This post may contain affiliate links. Read disclosure policy
Warm up with a bowl of this cozy Instant Pot Chicken Noodle Soup! This easy recipe is perfect for busy nights, is so warm and cozy, and is our go-to soup recipe whenever someone is under the weather.
Would you like to save this?
We'll email this recipe to you, so you can come back to it later!
I’m not going to lie. My kids have had a lot of canned chicken noodle soup in their day.
I mean, it’s honestly such an easy lunch and they can make it themselves, which this mama absolutely loves. 😉
But, when we’ve got a sick kid or we just need an extra bit of comfort from a long day or rough week or whatever, we head instantly to this Instant Pot Chicken Noodle Soup. It’s cozy, comforting, and has all the classic flavors you love without a lot of work.
Ingredients for Instant Pot Chicken Soup:
This recipe calls for all of those classic soup ingredients, but we use pre-cooked chicken to make this soup quick and easy. It’s the perfect way to use up my leftover Instant Pot Whole Chicken! But check below for tips on making this with fresh chicken.
- Chicken Broth: Making chicken broth/stock in the Instant Pot is so easy! Add a chicken carcass, a couple cups of chopped veggies, and some seasonings to the Instant Pot along with 10 cups of water and cook on high pressure for 45 minutes. Of course, you can also use a can of chicken broth!
- Butter
- Veggies: We’re using a classic mix of celery, carrots, and onion in this chicken noodle soup recipe.
- Seasoning: We’re using thyme, oregano, parsley, salt, and pepper. Feel free to adjust to your tastes.
- Noodles: Broad egg noodles are our favorites.
- Chicken: Leftover, cooked chicken makes this recipe quick and easy. This is a great recipe to use up leftover Air Fryer Whole Chicken!
What Readers are Saying!
“This recipe is wonderful! Made it tonight and was concerned about the noodles absorbing all of the juice but it turned out perfectly. I doubled the recipe thinking I’d have some tomorrow but they ate it all!! – Kim
My Favorite Instant Pot!
I absolutely love my Instant Pot! It’s great for recipes like this potato salad (easy boiled eggs!), to cook perfect rice, cook chicken to shred (the best!), and so much more.
How to Make Chicken Noodle Soup in the Instant Pot:
Sauté: Set your Instant Pot to sauté and start by adding the butter, carrots, celery, and onion. Allow it to cook for about 3 to 5 minutes, until the vegetables begin to soften.
Helpful Tip!
Keep your freezer stocked!
The next time you dice up celery, onions, and carrots for a soup recipe, make double or triple the amount and add it to a freezer safe bag.
Next time you make soup, just grab it straight from the freezer and start cooking as directed!
Pressure Cook: When the vegetables have softened a bit, add all of the remaining soup ingredients and close the lid on the Instant Pot. This recipe is so quick and easy when using pre-cooked chicken! Turn the valve to seal and set the pressure to high for 3 minutes.
Helpful Tip for raw chicken:
Easily swap the cooked, shredded chicken for raw boneless, skinless chicken breasts.
Follow Step 1 and then without adding the noodles, add the remaining ingredients (including 2 large boneless, skinless chicken breasts) to the Instant Pot and cook for 8 minutes with a 10 minute natural release.
When the pressure is released, remove the chicken from the pot and shred with two forks. Set pot to Sauté and bring soup to a boil. Add the noodles and cook for 5 to 7 minutes until they have cooked through. Return the chicken to the pot and stir to combine. The veggies will be quite soft with this method.
Vent: When the timer has completed, turn the valve to vent and allow the pressure to release. Carefully remove the lid and enjoy your savory chicken noodle soup!
ADDITIONAL INFO:
- This recipe was made in a 6 quart Instant Pot Duo.
- The time to pressure is about 15 minutes.
- If it starts to sputter while venting, do a controlled release by carefully letting out small amounts of pressure until it no longer sputters.
- It’s best to salt the soup to your taste after it has finished.
How to Avoid Mushy Noodles in our Pressure Cooker Chicken Noodle Soup:
Pasta doesn’t take long in the Instant Pot – usually about half the time it would take to boil. A good rule of thumb is to look at the cook time on the package of dried pasta and cut that time in half when cooking under pressure.
To keep your noodles from becoming mushy, we only cook this soup for 3 minutes at high pressure and then quick release the pressure. Perfect noodles every time!
Helpful Tip!
No Instant Pot?
This recipe was developed for the Instant Pot, an electric pressure cooker that makes quick work of dinner.
However, if you don’t have an Instant Pot, check out our recipe for Crockpot Chicken Noodle Soup instead!
Serving Suggestions:
We highly recommend serving up bowls of our Instant Pot Chicken Noodle Soup with a loaf of our crusty Dutch Oven Bread or our soft and buttery quick dinner rolls! Our Irish Soda Bread and homemade biscuits also go great with soup!
FAQs:
You can keep any leftover soup covered in the fridge for about 3 to 4 days. Reheat it on the stove.
Our recipe starts with pre-cooked chicken and only takes about 30 minutes, including the time it takes the soup to come to pressure. This is a very quick way to get chicken noodle soup on the table!
We find that foods cooked under pressure often need more seasoning than they would if cooked on the stove top. We often taste the finished product and then stir in additional seasoning after cooking if the recipe isn’t quite as seasoned as we’d like.
MORE INSTANT POT RECIPES!
- Instant Pot Bean Soup
- Instant Pot Sweet Potatoes
- Instant Pot Vegetable Soup
- Instant Pot Mississippi Pot Roast
- Instant Pot Mashed Potatoes
Instant Pot Chicken Noodle Soup
Ingredients
- 2 tablespoons salted butter
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 6 cups chicken broth
- 2 cups cooked, shredded chicken
- 2 cups broad egg noodles
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- Salt and pepper to taste
Instructions
- Set the Instant Pot to sauté and add the butter, carrots, celery and onion.
- Cook, stirring often, for 3-5 minutes, just until vegetables begin to soften.
- Add the remaining ingredients and stir to combine.
- Place the lid on the pot and turn the valve to seal. Set to high pressure for 3 minutes.
- When timer is complete, carefully turn the valve to vent to release the pressure.
- Carefully remove the lid. Taste and season with salt and pepper.
Tips & Notes:
- Follow Step 1 and then without adding the noodles, add the remaining ingredients (including 2 large boneless, skinless chicken breasts) to the Instant Pot and cook for 8 minutes with a 10 minute natural release.
- When the pressure is released, remove the chicken from the pot and shred with two forks. Set pot to Sauté and let soup come to a boil. Add the noodles and cook for 5 to 7 minutes until they have cooked through. Return the shredded chicken to the pot and stir to combine.
Megan Hook says
This was great! Even my picky 7 year old ate it!
Karly says
Love to hear that! Thanks, Megan!
Kim says
This recipe is wonderful! Made it tonight and was concerned about the noodles absorbing all of the juice but it turned out perfectly. I doubled the recipe thinking I’d have some tomorrow but they ate it all!!
Karly says
So glad to hear that! Thanks, Kim!