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.
This Chicken Noodle Soup is made in less than 30 minutes from start to finish, yet is not lacking anything on flavor. Pair with Homemade Rolls or Homemade Biscuits and dive into comfort.
There is nothing more comforting than a bowl of Homemade Chicken Noodle Soup.
But this classic soup typically takes HOURS to make. From roasting a chicken to making homemade chicken stock, to finally preparing the soup, classic homemade chicken is anything but fast to make.
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!
Key Ingredients
- 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!
Step-By-Step Directions
- 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.
Recipe FAQs
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.
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 after the cooking process. Place the lid back on the inner pot for 5 minutes to let the meat warm through before serving.
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.
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 Chili
- Instant Pot Rotisserie Chicken
- Instant Pot Chicken Tacos
- Instant Pot Chicken Tortilla Soup
- Instant Pot Chicken and Dumplings
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
Ingredients
- 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
Instructions
- 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.
Joan
I made this soup tonight and it came out amazing. My husband and I loved it. Since we love leftovers, I'd like to double this recipe next time. How would I adjust the cook time if every ingredient was doubled? Thanks.
Kristen Chidsey
Hi Joan! So happy you enjoyed so much! To double this recipe, the cooking time will remain the same, just keep in mind it will take longer to come to pressure and you will want to be cautious when doing the release of pressure.
Reese
Quick and easy. I tried this with cooked chicken the first time and raw chicken the second time. Both times I made the recipe using stock from your recipe. Kudos!
Kristen Chidsey
I love hearing you enjoyed Reese! And I really love knowing you are using my homemade stock recipe 🙂 Thanks for sharing.
Craig G
Made this soup fro lunch today from one of our own chickens, homage chicken broth, carrots pulled fresh from the sand in cold storage. It was very very tasty...
Definitely on the save list for another time too.
Marilyn A
Happy New Year
Can you please post instant pot Chicken with Rice soups and other dishes?
Thank you 🙏
Marilyn
Kristen Chidsey
Thank you for the suggestion. I will add to my list 🙂
TP
So easy. Made this 3 times in 2 weeks. Third one I made a double batch including the cooking time. My 15yo declared it flawless. Rosemary and thyme. Perfection.
Kristen Chidsey
I love hearing that you and your son enjoyed so much! Thank you for sharing!
Laurie
Yum! I make this soup often, especially for my Lancaster, PA, born and bred husband. He grew up on “pot pie”, a thick chicken soup with square, flat egg noodles. This version is far more flavorful, whether I use my own broth, store bought, or any combination. I stick with the traditional pot pie squares - they work perfectly. I get a deal on bulk bone -in chicken thighs at the local farmer’s market. I take the skin off two of them, season, and brown in the instant pot with the veggies. Deglazing the pot with wine is genius, as are the additions of thyme and rosemary. I’ll toss in a parsnip or two with the other veggies for extra nutrition for my family of carb-o-holics. I usually make 1 1/2 x the recipe with the thighs and extra veggies. Cook and vent times as written work perfectly. I simply take the meat off the thighs at the end of venting and toss it back in the pot. Don’t skip the lemon - it really adds a punch to the flavor.
JOANNE
Hey, loved this recipe! Was just wondering if we can freeze it?
Kristen Chidsey
Hi Joanne. So happy to hear you enjoyed the soup. You can freeze, but keep in mind the noodles may absorb some of the broth so you may need to add additional stock when reheating.