Name: Instant Pot Chicken Noodle Soup
Prep time: 10 min
Cook time: 3 min
Total time: 30 min
Ingredients: 1 tablespoon butter (or olive oil); 1/2 cup onion (minced); 1/2 cup celery (chopped ); 1 cup carrots (thinly sliced); 1/2 pound boneless, skinless chicken breasts, or thighs (cubed); 1/2 cup dry white wine (or additional stock); 4 cups chicken stock; 2 sprigs fresh thyme; 1 teaspoon fresh rosemary (minced); 1/2 teaspoon kosher salt; 1/4 teaspoon pepper; 1 1/2 cups egg noodles; 1-2 teaspoons fresh lemon juice (optional)

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The EASIEST version for Instant Pot Chicken Noodle Soup. This hearty soup is made in less than 30 minutes from start to finish! You won’t believe how easy it is to make this delicious chicken noodle soup with the help of your pressure cooker.

Looking for more Instant Pot Soup Recipes? Be sure to check out Instant Pot French Onion Soup, Instant Pot Lentil Soup, Instant Pot Potato Soup, and Instant Pot Lasagna Soup.

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!

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 in 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 great finished minced parsley. are my preferred add-ins for this soup, but the bay is also great to add.
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!

How To Make Instant Pot Chicken Noodle Soup

Step One: Saute Veggies

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.

Step Two: Saute Chicken

If using raw chicken, it is best to saute the chicken. By searing the chicken, you seal in the juice of the chicken, helping the meat to stay tender. There is no need to cook the chicken fully, just allow it to brown on all sides. The chicken will finish cooking under pressure.

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.

Step Three: Deglaze Pan

It is crucial to scrape up any browned bits on the bottom of the Instant Pot to prevent a burn warning. To do this, add in the liquid and use a wooden spoon or spatula to scrape up browned bits on the bottom of the inner pot.

I use white wine to deglaze the pan 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.

Step Four: Pressure Cook the Soup

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 rich, delicious flavor.

Step Five: Release Pressure

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.

To do a quick release when preparing soup, caution needs to be exercised. The soup will be extremely hot 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 vent knob to prevent splatter and hit with a long utensil.

Step Six: Serve Chicken Noodle Soup

To serve this chicken noodle soup, remove the sprigs of thyme. I highly suggest adding 1 to 2 teaspoons of freshly squeezed lemon juice to this soup. The lemon juice will really help all the flavors to pop and adds a brightness to this Instant Pot Chicken Noodle Soup.

Instant Pot Chicken Noodle Soup