Instant Pot Chicken Noodle Soup
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The easiest and BEST chicken noodle soup you will ever make in your IP! So cozy, so hearty, and so so good.
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Rain or shine, cold or flu, chicken noodle soup is always a good idea. It’s cozy, it’s hearty, and it’s packed with tender chunks of chicken and egg noodles with all the veggies swimming in a perfectly soothing chicken-infused broth thanks to your pressure cooker.
reasons to make chicken noodle soup in the instant pot
- Pressure cooker takes care of it all
- That means less fuss and less babysitting, saving you time and dirty dishes
- Cooks on high pressure for only 10 minutes
- Tastes as though its been simmering for hours on end
- Perfect to bring to family and friends feeling under the weather, with a new baby or recovering from surgery
- So so good paired with crusty bread or my favorite dinner rolls
tips and tricks for success
- Use egg noodles. Egg noodles are typically a top choice as they are flat and wide, becoming very tender and fluffy, easily absorbing the broth and soaking in all the flavors.
- Add in leafy greens. This is a great recipe to sneak in leafy greens for those picky eaters. Spinach, kale, collard greens, swiss chard, or arugula are all great options.
- Add freshly squeezed lemon juice. Lemon juice will elevate your chicken noodle soup, adding a fresh, bright flavor and balancing out all the saltiness and richness of the soup.
- Freeze without the noodles. Chicken noodle soup is a great recipe to freeze to have on hand for future cold weather meals or when you’re feeling under the weather. Freeze in airtight, resealable freezer bags in individual servings without the noodles (they soak up a lot of liquid causing them to fall apart). Label, date and freeze up to 3 months.
what to serve with chicken noodle soup
Tools For This Recipe
6-qt Instant Pot®
Instant Pot Chicken Noodle Soup: Frequently Asked Questions
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.
Absolutely! Increase the cook time to 12 minutes (instead of 10).
You can use either chicken broth or chicken stock but always season, to taste, as store-bought broth is often saltier than store-bought stock. Broth is made from meat and vegetables while stock is often lower sodium and thicker than broth, and is made from bones and vegetables.
We have had great success halving the recipe completely (cutting down every ingredient by 1/2) and setting the time to 8 minutes (instead of 10) in the Instant Pot.
Yes! You can freeze the leftovers without the noodles (or else they will get mushy) in individual freezer bags, thaw overnight, and reheat on the stovetop, adding freshly cooked noodles when serving.
Instant Pot Chicken Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 3 celery ribs, diced
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 ½ pounds boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 4 cups chicken broth
- 1 sprig fresh rosemary
- 2 bay leaves
- 8 ounces wide egg noodles
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley leaves
Equipment
Instructions
- Set 6-qt Instant Pot® to the high saute setting. Add olive oil, garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 2-3 minutes. Stir in thyme and rosemary until fragrant, about 1 minute.
- Season chicken with salt and pepper, to taste. Add chicken, chicken broth, rosemary sprig, bay leaves and 4 cups water to the Instant Pot®. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.
- Remove chicken from the Instant Pot® and shred, using two forks.
- Select high sauté setting. Bring to a boil; stir in pasta and cook, uncovered, until tender, about 8-11 minutes. Stir in chicken, lemon juice and parsley; season with salt and pepper, to taste.
- Serve immediately.
Video
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Not good very blah. Might have made a mistake on your recipe it’s asking for 4 cups of water making this soup very blan.
how long should this take? my instant pot never left the on stage… I may have stopped too soon… It seems like prep pre heat 10 min to cook chicken and another 10 min for noodles . is about a hour… Not so instant to me…
Between prep and cook time, this recipe takes about 45 minutes.
My kids loved it! Can’t wait for more instant pot recipes!!!!
Thank you!
So happy to hear it! Thanks!
I added 2 sprig rosemary,so delicious !!!! Thanks !
Love that!
Hi there,
How do you prevent the chicken from being dry? Everything turned out delicious except the chicken breast was dry after shredding.
Oh no! Did you make sure your Instant Pot wasn’t venting during the cooking process?
