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Cozy up with the BEST Instant Pot Chicken Noodle Soup recipe! Simple and homemade, it features a soul-warming broth, juicy chicken, and chewy noodles, all done in a fraction of the time as classic Homemade Chicken Noodle Soup. Whether you’re under the weather or just need an easy, wholesome dinner, this soup delivers!

instant pot chicken noodle soup with rotisserie chicken or raw chicken

Why You’ll Love This Easy Instant Pot Chicken Noodle Soup Recipe

The best instant pot chicken noodle soup served in bowls

5 Star Review

“This is the absolute best chicken soup recipe! My kids loved it!”

— Megan —

How to Make the Best Instant Pot Chicken Noodle Soup

The Ingredients

  • Bone-In Chicken. I like to use bone-in chicken, because the bones impart extra flavor to the soup for a homemade-tasting stock.
  • Mirepoix. The trinity of chicken noodle soup goodness! Onions, carrots, and celery are an essential soup trio.
  • Seasonings. A combination of pepper, salt, dried oregano, fresh thyme, and bay leaf is the perfect way to add flavor to chicken noodle soup. Make sure you use fresh thyme here (fresh herbs make a difference!).
  • Chicken Broth. The liquid base for our soup. Choose a good quality one for the best soup.
  • Egg Noodles. The classic chicken noodle soup choice. I used whole wheat egg noodles, though regular will work also.

The Directions

Raw bone-in chicken meat in a bowl
  1. Remove the Chicken Skin. If your chicken pieces are large, cut them in half.
Chopped vegetables in a bowl
  1. Sauté the Vegetables. I like to use a mix of butter and olive oil.
Raw meat and vegetables in broth
  1. Add the Remaining Ingredients. Place the chicken pieces on top.
  2. Cook. Pressure cook Instant Pot chicken noodle soup for 10 minutes on high (manual). Let the pressure release naturally.
Shredded chicken for instant pot chicken noodle soup chicken breast
  1. Shred the Chicken. I typically use two forks for this.
A pressure cooker full of chicken noodle soup with steam
  1. Cook the Noodles. Use the sauté function to simmer (not boil).
Herbs and shredded chicken in a bowl of broth and vegetables
  1. Add the Chicken and Herbs. Serve as desired. ENJOY!

Recipe Variations

  • Instant Pot Chicken Noodle Soup Whole Chicken. I have not tried making this variation yet, but I suspect if you’d like to make it with a whole cut-up chicken it would be delicious. (For a great whole chicken recipe, check out Air Fryer Whole Chicken.)
  • Instant Pot Chicken Noodle Soup with Spinach. At the end of cooking, stir in 4 ounces (about 4 or so big handfuls) of chopped baby spinach leaves until wilted.
  • Instant Pot Chicken Noodle Soup with Lemon. Stir in 1 to 2 tablespoons of lemon juice into your soup at the very end of cooking for a bright pop of flavor.
  • Instant Pot Chicken Noodle Soup with Potatoes. Omit the noodles at the end and instead add 2-3, peeled and cubed, russet potatoes to the Instant Pot with the chicken and veggies before cooking. (It’s like an Instant Pot version of my favorite Chicken Stew.)
  • Instant Pot Chicken Noodle Soup with Rotisserie Chicken. Stir in cooked chicken you already have on hand, or you can use your own pre-cooked shredded chicken . Your broth won’t be as flavorful, but it’s a speedy choice. See my guides for How to Cook Shredded Chicken (stovetop), Instant Pot Chicken (this is a great way to make Instant Pot chicken noodle soup frozen chicken), Baked Chicken Breast, or Crock Pot Shredded Chicken.
  • Garlic Instant Pot Chicken Noodle Soup. To incorporate some garlicky flavor into your soup, try adding 1 to 2 cloves of minced garlic to the mirepoix. We love this addition!
  • Gluten Free Instant Pot Chicken Noodle Soup. Swap the egg noodles for gluten-free noodles. Since gluten-free noodles cook quickly and can become gummy, it is better to cook gluten-free egg noodles before adding them to soup. Prepare them separately, then stir them into the whole pot (or even individual servings) at the end.
  • Instant Pot Chicken and Dumplings. Another delicious, comforting recipe to try.
easy instant pot chicken noodle soup in a pressure cooker

Storage Tips

  • To Store. Place cooked and cooled soup in an airtight container in the refrigerator for up to 4 days.
  • To Reheat. Rewarm soup gently in a medium saucepan on the stove over medium-low heat until hot. You can also reheat the chicken soup in a microwave-safe bowl in the microwave.
  • To Freeze. Freeze soup in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Meal Plan Tip

Chop your mirepoix ingredients up to 1 day in advance, and store them in an airtight storage container in the refrigerator.

