This chicken noodle soup made in the Instant Pot is the perfect comfort food! It’s hearty, filling, and so easy to make. Plus, it’s packed with nutrients that might help keep you healthy all winter long. So go ahead and cozy up with a bowl of this delicious soup!

Noodle lovers will love this version of chicken noodle soup because it is PACKED with noodles. (They’re the best part of chicken noodle soup, wouldn’t you agree?) But if you’re looking for a lighter soup, feel free to add fewer noodles. The soup will still be delicious!

This chicken noodle soup is also made in the Instant Pot, which means it’s super easy to make. Simply throw all of the ingredients into the pot and let it do its thing. In no time at all, you’ll have a nourishing and comforting meal that the whole family will love.

Let’s take a look at how to make this chicken noodle soup recipe, shall we?

Ingredients

Boneless, skinless chicken breast
Olive oil
Chicken broth
Water
Carrot
Celery
Dried parsley
Minced onion
Garlic powder
Wide egg noodles
Salt and ground black pepper

Instructions

Cut chicken into ½-inch cubes. Cut celery stalks into ⅛-inch pieces. Dice carrots or cut them into ¼-inch rounds.

Set Instant Pot to the Saute setting and drizzle olive oil in the pot. Add the chicken and cook until the chicken is heated all through.

Bite size chicken pieces in an Instant Pot. — This is NOT what cooked chicken looks like. This is how it looks prior to being cooked.

Once the chicken is cooked, push the Cancel button and add the remaining ingredients to the Instant Pot. Stir until combined.

Cooking Time

Set the Instant Pot to Pressure Cook and adjust the time to 8 minutes. Once the soup has cooked, quick release the hot steam.

Stir the soup and ladle into bowls. Season with additional salt and pepper to taste.

Kitchen Notes

A 12-ounce bag of noodles will fill the pot and will result in a hearty soup. If you prefer a soup on the lighter side, only use half a bag.
You can substitute broken linguine or fettuccini noodles for egg noodles.
To save time, you can use precooked chicken. Simply add the chicken along with the remaining ingredients, pressure cook the soup for 8 minutes, and perform a quick release.
Don’t worry too much about making sure the chicken is fully cooked. If it is not fully cooked during the first step, it will finish cooking in the pressure cooker.
You can omit the water and use 6 cups of chicken broth. You may use chicken stock in place of the broth for extra flavor.
Because of the volume of this soup, it will take a while for the Instant Pot to build up enough pressure to cook the soup.

If you like chicken, be sure to check out our Quick and Easy Chicken and Dumplings recipe, our Thai Basil Chicken Stir-Fry recipe, our Chicken Pot Pie Soup, and Creamy Cajun Chili recipe.

Chicken Noodle Soup

This chicken noodle soup is the perfect comfort food for a cold winter day. It's hearty, filling, and made in the Instant Pot for easy prep.

2 from 1 vote

Print Pin Rate

Course: Main Dishes

Cuisine: American

Prep Time: 20

Pressurizing: 30

Total Time: 50

Servings:

Calories: 352kcal

Author: Lynda – Southern Kissed

Ingredients

1 pound chicken
1 tablespoon olive oil
4 cups chicken broth
2 cups water
1 ½ cups carrot diced
1 ½ cups celery diced
2 teaspoons dried parsley
2 teaspoons minced onion
2 teaspoons garlic powder
12 ounces egg noodles uncooked
¼ teaspoon salt
Additional salt and black pepper to taste

Instructions

Cut chicken into ½-inch cubes. Cut celery stalks into ⅛-inch pieces. Dice carrots or cut into ¼-inch rounds.
Set Instant Pot to the Saute setting and drizzle olive oil in the pot. Add the chicken and cook until the chicken is heated all through.
Once the chicken is cooked, push the Cancel button and add the remaining ingredients to the Instant Pot. Stir until combined.
Set the Instant Pot to Pressure Cook and adjust the time to 8 minutes. Once the soup has cooked, quick release the hot steam.
Stir the soup and ladle into bowls. Season with additional salt and pepper to taste.

Notes

A 12-ounce bag of noodles will fill the pot and will result in a hearty soup. If you prefer a soup on the lighter side, only use half a bag.
You can substitute broken linguine or fettuccini noodles for the egg noodles.
To save time, you can use precooked chicken. Simply add the chicken along with the remaining ingredients, pressure cook the soup for 8 minutes, and perform a quick release.
Don’t worry too much about making sure the chicken is fully cooked. If it is not fully cooked during the first step, it will finish cooking in the pressure cooker.
You can omit the water and use 6 cups of chicken broth. You may use chicken stock in place of the broth for extra flavor.
Because of the volume of this soup, it will take a while for the Instant Pot to build up enough pressure to cook the soup.