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
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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.
4.99 from 407 votes

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
Instant Pot Chicken Soup with writing
Instant Pot Chicken Soup with a title

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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. Wow. What an incredible and simple recipe. So good and easy to make. I have this recipe bookmarked for next time, and can’t wait to try your other recipes. This was such excellent and healing soup!5 stars

  2. So delicious and easy! Suggestion if you are looking for 1 or 2: Condense soup recipe by using 3 c broth instead of 6. Then when serving, cook an ounce or two of noodles in a cup of plain broth. Add this to one third of the concentrated soup. This avoids overcooking the chicken and veggies by further cooking with the noodles.5 stars

  3. Trying your recipe this eve.
    I just need a very simple recipe for someone with the flu, this looks perfect! Ty!

  4. Soup turned out GREAT!!!

    I added 3 cups of noodles and some lawry’s season salt.

    Fantastic recipe – thank you.

    Question: what size serving is 198 calories based on?5 stars

  5. Great recipe!! Loved it. Made it twice so far. The first time I made it I followed all the steps. Turned out really good. The second time, I threw in a red peppers (I had it on hand), then added a little poultry seasoning and used frozen chicken breasts. I worked out perfectly. Thanks for sharing this recipe.5 stars

  6. Once again, dear, A+. One child finished the whole bowl, practically clean. The other child slurped and ate a little bit of everything until she was full, as expected. I asked my husband if it was missing anything and he said matzo balls. Lol. He said it was classic chicken noodle soup, restaurant quality. High praise from this man, who is an honest food critic. I had 2 cups of celery and 1.5 cups of carrots, 1 1/3 lb of chicken, and 9 ounces of noodles. So more “stuff” than the recipe called for, but it still came out delicious. This recipe is a keeper! I’m saving it for Passover and using it for matzo ball soup.5 stars

  7. What a fantastic recipe. So quick to make. I like to add some dill and fresh lemon juice at the end for more flavour. Great job!5 stars