Instant Pot Chicken Noodle Soup is warm and comforting, and filled with hearty chicken, loads of noodles, and chunky veggies. Best of all, it’s homemade and takes fraction of the time of Classic homemade Chicken Noodle Soup. Perfect for dinner anytime of the year!
Instant Pot Chicken Noodle Soup

Soup for the Soul

Chicken Noodle Soup is one of those dishes that soothes the soul. After a long day, it’s SO nice just to cozy up with a bowl of steaming homemade soup. There’s something therapeutic about it. With just a few simple ingredients, this Instant Pot Chicken Noodle Soup can be on the table in minutes. As with most Instant Pot recipes, most of the time is waiting for the food to pressurize! All you need are chicken thighs (or breasts if you prefer but not as flavorful), a few veggies, chicken broth, salt, pepper, and water. And an Instant Pot. Trust me, this will be your new go-to soup recipe all cold-weather season long! If you’re lucky (today!) the Instant Pot is on sale. I just checked and the price today is under $80 shipped if you have Amazon Prime! This Instant Pot is my go-to recommendation if you have  2 people or even 10 in your family. I love my 8 quart model, but for day-in-day-out, I like my 6 quart.  It’s a little easier to maneuver in the kitchen and can cook meals for up to about 12 people.
Instant Pot Chicken Noodle Soup

A fraction of the time, but all the flavor

Instant Pot Chicken Noodle Soup
There’s nothing like the homemade stovetop chicken noodle soup that mom used to make. But this Instant Pot Chicken Noodle Soup comes pretty close. It takes a fraction of the time but still has ALL the flavor you love and crave. If you haven’t used chicken thighs before, give them a try in this recipe. They add a delicious savory flavor to the soup and turn out perfectly tender. Let them simmer in the chicken broth with some chunky veggies and oodles of noodles, and that’s it! Easiest meal ever.

Instant Pot Chicken Noodle Soup: the perfect fall meal

The changing fall colors, the chill in the air, and warm evenings sitting by the fire. Soup season is the best season. It’s one of my favorite ways to cozy up on a chilly day and ease a case of the flu. The smell of the simmering broth itself will have your family wandering into the kitchen. And with the Instant Pot, this Chicken Noodle Soup will taste like it’s been cooking all day. It’s a simple one-pot meal, packed with comforting flavors that are sure to satisfy your family’s appetite! I mean, seriously. Is there a person on the planet who doesn’t love a bowl of homemade chicken noodle soup?
Instant Pot Chicken Noodle Soup
If you’re looking for a quick and easy meal to make this fall season, you need this recipe. Instant Pot Chicken Noodle Soup can be on the table about 40 minutes, and tastes like it’s been cooking for hours. With colder weather here, not to mention the sniffles and runny noses, there’s nothing more comforting than a big bowl of homemade soup. And trust me, this soup is about as easy as it gets. Happy fall my friends!

Instant Pot Chicken Noodle Soup

5 from 17 votes
Author: Si Foster
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
time to reach pressure: 15 minutes
Total Time: 40 minutes
Servings: 8
Nothing is easier than Classic Chicken Noodle Soup in the Instant Pot! Using the Instant Pot cuts the cooking time of the chicken in half while tenderizing the meat so it falls off the bone. 


  • 4-5 chicken thighs, seasoned with sea salt and pepper
  • 2 tablespoons olive oil or butter (no margarine)
  • 1 teaspoon dried thyme
  • 2 cups carrots, chopped* see notes
  • 1 cup celery, chopped
  • 2 cups onion, chopped
  • 2 cups cold water
  • 1 clove garlic, chopped
  • 1 teaspoon sea salt
  • 1 teaspoon course ground pepper
  • 4 cups chicken broth
  • 2 cups water
  • 8 oz wide egg noodles
  • 2 packages Knorr Homestyle Chicken Stock concentrate, *see recipe notes
  • parsley, fresh chopped or dried


  • Turn Instant Pot to SAUTE setting. When pot is heated up, or after about 4-5 minutes, add 2 tablespoons olive oil or butter to pot. Season the chicken generously with salt and pepper on both sides. 
  • Carefully place chicken thighs in the pre-heated Instant Pot. Cook for 3 minutes and then carefully turn the chicken over. Cook for an additional 3 minutes and sprinkle with dried thyme. 
  • Remove chicken from the Instant Pot and add chopped carrots, celery and onion to the pot (there will be residual oil and seasonings in the bottom of the pot. Do not wash or wipe out. Sauté the vegetables for 2 minutes (just long enough to coat with drippings and begin to brown a bit). 
  • Add 2 cups cold water, chopped garlic, 1 teaspoon salt, 1 teaspoon pepper and browned chicken back into the Instant Pot.  Set Instant Pot to the MANUAL or PRESSURE COOK or HIGH PRESSURE setting, placing timer to 6 minutes. Make sure the plastic seal is in place inside of the lid before placing lid on the Instant Pot and the valve on top of the lid is set to the SEALING position. 
  • After the timer goes off, carefully  release the steam from the Instant Pot using the VENTING position on the lid. Remove the chicken from the Instant Pot and set on plate or cutting board. 
  • Add 4 cups chicken broth plus 2 additional cups of water to the Instant Pot. Change the setting to the SAUTE setting and bring the contents of the pot to a boil. Add 8 oz  pasta to the pot and cook according to package directions.
  • While the pasta is cooking, shred or chop the chicken and discard any bones and skin remaining. After pasta is cooked, add chopped chicken and two packages homestyle chicken stock* (or chicken bullion or other chicken flavoring) to the soup to taste. Season to taste with salt and pepper. Top with fresh or dried parsley. 


  • If you like creamy chicken noodle soup, add about 2 tablespoons cornstarch to 1/2 cup of water and mix until smooth. Add to the finished soup while broth is hot. Stir well. 
  • I like to add sautéed mushrooms to this soup as well. I sauté the mushroom in butter in a separate pan and add at the very end just before serving. 
  • If using bagged baby carrots, no need to chop the carrots, I just put them in whole. 
  • If the soup seems a little skimpy on the broth, simply add a bit more chicken broth. 
  • I like to use Knorr brand “Homestyle Chicken Stock” which is sold in little mini tubs (4 to a package) or the “Better than Bullion” brand stock concentrate. 

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