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    Home » Recipes » Instant Pot » Instant Pot Chicken Noodle Soup

    By Amy · Published: Mar 15, 2018 · Updated: Jan 19, 2021 · This post may contain affiliate links. Please read my disclosure policy 4 Comments

    Instant Pot Chicken Noodle Soup

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    A two image vertical collage of pressure cooker chicken noodle soup with overlay text in the center.

    There’s nothing more comforting than a bowl of homemade chicken noodle soup… and it doesn’t get any easier than this Instant Pot Chicken Noodle Soup!

    Overhead view of two bowls of chicken noodle soup beside two spoons.

    I know I’ve been on a roll with pressure cooker recipes lately, but I’m just so in love with my Instant Pot.  I promise I have non-Instant Pot recipes up my sleeve coming your way, but for now… let’s talk about this chicken noodle soup!  A love face emoji - A smiling yellow face with heart eyes.

    Chicken noodle soup in an instant pot.

    Instant Pot Chicken Noodle Soup

    It really doesn’t get any easier than this when you’re craving probably one of the most comforting soups of all-time.

    I used bone-in split chicken breasts and left the majority of the skin on (while cooking) for extra flavor, but if you want to remove all of the skin before cooking, it’s totally up to you.

    A white bowl of chicken noodle soup on a plate beside a patterned napkin.

    The aromas while this soup is cooking… MERCY!  My dog Baby has learned to love the Instant Pot, too.  She sits in the kitchen religiously when it’s cooking!  

    This homemade soup that tastes just like what Grandma used to simmer for hours comes together in 40 minutes flat… about 10 minutes prep time and a total of 30 minutes cook time (I included the time it takes to come to pressure).

    Overhead view of two white bowls of chicken noodle soup.

    Enjoy!

    More Instant Pot Soups and Stews

    • Ham and White Bean Soup
    • Beef Stew

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    A white bowl of chicken noodle soup on a plate beside a patterned napkin.

    Instant Pot Chicken Noodle Soup

    Comforting chicken noodle soup is prepared in a fraction of the time in your pressure cooker!
    Print Pin Rate
    Course: Soup
    Cuisine: American
    Keyword: instant pot chicken noodle soup
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 6
    Author: Amy

    Ingredients

    • 2 tablespoons butter unsalted
    • 1 cup peeled and sliced carrots
    • 1 cup chopped yellow onion
    • 1 cup sliced celery
    • 1 tablespoon minced fresh garlic
    • 7 cups chicken broth low sodium
    • 2 cups water
    • 1 teaspoon dried rosemary
    • ¼ teaspoon dried dill
    • ½ teaspoon salt more or less, to taste
    • ½ teaspoon black pepper more or less, to taste
    • 2 bay leaves
    • 2 ½ pounds bone-in split chicken breasts 2 large breasts, excess skin removed
    • 3 ½ cups wide egg noodles
    • 2 tablespoons chopped fresh parsley optional garnish

    Instructions

    • Set your Instant Pot to the saute setting.  Add butter and melt.  Add carrots, onions and celery and saute (stirring often) for 2 minutes.  Add garlic and cook until fragrant (while stirring), about 30 seconds.
    • Add broth, water, rosemary, dill, salt, pepper and bay leaves.  Stir to combine.
    • Add chicken and turn off Instant Pot.
    • Place the lid on and lock.  Steam release knob should be set on "sealing". Cook on manual setting (high pressure) for 12 minutes.  When finished cooking, quick release the pressure.
    • Once pressure has completely released, remove lid and carefully remove chicken with tongs and transfer to a platter or cutting board.
    • Turn off Instant Pot and set to saute setting.  Add noodles and stir to combine.  Cook noodles until tender (stirring occasionally), about 6 minutes.
    • While noodles are cooking, remove skin from chicken and discard.  Remove chicken from bones and shred.  Discard bones.
    • Add shredded chicken to the noodles and stir to combine.  Remove and discard bay leaves.
    • Serve warm sprinkled with chopped fresh parsley, if desired.

    Notes

    This recipe was tested using an 8 quart Instant Pot.

    Nutrition

    Calories: 418kcal | Carbohydrates: 23g | Protein: 37g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 125mg | Sodium: 1332mg | Potassium: 764mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4008IU | Vitamin C: 25mg | Calcium: 67mg | Iron: 2mg

    If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.

    Tried this recipe?Mention @TheBlondCook or tag #theblondcook!

    HUNGRY FOR MORE?

    • Easy Chicken Noodle Soup
      Easy Chicken Noodle Soup
    • Instant Pot Ham and White Bean Soup
      Instant Pot Ham and White Bean Soup
    • Creamy Chicken and Mushroom Soup
      Creamy Chicken and Mushroom Soup
    • Instant Pot Chili
      Instant Pot Chili
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      Recipe Rating




    1. Jill Fitzgerald says

      September 23, 2018 at 9:43 am

      Hi there. How much time should I add if the chicken is frozen? Love this recipe. I’ve made it several times but never with frozen chicken breast!

      Reply
      • Amy @ The Blond Cook says

        September 24, 2018 at 7:36 am

        Hi Jill, I can’t say with certainty because I’ve never made this soup using frozen chicken. So happy you like the recipe! 🙂

        Reply
    2. JJ says

      March 18, 2018 at 12:56 pm

      Would the amounts need to be reduced for a 6qt?

      Reply
      • Amy @ The Blond Cook says

        March 19, 2018 at 9:12 am

        Hi JJ, I can’t say because I haven’t made this in a 6-quart… please follow manufacturer guidelines to make sure you don’t go over the maximum fill level and use your best judgement if you have to reduce ingredients. I hope you enjoy the soup if you make it! 🙂

        Reply

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    Hey, I'm Amy Brinkley! Welcome to my online kitchen. I love cooking simple, family-friendly recipes with everyday ingredients.

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