This is the most luscious and satisfying Instant Pot Chicken Noodle Soup recipe! With rich chicken stock, chicken breast and chicken thighs, carrots, onions, garlic and celery, fresh herbs and spices, and so much love! It’s so scrumptious and slurpilicious you won’t be able to stop with just one bowl!
This post has been updated since its original publish date in October 2018.
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Why I Love Instant Pot Chicken Recipes!
Have you taken the plunge and purchased an Instant Pot yet? I was on the fence about them last year but I made the “nice list” and Santa came through for me. I became the happy owner of the DUO Plus 6Qt 9-in-1 Instant Pot (<-affiliate link). Isn’t she pretty?
I should also clarify that the true name of this kitchen appliance is an "Instant Pot" not an "InstaPot".
I know many people call it by both names but I just wanted to keep you informed and looking brilliant when you're chatting about it at the water cooler or in your MOPS group. But I don't judge so call it whatever makes you happy!
My favorite thing to cook in this ole’ girl has been chicken. It's always moist, and tender, it cooks in no time at all, without any supervision. #winning
Let’s take a minute and review my instant pot chicken recipe timeline… First, there was the Shredded Mexican Chicken (AMAZING - crazy popular by all readers) then came the Buffalo Chicken and Spaghetti Squash (ridiculously delicious and low-carb)... And next, came my comforting Instant Pot Chicken Thighs With Risotto, and these amazing Instant Pot Garlic Parmesan Chicken Wings!
And today's chicken recipe happens to be another cozy crave-worthy meal! it's fall-apart tender chicken with veggies and the most yummy, flavor-infused chicken broth - Instant Pot Chicken Noodle Soup recipe!
It's so delectable and full of all the cozy ingredients! (PS: It's totally fine by me if you want to call it Insta Pot Chicken Noodle Soup.)
Ingredients for this Chicken Noodle Soup Recipe
- Chicken: I use both chicken breast and chicken thighs, skinless but bone-in.
- Seasonings: All you need is some salt and black pepper!
- Veggies: Onions, garlic, carrots, and celery make this instant pot soup hearty and nutritious.
- Herbs: The herbs are where you get all that fantastic flavor with parsley, thyme, and bay leaf.
- Chicken Stock: I especially like College Inn’s Bold Chicken Stock. It’s brimming with so much chicken flavor - what can I say? I’m all about as much rich deep flavor as I can get.
- Egg Noodles: I like to use Mueller's Hearty Homestyle Egg Noodles, they are really large and remind me of chicken and dumplings. Of course, you can use any kind of noodle, or egg noodles you choose. Be sure to check the cooking time of whatever noodles you use to prevent overcooking them.
- Parmesan Cheese: This is my secret weapon for taking Chicken Noodle Soup from ordinary to extraordinary! The grated Parmesan cheese adds a warm and rich flavor to the soup that takes it to a whole 'natha level!
How to Make Instant Pot Chicken Soup
- First things first… turn your Instant Pot on to the sauté (high) mode and let it heat up, add your olive oil, onions, and garlic, and sauté 3 minutes.
2. Then stir in your carrots, celery, herbs, and spices.
3. Next, add your chicken stock, the chicken breast, and chicken thighs, cover and seal the lid and pressure cook for 15 minutes.
4. When the time is up, cover the pressure nozzle with a kitchen towel and release the pressure manually.
5. Remove the chicken from the pot and turn the pot to the sauté mode. When it starts to simmer add in your noodles.
6. Cook them for 6 minutes and turn the pot off. Meanwhile, shred your chicken and discard the bones. Stir in grated parmesan cheese and mix the chicken back in the soup.
7. Add some more fresh parsley and it’s ready to serve!
Instant Pot Chicken Soup OR Insta Pot Chicken Noodle Soup – whatever you call it, it is the most delicious flavorsome, and satisfying chicken noodle soup!
This recipe is sure to be one of your go-to soups this season! Enjoy my friend!
If you're still on the fence about the Instant Pot... read my Instant Pot Review here.
FAQ'S
This instant pot chicken soup is already plenty flavorful, but if you want to give it a little boost, add more parmesan cheese, or more salt, or throw in a dash of fresh lemon juice for some zing.
