Name: Instant Pot Chicken Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tablespoons olive oil; 1 large onion (diced); 1 ½ pounds chicken breasts (boneless, skinless ); 3 large carrots (sliced); 3 stalks celery (sliced); 2-3 bay leaves; 6 cups chicken broth; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; 2 cups egg noodles (uncooked); 2 tablespoons fresh parsley (chopped (plus more for garnish))

By: Jill Mills Updated: Aug 19, 2026

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With tender egg noodles, shredded chicken, carrots, and celery, this Instant Pot Chicken Noodle Soup is classic comfort food made quick and easy. It’s ready in just 45 minutes, including the pressure release time, and requires just a handful of basic ingredients.

Overhead view of chicken noodle soup in the Instant Pot

Chicken noodle soup is such a classic comfort food, one that I believe every cook should have at least one recipe for. But as much as I love making homemade chicken noodle soup on the stovetop or my hands-off crockpot chicken noodle soup, I wanted a version that was even quicker to make, without sacrificing any flavor.

Enter this Instant Pot chicken noodle soup. It has all the classic chicken noodle ingredients, from shredded chicken and egg noodles to carrots and celery, but using the Instant Pot reduces the cook time significantly. It’s quick enough to whip up at the last minute on busy weeknights and it’s one of my favorites for those days when the winter blues are hitting extra hard. There’s just something about a steaming bowl of chicken noodle soup that makes everything a bit better!

Why This Instant Pot Chicken Noodle Soup Recipe Is So Good

Tender noodles & chicken. Using the Instant Pot to cook the chicken makes it perfectly tender and ready to fall apart in just 20 minutes, while the egg noodles themselves cook in less than 10 minutes. No mushy, overcooked noodles or dry, tough chicken in this soup.
Ready in 45 minutes. The Instant Pot brings this soup together much quicker than any other method I’ve tried, though it is a little more hands-on as each step takes just a few minutes. The trade-off is worth it, though, to have soup that tastes like it’s been simmering all day in under an hour.
Made in one pot. The only pot or pan required in this Instant Pot chicken noodle soup is, well, the Instant Pot. Everything, from sauteing the onion to cooking the chicken to boiling the noodles, happens in the Instant Pot. I love the quick clean-up and lack of dishes to wash!

Overhead view of ingredients needed to make Instant Pot chicken noodle soup

Ingredient Notes

This Instant Pot soup recipe is made with just a handful of very basic ingredients, so the shopping list is quite short and sweet. Be sure to scroll down to the recipe card below for the exact measurements.

Olive oil – For sauteing the onion.
Chicken breasts – I use boneless, skinless chicken breasts for ease. For a richer flavor, use bone-in chicken breasts or thighs and remove the bones after cooking.
Veggies – Onion, carrots, and celery add flavor, texture, and substance to the soup.
Bay leaves – Add a subtle herby flavor to the broth.
Chicken broth – I like to use low-sodium to control the salt. If using regular broth, you may want to decrease the amount of salt added.
Salt & pepper
Noodles – Wide egg noodles are traditionally used in chicken soup, so that’s what I stuck with here. You can substitute with other pasta, like rotini or ditalini, if that’s what you have on hand. Just keep in mind the cooking time may change.
Parsley – I like to add fresh chopped parsley as a final touch for flavor and as a garnish.

How To Make Chicken Noodle Soup In The Instant Pot

Using the Instant Pot to make chicken noodle soup keeps the process short and easy, to just 45 minutes. Way faster than simmering everything on the stovetop! The printable instructions can be found in the recipe card below.

Broth, chicken, celery, and carrots in an Instant Pot

Cook the onion. Turn the Instant Pot to saute and add the olive oil. Once preheated, add the onion. Cook for 3-4 minutes, stirring occasionally, until softened.
Add the other ingredients. Add the carrots, celery, bay leaves, chicken, broth, salt, and pepper to the onion. Stir to combine.
Cook. Close the lid. Set the steam release valve to the sealing position and select manual/high pressure. Set the time to 10 minutes.
Release the pressure. Allow the pressure to naturally release for 10 minutes, then move the steam valve to the venting position to release any remaining pressure.
Shred the chicken. Remove the chicken breasts. Shred with two forks and set aside. Discard the bay leaves.

Shredded chicken and parsley added to broth in the Instant Pot

Cook the noodles. Turn the Instant Pot back to saute. Bring the soup to a boil then add the egg noodles. Simmer until tender, about 6-8 minutes.
Finish the soup. Return the shredded chicken to the soup. Add the fresh parsley, then give it a taste. Adjust the seasoning as needed. Enjoy!

A ladle stirring Instant Pot chicken noodle soup

Recipe Tips & Variations

I kept this Instant Pot chicken noodle recipe pretty classic, with just a handful of the usual ingredients. But there are lots of ways to customize the flavor and the ingredients. Here are some ideas, plus a few general tips.

Adjust the consistency. If you prefer a less brothy soup, reduce the chicken broth to 5 cups.
Add more veggies. Add-ins like fresh spinach, peas, or diced zucchini can be stirred in during the last few minutes of cooking for extra flavor and vegetables.
Make it gluten free. For a gluten-free version, use gluten-free noodles or rice instead of egg noodles. Just keep in mind that the cooking time may change.
Add more flavor to the broth. If you like a more herby flavor, add a teaspoon of dried thyme or rosemary along with the bay leaf.
Taste test at the end. After returning the chicken and adding the parsley, give the broth a taste. You may need to add more salt or pepper. It’s better to add less salt in the beginning, since some of the broth absorbs into the noodles and the broth can be quite salty, and add more at the end than to over-salt at the beginning.
Don’t overcook the noodles. Mushy egg noodles are not great, so keep a close eye on the noodles as they simmer. They’re ready as soon as they’re tender, which can take as little as 6 minutes.

A spoon in a bowl of Instant Pot chicken noodle soup

Serving Suggestions

A steaming bowl of this Instant Pot chicken noodle soup makes a light but filling dinner on its own. Feel free to add a squeeze of fresh lemon juice or some parmesan before serving to make it feel a bit fancy. We like to add more parsley when serving.

Some breadsticks (we love these copycat Olive Garden breadsticks) or a slice of crusty French bread are great for soaking up the broth and making it a bit heartier.

And, of course, you can’t go wrong with a soup & salad combo. This Olive Garden salad is my go-to for that classic combo.

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