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Instant Pot Chicken Noodle Soup:

Is there anything more comforting than a good old chicken noodle soup? I didn’t think so, and this easy Instant Pot chicken noodle soup is sure to be your new favorite cozy soup for the winter.

Ingredients you will need:

  1. Oil
  2. Carrots
  3. Onions
  4. Celery
  5. Bay leaves
  6. Oregano
  7. Thyme
  8. Salt and pepper to taste
  9. Garlic cloves
  10. Egg noodles or any type of pasta
  11. Chicken bone broth or any type of broth you have
  12. Fresh cilantro or parsley
  13. Chicken breast

Time saving hack:

And if you are pressed for time and don’t feel like chopping all the vegetable. Grab a vegetable mirepoix at your grocery store and use in place of the vegetables listed in recipe.

How to prepare in Instant Pot:

I first set the Instant pot to sauté function, add the oil, and warm for a minutes or so. And then I add the chopped vegetables, salt and pepper, and sauté for 5-7 minutes, stirring throughout. Next, I add the minced garlic, seasonings, and cook a couple minutes. And then I add the chicken breast and sear 1-2 minutes on each side. Lastly, I shut off the sauté function, add the chicken bone broth, bay leaves, fresh cilantro, close the Instant Pot, and set to poultry for 13 minutes.

Quick release of pressure:

Once the soup is done cooking, quick release the pressure. Open the Instant pot and carefully transfer the chicken to a cutting board and let rest 5 minutes. Once the chicken has rested, with two forks, shred the chicken, and set aside. I then set the instant pot to sauté function and add my egg noodles. Let them cook for 5-7 minutes or until al dente. And add back in the shredded chicken, mix, and serve!

What if I don’t have an Instant pot?

Don’t worry, if you don’t have an Instant pot, you can still make this soup over stove top. I would follow the same directions for Instant pot. But I would bring to a boil and then simmer for 15-20 minutes. And cook the pasta separately in another pot, drain water, and add to soup.

How to store:

I like to store in an airtight container in the refrigerator. And since the pasta will absorb a lot of the bone broth, I like to have extra bone broth ready for reheating.


Instant Pot Chicken Noodle Soup

Serves 4


  • 1 heaping Tbsp oil of choice
  • 1/2 cup chopped carrots
  • 1/2 cup chopped onions
  • 1/2 cup chopped celery
  • 1-2 bay leaves
  • 1 tsp oregano
  • 1 tsp thyme
  • Salt + pepper to taste
  • 4 garlic cloves minced
  • 2 cups egg noodles
  • 48 oz chicken bone broth
  • 1/2 cup chopped fresh cilantro or parsley
  • 2 large boneless, skinless chicken breast

Time saving hack:

  • 1 14.5 oz mirepoix chopped vegetable mix In place of the chopped vegetables listed above



  • Add oil to instant pot and set to sauté
  • Add onions, carrots, celery, salt + pepper, and sauté for 5-7 minutes
  • Add minced garlic, seasonings, and cook a couple minutes
  • Add chicken breast and sear a couple minutes each side
  • Add chicken bone broth, bay leaves, and stir
  • Close instant pot, seal valve, and set to poultry 13 minutes
  • Once done quick release pressure, carefully remove chicken breast, and let rest a few minutes on a cutting board
  • With two forks shred chicken
  • Add egg noodles to broth and set to sauté function
  • Cook 5-7 minutes or until noodles are al dente
  • Add in the shredded chicken, fresh cilantro/parsley, mix, and enjoy!