Pressure Cooker Chicken Noodle Soup

Instant Pot Chicken Noodle Soup | Pressure Cooker Chicken Noodle Soup | Instant Pot Chicken Soup | Pressure Cooker Chicken Soup

Make this homey Pressure Cooker Chicken Noodle Soup Recipe (Instant Pot Chicken Noodle Soup)! Made with real, whole food. No butter and true to the classics with no extra sauces. Healthy, simple, and soothing Chicken Noodle Soup is like a warm hug when you needed it the most.

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Chicken Noodle Soup always reminds me of the book series – Chicken Soup for the Soul.

Have you read any of their books?

I guess I’m somewhat a bookworm ever since I could read. 😀

I always had a Chicken Soup for the Soul book in my bookshelf growing up.

When I’m down, I would pull one out from my bookshelf. Lay on my bed, and read a few heartfelt and inspiring stories.

Definitely mood-boosting, and makes you feel-good.

On those days when you don’t feel right, you just want to stay in bed, under those warm comfy blankets.

It’s extra uplifting & heartwarming when loved ones hand over a warm bowl of Chicken Noodle Soup.

Chinese Version of “Chicken Noodle Soup”: Chicken Congee in Pressure Cooker

Pressure Cooker Chicken Noodle Soup Recipe Ingredients


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You’ll Enjoy This Pressure Cooker Chicken Noodle Soup Recipe Because:

  • Healthy – made with real, whole food
  • Easy to make – One Pot Meal!
  • Simple ingredients
  • Comforting, soothing, homey
  • Filling

Pressure Cooker Chicken Noodle Soup are Great for:

  • Times when you’re not feeling well
  • Cool weather
  • Easy, simple meal
  • Post-holidays or post-vacations – when you need light, filling meals after all the amazing feasts

Pressure Cooker Chicken Noodle Soup Recipe: Healthy, simple & soothing Chicken Noodle Soup made with real/whole food & no butter/sauces. Homey like a warm hug when you needed it the most.

Tools for Pressure Cooker Chicken Noodle Soup


Tips for Pressure Cooker Chicken Noodle Soup

1. Can I substitute homemade chicken stock with store-bought chicken stock?

Yes, we tried this recipe with both homemade and store-bought stocks. Please note that the flavor will take a hit with store-bought chicken stock. Make sure to use an unsalted or low sodium version.

2. Whole Chicken Breast:

To make it even better, we used a whole chicken breast. We cut the breast in half and removed the bones. And added the bones for even more chicken flavor! Or you can throw in a few chicken bones you have in the freezer 🙂

3. Reduce Cooking Time:

Reduce ~12 minutes cooking time by bringing 4 – 5 cups of unsalted chicken stock to a boil & cooking the wide egg noodles on stovetop. You can do this while the chicken is cooking in the pressure cooker.



Watch: How To Make Pressure Cooker Chicken Noodle Soup

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4.9 from 15 reviews
Pressure Cooker Chicken Noodle Soup
Healthy, simple & soothing Chicken Noodle Soup made with real/whole food & no butter/sauces. Homey like a warm hug when you needed it the most.
Recipe type: Breakfast, Brunch, Dinner, Lunch, Meat, Noodles, Pasta, One Pot Meals, Soup, Vegetables, Easy
Cuisine: American
Serving: 2 - 4
  • 2 boneless, skinless chicken breasts (roughly 1 ½ pound, 680g) or 6 drumsticks
  • 1 small onion, roughly diced
  • 4 cloves garlic, roughly minced
  • 6 white button mushrooms, chopped
  • 1 bay leaf
  • 1 - 2 medium carrots, chopped
  • 1 celery stalk, chopped
  • 5 – 6 cups (1.25 L - 1.5 L) homemade chicken stock
  • 1 tablespoon (15 ml) olive oil
  • 8 ounces (227 g) wide egg noodles
  • Kosher salt
  • Ground black pepper
  • Garnish:
  • ¼ cup (21 g) Italian parsley, finely chopped
  • 1 tablespoon (15 ml) freshly squeezed lemon juice or more to taste
  1. Prepare the Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and click adjust button to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
  2. Sauté the Mushrooms, Onions and Garlic: Pour 1 tbsp (15 ml) olive oil into your pressure cooker. Add in the chopped white mushrooms, a pinch of kosher salt and ground black pepper. Stir to evenly coat the mushrooms with olive oil.

