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Overhead view of a bowl of Instant Pot chicken noodle soup with a spoon.

Instant Pot Chicken Noodle Soup

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  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 6-8 servings 1x
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American


Hearty and flavorful Instant Pot Chicken Noodle Soup is a quick and easy shortcut to a comfort food favorite! Brimming with classic ingredients, including tender chicken, cozy egg noodles, herbs, and veggies in a savory chicken broth.


  • 2 Tablespoons Olive Oil
  • 1 Cup Yellow Onion, diced
  • 1 Cup Carrots, cut into 1?4” thick coins
  • 1/2 Cup Celery, diced
  • 3 cloves Garlic, minced
  • 3/4 teaspoon Salt
  • 3/4 teaspoon Black Pepper
  • 1 teaspoon Thyme
  • 1/2 teaspoon Oregano
  • 1 Bay Leaf
  • 1 Tablespoons Chicken Bouillon Paste
  • 4 Cups Chicken Broth
  • 3 Cups Water
  • 2 pounds Boneless, Skinless Chicken (breast, thighs, or mix)
  • 2 Cups Egg Noodles
  • 2 Tablespoons Fresh Parsley, chopped


  1. Set the instant pot to saute mode. Add the oil, onion, carrot, and celery. Cook, stirring occasionally, for 5-6 minutes until softened.
  2. Add the garlic and cook for 1 minute more, stirring constantly.
  3. Press cancel.
  4. Add the salt, pepper, thyme, oregano, bay leaf, chicken bouillon, broth, water, and uncooked chicken. Stir together.
  5. Seal the instant pot. Cook on manual high pressure for 7 minutes. Naturally release the pressure for 10 minutes.
  6. Open the instant pot and remove the chicken. Set it aside to cool for a few minutes before cutting or shredding.
  7. Remove the bay leaf and discard.
  8. Turn the instant pot to saute again. Add the egg noodles and cook for 6 minutes (or until tender) with the lid off.
  9. Press cancel. Stir in the cut chicken and fresh parsley.
  10. Serve immediately.


You can use skin-on chicken, just make sure to remove any pieces of skin from the soup after cooking the chicken.

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