Instant Pot Chicken Noodle Soup

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!

Overhead phot of Instant Pot Chicken Noodle Soup recipe in an instant pot. - 4

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.

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Add the Chicken

Now add in the chicken broth, bay leaves, and chicken.

adding chicken stock to an instant pot - 6

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.

adding noodles to the instant pot to make instant pot chicken noodle soup - 9

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.

Overhead phot of Instant Pot Chicken Noodle Soup recipe in an instant pot. - 10

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.

Overhead photo of Instant Pot Chicken Noodle Soup recipe in bowl. Slices of bread beside bowls of soup. - 11

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!

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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. 8 ounces pasta or egg noodles
Once the Instant Pot has counted down the 5 minutes, use a manual pressure release, turning it to venting. 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.

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