Instant Pot Chicken Noodle Soup
An easy recipe for Instant Pot Chicken Noodle Soup, perfect for cold winter days! This delicious chicken soup is quick and easy to make in your pressure cooker.
Easy Instant Pot Chicken Noodle Soup
This Instant Pot chicken noodle soup was the first Instant Pot recipe that I ever published on Kristine’s Kitchen, and it’s been one of my family’s favorite meals ever since. After making this soup many times, I’ve improved the recipe to make it even easier and more foolproof. Longtime fans of this recipe will agree, it’s now better than ever!
This Instant Pot chicken noodle soup is the ultimate comfort food, with tender shredded chicken, carrots, celery and noodles in a flavorful broth. I make this soup often throughout the year, especially when the weather is cool or when someone in my family is sick. When you’re not feeling well, there’s nothing like a nourishing bowl of Mom’s chicken noodle soup to make you feel better.
Making this for probably the 10th time since receiving my instant pot for Christmas!! My family’s favorite chicken noodle soup I have to now keep the ingredients on hand at all times❤️ Thank you!!!
Ashley
Ingredients You’ll Need
I love that this recipe is made with simple, healthy ingredients that I usually have on hand in my kitchen. Here’s what you’ll need:
How to Make Instant Pot Chicken Noodle Soup
This chicken noodle soup recipe is made completely in the Instant Pot, from sautéing the vegetables, to simmering the soup and cooking the noodles. With your Instant Pot you can make the most flavorful chicken noodle soup in less time!
First, use the Instant Pot’s sauté function to cook the vegetables for a few minutes. This improves the flavor of the soup. You want them to soften just a bit; they will finish cooking while the soup pressure cooks.
Then, add the seasonings, chicken breasts and broth to the pot. The chicken breasts will cook whole and then you’ll shred them after cooking. This helps to make the chicken more tender and the broth more flavorful.
Pressure cook on high pressure for 7 minutes, followed by a 10 minute natural release. To do a natural release, just leave the Instant Pot alone once the cook time ends. Then quick release the remaining pressure.
Press the “Cancel” button to turn the Instant Pot off. Remove the chicken breasts to a clean bowl, plate or cutting board and let them rest for a few minutes. When cool enough, shred the chicken using one of these easy how to shred chicken methods.
Then press “Sauté” and add the egg noodles to the pot. The soup will quickly come to a simmer. Let the noodles cook in the soup for five minutes, or until they are just tender. Stir the chicken back into the soup and serve.
Recipe Variations
- Frozen Chicken: To make this soup with frozen chicken, increase the pressure cooking time to 12 minutes plus a 10 minute natural release.
- Chicken Thighs: You can use chicken thighs in this recipe if you prefer dark meat.
- Bone-In Chicken: To use bone-in chicken breasts or bone-in thighs, increase the pressure cook time to 10 minutes plus 10 minutes of natural release. Cooking the meat on the bone will add even more flavor to the broth. Once cooked, remove the meat from the bones and shred.
- Noodles: If you can find them, whole wheat egg noodles work wonderfully in this recipe. You can also substitute other pasta shapes if you don’t have egg noodles on hand.
- Slow Cooker: If you prefer a recipe that you can prepare in the morning and cook all day, try my Crockpot Chicken Noodle Soup.
Can You Freeze Chicken Noodle Soup?
Chicken noodle soup can be frozen in an airtight container for up to 3 months. To freeze this soup, I recommend that you wait and add the noodles after freezing. Cooked noodles may become mushy if frozen. You can cook the noodles separately and add them to the soup when you are ready to serve it.
More Easy Instant Pot Soup Recipes:
- Instant Pot Potato Soup
- Instant Pot Chicken Tortilla Soup
- Instant Pot Butternut Squash Soup
- Instant Pot Minestrone
- Instant Pot Lentil Soup
- Instant Pot Beef Stew
Instant Pot Chicken Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 4 medium carrots, peeled and cut into 1/4-inch pieces
- 4 ribs celery, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 bay leaf
- ¾ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 8 cups low sodium chicken broth, can use 4 cups broth and 4 cups water, if desired
- 1 pound boneless, skinless chicken breasts
- 6 ounces egg noodles
- chopped fresh parsley, optional, for serving
Instructions
- Press the sauté button on the Instant Pot and add the olive oil to the pot. Once the pot is hot, add the onion, carrots and celery and cook, stirring occasionally, until veggies start to soften, about 3 minutes. Stir in the garlic. Press "Cancel" to turn off the Instant Pot.
- Add the dried oregano, thyme, bay leaf, salt, pepper and broth to the pot. Stir. Nestle the chicken into the broth.
- Close the Instant Pot lid and turn the valve to the sealing position. Pressure cook on high pressure for 7 minutes. The Instant Pot will take about 20 minutes to reach pressure and then the cook time will begin counting down.
- When the cook time ends, allow the Instant Pot to naturally release for 10 minutes. Then, carefully release the remaining pressure by turning the steam release valve to the venting position using the handle of a long spoon.
- When the pin drops down, open the Instant Pot lid. Remove the bay leaf and discard. Remove the chicken to a clean plate, bowl, or cutting board. Let the chicken rest for a few minutes and then shred the chicken.
- Press "Cancel" to turn off the warm setting and then press "Saute." Add the noodles to the pot and let them simmer for about 5 minutes, until just tender. Turn the Instant Pot off.
- Stir the shredded chicken back into the soup. Taste soup and season with additional salt and pepper as needed. Serve soup with fresh parsley, if desired.
Notes
- Frozen Chicken: To make this recipe with frozen chicken, increase the pressure cook time to 12 minutes, followed by a 10 minute natural pressure release.
- Chicken Thighs: You can use boneless chicken thighs in this recipe. The cook time will stay the same.
- Bone-In Chicken: If using bone-in chicken thighs or breasts, pressure cook for 10 minutes followed by a 10 minute natural release. Check that the internal temperature of the chicken has reached 165 degrees F.
- To Store: Store leftover soup in an airtight container in the refrigerator for up to 3 days. The noodles will soak up some of the broth over time, so have extra broth handy to add when reheating.
- To Freeze: Chicken noodle soup can be frozen in an airtight container for up to 3 months. To freeze this soup, I recommend that you wait and add the noodles after freezing. Cooked noodles may become mushy if frozen. You can cook the noodles separately and add them to the soup when you are ready to serve it.
- To cook chicken noodle soup on the stove top, follow the recipe as written except instead of pressure cooking, simmer soup on the stove (covered) for about 20 minutes, or until chicken is cooked through. Remove the chicken to shred, and add the noodles to the pot, simmering until noodles are cooked. Return the shredded chicken to the pot and serve.
I first shared this recipe in January 2018. Post updated October 2019 and October 2024.
I’ve made this delicious soup since it’s been getting cold. I have found if you put heavy cream in it adds a perfect rich flavor as well. Thank you so much for our new perfect chicken noodle soup!