There's a reason chicken soup is often recommended to help get over a cold--thanks to all of the veggies and the lean protein from the chicken. It's packed with vitamins, minerals, and antioxidants that are perfect for boosting your immune system.
No, the pasta is simmered in the juices from the chicken and veggies after they have been pressure-cooked. Cooking the pasta in the flavorful broth is what gives it so much excellent flavor!
Looking for more amazing Chicken Soup Recipes?
- Thai Red Curry Chicken Soup
- Chicken And Green Chile Verde Soup
- Chicken Pot Pie Soup
- Instant Pot Chicken Salsa Verde Soup
- Slow Cooker Creamy Southwest Chicken Soup
Instant Pot Chicken Noodle Soup
Instant Pot Chicken Noodle Soup – the most luscious and satisfying Instant Pot Chicken Soup Recipe! With chicken stock, chicken breast and chicken thighs, carrots, onions, garlic and celery, fresh herbs and spices, and so much love! It’s so scrumptious you won’t be able to stop with just one bowl!
Ingredients
- 2 pounds skinless bone-in chicken (I used bone-in chicken breast and bone-in chicken thighs), *see note
- 1 teaspoon salt (plus more to season the chicken)
- ½ teaspoon pepper (plus more to season the chicken)
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 3 large carrots, sliced
- 2 celery stalks, chopped
- ¼ cup fresh finely chopped parsley, plus more for garnish
- 1 tablespoon minced fresh thyme, rounded
- 1 bay leaf
- 7 cups chicken stock
- 6 ounces egg noodles (I used Mueller’s Hearty Homestyle Egg Noodles), *see note
- garnish with chopped parsley, grated Parmesan, and lemon wedges if desired
Instructions
- Season the chicken with salt and pepper.
- Set Instant Pot to the saute setting – high. Add olive oil, onions, and garlic. Stir and cook for 3 minutes.
- Stir in the carrots, celery, parsley, thyme, bay leaf, salt and pepper. Then pour in the chicken stock and add the chicken.
- Lock the Instant Pot lid into place and set the soup/broth pressure setting for 15 minutes. The IP will take 20-23 minutes to pressurize and then it will start counting down the cook time.
- Once the Instant Pot cycle is complete, manually release pressure by rotating the valve to the “Venting” position. Although it's not "officially" recommended, many people choose to cover the nozzle loosely with a kitchen towel before releasing pressure.
- Venting should take about 5 minutes. Once complete, carefully unlock and remove the lid.
- Remove the chicken from the soup. Turn the Instant Pot to sauté mode. When the broth comes to a boil, add noodles, cook for about 5-6 minutes, then turn off (the package says to cook them longer but the noodles will continue to cook while in the pot).
- Shred with two forks, and discard the bones. Return the chicken to the pot. Taste and season with more salt and pepper as desired, and garnish with additional parsley. Serve with Parmesan cheese and lemon wedges if desired.
Notes
*If you like more liquid in your soup, use less chicken (11/2 lbs) for this recipe.
*If desired, add a little more stock at the end to thin out the soup.
*There are different sizes of egg noddles. Mine were quite large. Whatever egg noodle you choose, a good rule of thumb is to cook them half the time the package suggests for this recipe.
* For this recipe I used the Duo Plus 6QT 9-in-1 Instant Pot!
Nutrition Information
Yield
8Serving Size
8-10 ouncesAmount Per Serving Calories 368Total Fat 17gSaturated Fat 4gUnsaturated Fat 0gCholesterol 85mgSodium 678mgCarbohydrates 27gFiber 1gSugar 5gProtein 24g
Chris Riggins
Is it ok to substitute with dried herbs?
holly
Hi Chris, yes of course. You'll need to use less dried herbs when swapping out for fresh becasue the flavor intensifies when they are dried. A gerneal rule of thumb is to use a 1:3 ratio (1 part dried to 3 parts fresh). I hope that helps!
Kate
My go to chicken soup recipe! Forgot to take chicken out of the freezer and it still worked great, even leaving it at 15 minutes. I used baby carrots and just left them whole. Worked out perfectly!
holly
Wow - that's awesome, Kate! I love that it worked out even with frozen chicken! #winning Thank you so much for the kind words and the 5 star rating!!
