Instant Pot Chicken Noodle Soup

Instant Pot chicken noodle soup is made with tender egg noodles, shredded chicken, carrots, celery, and herbs in a flavorful chicken broth. Using rotisserie chicken and the pressure cooker keeps it simple, and the whole soup comes together in about 30 minutes without having to simmer a pot on the stove.

I usually make this with rotisserie chicken because it saves time and still gives the soup plenty of flavor. Better Than Bouillon is another shortcut I like here because it gives the broth a little more depth without needing to simmer it for hours.

The noodles cook right in the Instant Pot with the vegetables and broth, so everything comes together in one pot. Just be sure not to let the soup sit too long on the Keep Warm setting after cooking since the noodles will continue to soften.

If you like easy pressure cooker soups, Instant Pot Chicken Stew is another simple chicken dinner with vegetables and a thicker broth.

Ingredient Notes

You’ll find the full measurements in the recipe card below, but here are a few things to know before you start.

Rotisserie chicken: This is the easiest option and the one I prefer when I want the soup on the table quickly. Add it after pressure cooking so the already-cooked chicken doesn’t overcook.

Chicken broth: You can use prepared chicken broth or water with Better Than Bouillon Roasted Chicken Base. I like Better Than Bouillon because it gives the broth a stronger chicken flavor.

Egg noodles: Wide egg noodles work well because they’re hearty enough for the soup but still cook quickly under pressure.

Carrots, celery, and onion: These are the classic vegetables I use for chicken noodle soup. Sautéing the onion first adds a little more flavor before pressure cooking.

Thyme and rosemary: Fresh or dried both work. If using dried herbs, you’ll need less because the flavor is more concentrated.

Lemon: This is optional, but a small squeeze at the end can brighten up the broth.

Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.

How to Make Instant Pot Chicken Noodle Soup

Set the Instant Pot to Sauté and wait until it reads Hot. Add the olive oil and onion, then cook for 2–3 minutes until the onion begins to soften.

Add the carrots and celery and cook for another minute.

Pour in the chicken broth and scrape the bottom of the pot to loosen anything that may be stuck. Add the egg noodles, thyme, and rosemary.

If you’re using raw chicken breasts, season them lightly and add them now. If you’re using rotisserie chicken, leave it out until after pressure cooking.

Close the lid and cook on High Pressure for 4 minutes, then carefully quick release the pressure.

If you used raw chicken, remove it, shred it, and return it to the soup. If you’re using rotisserie chicken, stir it in now.

Taste the broth and season with salt and pepper as needed. Add a squeeze of lemon if you like, then serve right away.

Rotisserie Chicken vs. Raw Chicken

Both work, but I prefer rotisserie chicken when I want this to be as quick and easy as possible.

With rotisserie chicken, pressure cook the broth, vegetables, noodles, and herbs first, then stir the shredded chicken in at the end just long enough to warm through.

If you’re using raw chicken breasts, add them before pressure cooking. Once the soup is finished, remove the chicken, shred it with two forks, and return it to the pot.

Can I Make Chicken Noodle Soup Without Egg Noodles?

Yes. You can use another type of pasta, but the cooking time and texture may vary depending on the shape and thickness.

Wide egg noodles work especially well in this recipe because they cook quickly and hold up well in the broth. If you use a thinner noodle, it may soften more quickly, while a thicker pasta may need additional cooking time.

What to Serve With Chicken Noodle Soup

Chicken noodle soup is already pretty filling, so I’d keep the sides simple.

Air Fryer Garlic Bread is good for dipping into the broth, and Air Fryer Green Beans are an easy vegetable if you want something on the side.

For another comforting Instant Pot dinner with a little more body, Instant Pot Beef Stew is a good one to make next.

Storing & Reheating Tips

Store leftovers in an airtight container in the refrigerator for 3–4 days.

The noodles will continue to absorb broth as the soup sits, so you may need to add a little extra chicken broth when reheating.

Warm individual portions in the microwave or reheat gently on the stovetop.

For freezing, freeze the broth, vegetables, and chicken without the noodles for the best texture. Add freshly cooked noodles when reheating, since egg noodles can become soft after freezing and thawing.

Have you tried this recipe? Leave a comment below and tell me how it turned out!

RECIPE