Homemade instant pot chicken noodle soup is easy and flavorful comfort food. You can make this instant pot chicken soup recipe any time of the year, not just on cold weather days. This delicious chicken soup is easy to make in your pressure cooker.
Want more Instant Pot soup recipes? This Instant Pot Lemon Chicken Orzo Soup and Instant Pot Lasagna Soup are easy weeknight dinners.
Originally Published on 10/18/2018
Chicken Noodle Soup in the Instant Pot
What is more soothing to the soul than a warm bowl of chicken noodle soup? Made with all the traditional ingredients, this soup has tender chunks of chicken, fresh vegetables, fresh herbs and dried, and has a fresh, aromatic flavor.
I always make this soup when one of us isn't feeling well. This comforting Instant Pot Chicken Noodle Soup recipe is a family favorite soup.
Instant Pot Chicken Noodle Soup tastes like you cooked it for hours! The pressure cooker extracts the flavor from the chicken for a rich, flavorful broth.
What Cuts of Chicken are Best for This Soup?
- I have always made my chicken noodle soup with a whole chicken, but there are several other options.
- You can use a whole chicken, bone-in or boneless skinless chicken breasts, bone-in or boneless chicken thighs or chicken drumsticks if you prefer dark meat.
- You will remove the chicken to shred and/or debone before cooking the noodles, so any cut will work. Pressure cook time will vary, depending on cut. See recipe card.
Can I Use Already Cooked Chicken in This Soup?
Yes you can. A rotisserie chicken or leftover chicken works just fine for this chicken soup recipe. You will go through all of the steps, then add the chicken in after cooking the noodles at the very end. Pressure cook time will be 5 minutes.
Why Use Instant Pot for Chicken Noodle Soup
- This chicken noodle soup recipe is made entirely in the Instant Pot, a true one-pot meal. Cooking the vegetables, pressure cooking the soup, and cooking the noodles is all done in the Instapot.
- Make this easy homemade chicken noodle soup from scratch in less time than other cooking methods.
- The pressure cooking process develops the rich flavors in a fraction of the time.
Ingredients for Homemade Chicken Soup
• Olive Oil and Butter - For sautéing and flavor.
• Onion - Yellow onion or use a sweet onion.
• Bay Leaves - 1 large or a couple small.
• Garlic - Measure with your heart! For a savory, extra flavor.
• Celery - Adds a fresh flavor and nutrition.
• Carrots - Adds nice sweet flavor and nutrition. Optional, add Turnip or Parsnip.
• Dry Rubbed Sage - Sage is meant for poultry! You can also use Poultry Seasoning.
• Fresh Thyme - Or use half the amount of dried thyme.
• Fresh Rosemary - Has the best flavor, but use dried if that's all you have.
• Salt & Black Pepper - I use Kosher salt.
• Water - Use all water (add chicken bouillon) or all broth if you want. Bone-in chicken will give better flavor.
• Chicken Broth - Or use chicken stock.
• Soy Sauce - This adds umami flavor. I use low sodium soy sauce.
• Whole Chicken - Or use bone-in chicken pieces, boneless, etc. Cooking time will vary by the cut of chicken you use. You can use raw chicken or precooked.
• Wide Egg Noodles - See Tips section below for options.
This pressure cooker Chicken Noodle Soup recipe has the classic flavors we all love! Another delicious chicken recipe that has noodles is my Instant Pot Chicken and Noodles recipe.
How to Make Chicken Noodle Soup in the Instant Pot
• Turn on the Pot’s sauté setting and cook the onion and the bay leaf in the olive oil and butter for a few minutes. You want them to soften and develop flavor (They will finish cooking during the pressure cook time).
• Then, add the garlic and cook for about 30 seconds, stirring constantly.
• Add the celery and carrots (also turnip and parsnip, if using), and 1 cup of the water or broth. Stir and scrape the bottom of the pot to get up any browned bits.
• Next, add the, sage, thyme, rosemary, salt, and black pepper, and soy sauce, if using. Stir.
• Add the chicken and the water or broth to the pot (I use 2-3 cups of water and 4 cups of broth).
• Close the lid and place the knob in the sealing position. Pressure cook on high pressure (see recipe card for pressure cook time), followed by a 10 minute controlled natural release (see recipe card).
• Release the remaining pressure with a quick release in bursts, by turning the steam release knob to Venting position (or push the button on the some models). This is a full pot, so do a controlled Quick Release. Once the steam stops coming out and the float valve drops back down, the pressure is released and you can carefully open the lid.
• Press the “Cancel” button to turn off the Instant Pot. Use tongs to remove the chicken to a clean bowl.
• Remove and discard bay leaves. Use a large spoon to skim off some of the fat floating on the surface of the soup.
• Then press “Sauté” a second time and add the egg noodles to the pot. The soup will quickly come to a simmer. Cook the noodles in the soup for 5-8 minutes, or until they are al dente.
• Meanwhile, debone and shred the chicken (careful, it's hot). Set meat aside (save the bones for a batch of bone broth! Just freeze them until you need them).
• Turn off the pot and stir the chicken meat back into the soup. Add more water or chicken broth if you like it soupier. Taste and adjust salt, if needed.
• Serve hot with a garnish of fresh parsley, if desired.
Tips for This Chicken Noodle Soup Recipe
- Frozen Chicken - To make this soup with frozen chicken, increase the pressure cooking time a few minutes, or increase the natural release time a few minutes. Either way will work.