Made this last night and both my husband and daughter had seconds. This soup is delicious and super easy to make. I used a normal pot as i didn’t have an instant pot and still turned out yummy. The herbs blended in nicely and vegs were all fresh, nice and healthy. Definitely will be making this again. Love your recipes Chungah!
Thank you so much Trisha! Glad you whole family enjoyed it!
Just got my instant pot on my birthday. I’m trying to cook this soup right now. I’m lost on step 2 when it says “select manual setting…” which setting is that? Sauté? Soup/broth?
There should be a “MANUAL” button on the Instant Pot interface.
Your Instant Pot will most likely have a “Pressure Cook” button if there is no “Manual” button. I struggled when I got mine for Christmas in 2017 because all the recipes I found used terminology that does not apply to the newer models interface. “Pressure Cook” is just the newer interface!
My family and I LOVE this recipe! Thanks so much for posting it! The only change we make is to double the liquid (total 16 cups) – we’re all about the broth in our house!
Thank you
It’s only my third time trying to instant pot so I figured you would know better than I
Delish. I used chicken thighs and seared them in IP first. I also added Better Than Bouillon-roasted chicken paste. Otherwise I followed recipe exactly. Next time I will try orzo pasta. Definitely a keeper!
If I add white potatoes and cut them smaller would they cook in the same amount of time?
Yes, it should stay relatively the same, but as always, please use your best judgment regarding substitutions and modifications.
Now I have to buy an IP. Gonna need a bigger boat.
LOL! Me too.
You said 4C water, but you also said 4C chkn broth but did not say when to add the broth. So, 4C water and 4C broth?
Please refer to step #2. Both the broth and water is included in this step.
2. Season chicken with salt and pepper, to taste. Add chicken, chicken broth, rosemary sprig, bay leaves and 4 cups water to the Instant Pot®.
Did you mean you stir in precooked pasta that you made on the side or literally cook the pasta in the ip at the end? If so wouldn’t the soup become cloudy bc of the starchiness.
The pasta is cooked in the Instant Pot – that’s the beauty of the Instant Pot! As far as “cloudiness”, the soup should look as pictured here.
Thanks for the recipe! If I don’t plan on cooking the noodles in the soup, should I decrease the amount of water in the recipe? I want to add the noodles later, after warming up the soup again.
If you add the noodles later, you can still keep the amount of water the same. Hope that helps!
As unusual, your recipes are amazing and do not disappoint! I made this tonight and it came out phenomenal. Thank you for sharing and helping others, like me, plan my meals!
I love your blog and so glad you have Instant Pot recipes! I made this tonight, but I think I did something wrong. Normally, I feel like I have the whole Instant Pot timing down too. The chicken came out perfectly. But after I took the chicken out to cook the noodles, I noticed that I needed more water. So I added more water…but then as the noodles started cooking, the water kept getting absorbed. At the end it turned into a pasta vs. soup. All of this was on the sauté function too. Followed directions completely. Any tips?
Oh no – how much liquid did you use? The recipe calls for 4 cups broth + 4 cups water. There should be a total of 8 cups liquid.
Just have to chime in and say I, too, will be happy to see lots more Instant Pot recipes. I love mine but haven’t got that many good recipes for it yet. TIA
Your photography of the chicken soup is amazing. This should be used as point of purchase somewhere it would sell tons of soup! So happy you have found the instant pot. I discovered it a few months ago in BC when my sister in law was using it. Will try the soup for sure. Have you tried doing boiled eggs in your’s ? Even farm fresh eggs peel like you have never had before. Looking forward to more instant pot goodies.
I smiled when I saw that comment “What is an Instapot”, and then I remembered that as of 3 weeks ago I didn’t know either! Ron
So glad to see you are loving your Instant Pot. I was wondering if you were going to ever be using one. I will look forward to your recipes. I made the most amazing chicken broth recently. Just dumped in carrots, celery, onion, garlic, bay leaf, thyme, onion skins, chicken bones (I save all the veggie discards when chopping, chicken bones, skin & put in freezer) added roasted chicken wings. Cooked 45 on high pressure, quick release.
Forgot 8 cups of water.
I make something Very similar!!! Isn’t it easy in the IP and delish