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.
Nancy
If I use leftover shredded chicken breast, do I just put it in at the end of the recipe so it doesn’t cook more in the pressure cooker?
Kristen Chidsey
Hi Nancy! That is what I would recommend doing. It wouldn't impact the chicken THAT much to pressure cook all together, but I prefer to add at the end to keep the chicken super moist.
Tahra
Kristen-
I stumbled across your site searching for chicken noodle soup and was delighted to have found a way to roast the chicken, create the stock and then made wonderful chicken noodle soup- all with my Instant Pot. Your suggestions have made my week! I was able to create a few meals from the chicken. Living in "Bush" Alaska, the need to be resourceful is always present. The family is happy and I feel like I am cooking REAL food - just more quickly. I am a fan! ~ Of the recipe and of the site. Thanks so much for sharing with others. You have made a difference to other real, imperfect families like mine. Very grateful.
Kristen Chidsey
Hi Tahra! You just made my day! I love helping other families use what they have to make wholesome, easy meals. So glad you found my site and that you are able to enjoy the recipes!
Laurie
This was excellent. I used a cheap Riesling wine and had defrosted and cut up chicken breasts. Everyone loved it! In reading other comments, I shall try making your broth in the future.
Kristen Chidsey
I am so glad you enjoyed Laurie!!
Craig G
This was delicious!!! Thanks for posting the recipe.
My wife put a roasting chicken frozen in the instapot for dinner. It was very tasty.
The following morning I followed your bone broth recipe. I used some of the broth and made this chicken noodle soup recipe. Good thing because my daughter stopped by. There were 2nd helpings all around. The bone broth went in the freezer. Great tip on the broth. My son had crones disease and the bone broth is very good for people with that. The 120 minutes in the instapot was fantastic.
I will definitely be doing that again. Maybe next time the chicken will be from the bbq rotisserie.
Cheers
Kristen Chidsey
Hi Craig! I am so glad you enjoyed the chicken and the bone broth and then this soup! The homemade broth really does make a world of difference.
Maria
Thanks for this great recipe! I doubled it and used ditalini pasta and served with fresh squeeze of lemon and grated parmesan! Perfect for this chilly groundhog day in MA! I ended up needing to brown the cubed chicken on the stove since the pot was full of the veggies I doubled. I think next time I'll just throw entire breasts in and shred it so it's not as dry.
Kristen Chidsey
So glad you enjoyed Maria! If you through entire breasts in the soup, keep in mind they may not cook in the 3 minutes needed for the noodles, unless they are really thin.
Maria
Thanks, Kristen!
Leah
This was my first time making chicken noodle soup...ever! This recipe and the Instant Pot made it super easy and fun! My picky eaters loved it and I did too (full disclosure...I'm not usually a huge soup fan). I will for sure be using this recipe next time and EVERY time we need some chicken noodle soup! Thanks for sharing :).
Kristen Chidsey
I am so glad you (and your picky eaters) enjoyed this soup so much Leah! I love that it will be a regular meal at your house 🙂
Indydi
I doubled this recipe in the 8 qt., and was really glad I did. The soup was yummy and I wanted leftovers. This a fairly low volume recipe, so doubling it didn't make a ridiculous amount.
I added the optional stuff--white wine, bay leaves, parsley. Also added a lot of extra chicken, double what it called for. Next time I'll add even more. I prefer my soups to be less brothy and more suitable to a stew-like meal where no one walks away still hungry.
Next time I might also add a little garlic. But as written, it's really good.
Kristen Chidsey
I am so glad you enjoyed Indydi. And yes, it is great to adapt this recipe for your taste buds!
Marian
I love making chicken soup and have for lunch at work. It’s inexpensive, healthy, and filling. I do it many different ways. I also use a store bought rotisserie chicken already roasted. I split it three ways, so I get a Big Bang for the buck....i also add turmeric and ginger for some healing properties. Another alternative same method is to add canned tomato sauce and jalapeños for mexican version....have fun with it and get creative
Nellie Tracy
Cannot wait to try this in my brand new Instant Pot! It looks amazing!
Kristen Chidsey
Oh you are going to LOVE your instant pot. Please reach out if you have any questions or need help figuring it out!
Tisha
Chicken Noodle soup is such a great classic comfort food! The instant pot makes it that much simpler to make 🙂
Kristen Chidsey
SO much simpler, which is great for busy nights!