Barb
Made this tonight. My husband said it was the best chicken noodle soup he’s ever had!
Cheryl
This was the first recipe I tried in my new Instant Pot and it was delicious. I cooked the noodles a little too long so I will correct that when I make it again, but my family enjoyed the soup. Thanks for sharing.
holly
Hi Cheryl! I love that this recipe was the first one you tried - I'm honored! Thanks for taking the time to share your experience with me and for the 5-star rating!!
Cheryl
Holly, Update: This is now my family's favorite soup. When I go to visit my daughter and her family, she always asks me to bring my IP so that I can make this for them. I add more carrot and celery to make it thicker. I've even made it ahead and then, when ready to use, add and cook the noodles. My noodles are now perfect.
Donna
This was so good and easy.
holly
That's awesome to hear, Donna! I'm so glad you enjoyed it - thank you!!
Jessica
This soup is amazing. The whole family loves it. We use a rotisserie chicken to make things a bit easier. Even better the next day when the noodles soak in some broth all night. Like a chicken casserole... yum
holly
Thanks so much, Jessica! I love using rotisserie chicken to get dinner on the table even quicker with recipes like this. I'm so glad you and the family enjoy it! Thank you for the 5 star rating!
Marcy
how long do you cook it if you're using already cooked chicken?
holly
Marcy, you would only need to pressure cook the veggies and broth for 3-4 minutes. Then release pressure, turn on sauté mode and add the chicken and bring to a simmer. Next, add the egg noodles and cook for 5-6 more minutes.
Tina
Hi if you use uncooked noodles won't they soak up the broth ?
holly
Hi Tina, yes - I allowed for that with the amount of stock that is in the recipe. And the noodles will be even more delicious because they will have been cooked in the delicious broth. If you feel like it's too thick you can add in more stock.
Andrew Z.
This looks yummy.
Thanks for documenting the time for pressurizing! Too many other recipes omit it.
holly
Thank you, Andrew! I feel the same way about knowing the pressurizing time - I find it so helpful as well.
Jozi
Will definitely make again! Husband said it was the best chicken noodle soup he’s ever had and daughter doesn’t like chicken noodle but had seconds tonight. Followed everything as stated in recipe except my noodles were small but I did consider the note about cutting time in half and worked perfectly. Thanks for sharing!
holly
Wow - I love hearing that, Jozi! Thanks so much for your kind words and taking the time to let me know your feedback! Also, tell the hubs and your daughter thanks too - it takes a village!!😁
Megan
Can I use a whole pre-roasted chicken, shredded, for this recipe?
holly
Hey Megan, If you're not cooking the chicken in the IP I probably would just make the soup on the stove top. Here's a similar stovetop recipe you could use just swap out the tortellini for egg noodles (and go by the cook time on the package) and you can omit the cream cheese if you'd like. I hope that helps! https://tasteandsee.com/creamy-tortellini-soup-chicken/
Jen
This is an amazing recipe! My kids loved it, even the 2 who “hate” soup! I will be coming back to this often.
holly
That is fantastic to hear, Jen! If the kiddos "love" it you know it's a winner! Thanks so much!
Kiera
If I use boneless chicken breasts can you tell me the pressure time?
holly
Hi, Kiera, As long as the breasts aren't too large the cook time should be fine to keep it the same. I recommend using a meat thermometer to make sure the chicken is cooked to 165 degrees. Enjoy!
Joanne
how should i adjust this for frozen chicken? or should i at all?
holly
Hi Joanne! The IP will naturally take longer to come to pressure because the chicken temp is so cold. So I would be concerned about the veggies getting too mushy if the cook time was extended anymore. I think the 15 minute pressure cook time should be fine for this recipe with frozen chicken breasts. Be sure to check the meats doneness with a meat thermometer after cooked - it should read 165 degrees. Good luck!
Eleanor
I made this soup and it was the best soup ever 5 *******
holly
I love hearing that, Eleanor! Thank you so much!!
Judy
Do the veggies get very mushy with so much time under pressure?
holly
Hey Judy, I think we messaged on Facebook about this... I cut the carrots on the thicker side for this recipe. I would say the veggies are the same texture that we are accustomed to in most soups. Hope that helps!