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Chicken Lunch Instant Pot One Pot 30 Minutes or Less
4.6 from 2992 votes

Instant Pot Chicken Noodle Soup

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •2/23/23 997 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for instant pot chicken noodle soup.

This incredible scratch-made wholesome and hearty Instant Pot Chicken Noodle Soup takes just a fraction of the time and is unbelievably delicious! It’s loaded with tender perfectly cooked chicken, comforting egg noodles, and veggies just swimming in a super flavorful herb infused chicken broth. It’s the perfect quick and easy meal to warm you up on a chilly day!

chicken noodle soup in an instant pot.
Table of Contents Open
  • Easy Instant Pot Chicken Noodle Soup Recipe
  • Why You’ll Love This Instant Pot Chicken Noodle Soup
  • Ingredients You’ll Need
  • How To Make Instant Pot Chicken Noodle Soup
    • Sauté The Veggies In The Instant Pot
    • Create The Base Of The Soup
    • Pressure Cook The Chicken
    • Release The Steam
    • Shred The Chicken
    • Cook The Noodles
    • Finish And Enjoy
  • Can I Make This Recipe Without An Instant Pot?
  • What Else Can I Add To The Soup?
  • Expert Tips
  • The Instant Pot I Used
  • Storage
  • Other Delicious Soup Recipes To Try
  • Instant Pot Chicken Noodle Soup
    • Ingredients
    • Instructions
    • Equipment
    • Video
    • Notes
    • Nutrition Information
  • Did You Make This?

Easy Instant Pot Chicken Noodle Soup Recipe

Chicken soup is near and dear to me! It literally just warms my heart talking about it because I grew up eating comforting homemade chicken soup made by my mom. Then later learning from her how to make the most flavorful broth by using chicken with skin and bones as well as how to infuse the soup with herby goodness. 

In fact, you may have already noticed that I’ve shared quite a few chicken soup recipes over the years. Again, I love them. And while this Instant Pot chicken noodle soup recipe has the same fundamentals as most of my other recipes like my Homemade Chicken Soup and my Chicken Barley Soup, it’s a tad bit different. For one, it calls for more fresh herbs like thyme and oregano to add flavor. But the most obvious difference of course is making it in the Instant Pot, which is not only a huge time saver but a pressure packed flavor infuser. 

So if you want to make the most flavorful chicken noodle soup you’ve ever had in half the time, then this recipe is for you! From start to finish it takes just 30 minutes and the results are amazing. The IP infuses the chicken with tons of flavor and cooks it until it nearly falls off the bone. And by pressure cooking everything together, the broth tastes like it took hours to make. 

chicken noodle soup in a white bowl with a golden spoon inside.

Why You’ll Love This Instant Pot Chicken Noodle Soup

  • Quick and Easy! This recipe shows you how to make an incredibly flavorful homemade chicken soup with just a handful of simple ingredients in just 30 minutes by using your Instant Pot. 
  • Flavorful Chicken Soup! By pressure cooking chicken until it falls off the bone together with herbs and mirepoix it creates a broth layered in flavor for the egg noodles to soak up as they simmer.
  • Family Favorite! Hands down this Instant Pot chicken noodle soup recipe is a keeper and one the whole family will love! Not to mention, the leftovers make a fantastic healthy lunch for the little ones as well as the big ones. 

Ingredients You’ll Need

ingredients needed to make chicken noodle soup.
  • Butter – Always use unsalted butter to limit the amount of added salt. You can also use olive oil if you prefer.
  • Mirepoix – It’s a French culinary term that refers to a mixture of celery, carrots, and onions. I always use brown or yellow onions.
  • Seasoning – Salt and black pepper are used to season the soup and bring out all the natural flavors.
  • Herbs – Thyme, parsley, and oregano are used to add depth to the broth. You can use fresh or dried herbs. But I highly recommend fresh for the best results.  
  • Chicken or Vegetable Broth – Use no sodium added chicken/vegetable broth or chicken/vegetable stock to control the saltiness of the final dish. Water can also be used if you prefer.
  • Chicken – You will need a couple of pounds of chicken with skin and bones. At least one breast should be included in the mixture. Yet, you can also use boneless skinless chicken breasts or chicken thighs if you like. However, the broth won’t be quite as flavorful without the skin and bones. 
  • Chicken Bouillon – I love adding this for extra flavor but you can also use vegeta instead.
  • Water – Needed to help the Instant Pot do its magic.
  • Egg Noodles – Any type of store-bought egg noodles can be used. 

How To Make Instant Pot Chicken Noodle Soup

This tasty soup is ridiculously easy to make. With just about 5 minutes of prep time and 25 minutes of cooking time, the IP turns simple ingredients into bowls of deliciousness in no time!

