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


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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  • 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


  • 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.


  • 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.



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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4.46 from 161 votes (160 ratings without comment)

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  1. Leni says:

    Thanks for the recipe! I tweaked it a little as I had frozen chicken thighs, three fat ones, and used oregano and dill instead of parsley. I also added a generous amount of garlic as I love it. A friend suggested I add full black peppercorns, so I added a scant tablespoon and that was fantastic. I did add the salt and pepper you stated, and it was also just right. I had organic buckwheat noodles, which worked perfectly as well. I use organic everywhere I can. I did add 2 more minutes cooking time after the first 11 and “quick release”, as I did have what seemed like more than 2lb of really frozen chicken and wanted to be sure it was cooked. It didn’t even need to be shredded! I will make this again, and again..

    1. Rachel Gurk says:

      I love a little dill in chicken noodle soup too! I’m so glad you liked it. Thank you for taking the time to come back and leave a comment sharing your adaptations!

  2. V K Sanborn says:

    Made it as described in the recipe and found it to be very good. I personally had to and more salt and pepper. I used rotisserie chicken which worked very well and the taste was excellent. Will use the again soon. Thanks for great recipe and excellent instructions.

    1. Rachel Gurk says:

      I’m so glad you liked it! Thank you for taking the time to come back and leave a comment!

    2. Jen says:

      How can you use the rotisserie chicken in this recipe? Thanks

      1. Rachel Gurk says:

        Just stir it in at the end to heat it through!

  3. Marion Partridge says:

    Yum! My son and are under the weather and have been eating this today, I added about a third of a tsp extra pepper but it still isn’t “hot”, just warming. This recipe makes a lot of food and now the husband and other son (who is not sick at all) are devouring it too. This is wonderful, thank you for sharing. I feel much better already.

    1. Rachel Gurk says:

      I’m so glad to hear you liked this recipe! I hope you feel better soon!

  4. Megan H says:

    Really delicious!!  I added some corn sand mushrooms.  It was perfect on a rainy night.  Thanks 

    1. Rachel Gurk says:

      Yummy additions! I’m glad you liked it! Thanks for taking the time to come back and leave a comment!

  5. Norine says:

    Loved this recipe.. I I just had vegetable broth on hand and it tasted excellent…I’ll always use vegetable broth..I find chicken broth is too strong. I made it for a few people and they said it was the best…I also chop up a tomato and add it after it’s all done and keeping warm…it adds a nice flavour and omitted the peas, and use leeks instead of reg. onion..  thanks for the great recipe . The herbs were the perfect choice.

    1. Rachel Gurk says:

      Yummy substitutions! Thank you for taking the time to come back and leave a comment!

  6. Jen says:

    I love this recipe!  Beginner cook who recently purchased an Instant Pot. This was easy and turned out great!  

    1. Rachel Gurk says:

      Oh good! I’m so glad to hear that! Thanks for taking the time to come back and leave a comment!

  7. Lisa Carrillo says:

    This recipe is GREAT! Thank you SO much for my new go-to sick kid needs soup recipe!!

    1. Rachel Gurk says:

      I’m so glad to hear you like it! Thank you so much for taking the time to come back and leave a comment!

  8. Robin says:

    Planning on making this recipe tonight! Looks great! 
    I have a family of 7, how would I change the recipe to feed all of these hungry humans? 
    I have the 8oz IP.

    1. Rachel Gurk says:

      I might be too late, but you can just increase all the measurements a little…throw an extra chicken breast in, some extra vegetables, some extra broth, and extra seasonings. It’s a very forgiving recipe. :) I hope that helps!

  9. Susan says:

    My first recipe using our instant pot.  I’ve been a bit intimidated by ours because it’s we have the XL.  The recipe was very easy to follow and tastes delicious. it was a  perfect blend of seasonings for homemade chicken noodle soup.

    Changes:   I added an extra four cups  of chicken stock because it was very thick from the extra chicken I added.  

    I will definitely make this again.  

    1. Rachel Gurk says:

      Wooohoo! So glad you liked this! Thank you for taking the time to come back and leave a comment! Welcome to the world of Instant Pots! :)

  10. Molly says:

    Made some slight adjustments for our vegan diets but so happy with how this turned out. Thank you for the recipe!! I love using my IP for anything and everything I can.

    1. Rachel Gurk says:

      I’m so glad to hear that! Thanks for taking the time to come back and leave a comment!