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.
Made this instant pot chicken noodle soup today. Very tasty and delicious!
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!!
The very first thing I made in my Instant Pot! Blown away!!! Am trying most of your other recipes as well. Bravo
Please send me recipe of ore chicken noodle soup
Hi Patricia, for this instant pot chicken noodle soup recipe you can scroll to the bottom of the post or use the jump to recipe button at the top. You can also try this chicken noodle soup recipe for a classic stove top version.
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!
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 ?
Perhaps a little bit more oil would help. If it’s too dry it can stick to the bottom which may cause the problem.
What’s sticking to the bottom? You only put the onions in first. Then the rest is liquid and the other ingredients.
Sauteeing the onion will carmelize it slightly, so the sugars may cause it to stick for some.
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
Kristi Davis, check the time your pot is sauteing. I had the same issue until someone told me that you can all more time, just press the arrow below the time screen on my pot and keep pressing it until you get to the desired time. I think I set mine for 20 or 25 minutes to be sure it wouldn’t go off. When you’re done sauteing, press cancel and deglaze the pot., the pressure or manual cook.
Thanks for sharing Kathy.
YUM, YUM, YUM. easy to make and tender and flavorful, outstanding soup. Thank you for posting.
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!
So delicious!!! This is an excellent recipe, Holly! ❤️
Soup was great! My chicken was frozen, so cooked it longer. Chicken just fell apart and family loved it! :) Great Recipe…will use again!
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.
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.
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.
Delicious- flexible recipe. Appreciate the easy tips re: timing and Quick pressure release. Thank you!
Oh the flavor is amazing in this recipe. Will be make again and again . Thank you.
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!
If I make this with leftover chicken that is already cooked do I reduce the time for the chicken
I would suggest adding the chicken along with the noodles as it just needs to heat through.
love it tases great and easy!
So good and so eqsy
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!!