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bowl of soup with noodles and chicken
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5 from 1 vote

Instant Pot Chicken Noodle Soup

This Instant Pot Chicken Noodle Soup tastes just like your childhood favorite soup, but better because it's homemade! Making it in the Instant Pot allows for easy prep and clean up, plus this recipe makes plenty of servings so you're sure to have leftovers. 
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: lunch
Cuisine: American
Keyword: instant pot, instant pot soup, soup
Servings: 6
Calories: 440kcal
Author: Erin


  • pressure cooker


  • 1 yellow onion diced
  • 2 tablespoon olive oil
  • 2 carrots chopped
  • 1 celery stalk sliced
  • 2 chicken breasts
  • 1 bay leaf
  • 3 tablespoon fresh parsley chopped
  • 8 cups chicken broth
  • 1 lb. pasta noodles
  • salt and pepper to taste


  • Add onion and olive oil to the Instant Pot, then press the "sauté" setting and sauté the onion for 3-5 minutes or until it's soft.
  • Add all remaining ingredients EXCEPT the noodles to the Instant Pot. Press the "soup" setting and set the timer to 10 minutes, then place the lid on the Instant Pot, making sure valve is in the "sealing" position. It will take 10 minutes or so for the IP to come to pressure, then it'll begin counting down from 10.
  • Once the timer beeps, switch the valve to "venting" and pressure release the IP, then carefully remove the lid.
  • Remove the chicken from the Instant Pot and place it onto a cutting board. Use two forks to shred the chicken.
  • Meanwhile, add the noodles to the Instant Pot, then press "sauté". Cook the noodles for 8-10 minutes or until they're soft, then add the chicken back in and stir everything together. Add salt and pepper as needed and enjoy!


*Cook time includes time it takes for the Instant Pot to come to pressure 
**IP = Instant Pot 


Calories: 440kcal | Carbohydrates: 62g | Protein: 28g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 1255mg | Potassium: 800mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3580IU | Vitamin C: 28mg | Calcium: 52mg | Iron: 2mg