    Mushrooms start releasing their moisture. Let the moisture evaporate and stir occasionally until mushrooms are slightly crisp and browned.

    Add in diced onions, minced garlic and cook until onions soften and fragrant (roughly 1 - 2 minutes). Add in bay leaf, chopped carrots and celery. Stir and season with kosher salt and ground black pepper if you like.
  3. Deglaze: Pour ⅓ cup (80 ml) unsalted chicken stock. Scrub all the flavorful brown bits off the bottom of the skillet with a wooden spoon. Pour in the remaining chicken stock ⅔ cup (170ml).
  4. Pressure Cook the Chicken Meat: Partially submerge chicken breasts or drumsticks into the pressure cooker’s liquid. Close lid.

    For Chicken Breasts: pressure cook at High Pressure for 7 minutes + 8 minutes Natural Release.

    For Chicken Drumsticks: High Pressure for 8 minutes + 10 minutes Natural Release.

    Optional (see tips section): While the chicken is pressure cooking, bring 4 – 5 cups unsalted chicken stock to a boil on the stovetop over medium high heat.
  5. Shred Chicken: Open pressure cooker’s lid, remove bay leaf and chicken. Use fork to shred chicken.
  6. Make Chicken Soup: Pour 4 – 5 cups (1 L - 1.25 L) unsalted chicken stock into pressure cooker and bring it to a boil over medium high heat (Instant Pot: press Sauté button and click adjust button to Sauté More function).
  7. Cook Noodles & Season: Pour in wide egg noodles and cook until desired texture. Roughly 4 – 8 minutes.

    Season chicken soup with kosher salt (roughly a few pinches) and ground black pepper. Brighten with freshly squeezed lemon juice to taste (roughly 1 tbsp, 15 ml).
  8. Serve: Turn off the heat, add shredded chicken into pressure cooker. Garnish with Italian parsley and serve immediately.
Homemade chicken stock vs store-bought chicken stock
We tried this recipe with both stocks. Please note that the flavor will take a hit with store-bought chicken stock. Make sure to use an unsalted or low sodium version.

Want more Pressure Cooker Soup Recipe:
Pressure Cooker Chicken Noodle Soup Recipe: Healthy, simple & soothing Chicken Noodle Soup made with real/whole food & no butter/sauces. Homey like a warm hug when you needed it the most.
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
    1. Hi Wing,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. I recommend adding an extra minute.

      Happy New Year & please take care

  1. I have had my IP for a week and have tried a number of your recipes, but this chicken soup recipe is my favourite so far! Flavourful and filling, great as a meal. My one surprise was the number of pinches of salt required at the end to really bring out the broth’s flavour. I like prepping meals for work, so I hope this freezes and reheats nicely.

    1. Hi Kenneth,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words on the recipe!

      Happy New Year & please take care

  2. Can you use those frozen Reames egg noodles? If so, can you use the instant pot pressure cooker to cook them since they take quite a bit longer than regular egg noodles?

    1. Hi Renae,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. I believe they will take roughly 5 minutes.

      Happy New Year & please take care

  3. Hi Amy and Jacky you have done it again. I would never have thought to boil the rest of the chicken broth separately and add it after. I also added a few diced potatoes with the carrots and it turned out delicious.
    Thanks again for all your tips it sure does shorten the cooking time.


  4. Hi Amy and Jacky, thanks for working so hard to share so many great instant recipes. I really enjoy reading your blog and it has helped me a lot when I cook with instant pot.

    Can I ask if I can substitute wide egg noodle with pasta (e. g. shell pasta or spiral) ? I can’t find wide egg noodle in Singapore. If so, the cooking time of the pasta is the same as wide egg noodle?

    1. Hi Shelly,

      So happy to hear from you again 🙂

      Thank you so much for your kind words and support.

      Shell pasta or spiral will work just fine. It will take roughly 9 – 12 minutes. Please taste and adjust accordingly.

