This Instant Pot Chicken Noodle Soup recipe delivers a comforting soup made with a rich broth, tender chicken, and perfectly cooked noodles 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 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. In fact, I rank this soup as one of my all-time favorite soups EVER. It is just so good!
Just like my recipes for Instant Pot Chicken & Dumplings 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. Yet this hearty, soul-satisfying soup is a simple 30-minute meal perfect for any night of the week.
Notes on Ingredients
- 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: Fresh sprigs of thyme add a slightly floral taste to the soup, making it taste as though it came from a high-end restaurant. If you don't have fresh thyme, you can use dried thyme leaves, not ground thyme, as the flavor is not the same.
- Rosemary: Minced fresh rosemary leaves or dried rosemary adds a nice earthy flavor to the soup and pairs really well with the chicken and thyme.
- 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 next level of deliciousness.
How to Make Instant Pot Chicken Noodle Soup
While this recipe is incredibly simple to make, 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.
- Turn the instant pot to saute, add in the butter, and let the butter melt.
- Once the butter has melted, add in the onions, celery, and carrots. Saute this mixture for a couple of minutes, allowing the onions to begin to just soften.
- Add in the cubed chicken, season with a pinch of salt and pepper, and saute the chicken with the vegetables, allowing it to brown slightly on all sides, stirring often. 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.
- 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.
- 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.
- 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.
- After 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.
- 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.
Serving Suggestions
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.
If you want to round out the soup with salad, I suggest pairing this soup with a Caesar Salad or a simple tossed salad served with creamy ranch dressing.
Instant Pot Chicken Noodle Soup Video
If you learn better through video, watch me prepare this easy, cozy soup in my kitchen.
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.
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
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.
Equipment Needed
Notes
Nutrition
This post was originally published in 2019 and updated in 2023.
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!