Instant pot chicken noodle soup with a stainless steel spoon in a round bowl surrounded by crackers (with logo overlay)

Easy Instant Pot Chicken Noodle Soup Recipe

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Cooler weather calls for soup! And there’s nothing easier than instant pot chicken noodle soup for the perfect comfort food.

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The Instant Pot has been my go-to cooking method lately. It’s so versatile, and I love how easy it is to use after a long day. Especially on days I am sub-teaching at the school, I want quick and easy. Fall is the perfect time for soups, so it was time to test out the soup setting to make Instant Pot Chicken Noodle Soup!

I took the basic idea from my one-pot chicken noodle soup recipe and adapted it to the instant pot. The only thing I wasn’t sure about at first was the noodles. But, it all worked well in the end.

This easy recipe actually uses both the saute and the soup settings on your pressure cooker. You want to saute the vegetables, to begin with, to get them slightly cooked. Then use the soup setting to cook the chicken and infuse all of the flavors together. Finally, use the saute again to “boil” the noodles.

Make homemade instant pot chicken noodle soup on a cold day to warm your family. It’s also perfect for sick days at home when needed. 

Serving Suggestions & Tips

  • Replace the butter with olive oil when preparing the vegetables if desired. 
  • Make sure you use the soup setting instead of the default high pressure setting on your pressure cooker. 
  • Add other seasonings as desired such as a bay leaf, lemon juice, garlic powder, and other fresh herbs. 
  • You can use a rotisserie chicken or other leftover shredded chicken for this recipe. Don’t add the chicken until the end so it can warm with the soup but doesn’t get overcooked. 
  • If you prefer dark meat in chicken soup recipes, replace the boneless skinless chicken breast with chicken thighs or chicken legs. You can also make this with a whole chicken but it will affect your cooking time. 
  • Add extra flavor by using other fresh vegetables to make the perfect soup for your family. 

Instant Pot Chicken Noodle Soup Step by Step

Ingredients

  • 2 tbsp butter
  • 1 onion (diced)
  • 3 stalks celery (chopped)
  • 1 tsp pepper
  • 1 tsp thyme
  • 1 tsp parsley
  • 1 tsp oregano
  • 4 cups chicken broth
  • 4 cups water
  • 1 lb chicken breast (boneless, skinless)
  • 12 oz egg noodles

Preparation

Set the instant pot to the saute setting and melt the butter. Add the onion and celery and cook for about 3-5 minutes, stirring occasionally.

Diced onion and celery in the instant pot on a wooden surface

Stir the pepper, thyme, parsley, and oregano into the vegetables.

Cooked diced onion and celery with seasonings in an instant pot on a wooden surface

Pour the 4 cups of chicken broth and 4 cups of water into the instant pot. Place the chicken in the broth and water, making sure to scrap up the browned bits from the vegetables. 

Diced onion and celery with seasonings and chicken in broth in an instant pot on a wooden surface

Cover and change to soup setting for 7-10 minutes, depending on the thickness of the chicken. Do a natural release of pressure for about 10 minutes then manually quick release any remaining pressure.

Remove the chicken. Add the noodles to the instant pot and set to saute for 7-10 minutes, stirring occasionally, until the noodles are cooked.

Egg noodles added to broth in an instant pot on a wooden surface

Meanwhile, shred the chicken. Turn the instant pot off and return the chicken to the soup.

Shredded chicken added to cooked noodles in broth in an instant pot on a wooden surface

Stir to combine and serve warm.

Instant pot chicken noodle soup with a stainless steel spoon in a round bowl surrounded by crackers (vertical)

Instant Pot Chicken Noodle Soup Leftovers

Storage: As with other similar recipes, if you know you are going to save a lot for leftovers, you need to separate the pasta. I would suggest either undercooking the pasta to al dente or only cooking what you need at the time. Then cook the remaining pasta when you reheat the soup. If the noodles sit in the soup, even overnight, they will absorb all of the liquid and become very soft. Either way, let the leftovers cool to room temperature then place in an airtight container and refrigerate for 2-3 days. 

Reheating: The best way to reheat the leftover soup is in a saucepan over medium heat until warmed through. Add the pasta noodles to the soup to allow them to cook in the broth. If needed, add a small amount of water or chicken broth. 

Freezing: Again, if you plan to freeze the soup, separate the pasta noodles as those won’t freeze well. Place the soup in a freezer bag or container and store it for up to 3 months. Thaw the frozen soup in the refrigerator overnight before warming. 

Recipe

Originally Published On: November 17, 2020

Last Updated On: January 20, 2025

Instant pot chicken noodle soup with a stainless steel spoon in a round bowl surrounded by crackers (with title overlay)

Instant Pot Chicken Noodle Soup

Cooler weather calls for soup! And there's nothing easier than instant pot chicken noodle soup for the perfect comfort food.
Prep Time 25 minutes
Cook Time 10 minutes
Pressure Time 25 minutes
Total Time 1 hour
Course:
Main Dish
Cuisine:
American
Keyword:
chicken
|
chicken noodle soup
|
instant pot
|
onion soup
Dietary Needs:
Nut-Free
Meat:
Chicken/Turkey
Cooking Method:
Instant Pot
Servings: 8 cups
5 from 9 votes

Ingredients

  • 2 tbsp butter
  • 1 onion (diced)
  • 3 stalks celery (chopped)
  • 1 tsp black pepper
  • 1 tsp thyme
  • 1 tsp parsley
  • 1 tsp oregano
  • 4 cups chicken broth
  • 4 cups water
  • 1 lb chicken breast (boneless, skinless)
  • 12 oz egg noodles

Recommended Equipment

Instructions

  • Set the instant pot to the saute setting and melt the butter
  • Add the onion and celery and cook for about 3-5 minutes, stirring occasionally
  • Stir the pepper, thyme, parsley, and oregano into the vegetables
  • Pour the chicken broth and water into the instant pot
  • Place the chicken in the broth and water
  • Cover and change to soup setting for 7-10 minutes, depending on the thickness of the chicken
  • Let the pressure release naturally for 10 minutes then manually release
  • Remove the chicken
  • Add the noodles to the instant pot and set to saute for 7-10 minutes, stirring occasionally, until the noodles are cooked
  • Meanwhile, shred the chicken
  • Turn the instant pot off and return the chicken to the soup
  • Stir to combine and serve warm
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Nutrition Facts
Instant Pot Chicken Noodle Soup
Amount Per Serving (1 cup)
Calories 268 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g15%
Cholesterol 80mg27%
Sodium 549mg23%
Potassium 467mg13%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 2g2%
Protein 19g38%
Vitamin A 199IU4%
Vitamin C 11mg13%
Calcium 39mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

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24 thoughts on “Easy Instant Pot Chicken Noodle Soup Recipe”

  17. Rosey

    That’s a good tip to slightly undercook if it’s being reheated later. Chicken Noodle Soup is always good during the cold months!

    Reply

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