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+ servings
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!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6


  • 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


  • 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.


This recipe was tested using an 8 quart Instant Pot.