Instant Pot Chicken Noodle Soup

4.91 from 10 votes

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!

Prep Time10 mins

Cook Time3 mins

Pressure Time15 mins

Total Time30 mins

Course: Soup

Cuisine: American

Servings:

Calories: 186kcal

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.

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.