Instant Pot Chicken Noodle Soup is so easy to make, and is the ultimate comfort food. Throw it together and let your pressure cooker do the bulk of the work!
Soup recipes aren’t just my favorite to eat, they are my favorite to develop for you. There are a million things you can do with soup, and typically they work as a complete meal all made in one big pot.
In this Instant Pot Chicken Noodle Soup recipe, we are taking the classic homemade Chicken Noodle Soup and cooking it fast in our pressure cooker. The result is an easy, comforting dinner that can be made while helping the kids with their homework–another favorite!
I loved this. I used my pressure cooker and I like easy fast recipes. Love the step by step instructions.
How to Make Chicken Noodle Soup in an Instant Pot
This is a step-by-step overview so you can see how to make this easy and delicious dinner. For the full recipe with all of the measurements, see the recipe card at the bottom of the post.
Sauté the Vegetables
Turn the Instant Pot on to the “Saute” setting and wait for it to get hot. Then, add some oil and sauté the vegetables with the seasonings until they are tender, about five minutes.
Add the Chicken
Now add in the chicken broth, bay leaves, and chicken.
Cook the Soup
Close up the pressure cooker, set it to sealing, and cook it on high pressure for five minutes.
Shred the Chicken
Remove the chicken from the Instant Pot, let it cool slightly, and shred it. I love using my stand mixer with the paddle attachment to make quick work of shredding the chicken.
Cook the Noodles
After the timer has gone off, you’ve released the pressure, and the float valve has dropped, open the Instant Pot and remove the chicken. Turn it back to “Saute.” Once the soup begins to boil, add the noodles and cook for the length of time listed on the package. Alternatively, use homemade egg noodles and only cook the noodles for three minutes.
Finish the Soup
Add the shredded chicken back to the soup. Remove the bay leaves. Taste the soup and add more salt or pepper to taste, serve, and enjoy.
Tips and Tricks
- This is the Instant Pot that I love. I’ve had it for years, and it always works flawlessly.
- Swap the vegetables for frozen vegetables. Cut out the first few steps of the recipe and just start the soup by adding chicken broth, seasonings, and chicken, and cooking. Then add 1 1/2 cups frozen vegetables at the very end when you are adding the shredded chicken back in.
- Use chicken thighs. This recipe is easy to make with chicken thighs instead of chicken breasts.
- Use any pasta that you would like. If your family doesn’t love egg noodles, swap them out for a pasta you do love, and then follow the timing on that box.
- Use homemade egg noodles. They are easy to make with only two ingredients, and take just three minutes to cook once this soup is boiling in Step 6.
- Leave out the pasta if you plan on freezing leftovers. If you would like to freeze the leftovers, serve the pasta separately and store the soup in the freezer without noodles.
Storing and Reheating
This chicken noodle soup recipe can be stored in the refrigerator in an airtight container for up to four days. Reheat on the stovetop over low heat, stirring often, or in the microwave with the bowl covered. As with any recipe, use your best discretion when it comes to leftovers.
What to Serve with Instant Pot Chicken Noodle Soup
As mentioned above, I really love that soups can function as a meal on their own. That being said, if you are looking for side dishes to serve with this Instant Pot Chicken Noodle Soup recipe, here are a few ideas.
- Garlic Bread: We are always looking for bread to dip in soups, and this garlic bread recipe is fast and fantastic with this soup.
- Twice Baked Potatoes: This soup recipe would be fantastic with these potatoes.
- Kale Salad: If you want to add more veggies to your day, you can’t go wrong with this salad. It is absolutely delicious and easy, too.
If you make this Instant Pot Chicken Noodle Soup or any of my other recipes, leave me a comment and let me know what you think!
