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Instant Pot Chicken Noodle Soup

  • Prep Time:
    10 minutes

  • Cook Time:
    50 minutes

  • Total Time:
    1 hour

  • Yield:
    68 servings

  • Category:

  • Method:
    Instant Pot

  • Cuisine:


Hearty and flavorful Instant Pot Chicken Noodle Soup is a fast and simple shortcut to a comfort food favourite! Brimming with classic ingredients, including tender chicken, cozy egg noodles, herbs, and veggies in a savory chicken broth.


  • 2 Tablespoons Olive Oil
  • 1 Cup Yellow Onion, diced
  • 1 Cup Carrots, cut into 1?4” thick coins
  • 1/2 Cup Celery, diced
  • 3 cloves Garlic, minced
  • 3/4 teaspoon Salt
  • 3/4 teaspoon Black Pepper
  • 1 teaspoon Thyme
  • 1/2 teaspoon Oregano
  • 1 Bay Leaf
  • 1 Tablespoons Chicken Bouillon Paste
  • 4 Cups Chicken Broth
  • 3 Cups Water
  • 2 pounds Boneless, Skinless Chicken (breast, thighs, or mix)
  • 2 Cups Egg Noodles
  • 2 Tablespoons Fresh Parsley, chopped


  1. Set the instant pot to saute mode. Add the oil, onion, carrot, and celery. Cook, stirring from time to time, for 5-6 minutes until softened.
  2. Add the garlic and cook for 1 minute more, stirring continuously.
  3. Press cancel.
  4. Add the salt, pepper, thyme, oregano, bay leaf, chicken bouillon, broth, water, and undercooked chicken. Stir together.
  5. Seal the instant pot. Cook on manual high pressure for 7 minutes. Naturally release the pressure for 10 minutes.
  6. Open the instant pot and remove the chicken. Set it aside to cool for a couple of minutes before cutting or shredding.
  7. Remove the bay leaf and discard.
  8. Turn the instant pot to saute again. Add the egg noodles and cook for 6 minutes (or until tender) with the lid off.
  9. Press cancel. Stir in the cut chicken and fresh parsley.
  10. Serve instantly.


You can use skin-on chicken, just ensure to remove any pieces of skin from the soup after cooking the chicken.