Instant Pot Chicken Noodle Soup - Homemade chicken noodle soup has never been easier or quicker than in your pressure cooker!

Instant Pot Chicken Noodle Soup

  • Author: Amy @ The Blond Cook
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 6 servings


  • 2 tablespoons butter
  • 1 cup peeled and sliced carrots
  • 1 cup chopped yellow onion
  • 1 cup sliced celery
  • 1 tablespoon freshly minced garlic
  • 7 cups chicken broth
  • 2 cups water
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon dried dill
  • 1/2 teaspoon salt (more or less, to taste)
  • 1/2 teaspoon freshly ground black pepper (more or less, to taste)
  • 2 bay leaves
  • 21/2 pounds bone-in split chicken breasts (2 large breasts), excess skin removed
  • 31/2 cups wide egg noodles
  • 1/4 cup fresh chopped parsley, for garnish


  1. 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, about 30 seconds.
  2. Add broth, water, rosemary, dill, salt, pepper and bay leaves.  Stir to combine.
  3. Add chicken and turn off Instant Pot.
  4. Place the lid on and lock.  Cook on manual setting (high pressure) for 12 minutes.  When finished cooking, quick release the pressure.
  5. Once pressure has  completely released, remove chicken with tongs and transfer to a platter or cutting board.
  6. Turn off Instant Pot and set to saute setting.  Add noodles and stir to combine.  Cook noodles until tender (stirring occasionally), about 6 minutes.
  7. While noodles are cooking, remove skin from chicken and discard.  Remove chicken from bones and shred.  Discard bones.
  8. Add shredded chicken to your Instant Pot and stir to combine.  Remove and discard bay leaves.
  9. Serve warm topped with chopped fresh parsley.


I used an Instant Pot LUX80 8 quart in this recipe.