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
Equipment
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.
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.
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This is my favorite chicken soup recipe, hands down. I save time by shredding the chicken with my KitchenAid mixer. It does the work in less than 30 seconds! I also don’t add in noodles because they can get mushy if there are leftovers. It’s easy to add them in for subsequent meals if you like.
Thank you for sharing your tips Lori! So happy to hear that you love this soup so much!
Sorry to say that my chicken came out like leather. Next time will use thighs.
Sorry to hear that, Mark. We haven’t had that problem with this recipe. You will have to let us know how it turns out with chicken thighs!
Stupid question but do you let it cook the 10 mins or release immediately after it reaches the pressure?
You will let it cook for the full 10 minutes before releasing Alison. Let us know how it goes!
Perfect easy recipie. So much better than canned. I prepared it exactly per the recipie, but had to use dried parsley and Better than Bullion. Delicious!
If cooking the noodles separately, do you alter the cook time and skip the simmering at the end?
If you are precooking the noodles then there is no need to simmer them at the end. Hope that helps, Annlouise.
I will admit I did tweak this slightly and a perfect soup was made. Instead of using canned stock I made my own with bullion and water. And while the noodles were cooking I added 2 tablespoons of Better with Bullion.
My husband is not a soup eater and takes small bowls to humor me whenever I make any. Today he asked me if I added crack to the soup and even took a second heaping serving.
I think this was a successful first try recipe .
Oh my gosh so happy he loved this recipe, Jenn! Definitely have to add this one to the rotation.
Excellent- classic and simple chicken soup. I’m so pleased to find a recipe that doesn’t have too many spices that overpower the taste of soup, while still being very flavorful. I sautéed the onion, used Better Than Bouillon chicken stock, and got away with using frozen chicken breasts. Way more taste than effort! A keeper. Thank you
I suggest adding a tablespoon of chopped garlic to make the flavors pop.
OH……MY…….YUM so delicious, definitely going to make this again and again
This was great – my preschoolers just ate two big bowlfuls! I needed to add 4 more cups of stock after it finished cooking because the pasta soaked up most of the liquid. Thanks so much for this easy, delicious and nutritious soup recipe!
You’re welcome Gina! I LOVE hearing about kids enjoying the recipes!
Excellent! I made this yesterday and cut the time down drastically as compared with stove top. The taste was fabulous! Thank you!
I don’t have any egg noodles and don’t want to go to the store…I have a plethora of orzo, how much would I use to substitute?
Hi Adam, while we haven’t tried the soup with orzo, I think that you would use 4 ounces (by weight) which would be approximately 2/3 cup. You may need to add a little more water. Let us know if you try the soup with the orzo!
I just made this. Great on a frezzing cold day. It came out rather good if I do say so myself. I improvised on some ingredients. (some I did not have) Still tastes great.
I had made some Instant Pot stock and used this quick and easy recipe to make chicken noodle soup. When my kids were young, I loved having a crock pot of chicken noodle soup going all day to have with different breads at night. Now I’m by myself and this suits me to get to the good stuff more quickly. I do add a can of portabello mushrooms and a few other spices. I’ll be using this all through my Michigan winter!
How long does this stay good in the refrigerator?
BTW, thank you this recipe!! Found it last year sometime, and it is hands down the best one I’ve ever had!
The soup itself will stay good for about 4 days. If keeping in the fridge, I prefer to cook the noodles separately as they can get too soft as they sit.
Can you use frozen chicken in the chicken noodles soup recipe?
Hi Dharlene, we have never made this recipe with frozen chicken breasts but others have with good results! Let us know how it turns out.
This is the absolute best soup I have ever tasted. So simple! So quick! I am pregnant and was craving chicken noodle soup, let me tell you I could eat the entire pot. Incredible! This is a recipe I will use for life. Thank you so much.
I am so happy to hear you loved this recipe Madison!
Yum!!! Everyone loved it!! Only variation is that I sautéed ground chicken with the onions, then added the noodles and souped it for 14 min. (I had big noodles.)
Great recipe! Going to make again this week! One question, if I were going to freeze this would it make sense to leave the noodles out?
Yes, I would suggest leaving the noodles out and cooking once thawed.
I just made this. Fabulous. First time doing soup in the instapot. Only thing I did differently was used tenderloins and so not wanting the chicken to overcook I poached it on the stove while the veggies, broth, etc were cooking. Amazing recipe! The longest and hardest part was making the stock which I did myself. So worth doing over using store bought chicken stock/broth, but for fast and easy nothing wrong with it. Making your own though and taking your time gets all those vitamins and goodness out of the chicken, bones and veggies into your stock that I don’t think is 100% there in a store bought.