Sauté The Veggies In The Instant Pot

process shots showing how to make chicken noodle soup in an instant pot.

To begin, you need to sauté your veggies in the Instant Pot. But before you do, take a look at your manufacturer’s guide for detailed instructions on how to use your particular model. Next, turn your IP on to the sauté setting. Add the butter and cook until the butter has melted. Then once the butter is melted, add the onion, carrots, and celery to the pot and sauté for 3 minutes or until the onion is soft and translucent.

Create The Base Of The Soup

process shots showing how to make chicken noodle soup in an instant pot.

Once the veggies are soft, sprinkle them with salt, black pepper and chicken bouillon to season. Then mix in the thyme, parsley, and oregano.

process shots showing how to make chicken noodle soup in an instant pot.

Now, add the chicken broth to the pot along with the chicken pieces and 4 cups of water. Do not add the noodles! This will be done in a later step. 

Pressure Cook The Chicken

process shots showing how to make chicken noodle soup in an instant pot.

Next, it’s time to cook the chicken and create a super flavorful broth! To do this, close the lid on your Instant Pot and set the valve to the sealing positing. Then set the IP to the Soup setting and set the timer to 7 minutes. It will take the Instant Pot a few minutes to come to pressure before you see the timer counting. This is totally normal, so don’t worry. If your IP doesn’t have the soup setting, simply use the Manual setting on high pressure for 7 minutes.

Release The Steam

process shots showing how to make chicken noodle soup in an instant pot.

When the Instant Pot is done pressure cooking, allow the natural release cycle to complete. It will take about 10 minutes for all the steam to release itself. However, if you are in a rush you can also use the quick release function as instructed in your manufacturer’s guide. Then carefully remove the lid of the Instant Pot once all the steam has been released.

Shred The Chicken

process shots showing how to make chicken noodle soup in an instant pot.

Now, remove the chicken from the Instant Pot with a slotted spoon or tongs. You also want to fish around a tad to make sure you get any lingering pieces of skin or bones in the broth. Next, shred the meat with 2 forks or chop it up into bite-size pieces, removing the skin and bones first. Then set the chicken aside for now. While doing this step, be careful not to burn yourself. 

Cook The Noodles

process shots showing how to make chicken noodle soup in an instant pot.

Once all the chicken has been removed from the pot, the noodles can be cooked. Just add them to the IP and turn it back on to the sauté setting. Then let the noodles simmer uncovered for about 6 minutes or until cooked. Keep an eye on them as you don’t want them to overcook and get mushy.

Finish And Enjoy

process shots showing how to make chicken noodle soup in an instant pot.

When the noodles are ready, turn off the IP by pressing the cancel button. Then add the chicken back into the pot. Now, give the Instant Pot chicken noodle soup a taste and season with more salt and pepper if needed. Then garnish with a little more freshly chopped parsley if you like and enjoy!

chicken noodle soup in a white bowl with a golden spoon inside.

Can I Make This Recipe Without An Instant Pot?

Yes! You can use a Dutch oven or large pot instead! Just follow the recipe as stated in the instructions, yet on the stovetop. Then when it comes time to pressure cook, simply bring the soup to a boil. Then turn the heat down to low, cover the Dutch oven with a lid, and simmer the soup for about 30 to 40 minutes.

You may need to remove some of the scum on top of the soup when it starts to boil. This is totally normal. Then once the chicken is done cooking, remove it from the pot and shred it. Now, add the noodles to cook and follow the rest of the recipe. For complete instructions check out my Homemade Chicken Noodle Soup.

What Else Can I Add To The Soup?

This Instant Pot chicken noodle soup recipe is wonderful as it is, but very versatile too. So feel free to customize it any way you like. You could stir in some fresh baby spinach or frozen peas at the end. Saute some mushrooms along with the mirepoix for another layer of flavor. Add some lemon juice at the end to make lemon chicken soup. Sprinkle it with parmesan cheese before serving or my favorite, some chili garlic sauce. The options are endless. Just keep the ratios of the ingredients about the same as well as the cooking process and you can pretty much do whatever you want. 

chicken noodle soup in an instant pot.

Expert Tips

  1. Check your manual. For the best results, check your manufacturer’s guide for recommendations for your Instant Pot before starting any IP recipe. This is important for safety reasons.
  2. Sauté the veggies. Don’t just toss everything into the pot and hit pressure cook. Layered flavor is created in steps and this step only takes 3 minutes but makes a big difference in the final result. 
  3. Season at the end. It’s crucial not to add any extra sprinkles of salt until the soup is finished cooking. The broth will reduce as the noodles cook and if you salt too soon you risk ending up with over-salted soup.
instant pot I use.

