Instant Pot Chicken Noodle Soup

Instant Pot Chicken Noodle Soup

Contributor: Lauren Keating

If you’re craving rich, homemade chicken noodle soup like grandma used to make but your hectic schedule gets in the way, look no further than your Instant Pot.

  • Author: Lauren Keating
  • Prep Time: 10 minutes
  • Cook Time: 1 hour, 10 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings 1x
  • Category: Entrée
  • Method: Instant Pot
  • Cuisine: American


  • 1 Tbsp. olive oil
  • 4 carrots, cut into rounds
  • 4 celery stalks, chopped
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 2 lbs. bone-in chicken thighs or drumsticks
  • 8 cups water
  • 2 bay leaves
  • 1 Tbsp. dried parsley
  • 2 tsp. salt
  • ¼ black pepper
  • 6 oz. egg noodles


  1. Turn your Instant Pot on to the sauté setting. Add the oil. When the oil is hot, add the carrots, celery, onion and garlic. Cook 4-5 minutes, stirring frequently, until the vegetables begin to soften but do not turn brown.
  2. Add the chicken, water, bay leaves, dried parsley, 1 teaspoon salt and pepper. Close the lid tightly and make sure the vent is sealed.
  3. Start the soup function or set it to pressure cook on high for 30 minutes.
  4. When the cycle has completed, let the pressure release naturally and then remove the lid.
  5. Remove the chicken from the pot and discard the skin and bones. Return the chicken to the pot. Taste broth. Add more salt if desired.
  6. Switch the pot back to the sauté setting and bring the soup to a boil. Add the noodles and cook stirring occasionally until softened, 6-8 minutes.