Instant Pot Chicken Noodle Soup
Nothing beats a warm, comforting bowl of chicken noodle soup—especially on chilly nights or when someone in the family is under the weather. But as a busy mom, I know you don’t have time to babysit a simmering pot all day. That’s where this Instant Pot Chicken Noodle Soup becomes a total game-changer.
It’s a one-pot, dump-and-go meal that’s ready in under 30 minutes, made with rotisserie chicken, pantry staples, and cozy veggies. The best part? It tastes like it simmered for hours, thanks to a little shortcut secret (hello, Better Than Bouillon).
Why You’ll Love This Soup
- Fast & Easy – Dinner in 30 minutes? Yes, please.
- Kid-Approved – Nourishing and comforting, even for picky eaters.
- One Pot = Less Mess – No juggling pans or extra dishes.
- Great for Sick Days – Hydrating, soothing, and packed with goodness.
What You’ll Need
Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.
- Olive oil – To sauté veggies and build flavor.
- Onion, carrots, and celery – Classic trio for hearty soup.
- Chicken broth – I love using Better Than Bouillon Roasted Chicken Base for deeper flavor.
- Thyme + rosemary – Fresh or dried both work.
- Egg noodles – Wide noodles = heartier texture.
- Rotisserie chicken – Total time-saver. (Or use raw chicken breasts.)
- Salt & pepper – Season to taste.
- Lemon – Optional, but brightens everything up!
How to Make Instant Pot Chicken Noodle Soup
Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.
- Sauté: Use the [Sauté] setting to cook onion, carrots, and celery in olive oil until soft (3–4 mins).
- Add Broth & Seasoning: Stir in broth (or water + Better Than Bouillon), herbs, and egg noodles.
- Add Chicken: Use raw chicken (quartered) or skip this step if using rotisserie.
- Pressure Cook: Seal the lid and cook on High Pressure for 4 minutes, then quick release.
- Shred & Stir: If using raw chicken, shred and return to pot. Stir in rotisserie chicken if using that instead.
- Finish: Taste, season with salt, pepper, and a squeeze of lemon juice if desired. Serve warm.
Pro Tips for the Best Instant Pot Chicken Noodle Soup
✔️ Sauté the veggies – It’s tempting to skip, but it deepens the flavor.
✔️ Avoid mushy noodles – Use wide egg noodles and don’t let the soup sit too long on warm mode.
✔️ Use rotisserie chicken – Huge time-saver and still super flavorful.
✔️ Taste as you go – Some broths and bouillons are saltier than others.
Easy Variations
- Creamy version: Stir in a splash of half-and-half after cooking.
- No rotisserie? Use raw chicken breasts—just cut them up and shred after pressure cooking.
- Meatless option: Swap chicken for mushrooms and use veggie broth.
Storing & Reheating Tips
- Fridge: Store leftovers in an airtight container for 3–4 days.
- Freezer: Freeze without the noodles (they’ll get mushy). Add fresh noodles when reheating.
- To Reheat: Warm gently on the stove or microwave. Add broth if needed to loosen.
More Cozy Instant Pot Soups
If you’re in the mood for more cozy Instant Pot meals, I’ve got you covered. Try my Instant Pot Chicken Tortilla Soup—it’s bold, flavorful, and finished with crunchy tortilla strips for that perfect bite. Or warm up with a bowl of Instant Pot Chicken Stew, packed with tender chicken, veggies, and a thick, comforting broth that’s perfect for chilly nights. Both are easy, family-approved, and made for those days when you just need something warm and comforting.
Made This? Let Me Know How You Liked It!
Whether you’re dealing with a sniffly kid or just need a cozy bowl of goodness after a long day, this Instant Pot Chicken Noodle Soup is the weeknight dinner you’ll make on repeat. It’s fast, comforting, and tastes even better the next day.
Have you tried this recipe? Leave a comment below and tell me how it turned out!
RECIPE
Instant Pot Chicken Noodle Soup
Equipment
- Instant Pot, 6 quarts
Ingredients
- 1 tablespoon olive oil
- ½ large onion (diced)
- 3-4 carrots (diced)
- 2 ribs celery (diced)
- 7 cups chicken broth (or 7 cups of water and 5 teaspoons of Better Than Bouillon Roasted Chicken Base)
- 1 and ½ cup wide egg noodles
- 3 teaspoons freshly chopped thyme (or 1 teaspoon dry)
- 3 teaspoons freshly chopped rosemary (or 1 teaspoon dry)
- 2 cups shredded cooked rotisserie chicken (or 2 uncooked chicken breasts)
- salt (to taste)
- pepper (to taste)
- juice of 1 lemon (optional)
Instructions
- Sauté the Aromatics: Set the Instant Pot to [Sauté] and wait for it to say “Hot.” Add olive oil and sauté the diced onion for 2–3 minutes until soft. Stir in the carrots and celery, cooking for another minute to bring out their natural sweetness.
- Add Broth & Noodles: Pour in the chicken broth (or room temp water if using Better Than Bouillon) and scrape up any bits from the bottom. Stir in the egg noodles, thyme, and rosemary.
- Add the Chicken: For raw chicken breasts: season lightly with salt and pepper, then add to the pot.For rotisserie chicken: skip for now—you’ll add it after pressure cooking.
- Pressure Cook: Seal the lid and turn the valve to “Sealing.” Pressure cook on [High] for 4 minutes, then quick release the pressure.
- Shred & Stir: If you used chicken breasts, remove and shred with two forks before returning to the pot. If using rotisserie chicken, stir in the shredded pieces now.
- Finish & Serve: Taste and adjust seasoning with salt and pepper. Ladle into bowls and serve warm. Optional: add a squeeze of lemon for brightness!
Notes
- Sauté the veggies – It’s tempting to skip, but it deepens the flavor.
- Avoid mushy noodles – Use wide egg noodles and don’t let the soup sit too long on warm mode.
- Use rotisserie chicken – Huge time-saver and still super flavorful.
- Taste as you go – Some broths and bouillons are saltier than others.
Delicious. I used the cooked rotisserie chicken and added a few extra noodles.