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4.95 from 51 votes

Instant Pot Chicken Noodle Soup

Make this delicious Easy Instant Pot Chicken Noodle Soup (Pressure Cooker Chicken Noodle Soup) with simple whole food ingredients from your pantry. True to the classics with no extra sauces. This soothing & nourishing Homemade Chicken Noodle Soup is like a warm hug when you needed it the most.
Servings 2 - 4
Total Time 40 mins


  • 2 (~1 ½lb or 680g) boneless skinless chicken breasts (or 6 chicken 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 stalk celery , chopped
  • 5 - 6 cups (1.25L - 1.5L) unsalted chicken stock
  • 1 tablespoon (15ml) olive oil
  • 8 ounces (227g) wide egg noodles
  • Kosher salt
  • Ground black pepper


  • ¼ cup (21g) Italian parsley , finely chopped
  • 1 tablespoon (15ml) freshly squeezed lemon juice (can add more to taste)


  • Sauté Mushrooms, Onions & Garlic: Heat up Instant Pot (press Sauté button to Sauté More function), then wait until indicator says "HOT".
    Pour 1 tbsp (15ml) olive oil in Instant Pot. Add in chopped white mushrooms, a pinch of kosher salt and ground black pepper. Stir to evenly coat the mushrooms with olive oil. Let the mushrooms' moisture evaporate and stir occasionally until mushrooms are slightly crisp and browned.
    Add in diced onions, minced garlic, then cook until onions soften and fragrant (~1 - 2 mins). Add in bay leaf, chopped carrots, and celery, then stir and season with kosher salt and ground black pepper if you like.
  • Deglaze: Pour in ⅓ cup (80ml) unsalted chicken stock. Scrub all the flavorful brown bits off the bottom with a wooden spoon. Pour in the remaining ⅔ cup (170ml) chicken stock.
  • Pressure Cook Chicken: Partially submerge the chicken in Instant Pot’s liquid. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.
    For Chicken Breasts: Pressure Cook at High Pressure for 7 minutes + 8 minutes Natural Release.
    For Chicken Drumsticks: Pressure Cook at High Pressure for 8 minutes + 10 minutes Natural Release.
  • Make Chicken Soup: Carefully open the lid, and remove bay leaf and chicken. Use a fork to shred the chicken. Pour 4 – 5 cups (1L - 1.25L) unsalted chicken stock in Instant Pot, then bring it to a boil using the Sauté More function.
  • Cook Noodles & Season: Pour in wide egg noodles and cook until desired texture (~4 – 8 mins). Season chicken soup with kosher salt (~a few pinches) and ground black pepper. Brighten with freshly squeezed lemon juice to taste (~1 tbsp or 15ml).
  • Serve: Add shredded chicken in Instant Pot. Garnish with Italian parsley. Serve immediately & enjoy! Stay warm & healthy~ :)



Homemade Chicken Stock vs Store-Bought Chicken Stock: We tried this recipe with both stocks. Best to use homemade chicken stock for a boost in flavor. If you're using store-bought chicken stock, be sure to use an unsalted or low sodium version.
Cooking Noodles on Stovetop: If you want to save time, you can cook the noodles on the stovetop while the chicken is pressure cooking in Instant Pot. First, bring 4 – 5 cups unsalted chicken stock to a boil on the stovetop over medium-high heat, then cook the noodles until desired texture.
Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!
Author: Amy + Jacky
Calories: 535kcal


Calories: 535kcal | Carbohydrates: 53g | Protein: 52g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 156mg | Sodium: 346mg | Potassium: 1356mg | Fiber: 4g | Sugar: 6g | Vitamin A: 7774IU | Vitamin C: 9mg | Calcium: 72mg | Iron: 3mg