      Please take care & have fun cooking

  5. Well, this was our first meal made with our new Instant Pot. We followed your recipe closely, except we used a Costco rotisserie chicken. We were just curious how it would turn out. It was the best chicken noodle soup ever. Very pleased with the results. Thanks for sharing.

  6. Hi, I cooked a chicken last night , If I was to use a the cooked chicken should I make any adjustment to stock or cooking time ?

  7. I made the mistake of placing the noodles in the IP with the other ingredients. They turned to mush. Thank for advice to prepare on stove top separately.

  8. Could I use frozen drumsticks? what would the cooking time be?
    Does the drumsticks all need to be submerged in liquid? I have a costco package of drumsticks that are frozen so its not frozen flat and in pieces…

  9. Hi,
    When scaling up a recipe, any tips on scaling up pressure cook times? If I double a recipe, would the pressure cook time increase proportionately or remain the same. My logic is the ingredients will still be exposed to the same amount of heat / pressure regardless of quantity so the pressure cook time will remain constant. Just want to get additional input.

    Just got a Duo 8Q. This site has been extremely helpful for a guy in the kitchen with a new gadget. Chicken soup seems like a safe place to start.


    1. Hi Chris,

      thank you for your question 🙂

      You got it right. The pressure cooking time will remain constant for most of the recipes given it is not a larger and thicker piece of meat.

      Take care & have fun cooking

  10. Hi! I’m gluten free and would like to use rice instead of noodles. When should I add the rice (before or after pressure cooking) and how much would you recommend for this soup?

    Thanks and I love your recipes!

    1. Hi Catherine,

      thank you so much for your kind words and question 🙂

      If you want the soup to become starchy like congee or porridge, I would add the rice uncooked before pressure cooking.

      If you don’t want a starchy soup, I would add the cooked rice after pressure cooking

      I would say about 0.5 cup of rice will be enough.

      Take care & have fun cooking

    1. Hi Jeanie!

      The cooking time will be 6 minutes + Natural release, but you will really want to use bone-in chicken thighs for more flavor.

      Have a wonderful week ahead!

  11. Looks like a delicious recipe – can’t wait to try it! My family are not fans of mushrooms – if I leave them out, should I adjust the amount of liquid?


    1. Hi Patricia,

      thank you for your kind words and question 🙂

      No adjustment is needed for skipping the mushrooms.

      Happy New Year to you and your family

  12. Hi! I have plan to use a small cornish hen (1lb) to make your tasty chicken noodle soup, but wanted to know if I needed to adjust the time? Thank you!

    1. Hi InstantPotLover,

      Hope you have been doing well 🙂

      No adjustment is needed. I would add in some chicken bones as small cornish hen flavor is quite mild for soup.

      Happy New Year to you and your family!!

  13. Amy & Jacky!

    A few months ago I was completely intimidated by my instant pot! Googling some recipes, I found you guys and after six of your recipes under my belt (with rav reviews from my family) I am a confident ‘pothead’!! Thanks so much for your easy to follow, delicious recipes!!
    I am now a fan!

    1. Dear Gina,
      This makes us so happy knowing you’ve braved through the initial intimidation and have become confident using your Instant Pot!! 🙂 It’s such a handy kitchen tool. And I’m sure there will be lots more yummy meals to come!! Feel free to reach out to us if you come across any questions.
      Wish you & your family a wonderful Christmas & blessed New Year!
      Take care,

  14. I have experienced many times that when use frozen chicken, I would get all the brown foam stuff coming out. What can I do to prevent that from happening?

  15. Thank you for the recipe! This is the first time I made chicken noodle soup and chicken stock (also one of your recipes) and it was a huge success! My husband and my friend loved it! I’m looking forward to trying your chicken congee next time!

    1. Thanks Carol! Glad you guys enjoyed the chicken noodle soup.
      Let us know if you have any questions.
      Wish you & your loved ones a Merry Christmas & Blessed New Year! 🙂
      Take care,

  16. This was very good but our family of 3 ate the whole thing! I bought a 1.41 lb package of chicken breast that was bone in & I removed the skin before tossing it in. A total of 6 cups of chicken stock is necessary. Sprinkled the herbs about a minute or 2 before it was done boiling & squeezed 1/4 lemon right before serving. This was very flavorful. When I make it again I will get some breasts that are around 1.25 lbs. Pasta will be reduced to 5-6 oz bc after everyone took all the stock all that was left was pasta & chicken. Delish but no leftovers!

