Name: Instant Pot Chicken Noodle Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 2 tablespoons olive oil (or butter); 1 medium yellow onion, diced; 2 celery ribs, sliced; 2 large carrots, sliced; 3 large garlic cloves, peeled and minced; ½ teaspoon kosher salt, or more to taste; Freshly ground black pepper; 1 teaspoon dried oregano; 1 teaspoon dried thyme; ½ teaspoon dried rosemary; ¼ teaspoon ground sage; 2 boneless skinless chicken breasts (about 1lb); 5 cups low-sodium chicken broth (or 4 cups broth and 1 cup water, if desired); 2 bay leaves; 1 ¼ cups uncooked egg noodles; 2 tablespoons fresh lemon juice; Chopped fresh parsley or dill, for garnish

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This Instant Pot Chicken Noodle Soup is a comforting and easy meal. It’s loaded with juicy pieces of tender chicken breast, hearty veggies, and classic egg noodles. Enjoy it when you’re feeling sick or on a cold day.

I love eating chicken noodle soup all year long. I normally make my homestyle chicken soup on the stovetop, but after my daughter was born, I needed to find a way to make it in the pressure cooker.

This is one of our family’s favorite meals and it comes together quickly for a light dinner or a healthy lunch. I like to serve this soup with a side of crackers, crusty bread, green salad, or a grilled cheese for dipping.

Table of Contents

Instant Pot Chicken Noodle Soup ingredients

Olive oil: You can make this soup with olive oil or butter. Both options give this soup good flavor.

Onion, celery, and carrots: This combination of vegetables is also known as ‘mirepoix’, which is a classic French cooking base. It creates a delicious flavor for the base of this soup.

Garlic: I love adding lots of fresh garlic to this soup because it supports healthy immune function.

Seasoning: To give this soup good flavor, I like seasoning the broth with salt, black pepper, dried oregano, dried thyme, dried rosemary, ground sage, and dried bay leaves.

Chicken breast: I use 1lb of boneless skinless chicken breasts. This is about 2 chicken breasts or 2 heaping cups of shredded cooked chicken.

Broth: I use Better Than Boullion Chicken Base for this soup. You can use vegetable broth, homemade, or store-bought broth.

Egg noodles: This is a classic noodle to use in chicken noodle soup. They absorb the broth’s flavor and make the soup heartier. If you don’t have egg noodles, fusilli are also excellent in this soup.

Lemon juice: A touch of acid helps to balance all the flavors in this soup.

Fresh herbs: I like garnishing this soup with chopped parsley or dill. It adds a bright and fresh flavor.

How to make Instant Pot Chicken Noodle Soup

Saute the veggies. Turn your Instant Pot to the “Saute” setting and add the olive oil (or butter if using). When the oil is hot, add the onions, celery, carrots, and sauté for 3 minutes until the veggies have softened.

Add the seasoning. Season generously with salt and freshly ground black pepper. Add the garlic, dried oregano, dried thyme, dried rosemary, and ground sage, and give everything a good stir. Press “Cancel” to turn off the Instant Pot.

Cook the soup. Add the chicken breasts, chicken broth, and bay leaves. Close the Instant Pot lid and select the “Pressure Cook” or “Soup” setting for 10 minutes.

When the Instant Pot cycle is complete, allow the Instant Pot to naturally release for 10 minutes, then carefully release the remaining pressure. Once the pin drops, open the Instant Pot lid. Remove the bay leaves and discard.

Shred the chicken. Remove the chicken to a clean cutting board (or bowl) and let rest for a few minutes before shredding the chicken with two forks.

Cook the noodles. Press “Cancel” to turn off the “Keep Warm” setting. Add the egg noodles to the Instant Pot and select the “Saute” setting. Let the noodles cook for 5 to 7 minutes, uncovered, or until just tender. Turn off the Instant Pot.

Serve and enjoy. Stir in the shredded chicken and fresh lemon juice. Taste and season the soup with more salt and black pepper if needed. Serve garnished with fresh chopped parsley.

Tips for making Instant Pot Chicken Noodle Soup

Follow the manufacturer’s instructions on how to use your particular model. I have the Instant Pot Duo Plus 6-Quart electric pressure cooker.

Use leftover rotisserie chicken. You’ll need about 2 heaping cups of cooked chicken breast to make this soup. Stir it in when adding the fresh lemon juice and let it cook for 1 minute until warmed through.

Use frozen chicken breasts. To make this soup with frozen chicken, you’ll need to cook it for 12 to 15 minutes at high pressure. It depends on the size of your chicken breast. Use a meat thermometer to make sure the internal temperature reads 165°F.

Make ahead and storage instructions

To store: Let the soup cool down and store in an airtight container in the fridge for up to 3 days.

To freeze: Let the soup cool down and store in a freezer-safe bag or container for 2 months.

To reheat: Let frozen soup thaw overnight in the fridge. Reheat in a saucepan on the stove over medium heat until warmed through.

TIP: If you anticipate that you’ll have leftovers, the noodles can get a little soggy as they continue to absorb some of the broth.

To prevent soggy noodles, cook the noodles separately in their own pot of water until just underdone, then rinse them under cool water to stop cooking process. When serving, add the noodles to the bottom of each bowl, then ladle the hot soup over them.

Store the leftover soup and noodles separately in the fridge in airtight containers.

Please let me know how you like this Instant Pot Chicken Noodle Soup recipe in the comments below! Your feedback and review encourages me to keep creating new and yummy recipes. I hope you love this chicken noodle soup as much as I do.