There’s something incredibly comforting about a bowl of homemade chicken noodle soup. This recipe for my family’s favorite Instant Pot Chicken Noodle Soup comes together quickly and is easy to change up if I have different ingredients on hand.
The best part? When you make it in the Instant Pot, it’s ready in no time with little effort. This Instant Pot chicken noodle soup has quickly become my go-to recipe when I want something soothing and satisfying without spending hours in the kitchen.
I love recipes where I can throw everything into the Instant Pot, set it, and let the machine work its magic. Within an hour, I get a flavorful, comforting soup that tastes like it’s been simmering all day long.

This soup is perfect for busy nights, family dinners, or even meal prep for the week. You can make a big batch and have leftovers to enjoy throughout the week.
If you’re new to using the Instant Pot, this is a great recipe to start with. It’s forgiving, simple, and doesn’t require a lot of attention while cooking.
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Can I make this Instant Pot chicken noodle soup gluten-free?
Yes, you can easily make this Instant Pot chicken noodle soup gluten-free by swapping out the traditional egg noodles for gluten-free noodles. There are several gluten-free pasta options available, such as rice noodles, quinoa pasta, or gluten-free egg noodles.
Be sure to adjust the cooking time slightly based on the type of gluten-free noodles you choose, as they may cook faster or slower than traditional pasta. If you prefer to skip the noodles altogether, you can leave them out entirely and add some vegetables or a grain like quinoa or rice instead, which would still make for a delicious and hearty soup.
When using gluten-free noodles, keep in mind is that they may absorb more liquid than regular noodles. If this happens, simply add a little more broth or water when reheating the soup to restore the desired consistency.
What type of chicken stock should I use for this Instant Pot chicken noodle soup?
For the best flavor and control over the salt content, I recommend using homemade chicken stock or a low-sodium store-bought variety. I personally make my own chicken stock without adding any salt, which allows me to adjust the seasoning of the soup to my preference.
Avoid bouillon cubes in this recipe, as they tend to be quite salty and can throw off the balance of flavors. Better Than Bouillon is a better call if you don’t have another low sodium option at home.
Can I use leftover rotisserie chicken in this Instant Pot chicken noodle soup?
Yes, leftover rotisserie chicken is a fantastic addition to this Instant Pot chicken noodle soup and can save you time in the kitchen. Honestly? At least half the time I make this, I use leftover chicken.
Simply shred the meat and add it to the soup when you add the noodles and let the chicken to heat through and absorb the flavors of the broth. Since the chicken is already cooked, there’s no need to pressure cook it with the veggies.
How to Make Instant Pot Chicken Noodle Soup
Chop the onion, mince the garlic, peel and cut the carrots, and chop the celery. You can do this step a day ahead of time if you really want to save time when you meal prep.

Set your Instant Pot to sauté mode and add the olive oil once the pot is hot. If you preheat it first, this helps to create more of a nonstick surface.
Let the oil heat up, and once it’s warm, sauté the chopped onion, minced garlic, carrots, and celery for three or four minutes, stirring occasionally. Cook until the onions become translucent and fragrant.

Turn off the sauté function and pour in the chicken stock. Use a wooden spoon to scrape the bottom of the pot and deglaze, releasing any bits of caramelized vegetables or chicken.
Then, add the chicken breasts, bay leaves, salt, pepper, thyme, and parsley to the pot, stirring to combine everything.

Secure the lid on the Instant Pot and set it to Pressure Cook (or Manual) on high for 10 minutes. Once the cooking time is complete, allow the pressure to release for 10 minutes, which helps ensure the chicken doesn’t dry out.
Carefully remove the chicken breasts from the pot and shred them using two forks. Once shredded, return the chicken to the pot, stirring it back into the broth and vegetables to ensure it’s well distributed.
Add the egg noodles to the pot and stir them in with the broth. Let the noodles cook in the hot liquid for 5-7 minutes, or until they’re tender. There’s no need to turn the Instant Pot on beyond the Keep Warm function for this step.
Stir in the lemon juice, which helps to brighten up the entire soup. Adjust the seasonings as needed, adding more salt, pepper, or herbs to make sure the flavors are just how you like them.
If you plan to have leftovers, it’s best to hold off on adding all the noodles at once. They can become mushy if they sit in the soup overnight.
Instead, add only the amount of noodles you plan to eat right away, and store the soup without noodles. When reheating leftovers, simply cook fresh noodles in the soup on the stove.
This Instant Pot chicken noodle soup tastes fantastic with challah, especially if you’re feeling under the weather and need something comforting. If you don’t have challah, you can serve it with a simple salad, or crusty bread, or just enjoy it on its own.


Instant Pot Chicken Noodle Soup
Ingredients
- 1 medium onion chopped
- 3 garlic cloves minced
- 3 medium carrots sliced
- 2 celery stalks sliced
- 6 cups chicken stock
- 1 pound chicken breast boneless, skinless
- 1 teaspoon salt to taste
- 1/2 teaspoon black pepper
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 2 cups egg noodles
- 1 teaspoon lemon juice
Instructions
- Chop the onion, mince the garlic, peel and cut the carrots, and chop the celery. This will prep all the vegetables you need to create a flavorful base for your soup.
- Set the Instant Pot to "Sauté" mode. Add olive oil and let it heat up. Sauté the chopped onion, minced garlic, carrots, and celery for 3–4 minutes, stirring occasionally, until the onions are translucent and fragrant.1 medium onion, 3 garlic cloves, 3 medium carrots, 2 celery stalks
- Turn off the sauté function. Pour in the chicken stock, scraping the bottom of the pot to deglaze and release any stuck bits. Add the chicken breasts, bay leaves, salt, pepper, thyme, and parsley.6 cups chicken stock, 1 pound chicken breast, 1 teaspoon salt, 1/2 teaspoon black pepper, 2 bay leaves, 1/2 teaspoon dried thyme, 1/2 teaspoon dried parsley
- Secure the lid and set the Instant Pot to Pressure Cook (or Manual) on high for 10 minutes. Once the cooking time is complete, allow a natural pressure release for 10 minutes.
- Remove the cooked chicken breasts and shred them with two forks. Return the shredded chicken to the pot.
- Add the egg noodles to the pot and let them cook in the hot broth for 5–7 minutes, or until tender, stirring occasionally to prevent sticking. You do not need to turn the Instant Pot on beyond the Keep Warm function for this.2 cups egg noodles
- Add lemon juice, and stir. Taste and adjust seasonings as needed.1 teaspoon lemon juice
- Serve immediately.
Notes
- If you have leftovers, hold off on adding all the noodles, as they will get mushy as they sit overnight. Instead, add as many noodles as you plan to eat immediately, and reheat the soup gently on your stove with the uncooked noodles when you enjoy the leftovers.
- For more tips and tricks, be sure to read the full article above.
Nutrition
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.

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