Instant Pot Chicken Noodle Soup

Sit down, rest yourself a moment, and settle in with a warm bowl of Instant Pot Chicken Noodle Soup. It won’t demand much from you, just a quick 15 minutes of ingredient prep, and you’ll be rewarded by soul-soothing spoonfuls of nourishing, healthy goodness.

Easy Homemade Instant Pot Chicken Noodle Soup from scratch! Healthy and one of the best comfort foods. Make this pressure cooker chicken soup with chicken breasts, thighs, or rotisserie chicken. Ready with just 15 minutes of prep!

Are you tired today? I am. I realize that “tired” is a pretty lame way to describe yourself, because really who isn’t? It has all the impact of saying you are “busy.” Aren’t we all?

Trite though these adjectives may be, tired and busy are how I’m feeling right now, and Instant Pot Chicken Noodle Soup is the recipe I need. Life these last few weeks has been full. In the last six days, I’ve been to Spain, attended an a cappella Christmas concert put on by these guys, attended two holiday parties, spoken on a panel at a local college, brunched, hosted two separate couples for drinks and dinner, and tested five blog recipes, and worked on my cookbook manuscript. It’s been fabulous and exhausting.

I need to start getting some sleep soon, especially since the more tired I am, the greater my tendency is to cry at the drop of a hat. With all of the cheesy Christmas movies I have DVRed right now, if I’m not careful, I’m going to sob through every box of Kleenex west of the Mississippi.

Thankfully, I have this easy Instant Pot Chicken Noodle Soup. Its breezy 15-minute prep time means I can spend less time cooking and more time sleeping (or watching the aforementioned cheesy movies).

This soup also tastes wonderful leftover. Make it once, and enjoy having a healthy, warming meal on hand whenever you need it.

Instant Pot Chicken Noodle Soup. Easy, homemade, and healthy!

Though the activities that fill your day will look different than mine, let this Instant Pot chicken vegetable soup be there for you at the end of it too.

If you’re feeling tired and run down, it will give you comfort and respite. If you are feeling upbeat and well rested, it will keep your momentum strong. If you’re somewhere in between, then it will tip the scale in your favor.

In the flavor department, this Instant Pot Chicken Noodle Soup is full-on classic. It’s clean, cozy, and the kind of thing I like to eat when I want my dinner to give me a hug.

Fresh thyme and bay leaves make this soup stand out above other run-of-the-mill chicken noodle soup recipes you may have tried, as does the method of pressure cooking.

Easy Instant Pot Chicken Noodle Soup. Healthy, from-scratch pressure cooker chicken soup!

How Do You Pressure Cook Chicken Noodle Soup?

The Instant Pot makes this soup incredibly weeknight friendly, because every element of it from the veggies, to the chicken, to the noodles cooks in the Instant Pot from start to finish.

A quick breakdown of the recipe steps:

  • Begin by sautéing the veggies. I like a mix of butter and olive oil, though you can use all of one or all of the other if you prefer.
  • Add in the herbs, seasonings, and water.
  • Place the chicken pieces on top.
  • Close and cook. Once the Instant Pot comes to pressure, cook the chicken soup in the Instant Pot for 10 minutes, then let the pressure release naturally for 10 minutes.
  • Open, remove and shred the chicken, and stir in the uncooked noodles.
  • Five minutes later, the noodles will be perfectly al dente, the chicken juicy, and your soup ready to serve!

Instant Pot Chicken Noodle Soup. This tasty homemade recipe is perfect for weeknight dinner!

I elected to make this Instant Pot Chicken Noodle Soup with chicken breasts, though you can swap thighs if you prefer. My one pinky-out directive is that you use bone-in chicken breasts or thighs.

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 thighs) that you’ll try.

If you prefer to make this Instant Pot chicken soup with cooked chicken that you already have on hand, this is an option as well. To do so, omit the bone-in chicken from the recipe, then stir the cooked, shredded chicken into the soup at the very end. (Related tip: How to Cook Shredded Chicken). This Creamy Chicken Noodle Soup also uses cooked chicken, and it’s a great option for those who don’t own an Instant Pot. You could also check out this Crock Pot Chicken Noodle Soup!

