Instant Pot Chicken Noodle Soup Recipe for Comforting Weeknight Meals

If you haven’t tried making chicken noodle soup in a pressure cooker, you’re missing out. This Instant Pot Chicken Noodle Soup is now my go-to for this beloved comfort classic. The broth is rich, the chicken stays tender, and everything cooks quickly in one pot.

Instant Pot Chicken Noodle Soup in bowl with oyster crackers and spoon

The best part is that it all comes together in one pot for easy cleanup. Sauté the vegetables, cook the whole chicken, then finish with the noodles — all in the Instant Pot. I love how simple and satisfying this method is.

After experimenting, I finally achieved a broth with deep flavor that doesn’t require extra salt at the end. I always serve it with oyster crackers. If you enjoy Instant Pot soups, you might also like my Instant Pot Steakhouse Chili and Instant Pot Beefy Nacho Soup.

What you need to make this Instant Pot Chicken Noodle Soup

Whole chicken (4–5 lb)
Chicken bouillon cubes
Egg noodles (about 12 oz)
Celery, carrots, onion
Salt & pepper
Soy sauce (adds depth — trust me)
Instant Pot or other electric pressure cooker

Watch the video for this Instant Pot Chicken Noodle Soup below!

How to make Chicken Noodle Soup in the Instant Pot

Start by washing and chopping the carrots, celery, and onion so everything is ready.

Set the Instant Pot to the Sauté function and add a tablespoon of olive oil. Sauté the chopped onion, carrots, and celery until the vegetables are softened and fragrant.

Add the whole chicken to the pot along with bouillon cubes, soy sauce, salt, pepper, and 6 cups of water. Seal and lock the lid, then cook on High Pressure for 15 minutes.

When the cook time ends, carefully perform a manual release of the steam and unlock the lid. Remove the chicken, shred the meat, and discard the bones. Return the shredded chicken to the pot.

Add the remaining water and the egg noodles. Switch the Instant Pot back to Sauté and simmer for about 6 minutes, or until the noodles are tender. (Alternatively, you can cook the noodles separately and add them when ready.)

I often use a full bag of noodles because I like a noodle-forward soup, but 1/2 to 3/4 of the package is plenty for most. Taste and adjust seasoning with more salt and pepper, then serve hot.