The Instant Pot I Used

Instant Pot 6qt Duo Pressure Cooker

Buy On Target.com

Storage

Instant Pot chicken noodle soup leftovers will keep in the fridge for about 5 days or in the freezer for up to 3 months when stored in an airtight container. To reheat, just put it in the microwave for a few minutes or in a saucepan over medium heat. If frozen, it’s best to let the soup thaw out in the fridge overnight prior to reheating. 

However, if you know that you are going to be freezing the soup, it’s best not to add the noodles until you go to reheat. Just freeze the base of the soup with the chicken and veggies. Then thaw it out and finish the recipe. You can also remove half of the soup to freeze, then just add half of the noodles to cook. That way you have half ready to eat and half left to store in the freezer.

instant pot chicken noodle soup in a white bowl.

Other Delicious Soup Recipes To Try

  • Creamy Loaded Potato Soup
  • Chicken and Dumplings
  • Philly Cheesesteak Soup
  • Egg Roll Soup
  • Cabbage Soup

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

instant pot chicken noodle soup in a white bowl.
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4.59 from 2992 votes

Instant Pot Chicken Noodle Soup

Prep 5 minutes
Cook 25 minutes
Total 30 minutes
Rate Recipe
This incredible scratch-made wholesome and hearty Instant Pot Chicken Noodle Soup takes just a fraction of the time and is unbelievably delicious! It’s loaded with tender perfectly cooked chicken, comforting egg noodles, and veggies just swimming in a super flavorful herb infused chicken broth. It’s the perfect quick and easy meal to warm you up on a chilly day!
8

Ingredients

  • 2 tablespoons butter (unsalted)
  • 1 large onion (chopped)
  • 2 medium carrots (chopped)
  • 2 stalks celery (chopped)
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon pepper (or to taste)
  • 1 teaspoon thyme (dry, 1 tbsp if using fresh)
  • 1 tablespoon parsley (fresh, chopped)
  • 1 tablespoon oregano (fresh, chopped, 1 tsp if using dry)
  • 1 chicken bouillon (cube or powder)
  • 4 cups chicken broth (or vegetable broth, no sodium added)
  • 2 pounds chicken (with skin and bones, use at least 1 chicken breast)
  • 4 cups water
  • 5 ounce egg noodles (uncooked, (about 2 cups))

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Turn your Instant Pot to the saute setting. (See your manufacturer’s guide for detailed instructions on how to use your instant pot.)
  • Add the butter and cook until the butter has melted. Add the onion, carrots and celery and saute for 3 minutes until the onion softens and becomes translucent.
    process shots showing how to make chicken noodle soup in an instant pot.
  • Season with salt and pepper, add the thyme, parsley, oregano, chicken bouillon and stir.
    process shots showing how to make chicken noodle soup in an instant pot.
  • Pour in the chicken broth. Add the chicken pieces and add another 4 cups of water. 
    process shots showing how to make chicken noodle soup in an instant pot.
  • Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Soup setting and set the timer to 7 minutes. If your instant pot doesn't have the Soup setting just use Manual/high pressure for 7 minutes.
    process shots showing how to make chicken noodle soup in an instant pot.
  • Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
    process shots showing how to make chicken noodle soup in an instant pot.
  • Remove the chicken pieces from the soup and shred with two forks.
    process shots showing how to make chicken noodle soup in an instant pot.
  • Add the noodles to the soup and set the Instant Pot to the saute setting again. Cook for another 6 minutes uncovered, or until the noodles are cooked. 
    process shots showing how to make chicken noodle soup in an instant pot.
  • Turn off the Instant Pot, by pressing the cancel button. Add the shredded chicken back to the Instant Pot, taste for seasoning and adjust as necessary. Garnish with additional parsley if preferred.
    process shots showing how to make chicken noodle soup in an instant pot.

Equipment

  • Instant Pot – 6 Quart

Video

Notes

  1. What is an Instant Pot: An IP is a multi-cooker, it’s like seven different appliances all in one! It does the job of a slow cooker, pressure cooker, rice cooker, steamer, yogurt maker, etc.
  2. I don’t have an Instant Pot, can I still make this soup: Absolutely, you would follow the exact steps except it would take a bit longer to cook the chicken in the broth. Or you can see my Homemade Chicken Noodle Soup or Crockpot Chicken Noodle soup recipe for the crockpot version.
  3. Can I use boneless skinless chicken breast: Yes, of course but cooking the chicken with the skin and bones will give you a deeper more delicious broth.
  4. Can I use chicken drumsticks or thighs: Yes, you can. Any part of the chicken can be used, as long as you have enough chicken meat to add to the soup after you shred it. 
  5. Can I use frozen chicken: Yes, you can. The time can vary depending on how big your chicken pieces are but I would start with 10 to 12 minutes and go from there.
  6. Why use chicken broth, can I just use water instead: Yes, you can absolutely replace the chicken broth with an additional 4 cups of water.
  7. Can I freeze this soup: If you plan to freeze the soup, hold off on adding the noodles. Wait to add the noodles when you take the soup from the freezer and reheat it. The noodles won’t hold up very well when defrosted and reheated.