  17. Thank you for this easy, healthy and delicious recipe! Used the Instant Pot yesterday for the first time with this recipe and couldn’t have been more pleased! So excited to try your other recipes! 🙂

  18. I just bought my IP the other day, and am so excited to try this machine that promises to change my life, hahaha. I love making chicken noodle soup, and I usually use rotisserie chicken instead of chicken breasts (we buy one a week to feed our toddler chicken…perhaps I can now start cooking my own, but that’s another thread).

    How would I adjust for pre-cooked chicken, and do I use pressure cooking method with 6-8 cups of broth?

    It’s an IP 6qt brand Duo pot.

    1. Hi Megan,

      Congrats on your new Life Changing Instant Pot 🙂

      You can use the chicken breast time in the recipe. I would separate the rotisserie chicken into 2 portions.

      Throw the bones, dark meats into the Instant Pot to infuse the chicken flavor with the soup. Then once pressure cooking has ended, I will stir the white meat into the soup and serve.

      Take care & have fun cooking

  19. I usually cook the chicken on the bone for added flavor, but I wrap it in cheese cloth.
    That way it is easy to remove from the pot without bones falling back in. I then debone the meat on a cutting board before adding it back into the pot.

  20. Can you explain what the natural release is and if I have to set anything to make it specifically do a natural release? I want to make this tonight but I’ve just started using my instant pot and haven’t quite figured it out! If I just choose manual hugh pressure for 7 minutes like it showed in the video will it automatically do the 8 minutes of natural release? Thanks!

    1. I figured it out ? a little google search, duh! This soup was UNREAL. my husband adored I think. The lemon really added such a beautiful flavour! Thank you for the recipe ?

  21. I have a go-to (stovetop) chicken noodle soup, but it has dairy which my husband might be sensitive to. So I finally tried yours, and it was not quite what I’m used to but so delicious. I might have sauteed it a little too much at the end, because it wasn’t very broth-y. My husband and I prefer it that way, though! And I used chicken thighs (frozen). It was a one-pot meal success! Also, I microwaved the extra broth instead of heating it on the stove. Thanks for the recipe!

  22. Like Terri, I’m wanting to do a whole small 1.2kg chicken as I plan to make for 6 to 8 people thus doubling up on everything in the recipe. Would you suggest I cut into portions first, and should I remove the skin? I’m thinking I might brown it to start, then remove and follow recipe onwards.

    1. Hi TJ,

      thank you for your question 🙂

      Browning will enhance the flavor. It will be easier to cut the chicken into portions.

      I would remove the skin at the end of pressure cooking as it will protect the chicken meat from getting dried.

      Take care & have fun cooking

  23. My personal favorite is 12 cups water, 4-6 chicken thighs (bone, skin, and all) , carrots, celery, onion, and garlic. I cook it all in the pressure cooker for 1 hour (a long time, yes, but it makes a great base stock). Separate the fat, shred the chicken (putting it back in the stock), and store the stock until needed. To the stock I can add egg noodles and a little water for chicken noodle soup, add rice for chicken and rice (cooked in the pressure cooker – 1 cup stock 1 cup rice). I have even heated up the stock with a little water to boiling and sealed in a thermal bottle with uncooked egg noodles in the morning for a warm lunch at work. My Grandmother used to use the same stock recipe to make Chicken Gumbo. The stoke will keep for a few days in the refrigerator or a few months in the freezer.
    Freeze the chicken stock in a large cube ice tray, and it can be used to make small portion meals for the kids (nothing beats soup and a sandwich for a quick lunch). No added color, no added salt (only what is needed for taste), no preservatives, just good whole foods.

  24. I just finished making this for dinner. So easy and delicious! My husband actually doesn’t like garlic, onions, or mushrooms (I love them all), so I left those out and just used leek bulbs instead. It really turned out great.
    Thank you!

