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Instant Pot Chicken Noodle Soup Recipe

Now that it is Fall, it is time to share our favorite Instant Pot Chicken Noodle Soup Recipe. As the weather begins to turn cooler it seems like all of us are searching for a variety of soup recipes to help warm the soul.

Over the last few weeks, as the weather has dipped close to freezing temperatures, we have received a lot of requests for soup recipes.

instant pot chicken noodle soup
A bowl of chicken noodle soup cooked in the Instant Pot with Fettuccine noodles.

Although there are several soup recipes on our website, it really depends on what you like before I can recommend a specific one to you.

Some people want a true comfort feeling when eating soup. If that is the case, I always turn to our Loaded Potato Soup recipe. It is our go to recommendation when you need to warm up and feel loved.

However, some people want a healthier, low-carb meal. That is when we turn to our Healthy Chicken Soup or our Zuppa Toscana Low-Carb soup recipe.

mirepoix in instant pot
The vegetable base of this recipe is a classic Mirepoix mixture of onion, celery, and carrots.

Either way, when are you looking for the best way to make soup, the Instant Pot is here to help! And there is no better way to make a classic Chicken Noodle Soup Recipe than in the Instant Pot!

The flavors of the soup meld together perfectly during the intense pressure cooking process. Then all that is left to do is to add the noodles and saute until this one-pot meal complete!

Instant Pot Chicken Noodle Soup Recipe

The first step in making this recipe is to cut and dice the vegetables. The backbone to this recipe is the flavor trio of what is commonly termed mirepoix.

This is a French term that means a mixture of evenly diced onions, carrots and celery where the onion volume is twice that of the other two vegetables. It is a common combination used in a variety of recipes, especially in classic soups like this Chicken Noodle Soup Recipe.

chicken broth and chicken
Once the vegetables are tender, add the garlic, spices, liquid and chicken breasts.

Once everything is diced, turn the Instant Pot on SAUTE mode and add the oil. When the display reads HOT, add the onions, carrots and celery and allow the vegetables to become tender.

Next, add the garlic and push CANCEL. Then add the spices, broth and water and stir. If there were any browned bits stuck to the bottom of the pan, be sure to deglaze it so that you don’t get the BURN notice.

Next, add your thinly sliced chicken breasts to the mixture and stir. Now lock the lid in place and move the valve to the SEALING position. Pressure Cook/Manual on HIGH pressure for 7 minutes.

Time Required For The Pot To Come To Pressure

Please note that it will take close to 20 minutes for your pot to come to pressure when you have this chicken noodle soup inside. And if you are using an 8 quart Instant Pot or larger, it could take even longer.

chicken noodle soup chicken
Once the cook time is up, remove the chicken and either dice or shred.

Once the cook time is up, allow for 10 minutes of Natural Pressure Release. Then carefully release the remaining pressure by moving the valve slowly to the VENTING position.

Once the pin drops, carefully remove the lid. Using tongs or a long fork, remove the chicken breast pieces to a cutting board and place the Instant Pot on SAUTE.

While the pot comes to a boil, cut or shred your chicken pieces. Then, when the liquid begins to boil, add the noodles and stir frequently to prevent sticking.

What Noodles Should You Use?

Depending on what type of noodles that you choose, they will need to boil anywhere from 6-12 minutes. Although many people prefer wide egg noodles, we find that fettuccine noodles work best for our family.

cut fettuccine noodles
Although you can use any type of pasta for this recipe, we find that fettuccine noodles that are cut into 4 sections work best.

However, the noodle choice is simply a matter of preference. My family grew up on canned chicken noodle soup and is used to small, thin noodles.

When I first made this recipe with wide egg noodles, the feedback was conflicting. Although the flavor was delicious, the chicken noodle soup seemed more like a stew than a traditional soup.

So I went back to the drawing board to see what I could do different. After a few trials, we ended up voting for fettuccine noodles to be the ideal noodle choice.

Gather a handful of fettuccine noodles and snap them into 4-6 pieces. Then place them in the boiling liquid until al dente. Next, add the diced or shredded chicken back into the pot and stir.

instant pot chicken noodle soup
Allow the noodles to cook until al dente in consistency.

Serve immediately with a garnish of parsley as desired. Refrigerate any leftovers and use within 5 days. The noodles will continue to absorb the liquid as it cools. Therefore you may need to add water to the mixture before reheating.

If you are planning to freeze this soup, do so before adding the noodles. In general, noodles do not hold up well to the freezing process and will turn to mush when reheated.


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Yield: 6 servings

Instant Pot Chicken Noodle Soup Recipe

instant pot chicken noodle soup

How to make homemade chicken noodle soup in a pressure cooker. Quick, easy and delicious!


  • 1 tablespoon extra virgin olive oil
  • 1 onion, diced
  • 4 carrots, medium size, peeled and cut into 1/4-inch pieces
  • 4 ribs celery, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon oregano, dried
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • ¾ teaspoon salt, more or less to taste
  • ¼ teaspoon black pepper
  • 4 cups chicken broth, low sodium
  • 4 cups water
  • 1 pound chicken breasts, skinless, boneless, cut into thin sections
  • 6 ounces egg noodles


  • chopped fresh parsley, optional


  1. Press the SAUTE button on the Instant Pot and add the oil to the pot. Once the pot display reads HOT, add the onion, carrots and celery and cook until veggies start to soften, about 3 minutes, stirring occasionally. Stir in the garlic and immediately press CANCEL to turn off the Instant Pot.
  2. Add the dried oregano, thyme, bay leaf, salt, pepper, broth and water to the pot and stir. Place the chicken breasts down in the mixture.
  3. Close the Instant Pot lid and turn the valve to the SEALING position. PRESSURE COOK/MANUAL for 7 minutes.
  4. When the cook time ends, allow the Instant Pot to NATURAL PRESSURE RELEASE for 10 minutes. Then, carefully release the remaining pressure by turning the valve to the venting position.
  5. When the pin drops down, carefully open the Instant Pot lid away from your face. Remove the bay leaf and discard. Remove the chicken to a cutting board and let chicken rest for 5 minutes. Then, using two forks or a knife, shred or cut the chicken.
  6. Press CANCEL to turn the Instant Pot off. Then press SAUTE button. Add the noodles to the pot and let them simmer for about 5 minutes, until just tender. Press CANCEL.
  7. Stir the shredded chicken back into the soup. Taste soup and season with additional salt and pepper as needed.
  8. Serve immediately with chopped fresh parsley, if desired.


After you push the PRESSURE COOK/MANUAL button the Instant Pot will take about 20 minutes to reach pressure and then the cook time will begin counting down.

If you would like to freeze the soup, do not add the noodles before freezing. Add the noodles once the frozen soup has thawed and begins to boil.

Recipe provided by Make Your Meals

Nutrition Information:



Serving Size:

1 grams

Amount Per Serving: Calories: 252Total Fat: 6gSaturated Fat: 1gUnsaturated Fat: 0gCholesterol: 72mgSodium: 997mgCarbohydrates: 27gFiber: 3gSugar: 3gProtein: 21g
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