Instant Pot Chicken Noodle Soup

5 from 1 vote
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A flavorful and hearty instant pot chicken noodle soup recipe that the entire family will love and appreciate!

chicken noodle soup in a white bowl with a lemon and parsley on the side.

Who doesn’t crave a hot bowl of chicken noodle soup when the temperature starts dropping? Although cold weather isn’t required to make this chicken noodle soup, nothing beats a bowl of chicken soup on a cold snowy day.

What I love most about this instant pot chicken noodle soup recipe is the fact that it’s done in under an hour. You basically throw everything into a pot and voila. I kept the recipe simple, but feel free to throw in as many vegetables as you’d like.

You can use an entire chicken if you’d like but I think 2-3 lbs is the perfect amount. The best thing to serve this chicken soup with is some fresh lemon and hot sauce!

Nothing better than chicken noodle soup with a little kick to it.

You may add some chili powder or red crushed pepper if you don’t like hot sauce but who doesn’t like hot sauce?! Did I mention that this makes fabulous leftovers?

a ladle filled with soup inside of an instant pot.

Can you make this chicken noodle soup without an instant pot?

Absolutely! You will just have to adjust the cooking time.


Should I use white or dark meat?

I highly suggest using bone-in chicken thighs and legs for this soup.


Can I omit the noodles and load it with vegetables instead?



What can I serve this chicken noodle soup with?

lemon, lime, salt crackers, bread, etc.

instant pot chicken soup
5 from 1 vote

Instant Pot Chicken Noodle Soup

Flavorful and hearty chicken noodle soup cooked in under an hour! 
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 6 servings
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  • 2 lbs bone-in chicken thighs and legs
  • 1/2 cup diced onion
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 2 cups chicken stock
  • 6 cups water
  • 1 tbsp granulated garlic
  • 1 tbsp granulated onion
  • 1 tbsp Italian seasoning
  • 1 tsp paprika
  • 2 sprig fresh thyme
  • 1 cup egg noodles
  • salt and pepper to taste


  • Press the saute function on your instant pot.
  • Add some oil and cook the onions, celery, and carrots for 3-4 minutes. Season with salt and pepper.
  • Add the chicken, granulated onion, granulated garlic, paprika, Italian seasoning, chicken stock, water, and thyme. Season with salt and pepper and stir.
  • Close the lid and press the soup function.
  • Once finished, allow the instant pot to release the steam completely before opening the lid.
  • Carefully open the lid and press the saute function.
  • Add the noodles and cook for 5 minutes or until the noodles are fully cooked through.
  • Check for seasoning and enjoy!



Calories: 407kcal | Carbohydrates: 12g | Protein: 28g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 155mg | Sodium: 261mg | Potassium: 531mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2155IU | Vitamin C: 2.8mg | Calcium: 52mg | Iron: 1.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Soup
Cuisine: American
Servings: 6 servings
Calories: 407
Keyword: Instant Pot Chicken Noodle Soup
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