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Instant Pot Chicken Noodle Soup

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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.

A white bowl full of soup with chicken, broth, carrots, celery, and egg noodles.
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Ingredients in Easy Instant Pot Chicken Noodle Soup

A white bowl full of soup with chicken, broth, carrots, celery, and egg noodles.

Ingredient Notes and Substitutions

  • Chicken: You can use boneless skinless chicken breasts or boneless, skinless chicken thighs. To make this even easier, you could also use rotisserie chicken or canned chicken. (More Easy Chicken Recipes)
  • Carrots: The carrots add a natural sweetness and a nice pop of color. You could also substitute them with sweet potatoes, parsnips, or even butternut squash. (Try the Roasted Rainbow Carrots with Cranberries and Pecans)
  • Celery: The celery adds a nice earthy flavor and some texture to the soup. If you do not have any celery on hand, you could also use celeriac (celery root) or leeks.
  • Onion: I like to use either white onion or yellow onion for this homemade chicken noodle soup, but you can also use red onions or shallots.
  • Garlic: If you do not have any fresh garlic on hand, you can also use jarred garlic, garlic powder, granulated garlic, or dried minced garlic.
  • Chicken Stock: If you do not have chicken stock on hand, you could also use vegetable stock. However, you might need to increase the salt and the seasonings. You could also use water and chicken bouillon. (More Delicious Soup Recipes)

How to make Pressure Cooker Chicken Noodle Soup

A white bowl full of soup with chicken, broth, carrots, celery, and egg noodles.

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!

A white bowl full of soup with chicken, broth, carrots, celery, and egg noodles.

Recipe Tips and Variations

  • Storage: Store leftover soup in the fridge for up to 5 days. 
  • Freezing: Leftover Instant Pot chicken noodle soup can be frozen for up to 6 months. If preparing in advance to freeze for later, I recommend freezing it without the pasta and making fresh pasta when you are ready to serve the soup.
  • Make it gluten free: You can easily make this soup gluten free, simply by using gluten free pasta in place of the egg noodles. This is my favorite gluten free pasta.
  • Using fresh herbs: To substitute fresh herbs, simply triple the amount. For every 1 teaspoon of dried herbs, you would use 1 tablespoon of fresh herbs.
  • Add more vegetables: I like to amp up the veggies in this soup and add mushrooms, green beans, corn, sweet potatoes, broccoli, or kale. (I get all my fresh produce here) code kyndra15 for $15 off.
  • Toppings: I love to top this with some freshly grated parmesan or sharp cheddar cheese and homemade croutons.

Frequently Asked Questions

Can you use frozen chicken for an Instant Pot soup?

Yes! Just increase the cook time of the chicken by a few minutes.

What can I substitute for egg noodles?

You can substitute any pasta you prefer. I also like to make this with cut up linguini, gemelli, ditalini or even orzo.

How do you make homemade chicken soup on the stovetop?

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.

How do you make chicken noodle soup in a slow cooker?

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

More Delicious Soup Recipes

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A white bowl full of soup with chicken, broth, carrots, celery, and egg noodles.

Instant Pot Chicken Noodle Soup

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  • Author: Kyndra Holley
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Diet: Low Calorie
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Description

This Instant Pot Chicken Noodle Soup 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

Scale
  • 2 tablespoons olive oil (I use this brand) Code kyndraholley for $5 off
  • 1 medium onion, diced
  • 2 medium carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon sea salt, more to taste
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • ¾ teaspoon dried oregano
  • ½ teaspoon black pepper
  • 8 cups chicken broth
  • 1 pound boneless, skinless chicken breasts (I get all my meat, poultry and seafood here)
  • 8 ounces egg noodles
  • fresh thyme or fresh parsley, for garnish

Instructions

  1. 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.
  2. Add the salt, parsley, thyme, oregano, and pepper and stir in with the vegetables. Add a splash of chicken stock and stir again, scraping up and mixing in any bits that are stuck to the bottom of the pot. 
  3. Add the chicken broth and chicken breasts to the Instant Pot. Do not add the noodles yet.
  4. Close the Instant Pot lid and set it to "Pressure Cook" or "Manual" mode. Cook on high pressure for 7 or 8minutes, depending on the thickness of the chicken.
  5. 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.
  6. 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.
  7. Turn the Instant Pot back to the saute setting and add the egg noodles. Stir the noodles into the soup. Let simmer for 6 to 7 minutes or until the noodles are fully cooked.
  8. 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. Taste, and add more salt and pepper, if desired. Turn the Instant Pot off, serve and enjoy!

Notes

  • Storage: Store leftover soup in the refrigerator for up to 5 days.
  • Freezing: Leftover soup can be frozen for up to 6 months.
  • Make it gluten free: You can easily make this soup gluten free, simply by using gluten free pasta in place of the egg noodles.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup Recipes
  • Method: Instant Pot
  • Cuisine: American

Nutrition

  • Calories: 362
  • Fat: 22g
  • Carbohydrates: 19g
  • Fiber: 2g
  • Protein: 28g

Keywords: easy chicken noodle soup, instant pot chicken soup, instant pot chicken noodle soup, pressure cooker chicken soup, pressure chicken soup recipes, instant pot soup recipes, budget friendly instant pot recipes

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