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With perfectly cooked egg noodles, tender chicken, and a rich broth filled with onions, celery, and carrots, this Instant Pot Chicken Noodle Soup is reminiscent of Grandma's from-scratch chicken soup, yet comes together in under 30 minutes.
Kristen's Key Tips for the Best Instant Pot Chicken Noodle Soup
- Add Wine and Lemon Juice. Both add amazing depth of flavor and acidity which elevates the simple flavors in this recipe, making it taste as though it came from a high-end restaurant.
- Use Egg Noodles. The cooking time is based on using egg noodles. Using a different variety of noodles may require a different cook time.
- Be Precise with Cook Time. I typically recommend allowing for the pressure to release naturally when preparing soup in the Instant Pot. However, adding noodles (or pasta of any kind) changes that rule. For perfectly cooked noodles, it is best to carefully release the pressure after exactly 5 minutes of pressure naturally releasing.
Ingredients at a Glance
- Oil/Butter: To sauté the chicken and vegetables, use olive oil or butter. I personally recommend butter for a rich homey flavor.
- Chicken: Use either boneless, skinless chicken breasts or chicken thighs that have been diced into bite-sized pieces.
- Chicken Stock: Low-sodium stock is best, so you can control the level of sodium yourself.
- White Wine: Select a dry white wine, such as Sauvignon Blanc or Pinot Grigio. It does not need to be an expensive bottle, but you want to use wine worth drinking for the best results--do NOT use anything labeled cooking wine.
- Vegetables: Celery, carrots, and a yellow onion are the building blocks to any classic chicken soup.
- Egg Noodles: Regular or whole wheat wide egg noodles are recommended.
- For Flavor: Fresh thyme, fresh rosemary, lemon juice, salt, and pepper work together to add tremendous flavor to the soup.
How to Make Instant Pot Chicken Noodle Soup
If you are unfamiliar with cooking in an Instant Pot or the functions of your Instant Pot, be sure to start with my guide for using an Instant Pot for the best results on this and future recipes. You will find the full recipe in detail in the recipe card below.
- Saute the Chicken and Vegetables. Using the sauté function on the Instant Pot, sauté the onions, celery, carrots, and chicken in melted butter until the onion has softened. We aren't looking for a golden brown color or a hard sear. Instead, you just want to sauté your chicken, just until it is a pale white on all sides. The chicken will finish cooking under pressure.
- Deglaze the Inner Pot. With the sauté function still going, add in white wine and use a wooden spoon or spatula to scrape up browned bits on the bottom of the inner pot. This is a crucial step to help to prevent a burn warning and it also adds additional flavor to your soup. Allow the alcohol to simmer for 1-2 minutes, to slightly reduce and intensify in flavor. Then hit cancel on the pressure cooker to turn off the sauté function.
- Layer Ingredients. To the inner pot, add the chicken stock, thyme, rosemary, and season with another pinch of salt and pepper. Add the noodles to the inner pot and gently push them down into the liquid until just submerged. This will help them to cook evenly in the soup.
- Pressure Cook. Place the lid on the Instant Pot, seal the lid, and set it to cook 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.
- Release Pressure. Once cook time has elapsed, let the Instant Pot release pressure for exactly 5 minutes. This will ensure that the noodles have finished cooking, but will not be overcooked. To do this, use a long wooden spoon or spatula of some sort and slowly push the venting knob from the sealed to the venting position. Be sure to stand back to prevent yourself from coming in contact with hot liquid or steam.
- Season. Once the pressure has been released, open the lid. Remove the sprigs of thyme and stir in 1 to 2 teaspoons of freshly squeezed lemon juice. Taste and adjust salt and pepper if needed.
- Serve. Serve Instant Pot Chicken Noodle soup immediately and if desired, no one would complain about pairing this cozy soup with whole wheat yeast rolls or fluffy buttermilk biscuits.
Recipe Modifications
- Omit the Wine: If you don't care to cook with alcohol, omit the wine and use additional chicken stock in it's place.
- Use Leftover Chicken: If you would like to use leftover cooked chicken (like rotisserie chicken or Instant Pot shredded chicken breasts), simply add cubed or shredded cooked chicken into the pressure cooker right before adding the noodles.
- No Fresh Herbs? You can replace the fresh thyme leaves and fresh rosemary with 1 teaspoon each of dried thyme leaves and dried rosemary leaves. Don't use ground rosemary or ground thyme, as the flavor is different.
Storage Instructions
- Refrigerate: Allow the leftover chicken noodle soup to cool slightly and then transfer it to an airtight container and store it in the refrigerator for up to 3 days.