Instant Pot Chicken Noodle Soup
Ingredients
- 2 tablespoons olive oil
- 3 medium carrots peeled and diced
- 2 celery stalks diced
- 1 small yellow onion diced
- 2 garlic cloves minced
- 2 teaspoons dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 8 cups low sodium chicken broth
- 2 dried bay leaves
- 1 pound boneless skinless chicken breasts
- 8 ounces pasta or egg noodles (see note 1)
Instructions
- Turn the Instant Pot on and set to sauté. Once it says hot, add the olive oil and heat until it is warm. Add the carrots, celery, onion, and garlic. Season them with basil, parsley, thyme, salt, and pepper. Sauté until the vegetables are soft, about 5 minutes.2 tablespoons olive oil, 3 medium carrots, 2 celery stalks, 1 small yellow onion, 2 garlic cloves, 2 teaspoons dried basil, 1 teaspoon dried parsley, 1 teaspoon dried thyme, 1 teaspoon kosher salt, 1/4 teaspoon black pepper
- Add the chicken broth and the bay leaves, stirring to combine. Add the chicken breasts.8 cups low sodium chicken broth, 2 dried bay leaves, 1 pound boneless skinless chicken breasts
- Put the top on and seal. Set it to manual, high pressure, 5 minutes (see Note 2).  Make sure the valve is set to sealed before you start. After a moment, the Instant Pot will beep and say "On." At that point, it will start building pressure and eventually the pressure valve will raise and then it will start counting down the 5 minutes.Â8 ounces pasta or egg noodles
- Once the Instant Pot has counted down the 5 minutes, use a manual pressure release, turning it to venting. Â Once the valve has fallen you can remove the top.
- Remove the chicken from the Instant Pot. Set aside. Once they have cooled a little bit, shred them (read here for my favorite way to shred chicken).
- Turn the Instant Pot back to sauté. Once the liquid in the pot is boiling, add the noodles. Boil for the length of time the package of noodles suggests.
- After the noodles are done cooking, remove the bay leaves. Add the shredded chicken back to the pressure cooker. Stir to combine. Taste the soup and add more salt and pepper as needed.
Recipe Video
Notes
- To use homemade egg noodles, only cook the noodles for three minutes after adding them in step 6.
- Though we are setting the cook time for five minutes, it will take about 16 minutes for the instant pot to come to pressure, five minutes for the cooking time, and another 6 minutes for the pressure to release. Then at the end there is the added time of cooking the noodles. That is the reason why the total time for the recipe is 55 minutes.
BAH says
This was delish! The only change I made was searing the chicken for 4 min on each side after I cooked the veggies!
I’m so glad you liked it!
Mallory says
Don’t thyme and bay leaves have the same flavor profile? If I leave the bay leaves out, it’s not going to diminish the flavor profile much, right?
They don’t have the same flavor profile, but if you leave out the bay leaves, there is enough flavor left that you will still enjoy the recipe.
Jen says
This is my new go to for chicken noodle soup! So easy and tasty!
I’m so glad you like this as much as I do!
Becca says
I’ve made this recipe for family and friends, and everyone raves about it! Love making this recipe, it’s so easy and makes for a cozy fall dinner.
I’m so glad to hear that Becca!
Rachael says
This was DELICIOUS! 5 stars! Thank you for the recipe. Can you share how I could make this on the stove top? Thank you!
I’m so glad you liked this one as much as I do. My stovetop chicken noodle soup is very similar.
Angie says
This was the BEST CHICKEN NOODLE SOUP we have ever made or tasted!! I’m so glad I happened upon it. It is in my saved recipes and is on rotation. Even my grandbabies loved this soup, and it came in clutch when they were not feeling well. There is just something about chicken noodle soup when you’re ill that makes you feel better.
I’m so happy this was such a hit with the whole family!
Melissa says
Loved this recipe, turned out great! I was just starting to get over a bad cold and gaining more energy when I was craving homemade chicken noodle soup. Looking for instant pot recipes, to save on time, I saw that I had everything on hand for this one. Thank you so much, it’s a keeper!
I’m so whaled you enjoyed it!