Instant Pot Chicken Noodle Soup

4.84 from 6 votes

This easy recipe for Instant Pot Chicken Noodle Soup will be your new favorite. And thanks to the Instant Pot, it’s ready in under an hour.

Prep Time10

Cook Time45

Total Time55

Course: Soup

Cuisine: American

Keyword: chicken noodle soup, Instant Pot

Servings:

Calories: 343kcal

Author: Kelsey Crist

Set Instant Pot to Saute mode and add butter. When butter is melted, add carrots, celery, and onion. Cook until soft, stirring often. Add garlic and stir for an additional minute. Turn off Instant Pot.
Add chicken, broth, water, and seasonings. Cover the Instant Pot with the lid and turn the valve to sealing. Cook on the Manual setting on high pressure for 7 minutes. When the timer goes off, let the pressure naturally release for 10 minutes, then do a quick release. Remove the bay leaves.
Remove chicken and shred with two forks. Set aside. Set the Instant Pot to Saute mode. When the soup is boiling, add the noodles. Cook until the noodles are soft, stirring often. When the noodles are soft, add the chicken back into the pot.
Serve with fresh parsley.

Store leftovers in an airtight container in the fridge. Leftovers will last up to a week in the refrigerator. You may have to add more chicken broth as the noodles will soak up the broth.
You could cook the noodles while the rest of the soup cooks in the Instant Pot. However, I think cooking the noodles in the broth with all the spices makes it taste better!
Don't let the soup boil again once the chicken is cooked. This is why you remove the chicken from the pot, shred it, and set it aside while the noodles cook. If you leave the chicken in, then it will become too tough.
I love to serve this soup with chopped fresh parsley. Not only does it look pretty, but it also adds a bright, fresh flavor to the soup. I have also added other fresh herbs like thyme, rosemary, and oregano with great results!