Warm, comforting and cozy, this Instant Pot Chicken Noodle Soup is a staple recipe you will want to have on your menu.

Instant Pot Chicken Noodle Soup in wooden bowl with parsley in background and crackers in front.

When it comes to soups, Chicken Noodle Soup is one that I can always get behind. It is the ultimate comfort food.

If you didn’t grow up on a can of Campbell’s Chicken Noodle Soup then you were absolutely missing out.

But now that I am grown, I love making my own soup recipes at home. And it starts with this Instant Pot Chicken Noodle Soup.

With easily available ingredients, and quick to cook, this recipe is absolutely perfect for the whole family.

It also makes a nice large batch with no lack in flavor, the seasonings and everything just work so well.

This is great for a sick day whether for lunch or dinner, or just because you are craving that comfort.

If you have been searching for that easy but classic soup recipe, then you have to make my Instant Pot Chicken Noodle Soup.

Some of our other favorite soup recipes that we have on our site include: Cabbage Roll Soup, Minestrone Soup and Tortellini Soup.

Ladle holding up a scoop of the soup from the instant pot.

WHY THIS RECIPE WORKS:

With common ingredients, this is a breeze to whip up.
Cooking it in the instant pot really save on time.
This makes a nice large batch to feed the whole family.

INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):

Boneless skinless chicken breast
Chicken broth
Onion
Carrots
Celery
Garlic
Bay leaf
Parsley
Salted butter
Chicken bouillon powder
Dried thyme
Salt
Pepper
Egg noodles

Ingredients needed to make Instant Pot Chicken Noodle Soup.

HOW TO MAKE INSTANT POT CHICKEN NOODLE SOUP, STEP BY STEP:

In a 8-quart instant pot, add the chicken, chicken broth, water, onion, carrots, celery, garlic, bay leaf, fresh parsley, butter, chicken bouillon powder, thyme, salt, and pepper.
Stir to combine.
Set the instant pot on manual pressure for 12 minutes. When cooking time is over press the quick release button (you can choose to naturally release it as well).
Remove the chicken from the pot and place it on a cutting board to rest for a few minutes.
While the chicken is resting, add the egg noodles to the instant pot and press the sauté button.
While the noodles are boiling, shred the chicken.
Boil until the noodles are just turning al dente.
Add the shredded chicken back to the instant pot, remove bay leaf and serve.

Step by step photos on how to make Instant Pot Chicken Noodle Soup.

CAN I USE ANOTHER TYPE OF PASTA?

While egg noodles are the gold standard in a good Chicken Noodle Soup Recipe, you can switch it up.

You can use any of your favorite pastas that are around the same size such as bowtie, penne, elbow, etc. Just make sure you are using the same amount that it calls for in the recipe.

DO I HAVE TO USE CHICKEN BOUILLON POWDER?

If you cannot find the chicken bouillon powder you can use the cubes instead. You will need 1 cube for each Tablespoon of powder that the recipe calls for.

CAN I USE FROZEN CHICKEN BREASTS?

If you are like me and buy chicken and freeze the breasts for later, then yes you can absolutely use frozen.

You will just want to cook for roughly 15 minutes instead of the 12 so you can ensure that the chicken is cooked.

You can also test the chicken with a kitchen thermometer where it should internally read 165 degrees F to be done.

DO I HAVE TO USE PRESSED GARLIC?

No, this is just something we like to do, you can also use minced garlic for this.

Also if you are in a pinch, garlic powder will work as well. Use 1/4 teaspoon of garlic powder for this recipe.

Close up overhead photo of the Instant Pot Chicken Noodle Soup in wooden bowl showing all the ingredients.

HOW TO STORE:

This can be stored in the refrigerator in an airtight container where it will keep for up to 3 days.

You can also freeze this Instant Pot Chicken Noodle Soup. Do do that place in a freezer container or bag and it will keep in the freezer for up to 3 months.

To defrost, remove to the refrigerator until thawed. To reheat, place in a pan on the stovetop until heated through, or microwave until heated through.

TIPS AND TRICKS:

You can use fresh or frozen chicken for this recipe, see above on times for cooking.
Minced garlic or garlic powder will also work, if using garlic powder use 1/4 teaspoon.
Other pastas can be used, see above on alternatives.
If you cannot find chicken bouillon powder, you can replace it with 2 cubes for this recipe.
Make sure you are using an 8-quart instant pot for this recipe, it ensures that it has room for all the ingredients.
You can cut this recipe in half if you are serving less people.
This can be frozen, see above on how to do that.
Make sure you remove the bay leaf before serving.

Spoon holding some of the soup out from the bowl.

Want all the comfort this fall and winter to keep you nice and warm? Then you cannot go without this Instant Pot Chicken Noodle Soup!

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If you’ve tried this INSTANT POT CHICKEN NOODLE SOUP or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!

Instant Pot Chicken Noodle Soup