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.
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.
To Make the Best Instant Pot Chicken Noodle Soup:
- Saute an onion in the Instant Pot.
- Add all remaining ingredients (except noodles) to the pressure cooker and set to high pressure 10 minutes.
- Once cooked, remove the chicken and shred.
- 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.
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.
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!
More Recipes You’ll Love
- Instant Pot Beef Stew – so easy
- Instant Pot Ribs
- Instant Pot Chicken Tacos (Pressure Cooker) – my daughters favorite!
- Instant Pot Mac and Cheese
- Instant Pot Mashed Potatoes – perfect side
- Instant Pot Minestrone Soup – a meatless meal
Instant Pot Chicken Noodle Soup
- 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
- 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 provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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I used this to cook CNS for the first time ever. WOW, was it a hit!! The whole family absolutely loved it and they’re not always easy to satisfy! Thank you for sharing this easy, delicious recipe!
I made this for dinner tonight. Because I cook like the Swedish chef, I didn’t follow the recipe exactly. I added better than bouillon, garlic, and thyme, and nearly double the amounts of veggies and noodles. Verdict: delicious. Will definitely be making it again.
Can I add other veggies?
Hi Kathleen, we have only made this recipe as listed. If you attempt it with more veggies let us know how it turns out.
Super easy and delicious! I didn’t have parsley so I added a spice mix I had on hand.
I don’t remember ever making chicken noodle soup before. Not sure why. We really enjoyed this. It will now be part of the rotation.
Very good and easy recipe. I used left over rotisserie chicken and added a jalapeno for a little spice.
Just made this and it was a hit! So fast and easy! Thank you!
I love this recipe and have used it multiple times. It is so simple.
We like a more ‘chunky’ soup, so I decrease the broth and add extra meat and noodles.
The best, easiest chicken soup recipe! I’ve made it as written and also using rotisserie chicken that I buy in bulk at Costco and vacuum seal in 2 cup servings and freeze. I’ve used boxed broth and homemade bone broth. I’ve added more veggies ( like shredded kale when on sauté), left out the noodles often (low carb), and doubled the broth because it’s so good! I often add a scoop of better than boullion especially when doubling the broth. And sometimes a squeeze of lemon at serving it’s so delish! So many ways to make this recipe – it’s so good!
So yummy, and so easy! I’m new to the Instant Pot but wanted to make some chicken noodle soup for my husband when he got sick. This recipe was foolproof and so delicious. We’ll definitely be saving it to use again!
Great recipe! My favorite chicken noodle I have made so far. We used thighs instead of breast & added some garlic (because we add that to everything).
Thanks for the recipe!
This was easy and delicious. I used condensed chicken broth but withheld the last can of water until after the soup was done pressure cooking. To that can of water, I added two pouches of unflavored gelatin and added that into the soup before adding the noodles to cook. The gelatin elevates the mouthfeel of the soup. I also added a tiny pinch of rubbed sage since I love it with chicken. Husband wasn’t feeling all that way so soup, French rolls and crackers was what was on the menu. It was perfect for his tummy.
This recipe is in my “To Make Again” file on my PC. Thank you for sharing it!
I have made this soup everytime my husband feels sick. He loves it so much I have used bone broth to intensify the flavor amazing. This recipe is simple and makes you feel warm like a big hug.
I make this almost every week to take for lunch in the fall/winter!
Quick question: when you shred the chicken for the instant pot chicken noodle recipe do you then out the chicken back into the Instant pot when cooking noodles, or should I leave the chicken out while the noodles cook?
The chicken is kept out while the noodles cook and is added in at the end. Enjoy!
Didn’t include some of the ingredients, but still banging dish. Also, when you shred the chicken, do you then put the chicken back into IP then add noodles or keep the chicken out whil noodles cook? Thanks for the recipe. (:
Glad you enjoyed it Kevin! The chicken is kept out while the noodles cook and is added in at the end.
This was excellent! I used whole wheat egg noodles, and used olive oil spray instead, which made it a 0 point Weight Watchers meal for me!
Excellent soup. Timing is incorrect. This takes at minumum 45 minutes with a 10 min prep, 20 min Instapot coming to pressure, 10 min cook time, a pressure quick release, then 6-8 minute noodle cook. Definitly worth it.
Hi Cheryl, thanks for pointing that out. We are so happy you loved the recipe still!
This recipe sounds great but can I use frozen chicken breast without overcooking the vegetables? How much extra time if you have tried it? I think I might add a small taste of garlic to mine. Thanks.
This should work just fine David, the vegetables can be cut slightly thicker if you’d like. Other readers have added about 4 minutes to the cooking time, this can vary slightly based on the size of the chicken breasts.
Made this today and it was great! All 4 of my kids scarfed it down. :) I only had frozen chicken breasts available so I used those and cooked 4 extra min, which was perfect. Added a couple spices for a little extra flavor. Loved how simple this was and will definitely make again! Thanks!