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

More Recipes You’ll Love

Instant Pot Chicken Noodle Soup in a ladle
4.99 from 407 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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
buy hollys book

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

Categories:

, , , , ,

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

Recipes you'll love

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!
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

Latest & Greatest

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. I made this a couple months ago but have an entire rotisserie chicken already cooked. Has anyone ever tried it with that? Just thinking the time would need to be significantly less to cook but unsure.

  2. Super easy and a crowd pleaser. Used the Better than Bouillon instead of the stock. The only thing I would change is I would add some more carrots and celery.5 stars

  3. This was the fastest and tastiest chicken noodle soup recipe I’ve ever done. I added carrots, celery, squash, onion, green beans, 4 cloves of garlic, adobo for salt, onion powder, garlic powder, sage, Italian seasoning, black pepper, rosemary, ground mustard, cilantro leaves, parsley leaves, and 2 pinch of pink Himalayan salt. Lastly I added just a dash of sazon. I added a pack of boneless skinless chicken thighs and bow tie noodles it was Yummy!!! Ps I used 1 whole box of chicken broth.5 stars

  4. I made this tonight for the first time. It is very simple to prepare and quite tasty! I made a few small adjustments: I did not use a bay leaf, used “Better Than Bouillon Roasted Chicken” for the broth and added minced garlic (maybe 1tsp?). I also sprinkled some dried thyme and oregano to the pot.
    The only thing that would make this better, IMO, is to double the veggies and add some chicken thighs in. My family and I enjoy hearty meals and this hit the spot!!

    Thank you for sharing this recipe! I have enjoyed many of your recipes :)4 stars

  5. Love it, have made it a few times now. Question though, anyone know if I can use frozen chicken breasts or should I keep thawing them out first?5 stars

    1. Hi Nicole, I have only made this recipe as written, but other readers have used frozen chicken breasts and added 4 minutes to the cook time. Let us know how it works for you!

  6. With several of us sick, I was looking for a chicken soup recipe. My MIL passed down her chicken soup recipe 25 years ago which my family loves, but the recipe card has been taken by the Littles (or by my adult children). MIL alters and combines recipes and doesn’t remember which version she gave me. I’ve been searching for a similar one ever since. Recently, I did find a slow cooker recipe that was pretty close, but tonight I needed a quicker cooking one. This soup is almost it! I decided to follow the recipe as written, except for adding the noodles, and it was yummy! My high schooler wanted to take it to school for her lunch…I wish we had a thermos. The only ingredient missing from my MIL’s recipe is bouillon cubes, so next time, I will add Better Than Bouillon as others have recommended and garlic for its healing properties. It took me longer than the 40 min but I assumed it was because I am a newbie, lacking in confidence Instapot user who kept referring to the manual. My chicken turned out tougher than I would’ve liked, so next time I’ll shred it into thinner pieces. I read that some have used frozen chicken breasts, do you altar the steps when using it (remember I’m a newbie to Ipot). Also, could you use a whole chicken and if so how would you adapt the steps for the Instapot?

    1. We have this delicious Instant Pot whole chicken recipe that would be a great place to start. As for frozen chicken, I have only made this recipe as written, but other readers have used frozen chicken breasts and added 4 minutes to the cook time. Let us know how it works for you!

  7. Absolutely the easiest and best-tasting chicken soup! Since discovering this recipe I keep 1-cup servings in the freezer for comfort food. I do add some Better Than Bouillon Roasted Chicken and I add the shredded chicken back in according to how thick I want the soup. The extra shredded chicken I either make chicken salad or add BBQ sauce for a sandwich. I use so many of Holly’s recipes from Spend with Pennies and The Shortcut Kitchen that I have a MasterCook cookbook just for her delightful creations. Holly, your the best!5 stars

  8. 10/2023 made this today for my sick husband. It smelled amazing was super simple and came out great. We had to add 2 extra cups of broth after because noodles soaked some up. But so good. Thank you5 stars

  9. so easy! I used 1.5 lbs chicken breasts and low sodium chicken broth. When it was done, I added 2 cups of water with the 2 tablespoon Better than Bouillon mixed in. I seasoned the Chicken prior with paprika, salt and Italian seasoning. I splurged for some of the top shelf $3 a package noodles 5 stars

  10. Amazing recipe. Super easy, came together perfectly following the steps. We added 3 cloves of garlic and 1Tsp of Thyme and it was *chef’s kiss*5 stars

  11. I added a tsp of sage, after reading some of the reviews. This was so good! And my kids are so picky but they devoured this with gusto! We will definitely make it again.5 stars

  12. Easy and quick recipe, great results! I’ve made it twice, and second time I added cooked rice instead of noodles for a different take. Delicious both ways.5 stars