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
4.97 from 233 votes↑ Click stars to rate now!
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Instant Pot Chicken Noodle Soup

You’re going to love this Instant Pot chicken soup recipe, especially if you’ve ever made chicken noodle soup the old fashioned way.
Prep Time 10 minutes
Cook Time 20 minutes
Instant Pot Pressure Build Time 10 minutes
Total Time 40 minutes
Servings 6 servings

Ingredients  

  • 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

Instructions 

  • 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.
4.97 from 233 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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.

Course Chicken, Dinner, Entree, Main Course
Cuisine American

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About the author

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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Comments

  1. 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!5 stars

  2. 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!5 stars

  3. 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.5 stars

  4. 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?5 stars

  5. 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. (:5 stars

    1. Glad you enjoyed it Kevin! The chicken is kept out while the noodles cook and is added in at the end.

  6. 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!5 stars

  7. 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.5 stars

      1. 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.

      2. 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.

  8. 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!5 stars