This Instant Pot Chicken Noodle Soup recipe delivers a comforting chicken noodle soup just like grandma made in record time!
Whether you are feeling under the weather or craving comfort, nothing hits the spot quite like a bowl of Homemade Chicken Noodle Soup.
And this recipe for Instant Pot Chicken Noodle Soup is the recipe I turn to when I want to deliver a cozy soup FAST. Made with a rich broth, tender chicken, and perfectly cooked noodles in record time.
Reasons to Love Instant Pot Chicken Noodle Soup
- Amazing Flavor Delivered Fast. 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.
- Soul-Satisfying Comfort Food. Just like my recipes for Instant Pot Chicken & Dumplings, Instant Pot Chicken Gnocchi Soup, and Instant Pot Chicken Tortilla Soup, this recipe for Instant Pot Chicken Noodle Soup tastes as though has simmered for hours and came straight from your grandparent's kitchen.
- Wholesome Family Meal. Instant Pot Chicken Noodle Soup is not only the perfect soup to serve to someone feeling under the weather, but it makes a simple 30-minute meal perfect for any night of the week.
Notes on Ingredients
- Oil or Butter: I recommend using butter to saute the chicken and vegetables, as it adds a rich homey flavor to the chicken noodle soup. However, feel free to use olive oil in its place.
- Chicken: Use either boneless, skinless chicken thighs or chicken breasts for this chicken noodle soup.
- Chicken Stock/Broth: Use low-sodium store-bought or homemade chicken stock. This is a great time to use instant pot chicken stock if you have it on hand.
- White Wine: Adding a dry white wine, such as Chardonnay, Sauvignon Blanc, or Pinot Grigio, adds an amazing depth of flavor to this otherwise simple soup. While it does not need to be an expensive bottle of wine, I do recommend using a wine worth drinking for the best results. And if you don't care to cook with alcohol, omit the wine and use additional chicken stock.
- Onion: For best results, use a white or yellow onion, not a sweet or red onion.
- Celery: Celery will add a nice fresh, classic flavor to this chicken noodle soup. I recommend chopping up the leaves of the celery as well as the ribs, as they add a nice fresh flavor to the soup.
- Carrots: Be sure to slice your carrots into coin slices that are no thicker than ½-inch, so that they cook up perfectly in the allotted cooking time.
- Egg Noodles: The cooking time for this Instant Pot Chicken Noodle Soup is based on using regular or whole wheat egg noodles. Keep in mind that if you use another type of noodles the timing may change.
- Thyme + Rosemary: Adding fresh sprigs of thyme and fresh minced rosemary elevates the simple flavors in this recipe, making it taste as though it came from a high-end restaurant. If you don't have fresh herbs, follow the recipe modifications for using dried thyme leaves and dried rosemary leaves. Don't use ground rosemary or ground thyme, as the flavor is different.
- Lemon Juice: To add brightness and a pop of flavor to Instant Pot Chicken Noodle Soup, finish with a squeeze of fresh lemon juice. It will take your soup to the next level of deliciousness.
How to Make Instant Pot Chicken Noodle Soup
While this is an incredibly simple recipe, if you are unfamiliar with cooking in an Instant Pot or the functions of your Instant Pot, be sure to start with How to Use 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 saute function on the Instant Pot, saute 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 saute 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 saute 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 saute 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. 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.
- Release Pressure. After exactly 5 minutes have passed, use caution to do a quick release of the remaining pressure. 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 and Serve. 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.
Nothing pairs better with chicken noodle soup than bread of some sort. I love to serve this Instant Pot Chicken Noodle Soup with Homemade Whole Wheat Rolls, sliced Whole Wheat Dutch Oven Bread, or Homemade Biscuits.
Instant Pot Chicken Noodle Soup Video
If you learn better through video, watch me prepare this easy, cozy soup in my kitchen.
Storage & Reheating 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.
While you can skip sauteing the vegetables, this extra step helps to develop great flavor in this chicken noodle soup.
Yes! If you are using leftover cooked chicken, there is no need to sear the meat. Instead, add cubed or shredded chicken 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.
More Favorite Instant Pot Chicken Recipes
- Instant Pot Chicken Breasts
- Instant Pot Chicken Chili
- Instant Pot "Rotisserie" Chicken
- Instant Pot Chicken Tacos
- Instant Pot Butter Chicken
- Instant Pot BBQ Chicken
If you tried this recipe for Instant Pot Chicken Noodle Soup, please leave a comment and review below. I love to hear from you!
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 low-sodium 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
- Turn the Instant Pot on using the sauté function, add the butter, and let the butter melt. To the melted butter, add the diced carrots, onions, and celery and sauté for 2-3 minutes, or until the onion begins to soften.
- Add cubed boneless, skinless chicken into the pressure cooker, and continue to sauté until the chicken is just pale white, 1-2 minutes.
- Add in 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.
- Pour in chicken stock, thyme, rosemary, salt, and pepper. Add in the 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, and stir the fresh lemon juice into the soup.
This post was originally published in 2019 and updated in 2023.