This Instant Pot Chicken Noodle Soup Recipe is the perfect fall and winter comfort food. Tender chicken, sautéed vegetables and egg noodles in a rich and flavorful broth. Best of all, it can be ready in less than 30 minutes and only dirties one pot as it is all made right in the pressure cooker.
Ingredients in Easy Instant Pot Chicken Noodle Soup
Ingredient Notes and Substitutions
How to make Pressure Cooker Chicken Noodle Soup
Step By Step Instructions
Sauté the Vegetables
Set the Instant Pot to "Sauté" mode. Add the olive oil, onion, carrot, and celery. Sauté for 3 to 4 minutes or until they begin to soften. Add the garlic and sauté for an additional 30 seconds, or until fragrant. (More Instant Pot Recipes)
Adding the Spices
Add the bay leaves, salt, parsley, thyme, oregano, and pepper and stir with the vegetables. Add a splash of chicken stock and stir some more. Scrape up and mix in any bits that are stuck to the bottom.
Cooking the Chicken and Making the Broth
Add the chicken broth and chicken breasts to the Instant Pot. Do not add the noodles yet.
Close the Instant Pot lid and set it to "Pressure Cook" or "Manual" mode. Cook on high pressure for 8 to 10 minutes, depending on the thickness of the chicken breasts.
Releasing the Steam
After the cooking time is up, you can perform a quick pressure release by turning the steam release valve to venting. Alternatively, you can let it do a natural release, which will take about 10 minutes.
Shredding the Chicken
Carefully open the Instant Pot, remove the bay leaves, and transfer the cooked chicken breasts to a plate. Use two forks to shred the chicken into bite-sized pieces. Set aside.
Cooking the Noodles
Turn the Instant Pot back to the saute setting and add the egg noodles. Stir the noodles into the soup. Let simmer uncovered for 6 minutes or until the noodles are fully cooked. Stir the shredded chicken back into the soup. Turn the Instant Pot off, serve and enjoy!
Recipe Tips and Variations
Frequently Asked Questions
Yes! Just increase the cook time of the chicken by a few minutes.
You can substitute any pasta you prefer. I also like to make this with cut up linguini, gemelli, ditalini or even orzo.
To make Chicken Noodle Soup in a Dutch oven, start by sautéing onions, carrots, celery, and garlic in olive oil. Add diced chicken, spices, and chicken broth, then simmer until the chicken is cooked and veggies are tender. Finish by adding cooked egg noodles.
To make Chicken Noodle Soup in a slow cooker, place the chicken, onions, carrots, celery, garlic, bay leaves, dried thyme, dried oregano, black pepper, and chicken broth in the slow cooker. Cover and cook on low for 6-8 hours or on high for 3 to 4 hours until the chicken is cooked. Remove the chicken, shred it, return it to the slow cooker, add cooked egg noodles, and let it cook for an additional 15-20 minutes
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