Name: Instant Pot Chicken Noodle Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil; 1 medium onion (diced); 3 cloves garlic (minced); 3 medium carrots (sliced); 2 celery stalks (sliced); 8 cups chicken broth (homemade or store-bought, no judgment); 2 teaspoons dried thyme; 1 teaspoon dried parsley; Salt and pepper (to taste); 2 cups cooked chicken (shredded (rotisserie chicken works perfectly)); 2 cups egg noodles or pasta of choice; Optional garnish: fresh parsley (a squeeze of lemon)

Disclosure: Grounded in Thyme earns a small commission from some affiliate links at no extra cost. Full Disclosures & Disclaimers.

Jump to Recipe Print Recipe

Instant Pot Chicken Noodle Soup

Make this Instant Pot Chicken Noodle Soup in under 30 minutes! Easy, hearty, and comforting, it’s the perfect soup for any day of the week.

If you’re craving something warm, hearty, and basically a hug in a bowl, this Instant Pot Chicken Noodle Soup is your new best friend. Honestly, I never knew soup could taste this homemade without the whole “all day simmering” drama. Yep, your Instant Pot does all the heavy lifting while you, my friend, get to relax… maybe even dance a little.

This recipe hits all the comfort notes: tender chicken, flavorful broth, soft noodles, and a medley of veggies that somehow taste fancy even if your chopping skills are… let’s say, “abstract.”

Instant Pot Chicken Noodle Soup

If you are looking for a warm, hearty, and basically a hug in a bowl, this Instant Pot Chicken Noodle Soup is just what you are looking for.

Prep Time 10

Cook Time 20

Total Time 30

Serving Size 6

Equipment

Instant Pot

Ingredients

1 tablespoon olive oil
1 medium onion diced
3 cloves garlic minced
3 medium carrots sliced
2 celery stalks sliced
8 cups chicken broth homemade or store-bought, no judgment
2 teaspoons dried thyme
1 teaspoon dried parsley
Salt and pepper to taste
2 cups cooked chicken shredded (rotisserie chicken works perfectly)
2 cups egg noodles or pasta of choice
Optional garnish: fresh parsley a squeeze of lemon

Instructions

Sauté the aromatics:
Set your Instant Pot to “Sauté.” Add olive oil, onion, garlic, carrots, and celery. Cook for 3–4 minutes until softened and smelling amazing.
Add the broth and seasonings:
Pour in chicken broth, then sprinkle in thyme, parsley, salt, and pepper. Give it a quick stir to wake everything up.
Pressure cook the soup:
Lock the lid in place, set to “Pressure Cook” or “Manual” on high for 5 minutes. Don’t worry; the Instant Pot will do its magic and make your kitchen smell like heaven.
Quick release and add noodles:
Once the pressure cooking is done, carefully release pressure. Open the lid, stir in the noodles, and let them cook on “Sauté” for 5–7 minutes, until tender.
Add the chicken:
Stir in shredded chicken and cook until heated through. Taste and adjust seasoning as needed.
Serve and garnish:
Ladle soup into bowls, garnish with fresh parsley or a squeeze of lemon if you’re feeling fancy, and watch everyone’s faces light up.

Notes

Tips for the Best Instant Pot Chicken Noodle Soup
Use rotisserie chicken: Saves time and adds extra flavor.
Don’t overcook the noodles: They can get mushy fast if left in too long.
Veggie swap: Add peas, corn, or even a handful of spinach for a nutrient boost.
Freezer-friendly: Make a big batch and freeze in portions for quick weeknight dinners.

Instant Pot Chicken Noodle Soup FAQ

Yes, absolutely. If you’re starting with raw chicken, use 1–1½ pounds of boneless, skinless chicken breasts or thighs. Add them in with the broth and seasonings, pressure cook for 10 minutes, then remove, shred, and return the chicken to the pot before adding the noodles.

You sure can — with one important tip: freeze it without the noodles. Noodles tend to get mushy after freezing and reheating. If you plan to freeze, make the soup base and add fresh noodles when you reheat it later. Leave a little room at the top of your freezer containers because soup likes to expand (ask me how I know 😅).

Stored in an airtight container, this soup will keep for 3–4 days in the refrigerator. The flavors actually get better overnight, making it perfect for easy lunches during the week.

Classic egg noodles are my go-to, but rotini, ditalini, or even broken spaghetti work great. If you’re using gluten-free pasta, cook it separately and add it right before serving so it doesn’t overcook.

This recipe is naturally dairy-free. For gluten-free, simply use gluten-free pasta or swap the noodles for rice or potatoes.

Please do. This soup is very forgiving. Peas, corn, green beans, spinach, kale, or even zucchini are all welcome here. Toss tender veggies in at the end so they don’t turn to mush.

Instant Pot 6qt 9-in-1 Pressure Cooker

I genuinely don’t say this lightly: my Instant Pot 6-qt 9-in-1 Pressure Cooker has earned permanent counter space in my kitchen. This isn’t one of those gadgets that shows up, gets used twice, and then lives in the cabinet of forgotten dreams. This one works.

I love that it’s truly a do-it-all appliance—pressure cooker, slow cooker, rice and multi cooker, sauté pan, steamer… the list goes on. And that exclusive bonus silicone pan with lid? Absolute game changer. It makes pot-in-pot meals, casseroles, and even desserts feel ridiculously easy, like I’m cheating the system a little.

The stainless steel inner pot is another win for me. It’s durable, easy to clean, and doesn’t hang on to smells (because nobody wants yesterday’s chili haunting today’s rice). The 6-quart size is just right—big enough to feed my family and still leave leftovers, without feeling like I’m cooking for a small army.

And yes… I’ve even done canning in it. That’s when I knew this Instant Pot and I were in a long-term relationship. From soups and stews to rice, yogurt, and preserving food, it has saved me time, energy, and more than a few weeknight meltdowns.