to when I need instructions for an IP recipe5 stars

        1. So happy this recipe was a hit for you Linda! You will have to let us know what your grandson thinks of the mac and cheese.

  30. Have not made this yet but looks great ! One question I had is can I use chicken bone broth instead of just the chicken broth / Stock?

    1. I have had my Instant pot for only a month and today is my 3rd time making this! The 2nd time making it was for a friend who was sick. She had tasted my 1st batch and begged me to make her some.. She said it was the only thing that made her feel better!
      This is definitely the best chicken noodle soup my family has ever tasted!
      Like someone in a previous comment mentioned, I also used Roasted Chicken Better Than Bullion to make my chicken stock as I always have it on hand.5 stars

      1. Hello! the link provided was for the beef stew recipe (which I am excited to try soon!). I was wondering if you had the chicken noodle soup recipe for stovetop?

    1. Perhaps your chicken breasts were a little bit on the smaller side (so may need a bit less cooking time). This recipe calls for larger (8 oz each) chicken breasts.

      1. I follow your recipe , but the noodles absorbed all the liquid, so it needs to be served over the noodles, and not cooked in the soup! I have cooked many a dish in my insta pot, and I was always pleased with them!

        1. We had lots of broth leftover after cooking the noodles, Rosemary. Did you add the noodles at the very end in Step 4?

  31. I just made this and omg it’s so delicious!!! I put basil in and shredded a rotisserie chicken to make this dish on a Friday a total hit in NO time!!!! I added a little garlic with the onions as well! Thank you so much for this! It saved this mommy of ordering the usual Pizza and breadsticks!!!