The best homemade chicken noodle soup, now ready even faster.
How to make chicken noodle soup in the instant pot.
Several years ago, I shared my recipe for The Best Homemade Chicken Noodle Soup. It’s delicious and comforting and takes under an hour to make…but only if you start with cooked, shredded chicken ready to go in the pot.
Not everyone can think that far ahead, so I came up with The Best Crockpot Chicken Noodle Soup. You can make this with skinless, boneless chicken breasts, right out of the package…but it needs at least six hours to cook.
But with my latest recipe, I’ve eliminated that problem too. Thanks to the Instant Pot, you can start with raw chicken and turn it into delicious, homemade chicken noodle soup in under an hour.
This Instant Pot Chicken Noodle Soup has everything you love about my earlier homemade soup recipes. Meaty chunks of shredded chicken, tender egg noodles, morsels of onion and celery and carrots, all floating in a delicately seasoned golden broth. The only thing it leaves out is the long cooking time.
So next time you feel the need for a comforting bowl of chicken noodle soup, you don’t have to wait for it. Get out the Instant Pot, and you can sit down to a steaming bowlful in under an hour.
Instant Pot Chicken Noodle Soup
Printable recipe directions and ingredients at bottom of page.
DIRECTIONS:
- Turn the Instant Pot to saute. Heat 2 T olive oil until hot. Saute onion, carrots, and celery for 5 minutes.
- Season chicken with salt and pepper. Add chicken, garlic, thyme, and bay leaf to the Instant Pot.
- Pour chicken broth and water over the chicken and vegetables.
- Cook on the soup setting for 8 minutes with a 5 minute natural pressure release.
- When all the pressure has released open the Instant Pot place on saute. Remove the chicken and add the egg noodles and fresh parsley.
- Shred the chicken with 2 forks and return to the Instant Pot.
- Turn Instant pot to saute and let the soup cook for 8 minutes more, until the noodles are tender.
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Instant Pot Chicken Noodle Soup
Ingredients
- 2 Tablespoons olive oil
- 1 yellow onion diced
- 3 ribs of celery chopped
- 2 cups chopped carrots
- 1 and 1/2 lbs chicken breasts
- salt and pepper to taste
- 3-4 cloves garlic minced
- 1/2 tsp dried thyme
- 1 bay leaf
- 6 cups chicken broth
- 2 cups water
- 2 cups wide egg noodles
- 3 tbsp fresh chopped parsley
Instructions
- Turn the Instant Pot to saute. Heat 2 T olive oil until hot. Saute onion, carrots, and celery for 5 minutes.
- Season chicken with salt and pepper. Add chicken, garlic, thyme, and bay leaf to the Instant Pot.
- Pour chicken broth and water over the chicken and vegetables.
- Cook on the soup setting for 8 minutes with a 5 minute natural pressure release.When all the pressure has released open the Instant Pot place on saute.
- Remove the chicken and add the egg noodles and fresh parsley
- Shred the chicken with 2 forks and return to the Instant Pot
- Turn Instant pot to saute and let the soup cook for 8 minutes more, until the noodles are tender.
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Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Jennifer says
Hello! When you say “let the soup cook for 8 minutes more” at the end, do you mean boiling on sauté function or pressure cook another 8 minutes? Thanks!
Corey says
Hi Jennifer, sorry that wasn’t clear. You want to Turn Instant pot to saute and let the soup cook for 8 minutes more, until the noodles are tender. The recipe has been updated.
Diana Nadler says
How can I make this with rice instead of noodles?. My husband and like white rice.
Thank you
Corey says
I haven’t ever done that before Diana. But I am thinking you could leave the noodle out, cook your favorite rice separately, and then add it to soup at the end.