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If you don’t like chicken noodle soup instant boxed mixes but you want the convenience of a quick and mess free recipe, keep reading… this one’s a keeper.

We all know that homemade chicken noodle soup is far better than any pre-made dry mix. But this chicken soup recipe is a quick and simple way to
make your noodle soup taste like you’ve been cooking it in a stockpot all day.

Before the Instapot craze, I used to think to a crockpot slow cooker was the only way to make really flavorful chicken noodle soup. But chopping up raw boneless skinless chicken breasts is, in my opinion, one of the worst jobs in the world. Thank goodness for the age of the pressure cooker.

Now don’t get me wrong, I love the way a good slow cooked meal makes your house smell like home. Fortunately, my Instapot doubles as a slow cooker.

This soup turns out so flavorful that you really can not tell the difference between this one and my slow cooker chicken noodle soup recipe.


Now before you start reading, full disclosure:

I am not a fancy chef.
I don’t always measure exactly.
And…I can rarely just take random items from my pantry to throw something amazing together! I like to use recipes!

But I do love cooking a quick meal that tastes like I’ve spent all day cooking it! So, I played around with different combinations of spices and ingredients until I found exactly what worked for me! There’s always room for substitutions.


Open packages of chicken and put 1 breast and 2 thighs into a bowl.

I like using both breast and thigh for the diverse flavors that each brings. Sprinkle on some salt, pepper, Mccormick’s Montreal chicken seasoning, a pinch of allspice, and a pinch of ground sage for a good roasted flavor.

Set aside for a few minutes. I know it seems like an odd combo of seasonings…but a little of each goes a long way and is packed full of flavor.

(You could also use an already seasoned and cooked rotisserie chicken, shred it up, and just add it in at the end after you cook the noodles)


Turn on Instapot to “Saute”, Throw in a couple of thick pads of butter.

Add chopped or sliced onion, carrots, and celery. Saute for a few minutes until veggies develop a little color, or until onion appears slightly translucent.

Add the chicken (whole), 1 carton of broth, and a bay leaf to the pot.

If buying chicken with fat, skin, and bone intact…leave it until it’s done cooking to ensure to get all the juices and flavor possible. You can remove it all once you take the chicken out to shred it up.


Put on the Instapot lid and lock. Select manual cook setting for 8 minutes.

(Remember it’ll take about 10 minutes for pressure to build before cooking starts)

After the timer goes off, carefully release pressure.

If this is your first time using the Instapot, be aware that the quick release method can be a bit tricky and dangerous. I like to use a wooden spoon to move the release valve. Also, be certain to pull the Instapot away from any upper cabinets to avoid damage.

If you are uncomfortable with this method, you can absolutely do a natural release if you don’t mind waiting an extra 10 minutes or so.

Take out the chicken and set aside. Remove the bay leaf and discard it.


Turn your Instapot back to “saute”, add noodles and cook about 10 minutes.

I use about 2 cups. Or I just grab up two or three handfuls if I can’t find my measuring cups!

I like using any kind of “old fashioned” labeled egg noodle. They are typically softer noodles and bring more of a “made from scratch” feel to the soup. I also like to throw a couple more pads of butter into the broth at this point for some added flavor.

You can shred up the chicken while the noodles are cooking.

Once noodles are done, throw in your shredded chicken, give it a stir… and enjoy!!!!


I always keep an extra carton of broth handy. Depending on how many noodles I add, and how thick the noodles are, I sometimes need to add more broth to the soup.

This took about 30 minutes, start to finish. So I was able to make it and clean up while my little one napped today! A win for all!!

You could absolutely use this recipe on the stovetop as well. You’ll just need a few extra pots and pans!

I’ve attached directions for the Stovetop method in the recipe card below.

Other thoughts on Instapot Chicken Noodle Soup.

Best sides for Chicken Noodle Soup

Although chicken noodle soup really has it all, sometimes it’s great to have something a little more solid to go along with it. So what are the best sides for chicken noodle soup?

French Bread

Personally, I like to do things Panera style and grab a few small loaves of french bread for dipping.

Soups and Sandwiches anyone?

You could also use any leftover chicken to do up a quick Chicken Salad sandwich instead!

Looking for a heartier recipe?

If chicken soup is one of your favorite meals but you are looking for a recipe that feels a little heavier, then simply try this chicken noodle soup with potatoes!

Just chop up 6 Yukon gold potatoes and add to the Instapot before pressurizing. Do not saute the potatoes first.

You will also want to add additional chicken broth or water as potatoes tend to suck up a lot of moisture when cooking. I suggest 1 additional cup of broth per 6 potatoes.

Instant Pot Chicken Soup

Instant Pot Chicken Soup

This Instapot chicken noodle soup is hands-down the quickest and easiest way to end up with a flavorful and filling bowl of steaming hot comfort food. With real shredded chicken, veggies, and egg noodles, it's chock full of nutrients to help boost your immune system. No need for any pots and pans, this soup can be made entirely inside of your Instapot.

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes


  • 1 chicken breast
  • 2 chicken thighs
  • 2 carrots
  • 3 stalks celery
  • 1 small onion
  • I bay leaf
  • Pinch of ground sage
  • Pinch of ground all spice
  • Salt /pepper to taste
  • 2 32 oz cartons Chicken broth
  • 1 stick butter
  • Package of egg noodles


  1. In a large bowl, mix all dry seasonings
  2. Place 1 chicken breast and 2 chicken thigh in bowl and rub with season mix
  3. In the Instapot, Saute 2 thick pads of butter, onion, carrots, and celeter until veggies appear slightly translucent.
  4. Add chicken(whole), 1 carton of broth, and a bay leaf to the pot.
  5. Turn the Instpot to Manual and set the timer for 8 minutes.
  6. Carefully release pressure
  7. Take out the chicken and set aside. 
  8. Remove the bay leaf and discard it.  
  9. Turn your Instapot back to "saute", add noodles and cook about 10 minutes.  
  10. Shred the chicken and return in to the Instapot.

Stovetop method

  1. Mix dry Seasoning in a large bowl
  2. Chop up the chicken, season it, and set aside.
  3. Saute the veggies with butter,
  4. Add your chicken and saute all together.  
  5. Add chicken and veggies to your pot filled with chicken broth, veggies, spices, and noodles. 
  6. Cook until noodles are done!


Extra broth can be added if your soup is too dry.

No premade broth on hand? No problem, 2 bullion cubes, and 2 cups water will be a perfect substitute.
And Don't forget to stock up! Chicken broth is one of those pantry staples that I like to buy in bulk and keep on hand.

Stovetop method

  • Mix dry Seasoning in a large
  • Chop up the chicken, season it, and set aside.
  • Saute the veggies with butter, then add your chicken and saute all together.  
  • Add chicken and veggies to your pot filled with chicken broth, veggies, spices, and noodles.  Cook until noodles are done!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 497Total Fat: 35gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 191mgSodium: 2350mgCarbohydrates: 17gFiber: 2gSugar: 4gProtein: 30g
Instapot Chicken Noodle Soup
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