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
Equipment
Ingredients
- 1 large onion diced
- 1 tablespoon olive oil
- 2 large boneless skinless chicken breasts 8 oz each
- 2 medium carrots sliced, about 1 cup
- 2 ribs celery sliced, about 1 cup
- 1 tablespoon chopped fresh parsley
- 1 bay leaf
- 6 cups chicken broth or stock
- 4 ounces egg noodles approx. 2 ½ cups dry
- salt and black 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.
Nutrition Information
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I made this last night for dinner. It was super easy and really good! I added a little bit of chicken taste of boulion.
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.
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.
First time using a instant pot. So how long dose the chicken cook for 10 mins ?
That’s the only time I see
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!
This soup was delicious! I cut the recipe in half and it easy and so good. Thanks for sharing.
Did you cut cook time in half? Or doesn’t work this way?
Hi Blair, you shouldn’t need to half the time when halving this recipe.
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!
Delicious flavor! Thanks for the recipe
I just tried this recipe and it is amazing! Thanks so much for sharing!
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!!
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!
When you’re doing saute waiting for the soup to boil do you leave the lid off?
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!
Love the recipe!! Do I need to double or adjust the pressure time if I double any recipes?
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!
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.
So happy you enjoyed it Sara!
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.
Delicious.
So glad you were able to make it work with what you had on hand Karin!
The chicken noodle soup recipe was delicious and easy! I make all the time now
Yay! So happy to hear that Meghanne.
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.
I am so glad you enjoyed this recipe Angie!
Is it possible to make this with frozen chicken breasts? If so, what changes to cook time etc should I make? Thanks!
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.
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 recipe
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.
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?
Yes, that will work perfectly Greg. Enjoy!
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.
Is there any way we can see a stove top version of this recipe?
Here you are Jessica! Enjoy!
Beef Stew Recipe
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?
Sure I do Jessica, here is my Chicken Noodle Soup recipe. Enjoy!
I made this recipe tonight and it was just ok. It didn’t have too much flavor. :(. Sorry.
My chicken was a little tough. Any suggestions?
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.
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!
We had lots of broth leftover after cooking the noodles, Rosemary. Did you add the noodles at the very end in Step 4?
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!!!
Win! So happy to hear you loved the soup Kiara!
Can I adapt this recipe to my old fashioned pressure cooker?
I can’t see any reason it wouldn’t work. Let us know how it goes Judy!