Instant Pot Chicken Noodle Soup

This Instant Pot Chicken Noodle Soup is a delicious and easy soup you can throw together and it can be ready in a matter of MINUTES! This soup is a family favorite and tastes like childhood in a bowl. Your family is going to love this warm and delicious soup.

There is nothing better than having a delicious bowl of hot soup on a cold fall or winter day. This Instant Pot Chicken Noodle Soup is my go to on days that I know are going to be busy.
This soup tastes like childhood. It is so delicious and ridiculously easy to make.


Step 1: Put all ingredients into your instant pot and mix so the noodles are almost all covered in the broth.

Step 2: Put your lid on and turn the knob to sealing

Step 3: Push manual or (pressure cook) and set the timer for 5 minutes.

Step 4: When it is done cooking, turn the knob to venting and let the pressure cooker release on it’s own. Take the lid off, mix and serve.

This soup is so simple to make and tastes amazing! Prep it in the morning and you can smell it simmering all day long. This is definitely one of my favorite soup recipes of all time.

Related Recipe:  Our Easy Instant Pot 7 Can Tortilla Soup is so simple and delicious!


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Instant Pot Chicken Noodle Soup (Video)


Commonly asked questions:

What is an Instant Pot:

An IP is a multi-cooker, but I mostly use it as a pressure cooker. It does the job of a slow cooker, pressure cooker, rice cooker, steamer, yogurt maker, etc.

I don’t have an Instant Pot, can I still make this soup:

Yes you can! You can see how we made a very similar one HERE in the Slow Cooker. We also have a creamy Chicken Noodle Soup you can find HERE.

Can I use boneless skinless chicken breast:

Yes, of course but cooking the chicken with the skin and bones will give you a deeper more delicious broth.

Can I use chicken drumsticks or thighs:

Yes, you can. Any part of the chicken can be used, as long as you have enough chicken meat to add to the soup after you shred it.

Can I use frozen chicken:

Yes, you can. The time can vary depending on how big your chicken pieces are but I would start with 20-25 minutes if they are thicker breasts.

Cook just the chicken and the chicken broth. The last 5 minutes add the noodles, spices and the vegetables.

Can I use thawed chicken:

Yes Yes. Cook just the chicken and the broth together for 15-20 minutes. When there is 5 minutes left, do a quick release, and add the vegetables, spices and noodles. Cook on manual for 5 minutes.

Do I have to use Chicken Broth?

You can replace it with water, but I suggest using chicken broth or vegetable broth. But, it would still taste okay if you were cooking your thawed or frozen chicken in the instant pot first instead of canned.


We personally enjoy using egg noodles in our chicken noodle soup, however that is totally optional. You can eat whatever noodles you have on hand with your soup.

We recommend picking noodles that you can pick up with a spoon. Spaghetti noodles or angel hair noodles, would be a little more difficult to scoop up because they are so long.

Little noodles like pipette, macaroni, elbow, bowtie, etc., are great noodles for chicken noodle soup. They are easy to scoop up, and you can get a little bit of everything, all in one bite. Not just noodles or chicken, but everything the soup has in it.

New to the Instant Pot?  Our Instant Pot Potato Soup is a great recipe to start with!  Get the recipe HERE!


Instant Pot Chicken Noodle Soup
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  • 6 cups chicken broth
  • 1/2 of an onion, finely chopped
  • 2-3 celery stalks, finely chopped (optional)
  • 4 large carrots, finely chopped (or 1 pound of carrots)
  • 1/2 cup green onions, sliced
  • 1 (15 oz) can corn, drained (or 2 ears of corn)
  • 1/2 tsp garlic powder
  • Salt and Pepper to taste
  • 2 cups egg noodles, uncooked
  • 2 cups cooked chicken, chopped or shredded (or 2 cans canned cooked chicken)


  1. Put all ingredients into your instant pot and mix so the noodles are almost all covered in the broth. 
  2. Put your lid on and turn the knob to sealing
  3. Push manual or (pressure cook) and set the timer for 5 minutes.
  4. When it is done cooking, turn the knob to venting and let the pressure cooker release on it's own. Take the lid off, mix and serve.

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17 Responses to “Instant Pot Chicken Noodle Soup”

  1. Just delicious, unfortunately used wrong noodles which expanded in the heat but was able to remove them and was left with a perfect chicken soup in my regular saucepan. Next time I will use egg noodles as recipe suggests, I have learned my lesson. Thanks for grea5 recipes.
  2. Bertha Glen
    Nice recipe but I'd suggest if u want it to taste like the soup made by generations of grammas add a pigs foot, use cheap cuts of skin covered chicken with bones and add bay leaves in and the chicken broth and do the first cooking. Then strain and use this stronger tasting broth and follow the six sisters instructions to make ur soup It's nice to have the instant pot and these excellent recipes to make an old fashion soup that used to take 12 hours to cook
  3. This is the 3rd recipe I've tried from SSS since Kristen's YT videos convinced me to purchase an IP 2 weeks ago. First time cooking this recipe and it turned out "ok" - the egg noodles came out quite soggy/mushy. Would this be from cooking to long? I cooked the raw chicken / broth for 15 minutes, quick released and put noodles, spices, and veggies in for 5 minutes. I didn't hear the timer and left it in for an extra 6 minutes before i quick released. Would that affect the noodles? Thank you SSS for the great recipes!

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