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This Instant Pot Chicken Noodle Soup is cozy, classic comfort food made fast. Tender chicken, hearty vegetables, and yummy noodles come together in the pressure cooker for a flavorful, homemade chicken soup—without hours of simmering. Perfect for busy weeknights, cold days, or anytime you’re craving a warm, nourishing bowl of soup.
Why You’ll Love This Recipe!
You’ll love this Instant Pot Chicken Noodle Soup because it delivers all the cozy, homemade flavor of traditional chicken noodle soup in a fraction of the time. The pressure cooker or Instant Pot creates a rich, comforting broth while keeping the chicken tender and the vegetables perfectly cooked, making it ideal for busy weeknights or whenever you’re craving a warm, nourishing meal. It’s a simple, one-pot recipe that makes a generous batch, reheats beautifully, and tastes just as good the next day—classic comfort food made easy.
Ingredients Needed
- Boneless, skinless chicken breasts or skinless, boneless chicken thighs.
- Chicken Broth or Vegetable Broth
- Wide Egg Noodles
- Olive Oil
- Carrots
- Celery
- Onion
- Garlic
- Oregano, dried
- Thyme, dried
- Rosemary, dried
- Parsley, dried
- Salt and Pepper
How to Make Instant Pot Chicken Noodle Soup
- Dice celery and onions. Peel and dice carrots.
- Set your Instant Pot on Sauté and add in your olive oil, carrots, celery, onion and garlic.
- Sauté until onions are soft and translucent, about 2-3 minutes.
- Add in your water, chicken broth, seasonings and chicken.
- Secure the lid and set your Instant Pot on the Soup setting with the timer at 7 minutes.
- Do a 10 minute natural release and then a quick release.
- Remove the chicken from the pot and shred with two forks.
- Add in your noodles.
- Turn Instant Pot to Sauté, allow soup to come to a boil and cook the noodles until they are al dente, about 5 minutes.
- Add chicken back into soup.
Tips from leigh Anne
- Add the noodles after pressure cooking or cook them separately to prevent them from getting mushy.
- Let the soup rest for a few minutes after cooking for a clearer broth and better flavor.
- Taste and adjust seasoning at the end, since noodles absorb salt as they cook.
- If you do not have an instant pot, check out my stove top Chicken Noodle Soup Recipe.
- Instead of individual herbs, you can use Italian seasoning.
Frequently Asked Questions
Can I use frozen chicken in the Instant Pot?
Yes, you can use frozen chicken in this recipe. Just add a few extra minutes to the pressure cooking time and make sure the chicken reaches a safe internal temperature before shredding. I recommend cutting it into 2-3 inch pieces if possible for more even cooking.
What kind of noodles work best?
Egg noodles are classic for chicken noodle soup, but you can also use rotini, ditalini, or broken spaghetti pasta. For best results, add the noodles after pressure cooking so they don’t overcook.
How do I store leftover soup?
Store leftovers in an airtight container in the refrigerator for up to 4 days. If possible, store the noodles separately to keep them from soaking up too much broth.
Can I freeze chicken noodle soup?
Yes, but it’s best to freeze the soup without the noodles. Freeze in airtight containers for up to 3 months, then add freshly cooked noodles when reheating.
How do I reheat soup?
Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the soup has thickened.
This Instant Pot Chicken Noodle Soup is the kind of recipe you’ll turn to again and again when you want something warm, comforting, and homemade without a lot of effort. With simple ingredients and classic flavors, it’s perfect for cozy family dinners, easy meal prep, or whenever you need a bowl of true comfort food. Make a batch, grab a spoon, and enjoy the kind of soup that always feels like home.
Check out more delicious soup recipes:
- Clam Chowder
- Sausage Tortellini Soup
- Crockpot Tomato Basil Soup
- Pasta e Fagioli
- Instant Pot Potato Soup
Be sure and follow me over on YouTube for weekly cooking demos.
Instant Pot Chicken Noodle Soup Recipe
Ingredients
- 2 Tbsp olive oil
- 1 cup onion diced
- 3 carrots peeled and chopped
- 1 tsp garlic chopped
- 2 celery stalks chopped
- 1 tsp salt more to taste
- 1 tsp pepper
- 2 tsp oregano dried
- 1/2 tsp thyme leaves dried
- 1 tsp rosemary dried
- 2 Tbsp parsley dried
- 4 cups chicken broth
- 4 cups water
- 4 oz. wide egg noodles
- 2 chicken breasts, skinless, boneless
Instructions
- Turn Instant Pot to saute setting. Add olive oil, carrots, celery, onion and garlic. Cook until onion is soft and translucent., 2-3 minutes.
- Add in chicken broth, water and seasonings.
- Add in chicken. Close the lid and set the Instant Pot to SOUP setting for 7 minutes.
- Do a 10 minute natural release and then a quick release.
- Remove the chicken and shred with two forks.
- Turn Instant Pot to Saute and add in noodles. Uncovered, allow soup to boil and cook until noodles are al dente.
- Add chicken to soup. Adjust salt and pepper and serve.
Tips & Notes:
- If using frozen chicken breast, cut the breast into 2-3 pieces to insure it cooks completely.
- Add the noodles after pressure cooking or cook them separately to prevent them from getting mushy.
- Let the soup rest for a few minutes after cooking for a clearer broth and better flavor.
- Taste and adjust seasoning at the end, since noodles absorb salt as they cook.
- If you do not have an instant pot, check out my stove top Chicken Noodle Soup Recipe.
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Nutrition Facts:
Ed says
I cut the seasonings in half because the kids are picky, but what a great soup!
Leigh Anne Wilkes says
You are always welcome to tweak the amounts to your preference.
Diane taber says
I would just love some of the nice recipes please.as they just look so good.