This cozy and comforting Instant Pot chicken noodle soup is made easily and quickly in your pressure cooker. It’s comfort food at its best! 

Recipe Overview

Why you’ll love it: It’s cozy, comforting, and easy to make!

How long it takes: 50 minutes
Equipment you’ll need: pressure cooker, knife
Servings: 6

Chicken noodle soup in a blue and white bowl.
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I’ll be honest, I’m not typically a soup person. I’ve heard a lot of people say “I love soup!” but I just don’t feel that strongly towards soup. With that being said, I do occasionally crave a warm bowl of soup. If it’s particularly chilly outside, or if I’m feeling under the weather, soup starts to look just a little more appealing. 

Chicken noodle soup in front of an Instant Pot.

What I do love about soup is that typically it’s easy to make and really versatile. It’s warming, there are always leftovers, and it’s often healthy. This Italian turkey bean soup is one of my go-to recipes because I often have all the ingredients on hand. It’s one of my favorite things to bring to new moms and dads, too. 

Overhead view of soup, bread, and instant pot.

And what’s better than the classic chicken noodle soup? Okay, French onion soup with a thick layer of cheese and bread might be better but it doesn’t have the same effect on the common cold that chicken noodle soup does. 

Of course, I had to bust out my Instant Pot and try making chicken noodle soup with it. I love how easy and hands-off the Instant Pot makes things, and I know you guys are going to love it too. (Be sure to check out all my Instant Pot recipes!) 

Overhead view of soup in an Instant pot with ladle.

Reasons To Love Instant Pot Chicken Noodle Soup

No fuss. It’s made all in one pot but that’s nothing new with chicken noodle soup, right? This soup is ready to serve in less than an hour and without much supervision at all.

Perfectly cooked. The vegetables become nicely tender, the chicken stays moist and is easy to pull apart and shred. You can bring the soup back up to a boil right in the pressure cooker and the noodles cook in no time at all.

Versatile. There are many ways you can change up this recipe to make this chicken noodle soup your own. Keep reading for lots of suggestions.

If you want to take things to the next level, try serving chicken noodle soup with a warm crusty slice of Dutch oven bread or Irish soda bread.

Chicken noodle soup in blue and white bowl.

Make It Your Own

  • Like dark meat better? I use chicken breasts in this recipe but you could definitely use boneless skinless chicken thighs if you prefer dark meat. A mix of both is great, too. 
  • Use different vegetables: If you like different vegetables in your soup, feel free to add them! I always feel that soup is sort of a “clean out the refrigerator” type of meal. Use the vegetables that are languishing in the bottom of the fridge.
  • Make it gluten-free: You could easily use a gluten-free pasta in this soup. I wouldn’t recommend a chickpea pasta or other pasta that creates a lot of foam. If you want to use one of those, I recommend cooking them separately and draining them before adding them to the soup. Or make Instant Pot chicken and rice soup, with healthy brown rice.
  • Make it paleo or Whole30: Replace the noodles with zoodles! Use a spiralizer to spiralize zucchini and create zucchini noodles. Stir them in right before eating; they’ll soften quickly in the hot liquid. Not only is this option paleo, but it’s also another gluten-free option.
  • Make it on the stove: This recipe can easily be made in a soup pan on the stove. Sauté the vegetables in oil, add the chicken, broth, water, and herbs and simmer the soup until chicken is cooked through. Remove bay leaf and rosemary stem and discard. Remove chicken to shred. Bring to a boil and add your pasta. Cook until tender, return chicken to soup along with peas and parsley. If you’d like a recipe, try my stovetop homemade chicken noodle soup.

More Soup Recipes

Recipe

Instant Pot Chicken Noodle Soup

4.46 from 161 votes
Prep: 15 minutes
Cook: 20 minutes
Total: 50 minutes
Servings: 6 servings
This cozy and comforting Instant Pot chicken noodle soup is made easily and quickly in your pressure cooker. It's comfort food at its best! 
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Ingredients 

  • 1 tablespoon olive oil
  • 1 cup diced carrots (23 carrots)
  • 1 cup diced celery (about 3 stalks)
  • ½ cup diced onion (about 1 small yellow onion)
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 4 cups low sodium chicken broth
  • 4 cups water
  • 2 pounds boneless skinless chicken breasts
  • ½ teaspoon dried thyme (or 1 ½ teaspoons fresh thyme leaves)
  • 1 bay leaf
  • 1 sprig fresh rosemary (or 1 teaspoon dried rosemary)
  • 3 cups uncooked wide egg noodles
  • ½ cup frozen peas (up to 1 cup if desired)
  • ¼ cup minced fresh parsley