Nutrition Information

Serving: 1servingCalories: 374kcal (19%)Carbohydrates: 18g (6%)Protein: 26g (52%)Fat: 21g (32%)Saturated Fat: 7g (44%)Cholesterol: 107mg (36%)Sodium: 435mg (19%)Potassium: 469mg (13%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 2900IU (58%)Vitamin C: 5.2mg (6%)Calcium: 50mg (5%)Iron: 2mg (11%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

instant pot chicken noodle soup in a white bowl.

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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997 Comments
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SUE
SUE
Posted: 7 days ago

5 stars
This is the best chicken noodle soup I’ve ever tasted!

0
Reply
Allyn
Allyn
Posted: 7 days ago

Can you tell me how to convert this recipe for a 3 qt instapot?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Allyn
Posted: 7 days ago

In the recipe card you can change the number of servings to whatever you wish and the amounts in the recipe card will change automatically.

0
Reply
Chrisp
Chrisp
Posted: 11 days ago

5 stars
Simple, easy to follow, and delicious. Just what I needed. I measured nothing but that’s always worked for me. It will be even better tomorrow, of course.

0
Reply
Carmen
Carmen
Posted: 11 days ago

I liked the soup but for me I will cut down on the thyme and oregano. It was easily prepared and delicious.

0
Reply
Denise
Denise
Posted: 13 days ago

5 stars
Soup was so easy to make per your detailed instructions. The only change was I used 1 cup egg noodles and 1 cup spaetzle. The soup was DELICIOUS!

0
Reply
Amanda
Amanda
Posted: 15 days ago

I would like to add sea salt instead of table salt, would the measurement be the same do you think? The same 1 teaspoon?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Amanda
Posted: 14 days ago

You can substitute 1 for 1 sea salt.

0
Reply
conner
conner
Posted: 1 month ago

Wanted to see how this would turn out with rice instead of noodles. I added 1 cup of brown rice and one extra cup of water *before* setting the instant pot to soup mode and it turned out really good. Could try barley too. Make sure to rinse the rice before adding!

1
Reply
Vanessa
Vanessa
Posted: 1 month ago

5 stars
This recipe is outstanding. I have made it many times and it’s always a hit!

0
Reply
Ginny
Ginny
Posted: 1 month ago

This recipe is missing the amount of ingredients. I just bought all the ingredients and don’t have a clue how much to add.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Ginny
Posted: 1 month ago

The ingredient amounts are in the recipe card. You can either scroll down to it or click on the “jump to recipe” button at the top of the post.

2
Reply
Dan S
Dan S
Posted: 1 month ago

5 stars
Made this recipe yesterday and it came out great! I made some adjustments. My family doesn’t like a strong thyme flavor so I cut that to 1/3 tsp of dry, ground thyme. Still lots of thyme flavor but not overwhelming. The fam likes lots of noodles so I doubled the amount of noodles. I used skinless, boneless chicken breasts and it was very flavorful to my taste! With those adjustments I doubled the whole recipe and it fit into my 8 qt. pot just fine. (Note that my pot is rated 8 qt but the stainless pot max is marked at 6 liters; went to about the 5 L mark.)

1
Reply
James T
James T
Posted: 1 month ago

5 stars
We make this once a month. wonderful recipe. I add a bit more celery and carrots. Been using this for over a year and everyone raves about it. Thank you so much ! So yummy!

0
Reply
Catie
Catie
Posted: 1 month ago

Has anyone tried making this using leftover rotisserie chicken? If I did should I just skip the chicken cooking step and put it in at the end??

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Catie
Posted: 1 month ago

You can but I don’t believe you’ll get all the deep flavors of cooking the chicken with skin and bones vs just using cooked chicken. And yes, you’d add it at the end.

2
Reply
Trish F.
Trish F.
Posted: 2 months ago

5 stars
I’ve made this soup 3 times now. It’s been great each time. It has a lot of flavor and is filling. Great recipe!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Trish F.
Posted: 2 months ago

Glad you liked it!

0
Reply
Mike
Mike
Posted: 2 months ago

5 stars
I made this tonight – super good! I followed pretty closely – we love carrots and celery in our soups so I did double those. It turned out great. Thanks for posting!

0
Reply
Sarah T
Sarah T
Posted: 2 months ago

5 stars
This was super easy and delicious!!!! My new go to recipe!

0
Reply

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