A bowl of instant pot chicken noodle soup thighs

What to Serve With Instant Pot Chicken Noodle Soup

instant pot chicken noodle soup frozen chicken or fresh chicken

Recipe Tips and Tricks

  • Use Bone-In Chicken. Not only is bone-in chicken more tender, but the bones themselves help to flavor the broth, making this recipe the best Instant Pot chicken noodle soup with chicken breasts (or chicken thighs) that you’ll try. (If you elect to use boneless chicken for this recipe, use chicken stock or a high-quality bone broth instead of broth.)
  • Use a Natural Release. For the most tender, flavorful, juicy chicken, make sure you perform a natural release on your Instant Pot. I promise that your patience will be rewarded!
  • Avoid Mushy Noodles. Wait to add the noodles until the very end so that they don’t overcook. You can also cook the noodles separately, divide them into bowls, then ladel the soup over the top. If you want to make Instant Pot chicken noodle soup without egg noodles, you may swap it for any pasta variety you enjoy.
  • Use Fresh Herbs. The fresh thyme here really makes a difference.

Instant Pot Chicken Noodle Soup

4.87 from 44 votes
The best Instant Pot chicken noodle soup! The classic flavorful broth, juicy chicken, and chewy noodles, made quick and easy in the pressure cooker!

Prep: 15 minutes
Cook: 30 minutes
Total: 50 minutes

Servings: 6 servings

Ingredients
  

  • 2 1/2 pounds bone-in, skin-on chicken breasts or thighs, or a mix
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 medium onion chopped
  • 1 pound carrots peeled and cut into 1/4-inch-thick diagonal slices
  • 3 medium stalks celery cut into 1/2-inch-thick slices
  • 1 1/4 teaspoons kosher salt plus additional to taste
  • 1/2 teaspoon black pepper or to taste
  • 1 teaspoon dried oregano
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 4 cups low-sodium chicken broth
  • 3 cups water plus additional as needed
  • 2 1/2 cups uncooked whole wheat egg noodles about 3 3/4 ounces
  • Chopped fresh parsley

Instructions
 

  • Carefully remove the skin from the chicken. If your chicken breasts are very large (more than 1 pound each), use a very sharp knife to carefully slice them in half crosswise through the bone. Set aside.
  • Turn your Instant Pot to the sauté setting. Add the olive oil and butter.
  • Once the butter is melted, add the onion, carrots, and celery. Cook for 3 to 5 minutes, stirring often, until the onion softens and becomes translucent.
  • Stir in the salt, pepper, and oregano. Place the thyme and bay leaf on top. Pour in the chicken broth and 3 cups water. Gently add the chicken pieces.
  • Close and seal the Instant Pot. Cook on high pressure (manual) for 10 minutes. Let the pressure release naturally for 10 minutes, then immediately vent to release any remaining pressure. Carefully open the lid.
  • Remove the chicken and transfer it to a cutting board. Pick out the thyme stems and bay leaf and discard. Turn the Instant Pot to saute (you will need to press “cancel” first).
  • Add the noodles. Let cook, uncovered, until noodles are al dente, about 5 to 6 minutes.
  • While the noodles cook, shred the chicken and discard the bones.
  • Once the noodles are done, turn off the Instant Pot. Stir in the parsley and shredded chicken. If you’d like a more brothy, thinner soup, stir in additional water until your desired consistency is reached. Taste and adjust seasoning as desired. Enjoy hot with an extra sprinkle of fresh parsley.

Video

Notes

  • TO STORE: Place cooked and cooled soup in an airtight storage container in the refrigerator for up to 4 days.
  • TO REHEAT: Rewarm soup gently in a medium saucepan on the stove over medium-low heat until hot. You can also reheat the chicken soup in a microwave-safe bowl in the microwave.
  • TO FREEZE: Freeze soup in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 6)Calories: 379kcalCarbohydrates: 23gProtein: 47gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 139mgPotassium: 1158mgFiber: 3gSugar: 5gVitamin A: 12803IUVitamin C: 9mgCalcium: 65mgIron: 2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Hi Erin
    I always love your recipes. I’m dying to make this, but I don’t have an instant pot. Would the steps differ significantly?

    1. Hi Karen! Here is my version for the stove top version: https://www.wellplated.com/chicken-noodle-soup/ Enjoy!

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