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Instant Pot Chicken Noodle Soup

Instant Pot chicken noodle soup is a nourishing, soul-warming meal that you will make over and over again. A whole chicken, veggies, and noodles are cooked in a rich broth filled with spices, totally hands-free thanks to the Instant Pot.

If you’re in the mood for soup, you’ll also love this roasted tomato soup recipeUkranian Pressure Cooker Beet Soup, or this tasty chicken and dumplings recipe.

Instant pot chicken noodle soup in a bowl with freshly sliced bread.

Homemade Chicken Noodle Soup

There’s nothing like a steaming bowl of homemade chicken noodle soup. Sadly, soup can have the connotation of being watery and devoid of flavor. This recipe, on the other hand, has so many layers of flavor and spices.

Many people only eat soup when they are sick. But, I promise this homemade chicken noodle soup is so flavorful that you’ll make it even if you are feeling fantastic—although it certainly does help someone feel better if ill, too.

Easy Chicken Noodle Soup

This chicken soup couldn’t be easier to make! I believe that an easy chicken noodle soup such as this one is the perfect recipe for a beginner cook because it only involves a bit of prep and cooking. The technique and the ingredients both are super simple, which is always nice.

This easy chicken noodle soup is also a great way to use up leftovers or vegetables that are on their last leg. For example, if you have some Homemade Pasta noodles leftover, this is definitely a good place to use them. And if you don’t, store-bought noodles will work just fine.

Easy chicken noodle soup recipe in a bowl with sliced bread.

Pressure Cooker Chicken Noodle Soup

I love making this Chicken Soup in the Pressure Cooker (or Instant Pot) because not only is it fast, it also does not require any “pot-sitting”. You just load the pot, close the lid and come back around one hour later to a delicious golden broth and tenderly soft chicken.

All that skimming that you typically have to do when cooking chicken? Nope. None of that here. Because there’s no rapid boil inside the pot, all the impurities just neatly float to the top in one big piece, so you just pick them out with a slotted spoon once done.

Plus, this pressure cooker chicken noodle soup retains all the moisture within the Instant Pot. This means every ingredient is perfectly cooked and full of flavor.

Tips for Making Pressure Cooker Chicken Noodle Soup

  • Use whatever chicken you have. This recipe calls for a whole chicken, and I recommend it that way because it’s most flavorful. However, if you have another cut of chicken that needs to be used, you can use that instead. Using a combination of both dark and white meat is the best.
  • Use up extra veggies. As far as vegetables go, you can throw pretty much any veggie you have available in this soup. For a classic pressure cooker chicken noodle soup, it is best to use the ‘holy trinity” of any soup (aka carrots, celery, and onion), but in my fam-bam, kids are not too fond of the celery, so no celery for us.
  • Skim out any impurities. Once the initial broth and chicken is done cooking, you will have a layer of fat and other impurities at the top of the pressure cooker chicken noodle soup. Use a spoon to skim out and discard the entire layer.
  • Cook noodles in the broth. I cook the noodles after the chicken and the vegetables are removed from the pot, so they absorb maximum flavor from the broth giving you an incredibly tasting Chicken Soup.
  • Slightly undercook the noodles: the noodles will continue absorbing liquid after they are added to the soup, so if they’re overcooked to begin with they’ll turn too soft and break into tiny pieces.

How to Make Instant Pot Chicken Noodle Soup

  • Remove the skin from your chicken.

Woman skinning a chicken to make Instant Pot chicken noodle soup.

  • Add chicken and the remaining Instant Pot chicken noodle soup ingredients into the insert.

Visual directions for how to add spices and ingredients to Instant pot chicken noodle soup.

  • Cook on high for 1 hour, then do a quick release.
  • Use a skimmer to remove any impurities or layer of fat.
  • Remove the vegetables and set aside.
  • Scoop out the peppercorns and bay leaves, then discard.

Instant Pot chicken noodle soup, removing the vegetables and impurities from the soup.

  • Use tongs to remove the chicken.
  • Shred the meat, then discard all the bones.

Instant pot chicken noodle soup, removing the chicken out of the bullion.

  • Chop up the carrots.

Chopping the cooked carrots from an Instant Pot chicken noodle soup

  • Add thin egg noodles to the broth and cook until al dente.

Adding and cooking the egg noodles for an instant pot chicken noodle soup.

  • Season the Instant Pot chicken noodle soup to taste with salt and pepper.
  • Add your meat and veggies back into the pot.

Seasoning the soup and adding the chicken and vegetables for the instant pot chicken noodle soup.

  • Serve and enjoy.

Instant pot chicken noodle soup in a bowl with bread slices.

More One Pot Meals to Try:

Instant Pot Chicken Noodle Soup Recipe

Chicken Soup - Instant Pot
5 from 2 votes

Instant Pot Chicken Noodle Soup Recipe is a simple one-pot meal filled with chicken, noodles, and veggies simmered in a flavorful broth.

Author: Marina | Let the Baking Begin
Course: Main Course, Soup
Cuisine: American
Keyword: chicken noodle soup
Calories: 335 kcal
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6 servings


  • 1 whole chicken skin removed
  • 1 carrot peeled
  • 1 large onion peeled, split in half
  • 2 celery stalks
  • 1 bay leaf
  • 1 tbsp kosher salt
  • 1 tsp peppercorns
  • water
  • 2 cups egg noodles
  • chopped parsley


  1. Remove the skin from your chicken.

  2. Place the whole chicken, 1 carrot, 1 onion, 3 stalks of celery, 1 bay leaf, 1 tbsp kosher salt and 1 tsp peppercorns into the Instant Pot.

  3. Pour enough water to cover the chicken and vegetables. Seal lid with the valve set to "seal" and let cook for 1 hour on high pressure, then do a 10-minute natural release.

  4. Remove the chicken from the pot, shred the meat, discard the bones.

  5. Using a skimmer collect impurities, vegetables, peppercorns, and bay leaves and discard everything but the carrots.

  6. Slice carrots into small cubes.

  7. Add 2 cups of thin egg noodles to the broth and cook until al dente. Slightly undercooking the noodles will prevent them from turning into mush once you turn off the heat.

    If you like your broth clear, then cook the noodles separately and rinse with water before adding to the broth.

  8. Add chicken and carrots back to the Instant Pot, then hit the simmer button to bring the soup to a boil. Season the soup with salt and pepper (to taste). Turn off the heat.

  9. Add chopped parsley and serve.

Nutrition Facts
Instant Pot Chicken Noodle Soup Recipe
Amount Per Serving
Calories 335 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 6g38%
Cholesterol 106mg35%
Sodium 1263mg55%
Potassium 340mg10%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 2g2%
Protein 26g52%
Vitamin A 1875IU38%
Vitamin C 4mg5%
Calcium 29mg3%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Mary

    Yum!!!! The soup was so flavorful, perfect soup for when feeling under the weather! Thank you for sharing 🙂

    · Reply

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