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.
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.
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.
Recipe FAQs
Is it necessary to saute the vegetables first?
While you can skip sauteing the vegetables, this extra step helps to develop great flavor in this chicken noodle soup.
Can this chicken soup be made with pre-cooked chicken?
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
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.
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Servings: 4
Calories: 231kcal
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 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
Instructions
- 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.
Equipment Needed
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 add cubed or shredded chicken right into the pressure cooker.
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: 231kcal | Carbohydrates: 19g | Protein: 19g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 487mg | Potassium: 641mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5542IU | Vitamin C: 6mg | Calcium: 44mg | Iron: 1mg
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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!