- Noodles - You can use regular egg noodles, no yolk egg noodles, whole wheat egg noodles, or even the thicker frozen Reames® type (just cook them longer). Substitute different pasta shapes if you don’t have any egg noodles.
- Citrus - Try adding a some lemon juice to brighten up the flavor.
- Extra Veggies - You can add a turnip and/or a parsnip to this chicken noodle soup. I love the earthy sweet flavor from these root vegetables.
- Rich Broth - If you are using boneless-skinless breasts, try adding some chicken bouillon to the soup for the best flavor broth.
Can I Make This Soup on the Stove Top?
- Yes you can make this classic chicken noodle soup recipe on the stovetop. Use a Dutch oven so you can sauté and cook it all in one pot.
- Keep in mind that making soup in the Instapot is nice because it is a one-pot process. The soup retains many nutrients, and the pressure cooker extracts the flavors from the ingredients, and is a faster cooking method.
Leftover Soup Storage
To store your leftover Instant Pot chicken noodle soup:
Cool Down: Allow the soup to cool down to room temperature before storing it.
Refrigeration: Transfer the soup to an airtight container or sealable plastic bag. Store it in the refrigerator for up to 3-4 days.
Freezing: You can freeze the chicken noodle soup. Place it in a freezer-safe container, leaving some room for expansion, or use a vacuum-sealed bag. It can be stored in the freezer for up to 2-3 months.
Thawing: If you've frozen the soup, thaw it in the refrigerator overnight or use the defrost function in your microwave when you're ready to reheat it.
For more delicious pressure cooker soup recipes, we have over 80 delicious Instant Pot Soup Recipes here.
This homemade chicken noodle soup is the best ever! I make this easy recipe often during the year, not only when the weather is cool.
This easy instant pot chicken noodle soup recipe is the perfect homemade soup.
If you make this delicious Instant Pot Chicken Noodle Soup, please leave a comment and a star rating below. I'd love to know how you liked it!
Instant Pot Chicken Noodle Soup, made with a tender chicken, and a rich broth, it tastes like you cooked it for hours! This pressure cooker Chicken Noodle Soup recipe is a classic!
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 1 large Onion, chopped
- 2 Bay Leaves
- 3-5 cloves Garlic, pressed or minced
- 1 ½ cups Celery, chopped
- 3 Carrots, chopped (about 1 ½ cups)
- 3 teaspoon Rubbed Sage, dried
- 4 sprigs Fresh Thyme, (or ½ tsp dried)
- 2 (4") sprigs Fresh Rosemary
- 1 - 2 teaspoons Kosher Salt (or more to taste)
- ½ teaspoon Pepper
- 3 cups Water, divided
- 4 cups Chicken Broth
- 2 Tablespoons Soy Sauce (adds a great umami flavor)
- 1 (3 - 4 lb) Whole Chicken (or pieces) (or bone-in parts)
- 8 oz Wide Egg Noodles uncooked (about 3-4 cups)
- 1 Turnip, chopped
- 1 Parsnip, peeled & chopped
Turn on the Sauté function. When display reads “Hot” add the oil and butter.
Add onions, and bay leaf. Cook until vegetables are tender, stirring occasionally.
Add the garlic and cook for 30 seconds, stirring constantly.
Add the celery and carrots (also turnip and parsnip, if using), and 1 cup of the water. Stir and scrape the bottom of the pot.
Add the, sage, thyme, rosemary, salt, and pepper. Stir.
Pour in the water, chicken broth, and the soy sauce and stir.
Add the chicken to the pot breast side up. If needed, pour in enough water to cover the chicken, if it is not covered. Keep liquid below max fill line.
Place the lid on the pot and set the Steam Release Knob to Sealing position.
Press 'Cancel' to turn off the pot.
Press the Pressure Cook (or Manual) button, or dial. Then press the +/- button or dial to select cook time (see recipe notes below for time). It will take several minutes for the pot to come to pressure.
When the cook cycle ends, let the pot sit undisturbed to naturally release pressure for 10 minutes. Then manually release the remaining pressure by turning the knob to Venting (or push the button on newer models). **This is a full pot, so release the steam in bursts until you are sure no soup will spew out with the steam.
When the float valve (pin) in the lid drops down, open the lid and carefully stir the soup.
Very carefully take out the chicken with tongs and a large spoon and place it in a large bowl to cool down a little before you shred it.
Remove bay leaves and discard. At this point you can use a large spoon to skim off some of the fat floating on the surface of the soup if needed.
Turn on the Sauté function again and add the noodles to the pot. Cook for 5-8 minutes, or until noodles are cooked to your liking.
Meanwhile, shred and debone the chicken. Set aside (save the bones for a batch of bone broth! Just freeze them until you need them.).
Turn off the pot.
Add the chicken meat back into the soup and stir. At this point you can add another cup of water or broth if you want it more soupy. Taste and adjust salt, if needed.
Serve with some warm, crusty bread!
Pressure Cook Times
- Whole Chicken - 25 minutes (frozen needs about 15 more minutes)
- Bone-in Breasts - 12 minutes
- Boneless Breasts - 7 minutes
- Bone-in Thighs - 12 minutes
- Boneless Thighs - 7 minutes
I use a 6 qt Instant Pot and it was full. An 8 qt pot would work well, especially if you like to add extra water for more broth.
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