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bowl of chicken noodle soup garnished with chopped fresh parsley sitting in front of an instant pot.
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5 from 1 vote

Instant Pot Chicken Noodle Soup

Instant Pot Chicken Noodle Soup is packed with all your favorite flavors but made in a fraction of the time! This hearty soup is perfect for the chillier months ahead with fresh ingredients like chicken, diced carrots, chopped celery, garlic and thyme, and flavorful chicken broth. A dish that’s comforting, satisfying, and oh so easy!
Course Entree, Main Dish, Soup
Cuisine American
Keyword chicken noodle soup, chicken noodle soup recipe, instant pot chicken noodle soup
Prep Time 10 minutes
Cook Time 20 minutes
Pressure Cooker Heating Up / Release 20 minutes
Servings 6
Calories 376kcal
Author Trish - Mom On Timeout


  • 2 pounds chicken breast
  • 8 cups low sodium chicken broth or chicken stock
  • 1 large onion diced
  • 1 cup carrots sliced or chopped
  • 1 cup chopped celery
  • 2 cloves garlic minced
  • 1 bay leaf
  • ½ cup fresh parsley chopped
  • 1 tablespoon salted butter
  • 2 tablespoons chicken bouillon powder
  • 1 teaspoon thyme
  • 1 teaspoons salt
  • 1 teaspoon pepper
  • 6 ounces egg noodles about 2 cups


  • Place the chicken, chicken broth, onion, carrots, celery, garlic, bay leaf, fresh parsley, butter, chicken bouillon powder, thyme, salt, and pepper into the Instant Pot. Stir to combine.
    2 pounds chicken breast, 8 cups low sodium chicken broth, 1 large onion, 1 cup carrots, 1 cup chopped celery, 2 cloves garlic, 1 bay leaf, ½ cup fresh parsley, 1 tablespoon salted butter, 2 tablespoons chicken bouillon powder, 1 teaspoon thyme, 1 teaspoons salt, 1 teaspoon pepper
  • Set the instant pot to pressure cook for 12 minutes. When cooking time is over you may use the quick release or natural release.
  • Remove the chicken from the pot using tongs and place on a plate to rest.
  • Add the egg noodles to the instant pot and hit the saute function.
    6 ounces egg noodles
  • While the noodles are boiling, shred the chicken with two forks or cut into small pieces.
  • Boil until the noodles are tender, about 5 to 7 minutes.
  • Add the shredded chicken back into the pot and stir to combine. Remove the bay leaf and serve immediately.


Calories: 376kcal | Carbohydrates: 29g | Protein: 43g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 1110mg | Potassium: 1080mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4185IU | Vitamin C: 12mg | Calcium: 62mg | Iron: 2mg