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Make homemade Instant Pot Chicken Noodle Soup in the pressure cooker in 30 minutes. This quick and easy chicken soup recipe requires minimal prep work and tastes like you cooked it all day!

instant pot chicken noodle soup in white bowl

Homemade chicken soup from a whole chicken is the ultimate comfort food, right? Making healthy chicken soup from scratch is the best thing, but homemade chicken noodle soup with prepared broth is perfect in a pinch!

So, my family has been passing around whatever sickness is going around right now. You know how that goes. My kids may not be the best at sharing toys and games, but they are always super generous with sharing germs!

With kids, you never know when they’re going to get sick. One day, my daughter was fine in the morning, but after school she was feeling unwell enough to request soup for dinner. And, you guys, pressure cooker soup is perfect for those crazy days!

I made this easy chicken soup in the Instant Pot three times in the last couple of weeks, and it’s one of the easiest Instant Pot recipes ever! It’s practically a dump and go kind of Instant Pot chicken soup recipe, since you just add everything to the pressure cooker and let it do the work for you.

There’s no cutting meat, sauteeing veggies or anything like that. You do have to chop up your veggies, but you can chop them in bigger pieces, and this takes me about 5 minutes — tops!

How to make easy Instant Pot chicken noodle soup

instant pot chicken noodle soup with chopped carrots and celery and onions in pot

I did try browning the chicken before pressure cooking it time, but honestly, we didn’t like it that way. We prefer the texture of shredded chicken, so this works for us. If you want, you can cut and brown the chicken before adding the rest of the ingredients. Just do whatever works best for your family!

For this Instant Pot chicken soup recipe, I used one thigh and two chicken breasts.  Personally, I prefer using a chicken breast to make easy chicken noodle soup. It’s a texture thing.

But, the Hubs loves dark meat, and I have to admit that it does add extra flavor — a little compromise, ya know? But you can use all white meat or all dark, if that works for you.

How long do you cook easy chicken soup in the pressure cooker?

For this recipe, not long at all! When the soup is done cooking, which takes all of 10 minutes once the pot comes to pressure, remove the meat and add some uncooked egg noodles.

I usually hit the saute setting to cook the noodles while I shred up the chicken. Then, I just add the chicken back into the Instant Pot right before serving.

ladle full of instant pot chicken noodle soup

That’s it, friends. Soup’s on!

Looking for more easy Chicken Soup Recipes?

instant pot chicken noodle soup in bowl

Recipe for Easy Instant Pot Chicken Noodle Soup

5 from 8 votes

Instant Pot Chicken Noodle Soup

By: Dee
A quick and easy recipe for Instant Pot Chicken Noodle Soup that takes 30 minutes to make but tastes like it simmered on the stove all day.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 15


  • 2 boneless skinless chicken breasts
  • 1 boneless skinless chicken thigh
  • 1 ½ teaspoons sea salt
  • 1 teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • 1 medium onion, chopped
  • 1 cup baby carrots, cut in large pieces
  • 2 stalks celery chopped, plus celery leaves
  • 2 32-ounce cartons organic low sodium chicken broth
  • 1 tablespoon Italian seasoning
  • 1 teaspoon dried dill
  • 3 cups uncooked egg noodles
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  • Place the chicken breasts and thigh on the bottom of the inner pot of the pressure cooker
  • Season with sea salt, garlic and pepper
  • Add the onions, carrots and celery
  • Add the chicken broth, dried dill and Italian seasoning 
  • Cover, turn vent to SEALING position, and hit PRESSURE COOK for 10 minutes
  • Allow a natural release for 5 minutes, then hit CANCEL, and do a quick release. Remove chicken and add egg noodles. Press SAUTE to boil noodles until soft or allow noodles to cook in hot soup for firmer texture
  • Meanwhile, shred chicken into large pieces, using 2 forks. Return to soup, and serve when noodles are done



Calories: 64kcal, Carbohydrates: 7g, Protein: 5g, Fat: 1g, Cholesterol: 23mg, Sodium: 269mg, Potassium: 144mg, Vitamin A: 1220IU, Vitamin C: 1.1mg, Calcium: 17mg, Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main
Cuisine: American
Like this? Leave a comment below!

I hope you enjoy this easy Instant Pot Chicken Noodle Soup as much as we do!

Happy Cooking,

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Recipe Rating


  1. Chris W says:

    This is our go to chicken noodle soup. Soooooo good we make it weekly.

    1. Dee says:

      Thank you so much, Chris! Glad you like it!

  2. Harry says:

    Word of caution re: Pasta. Don’t put in the pot until ready to eat soup. Take the pot out of the cooker when noodles are done. Noodles can get easily overcooked if left in the hot cooker and absorb the broth. I’ll try less noodles next time; used 2 cups.5 stars

    1. Dee says:

      Thanks for pointing this out, Harry. We always take the inner pot out before serving, and yes, those noodles absorb everything!

      1. Harry says:

        btw, this will be my “go to” recipe. Great flavor. Like shredding cooked chicken rather than cooking cubed chicken.

        Newbie to PC so learned a lesson about cooking noodles. Slow cooker yields same results.5 stars

      2. Dee says:

        Thank you so much, Harry. So happy you liked it!

  3. Kate says:

    This recipe is absolutely AMAZING. I was looking for a chicken soup recipe that was
    “different” and this fit the bill. My goodness, I could bathe in this (tho I promise I won’t) Thank you for posting this.5 stars

    1. Dee says:

      Thanks, Kate! So glad you liked it!