- Freeze: Cool the soup fully then transfer it to a freezer-safe container, leaving 1-inch space for expansion. Store in the freezer for up to 3 months.
- Reheat: Defrost overnight in the refrigerator if needed. Add a bit of broth if needed to thin, then reheat individual servings in heat-safe bowls in 30-second intervals until the soup is warmed through.
More Instant Pot Chicken Soup Recipes
- Instant Pot Chicken & Dumplings
- Instant Pot Chicken Gnocchi Soup
- Instant Pot Chicken Tortilla Soup
- Instant Pot Red Chicken Chili
- Instant Pot White Chicken Chili
Craving more soup? Don't miss my collection of over 30 Instant Pot Soup recipes.
Instant Pot Chicken Noodle Soup
Made with tender veggies, plump, juicy chicken, and a rich broth seasoned with thyme and dry wine, this soup cooks in less than 30 minutes, yet it lacks nothing in terms of flavor.
Video
Ingredients
- 1 tablespoon unsalted butter, or olive oil
- ½ cup minced yellow onion
- ½ cup diced celery
- 1 cup sliced carrots, peeled and sliced into ½-inch coins
- ½ pound boneless, skinless chicken breasts, or thighs, cut into 1-inch pieces
- ½ cup dry white wine, or additional stock
- 4 cups low-sodium chicken stock
- 2 sprigs fresh thyme
- 1 teaspoon fresh rosemary leaves, minced
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 1½ cups egg noodles
- 1 small lemon, juiced, optional
Instructions
- Turn the Instant Pot on using the sauté function, add 1 tablespoon unsalted butter, and let the butter melt. To the melted butter, add ½ cup minced yellow onion, ½ cup diced celery, and 1 cup sliced carrots and sauté for 2-3 minutes, or until the onion begins to soften.
- Add the cubed chicken into the inner pot and continue to sauté until the chicken is just pale white, 1-2 minutes.
- Add ½ cup dry white wine and scrape up any bits of browned pieces off the bottom of the instant pot. Allow to cook for 1-2 minutes to let the wine reduce and the alcohol evaporate. Turn Instant Pot OFF by hitting cancel.
- Stir in 4 cups low-sodium chicken stock and season with 2 sprigs fresh thyme, 1 teaspoon fresh rosemary leaves, ½ teaspoon kosher salt, and ¼ teaspoon pepper Add in 1½ cups egg noodles and gently push the noodles into the broth so they are fully submerged.
- Place the lid on the pressure cooker and seal the venting knob. Using the manual or pressure cook button set to cook on high pressure for 3 minutes. Hit Manual/Pressure Cook and adjust the cook time using the +/- buttons.
- Once the cooking time has elapsed, allow the pressure to release naturally for exactly 5 minutes. After 5 minutes have passed, do a quick release of pressure by using a long handle to knock the venting knob from sealed to venting, being sure to stand back to prevent being burned by the steam.
- Remove the lid on the pressure cooker. Remove the sprigs of thyme, add the juice of a lemon, and stir to combine. Serve immediately.
Notes
Noodles: Use white or wheat egg noodles. Using a different variety of noodles will result in a different cooking time.
Using Pre-cooked Chicken: If you are using leftover cooked chicken, there is no need to sear the meat. Simply right before adding the noodles to the inner pot and cook as directed.
Wine: 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. For dry white wine, use Sauvignon Blanc, Pinot Grigio, or Riesling.
Pressure Release: 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.
Storage: Store chicken soup in an airtight container for up to 3 days in the refrigerator or up to 3 months in the freezer.
Dairy-Free Modifications: To keep this soup dairy-free, use olive oil in place of butter.
If cooking at higher elevations, refer to Instant Pot High Altitude Conversion.
Nutrition
Calories: 231kcalCarbohydrates: 19gProtein: 19gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 56mgSodium: 487mgPotassium: 641mgFiber: 2gSugar: 3gVitamin A: 5542IUVitamin C: 6mgCalcium: 44mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @amindfullmom or tag #amindfullmom!
This post was originally published in 2019 and updated in 2025.
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
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.
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.
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.
Thanks, Kristen!
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 :).
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 🙂
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.
I am so glad you enjoyed Indydi. And yes, it is great to adapt this recipe for your taste buds!
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
Cannot wait to try this in my brand new Instant Pot! It looks amazing!
Oh you are going to LOVE your instant pot. Please reach out if you have any questions or need help figuring it out!
Chicken Noodle soup is such a great classic comfort food! The instant pot makes it that much simpler to make 🙂
SO much simpler, which is great for busy nights!