Instructions 

  • Heat 6-quart Instant Pot to Sauté. Add oil, carrots, celery, onion, salt and pepper. Cook, stirring frequently, until onions are translucent.
  • Add broth, water, chicken, thyme, bay leaf, and rosemary. Secure lid and turn valve to seal. Set Instant Pot on Pressure Cook (or Manual, High Pressure) for 11 minutes. Quick release pressure when done cooking.
  • Remove chicken to a plate, and remove and discard bay leaf and rosemary sprig.
  • Turn Instant Pot back to Sauté. When soup comes to a boil, add noodles and continue to cook, stirring occasionally, until noodles are tender, or about 7 to 8 minutes (check the package for exact cooking time).
  • Meanwhile, shred chicken with two forks and return to pot when shredded.
  • When noodles have finished cooking, add peas and parsley and stir to combine. Taste and adjust seasoning for salt and pepper. You may also add more chicken broth or water if the soup is thicker than you like it.

Notes

  • This recipe also works well with whole wheat pasta or another pasta of your choice (not gluten-free or chickpea pasta which may foam too much).
  • If you use low sodium or unsalted broth, you may have to add extra salt. Be sure to taste the soup before serving; adjust the seasoning if needed. Nutrition information is calculated with low sodium broth.

Video

Nutrition

Calories: 319kcal, Carbohydrates: 21g, Protein: 39g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.03g, Cholesterol: 113mg, Sodium: 459mg, Potassium: 918mg, Fiber: 3g, Sugar: 3g, Vitamin A: 4005IU, Vitamin C: 13mg, Calcium: 51mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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45 Comments

  1. Diane says:

    Would cooking time need to increase in the 8qt? Looks so delicious

    1. Rachel Gurk says:

      Nope! It should cook in the same amount of time. I hope you love it!

  2. Melissa says:

    It might be helpful to mention that newer instant pots do not have a “manual” button. I had to google it. The new “manual” button is now the “pressure cook” button. Just wanted to let you know. Thanks for the recipe!

    1. Rachel Gurk says:

      Good to know! I definitely have the older version. Thanks Melissa!

  3. Sarah says:

    Hi Rachel! Thanks for the recipe – I plan to make it this week as my entire house has a cold right now! Question – why do you do half water and half chicken broth? Would the flavor be too overwhelming if I used all chicken broth instead? Thanks! 

    1. Rachel Gurk says:

      I do that to cut down on sodium, plus I find that it has plenty of flavor with half chicken broth (saves $, too!). It wouldn’t be too overwhelming with all broth, though. It will turn out delicious either way. :) Great question!

  4. JO says:

    You should probably mention this is for the bigger insta pot!! I attempted it in my smaller one and it obviously didn’t work :( DINGUS

    1. Rachel Gurk says:

      Hi, I do mention it in the suggested products, but I will clarify that it’s for the 6qt (standard size, not mini) in the recipe card. Thank you for the feedback.

  5. Jacqueline Kennedy says:

    Great recipe!  Loved it 

    1. Rachel Gurk says:

      I’m so happy to hear that! Thank you for taking the time to come back and leave a comment!

  6. Julia Grant says:

    Does this recipe freeze well? I plan to keep noodles separate to store easier, so I’m assuming everything will keep well in the freezer but just to check ‍♀️ 

    1. Rachel Gurk says:

      Absolutely! With or without the noodles, it should freeze fine. :)

  7. Lynda Kropff says:

    DearcRachel,
    I had a house full of 4 teenage boys (I am raising my grandsons due to my daughter dying from breast cancer) the guys all had slight summer colds.  They weren’t really that sick buy you know men & boys.  I tried your Instant Pot Chicken Noodle Soup and they loved it.  The next day wanted it again!!   They swear it saved their lives and cured the colds.  Didn’t know you were a miracle worker.  I will definitely be trying a lot more of your recipes.  I am in my 70’s and I really like that you’re recipes are economical and easy.  
    Thanks so much,
    Lynda 

    1. Rachel Gurk says:

      I’m so sorry for your loss, Lynda! Those boys are so blessed to have you in their lives; I’m honored to play a small role in helping them all feel better! Thank you for the kind words and taking time to leave a comment!

  8. Sarah says:

    Could you use frozen chicken breasts in this? If so what would the cook time be? 

    1. Rachel Gurk says:

      I haven’t tried it, but it should work. I would increase cooking time to 13-14 minutes. I would also leave the carrots out of the saute step and maybe cut them slightly larger so they don’t disintegrate with the longer cooking time.

  9. Alex says:

    Boneless skinless chicken broth? 

    1. Rachel Gurk says:

      Ha, thanks for catching that typo! Should say boneless skinless chicken breasts. ;) Sorry about that, and thanks for letting me know!

  10. denise says:

    love this! I made a similar one in my Instant Pot recently and it was a hit with the family.