My preference for Instant Pot Chicken Noodle Soup is bone-in chicken as the recipe directs. Cooking the chicken in the broth helps to flavor it, but know that using already cooked chicken is an option if it is helpful for you.

Raise your bowls: to healthy Instant Pot Chicken Noodle Soup, cheesy movies, and an early bedtime tonight!

Easy Homemade Instant Pot Chicken Noodle Soup from scratch! Healthy and one of the best comfort foods. Make this pressure cooker chicken soup with chicken breasts, thighs, or rotisserie chicken. Ready with just 15 minutes of prep!
5 from 12 votes
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Instant Pot Chicken Noodle Soup

Yield: 6 servings
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
50 mins
Easy Instant Pot Chicken Noodle Soup with chicken breasts or thighs. Warm and comforting with the cozy flavor we all love. Just 15 minutes of prep!


  • 2 1/2 pounds bone-in, skin-on chicken breasts, 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


  1. 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.
  2. Turn your Instant Pot to the sauté setting. Add the olive oil and butter.
  3. 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.
  4. 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.
  5. 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.

  6. 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).

  7. Add the noodles. Let cook, uncovered, until noodles are al dente, about 5 to 6 minutes.
  8. 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.

Course: Main Course
Cuisine: American
Keyword: Instant Pot Chicken Noodle Soup, Instant Pot Soup

Nutrition Information

Amount per serving (1 of 6) — Calories: 403, Fat: 7g, Saturated Fat: 2g, Cholesterol: 5mg, Carbohydrates: 25g, Fiber: 5g, Sugar: 8g, Protein: 32g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

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About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. That chicken to noodle ratio is on point!!

  2. hey girl- this soup looks so amazing! yummy for my tummy!

  3. Curious why you are using skin on chicken if we are removing it anyway… 

    Thanks! Enjoy reading your posts.

    • Hi Martha, bone-in chicken is usually sold with the skin, but if you can find it skinless with the bone still in, go for it!

  4. Perfect easy dinner to whip up on a cold night! I love how the IP doesn’t let any flavor escape!!

  5. The best soup! I can’t wait to make this!

  6. My all time favorite winter soup! I love that you made it in instant pot. It was so much easier than I thought. Thanks for sharing.

  7. Do I use an already roasted chicken or a fresh raw one? Might be a stupid question….lol

    • Hi Talia, the recipe uses raw chicken breasts or thighs, but you’ll see in the post that I left notes for if you have a leftover roasted chicken to use up! I hope you enjoy the recipe.

  8. Just what I needed today to warm up! Super easy with the instant pot.

  9. I love it! Such an amazing dinner any night of the week!

  10. A gorgeous soup. I don’t own an insta pot and probably never will. It definitely would have helped out, it seems, back when I was so busy with kids and charity work. But I love your soup recipe, and will make it the old-fashioned way!

  11. Such a necessary recipe for the winter. Love this one!

  12. Can I just say this was amazing? Everyone loved this soup at my house.

  13. Have you used boneless chicken breasts in this recipe? I usually have these ready to cook in the fridge.

    • Hi! I really recommend the bone-in since I think the chicken is more tender and the bones help flavor the broth, and that is how I tested the recipe. If you already have those on hand, however, you can certainly experiment. I hope you enjoy the soup!

  14. This was easy and yummy!  I used drumsticks and boneless skinless breasts, and potatoes instead of noodles. I thickened at the end on Sauté with roux (1T melted butter mixed w  4T flour). Really delicious and will make again. 

  15. Looking forward too making this , but chicken stock or broth? You have stock in the ingredients but broth in the recipe. Is there a difference..?

    • Hi David, many people use the terms interchangeably, but I used chicken broth here. I’ll update the recipe to clarify.

  16. This looks great! Can I substitute another kind of pasta for the egg pasta? My son is allergic to eggs. Just not sure what will cook in the same amount of time. Thank you. 

  17. Made this last night using thighs, it turned out really well. Only  second time using the IP, however Erin’s instructions make the process pretty painless. Up next will be the Teriyaki Chicken. Thanks again for the excellent  recipes.

  18. I made this soup and it was delicious! The hubby and kids loved it, too! Looking forward to trying another of your recipes! 

  19. This tasted amazing! There’s still a lot of chopping to do, but after that it is hands off, and the broth was amazing!

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