  25. This might be my favorite soup in the instant pot yet!! Seriously, I have made it three times in the last month and it is just so easy, flavorful, and comforting. It makes my week when I know that I will get to have this soup for a few days. Definite winner and it will be a regular addition to my household menu! Thank you so much.

  26. First of all, I would like to sat that I made your chili recipe and it was a big hit. I love how you have made videos because it only makes following the recipe that much easier.

    My question is can I double the recipe and how would the cooking time change?

    1. Hi Angela,

      thank you so much for your kind words 🙂

      Glad to hear the videos are helpful!

      You don’t have to change the cooking time to double this recipe.

      Make sure all the chicken pieces are partially submerged in the cooking liquid
      and also in Step 6, just pour 8 cups of chicken stocks (4 extra cups).

      Take care & have fun cooking

  27. Hi! For a quick way to shred chicken, put it in a mixing bowl while still warm and use your electric mixer. I cut the breast into smaller pieces, turn my hand mixer on high and move it back and forth through the chicken. It will shred the chicken in a jif!

  28. Just got my Instant Pot this afternoon and this was the first recipe I cooked in it. It was so good and the perfect remedy for the rainy SoCal weather we’ve been having. My husband says this is the best chicken soup I’ve ever made. Thank you!

  29. I don’t usually comment on a recipe, but I made this in my IP tonight. We now have delicious soup for the rest of the week. Thanks for the recipe!

  30. Excited to try this for my kids! If I used chicken breasts with bones in, will the cooking time be different? Also, did you use manual setting when you were cooking the chicken?

    1. Hi Thien,

      thank you for your question.

      Yes, we used the manual button for cooking chicken 🙂
      Bone-in Chicken breast will take 2 – 3 extra minutes to fully cook!

      Happy New Year & Have Fun Cooking!

    1. Hi Kelly,

      thank you for your question.

      You can add 1 – 2 cups of cooked rice (in place of the noodles) in Step 7.

      Happy New Year & Have Fun Cooking!

  31. when you add the noodles and cook 4-8 minutes
    are you still boiling on saute mode?
    or are you putting the top back on and pressure cooking for 4-8 minutes?


  32. We are a family of two. I ordered an Instant Pot cookbook with lots of recipes that sound wonderful, but many recipes are for serving 4, 6, or 8 people. How do I adjust cooking times for fewer servings?
    Thank you for any help!

    1. Hi Brenda,
      thank you for your question 🙂
      You can usually half the recipes and the cooking time will remain the same.

      Happy New Year & Have fun cooking!

    1. Hi Terrie,

      thank you for your question.

      It takes roughly 20 – 28 minutes with 1 cup of liquid depending how big is your chicken.
      Chicken breast up!

      Have fun cooking

    1. Hi Lindsay,

      Thank you for the question
      Yes, we cook it directly in the broth on Step 7 🙂 and add the shredded chicken back in after to avoid overcooking

      Have fun cooking!

  33. My husband just got me an Instant Pot as an early Christmas present, and we’ve both been sick with a cold, so I’m excited to try this. Quick question: when you say add the remaining chicken stock (2/3 cup), does that mean add only 2/3 cup and then add the other 4 cups later?

    1. Hi Caitlin,

      thank you for your question 🙂

      Yes the other 4 cups should be add at step 6 as too much liquid would increase the go-up-to-pressure time and natural release time significantly.

      Merry Christmas to you and your husband. Hope you and your husband will recover soon.

      take care and have fun cooking!

  34. I made this tonight. It turned out great! I was skeptical about cooking the vegetables with the chicken, since I thought they would get mushy, but they were perfect. Thanks!

  35. Hi! Love my Instant Pot 🙂 Can I sub bone in chicken thighs for the breasts? Would I split the difference in time between the breasts and the drumsticks?

    Thanks for the recipes! Keep it up 🙂

    1. Hi Tracey,

      Thank you for your kind words and comment 🙂

      Yes, bone-in chicken thighs will be a great substitution for this recipe. Since chicken thighs are not as thick as drumsticks or breasts, we usually cook them for 6 minutes + 10 minutes natural release.

      Have fun cooking!

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