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Instant Pot Chicken Noodle Soup

The EASIEST and BEST recipe for Instant Pot Chicken Noodle Soup. This hearty soup is made in less than 30 minutes from start to finish! 
5 from 5 votes
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Course: Soup
Cuisine: American
Keyword: Instant Pot Chicken Noodle Soup
Prep Time: 10 minutes
Cook Time: 3 minutes
Pressure Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Calories: 186kcal
Author: Kristen Chidsey


  • 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


  • Heat Instant Pot by turning pressure cooker to saute function and waiting until it reads Hot.
  • 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 bottom of 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.


  • 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.)
  • For dry white wine, use Sauvignon Blanc, Pinot Grigio, or Riesling.
  • Use boneless, skinless chicken thighs or chicken breasts, or leftover shredded chicken. 
  • 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 Facts
Instant Pot Chicken Noodle Soup
Amount Per Serving
Calories 186 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 41mg14%
Sodium 508mg22%
Potassium 454mg13%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 4g4%
Protein 13g26%
Vitamin A 3685IU74%
Vitamin C 3.8mg5%
Calcium 25mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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