Recipes

Instant Pot Chicken Noodle Soup

RECIPE BY: San

DATE: August 1, 2025

Total Time 45 minutes

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Instant Pot chicken noodle soup is a simple and comforting classic recipe that brings warmth and nostalgia to your table in a fraction of the time. With minimal effort and maximum flavor, it’s the ultimate comfort food.

To make this classic dish, all you need is an Instant Pot and basic pantry staples. The result? A hearty and flavorful soup that will satisfy your whole family.

Chicken Noodle Soup holds a special place in my heart! I remember my dad making my grandmother’s recipe every winter. When I asked my dad for the recipe because there is nothing like homemade soup, I learned that the flavor came from a whole chicken. I was surprised by the lack of seasonings in the recipe, and my dad said that my grandparents were only salt and pepper type of people.

Reflecting on all my grandmother’s recipes, she kept it simple and delicious. I did add a few seasonings to the chicken, and while my grandmother is no longer with us, I know she would be pleased with these additions.

Tips for the Best Chicken Noodle Soup

  • You’ll need a pressure cooker of 6-quart or larger to make this recipe. The pot should be big enough to fit a 3- to 4-pound chicken.
  • Whole Chicken – Using a whole chicken provides a combination of white and dark meat, while the bones and cartilage contribute to a flavorful and nourishing broth.
  • You can use a variety of bone-in chicken pieces instead of a whole chicken for the soup. Optionally, you can remove the skin, although a small amount of rendered chicken fat can enhance the flavor.
  • Noodles – Add cooked noodles to the soup separately to prevent them from absorbing too much moisture. Mix them in just before serving and store them separately in the fridge.
  • Vegetables – For better results, it is recommended to add the vegetables in later, after thoroughly cooking the chicken. By doing so, you can ensure that the vegetables retain their texture and don’t become mushy, resulting in a more enjoyable and visually appealing dish.

My grandmother preferred the stovetop method for making this soup, so if you would like that or don’t have an Instant Pot, worry not! We have you covered. This Chicken Noodle Soup recipe can be effortlessly prepared on the stovetop as well, ensuring you don’t miss out on its deliciousness!

Stovetop Method

  • Place the chicken in a big soup pot or Dutch oven, breast side up. Add the rest of the ingredients, pouring the water in last to avoid any splashing. Cover the pot and let it cook over medium heat on the stove.
  • Simmer the soup on low heat until the chicken is tender and easily separates from the bones, approximately 1 hour and 15 minutes. Follow the remaining steps as outlined in the recipe.

How to Store Chicken Soup

Leftover Instant Pot chicken noodle soup can be stored in the fridge for up to 5 days or in the freezer for up to 3 months—reheat by microwaving or using a saucepan. If frozen, thaw overnight in the fridge before reheating.

When freezing soup, here’s a friendly tip: leave out the noodles until you’re ready to reheat. Freeze the delicious soup base with chicken and veggies, then thaw it out and finish the recipe. Another option is to freeze half the soup and cook half the noodles separately for immediate enjoyment and convenient storage.

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Instant Pot Chicken Noodle Soup

Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 8
Calories: 328 kcal
Instant Pot chicken noodle soup is a simple and comforting classic recipe that brings warmth and nostalgia to your table in a fraction of the time.
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Ingredients
 

  • 4 lbs whole chicken
  • 4 cups chicken broth
  • 4 cups water
  • 4 tablespoons butter
  • 1 tablespoon chicken bullion
  • 1 bay leaf
  • 1/2 teaspoon dried sage
  • 2 teaspoons salt
  • 1/2 teaspoon ground pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 2 cups carrots fresh, sliced
  • 1 small yellow onion
  • 2 cups celery fresh, sliced

Instructions
 

  • In a small mixing bowl combine the sage, salt, pepper, onion powder, garlic powder and thyme – mix.
  • Pat the chicken dry; then rub the sseasoningall over the chicken and place in the bottom of the Instant Pot.
  • Add chicken broth, water, chicken bullion, butter and bay leaf to the Instant Pot.
  • Place the lid on the pressure cooker and ensure the pressure regulator is set to "Sealing."
    Program the cooker to pressure cook for 25 minutes at high pressure.
  • After cooking the soup, wait for about 15 minutes before quickly releasing the pressure. This helps prevent excessive steam and broth from spitting out of the valve. Be cautious when releasing the steam! Alternatively, you can allow the pressure to release naturally, but this will take some time.
  • Use tongs or a slotted spoon to remove the chicken from the pot and transfer it to a dish. Allow it to cool for about 15-20 minutes until it's easy to handle.
  • Add celery, carrots, and onion to the broth. Cover the pressure cooker with the lid and set the pressure regulator to "Sealing". Program the cooker to pressure cook for 5 minutes at high pressure. After cooking the soup, wait for about 10 minutes before quickly releasing the pressure.
  • While vegetables are cooking, boil and prepare noodles according to package directions. And shred the chicken.
    If you want a brothy soup, then only prepare 1/2 of a package of noodles. For a more hearty soup, prepare the entire package.
  • Once you have released the pressure from the Instant Pot. Stir in the shredded chicken and the amount of noodles you desire. Ladle and serve up immediately.
  • You can also serve this soup with the noodles on the side and allow each person to add their own noodles. However you choose to serve it, everyone will love it.

Calories: 328kcalCarbohydrates: 7gProtein: 23gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 97mgSodium: 787mgPotassium: 506mgFiber: 2gSugar: 3gVitamin A: 5791IUVitamin C: 6mgCalcium: 49mgIron: 2mg

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Hey, I'm Sandra! At A Dash of Sanity, you'll discover family-friendly recipes for every occasion. Whether it's speedy dinners or delectable desserts, I'm here to make your mealtime delicious, simplify your holiday baking, and unite your loved ones around the table.

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6 Comments

  3. Chicken noodle soup is my all time favorite in the fall and winter. I cannot wait to make it in my instant pot!

    Reply