Instant Pot Chicken Noodle Soup could not be simpler to make! This comforting soup features a rich broth that envelopes tender chicken and vegetables and perfectly cooked noodles.
There is nothing more comforting than a bowl of Homemade Chicken Noodle Soup.
But by taking a few shortcuts, like using chicken breasts and pre-made chicken stock, Chicken Noodle Soup can be ready in less than 30 minutes from start to finish!
And while fast sometimes means sacrificing flavor, this Instant Pot Chicken Noodle Soup is every bit as delicious as a soup you would slave over all day long. Even my critical husband agrees!
With tender veggies, plump, juicy chicken, and a rich broth seasoned with thyme and dry wine, this recipe is guaranteed to hit the spot!
- Chicken: Chicken thighs or chicken breasts both work for this chicken noodle soup, just be sure either option is boneless or skinless. In fact, you can make this recipe with leftover shredded chicken. Instead of using raw chicken breast or thighs, feel free to use leftover chicken instead Add cubed cooked chicken, shredded instant pot chicken, leftover rotisserie chicken, or even leftover Turkey, when you add the noodles to the soup.
- Chicken Stock: Use homemade chicken stock, instant pot chicken stock, or store-bought chicken stock for this soup. Choose low sodium or regular based on your dietary needs.
- White Wine: I love to add dry white wine to add incredible depth and flavor to this chicken noodle soup. You can omit the wine and add additional chicken stock in its place.
- Veggies: Carrots, onions, and celery are traditional for Chicken Noodle Soup, but feel free to omit one based on your family's preferences.
- Noodles: You can use any noodles you like for this soup, but I recommend egg noodles for the best texture and taste. This Instant Pot Chicken Noodle Soup's cook time is based on using egg noodles. If you want to change up the type of noodles, the timing may change. (Set cook time for HALF the suggested time on pasta's package and let rest for 5 minutes BEFORE releasing pressure.)
- Herbs: Fresh herbs really help this simple soup have WOW factor. Fresh thyme and rosemary add earthy, slightly floral notes to this chicken soup perfectly complement the chicken soup. Bay is a great addition as well, and this soup is excellent finished minced parsley.
- Lemon Juice (optional): To add brightness to Instant Pot chicken soup, finish with a squeeze of fresh lemon juice. Only use FRESH lemon juice, jarred juice will not work!
- Turn the instant pot to saute and allow it to heat up.
- Once heated, add in the butter and let melt. Then add in the onions, celery, and carrots and saute until the onions begin to soften.
- Add in the cubed chicken and allow it to brown on all sides. The chicken will finish cooking under pressure.
- Add in white wine or chicken stock and use a wooden spoon or spatula to scrape up browned bits on the bottom of the inner pot. It is crucial to scrape up any browned bits on the bottom of the Instant Pot to prevent a burn warning.
- Once the pan has been deglazed, add in the chicken stock, herbs, noodles, and season with salt and pepper.
- Cook the soup on HIGH pressure for 3 minutes. Because of the pressurized cooking, it only takes 3 minutes for the chicken and noodles to be perfectly cooked and the soup to develop a rich, delicious flavor.
- Once cook time has elapsed, let the Instant Pot release pressure for 5 minutes. The time will allow the noodle to finish cooking. Any longer the noodles may be over-cooked. Use caution when doing a quick release, as the liquid will be hot and may bubble up a bit--stand away from the vent knob.
- Remove the sprigs of thyme and stir in 1 to 2 teaspoons of freshly squeezed lemon juice to this soup.
Is it necessary to saute the vegetables first?
While you can skip sauteing the vegetables, this extra step helps to develop really great flavor in this chicken noodle soup. It only takes a few minutes for the Instant Pot to heat up, and just a few minutes for the vegetables to begin to soften and render out their juices.
Can you use pre-cooked chicken?
If you are using leftover cooked chicken, there is no need to sear the meat. Simply add cubed or shredded chicken right into the pressure cooker before pressure cooking. It will not overcook in that short amount of time.
Is the wine necessary?
I use dry white wine, like Chardonnay or Pinot Grigio, to deglaze the inner pot because it adds great flavor and depth to this soup. Feel free to omit the wine and use chicken stock in place of the wine.
How do you do a quick release of pressure safely with soup?
To do a quick release when preparing soup, caution needs to be exercised. The soup will be boiling, and you do not want to stand next to the vent knob when releasing pressure. To do a quick release, place a kitchen towel over the vent knob to prevent splatter and hit with a long utensil.
More Instant Pot Chicken Recipes
- Instant Pot Chicken Breasts
- Instant Pot Chicken Thighs
- Instant Pot Chicken Chili
- Instant Pot Chicken Wings
- Instant Pot Orange Chicken
- Instant Pot Rotisserie Chicken
- Instant Pot Chicken Tacos
I hope you enjoy a bowl of comfort with this easy Instant Pot Chicken Noodle Soup! And please leave a comment and review below.
Instant Pot Chicken Noodle Soup
- 1 tablespoon butter or olive oil
- ½ cup onion minced
- ½ cup celery chopped
- 1 cup carrots thinly sliced
- ½ pound boneless, skinless chicken breasts, or thighs cubed
- ½ cup dry white wine or additional stock
- 4 cups chicken stock
- 2 sprigs fresh thyme
- 1 teaspoon fresh rosemary minced
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 1 ½ cups egg noodles
- 1-2 teaspoons fresh lemon juice optional
- Heat Instant Pot by turning pressure cooker to saute function and allow to heat up for a minute or two.
- Add in butter and let melt. Add in diced carrots, onions and celery and saute for 2-3 minutes.
- Add cubed boneless, skinless chicken into pressure cooker. Cook until chicken is browned, 1-2 minutes. Turn Instant Pot OFF.
- Add in dry white wine and scrape up any bits of browned pieces off the bottom of the instant pot.
- Pour in chicken stock. Season with herbs and salt and pepper. Add in noodles and stir well.
- Cook on high pressure for 3 minutes. Hit Manual/Pressure Cook and adjust the cook time using the +/- buttons.
- Allow pressure to release naturally for 5 minutes. Then do a quick release, being sure to place a kitchen towel over vent knob to prevent splatter.
- Remove sprigs of thyme. To add brightness to your chicken soup, finish with a squeeze of fresh lemon juice and serve.