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Instant Pot Chicken Noodle Soup - oh so comforting soup that is very easy to make, comes together in the Instant Pot and has a ton of flavor! This is the perfect healthy meal for a cold winter day. Loaded with tender chicken, vegetables, and noodles!

Instant Pot Chicken Noodle Soup

Simple and delicious soup that you and your family are going to love! Loaded with juicy, tender chicken, pasta, tons of vegetables and an array of flavors. The ultimate soul soothing comfort dish during the chilly winter months!
Course Main Course
Cuisine American
Keyword Chicken Noodle Soup, Instant Pot, Instant Pot Chicken Noodle Soup, Instant Pot Soup
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 cups
Calories 163kcal


  • 1 1/2 lbs boneless, skinless chicken breast
  • 1 medium yellow onion, diced
  • 2 tbsp olive oil, or sub with butter
  • 3 stalks celery, sliced
  • 4 medium carrots, peeled and sliced
  • 1 medium leek, white and light green end only, sliced thin
  • 4 cloves garlic, minced - 2 tsp
  • 8 cups no salt added chicken stock, or low-sodium, can sub with broth
  • 1 1/2 cups water
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp salt, more or less, to taste *SEE NOTES BELOW
  • 1/2 tsp black pepper, to taste
  • 1 tsp dried parsley
  • 1 bay leaf
  • 3 cups wide egg noodles, or dried pasta of choice
  • 1/2 cup frozen peas
  • 1-2 tbsp lemon juice, optional - adds unique flavor!



  • Season chicken with salt and pepper.
  • Set the Instant Pot to sauté and add oil. Once heated (you will hear a crackle/pop or two), add the onions, carrots, celery, and leeks. Stir and allow to cook 4-5 minutes. Add in the minced garlic and seasonings (minus bay leaf). Stir and cook 1 minute.
  • Cancel the saute setting.
  • To deglaze the pot:  Pour in the chicken stock and water. Using a wooden spoon, stir and scrap along the bottom of the pot to remove any brown bits that were created from sautéing. This will help to prevent a "burn" notice.
  • Add the chicken to the pot, water, and bay leaf. Stir well.
  • Place the lid on, set the vent to the sealed position and the pot to Pressure Cook on HIGH for 7 minutes.
  • It will take 8-10 minutes to come to pressure. After the timer has gone off, allow for a 10 minute natural release before doing a quick release to remove any remaining pressure that may be remaining in the pot.
  • Remove the lid and, using tongs, carefully remove the chicken breasts to a cutting board. 
  • Hit cancel on the Instant Pot and select the sauté button.
  • Allow the soup to come to a boil and add in the egg noodles. Stir and cook 5 minutes, or until the noodles are al dente. 
  • Remove the bay leaf. Add in the lemon juice (optional).
  • Using two forks, shred the chicken breast. Return the chicken to the pot, add in the frozen peas and stir well. Season with additional salt and pepper, to taste. *SEE NOTES BELOW ON SODIUM
  • Serve warm, garnished with parsley and your favorite crackers. Enjoy!


  • Place a large soup pot over medium- high heat with olive oil. Once heated, add the celery, carrots, onions, and leeks. Cook 4-5 minutes, stirring occasionally.
  • Add in the minced garlic and sauté for 1 minute. Stir well.
  • Pour in the chicken stock and water. Using a wooden spoon, scrape along the bottom of the pan to remove any brown bits from sautéing. Season the chicken with salt and pepper (to taste) and add it to the pot along with the seasonings. Stir to mix well.
  • Reduce the heat to medium low and cook for 10 minutes, or until the chicken is cooked through. The internal temperature should read 165 degrees F using a meat thermometer.
  • Remove the chicken from the pot to a cutting board. Increase the temperature to medium-high. Add in the noodles and cook 4-5 minutes or until the noodles are tender.
  • As the noodles are cooking, shred the chicken using two forks.
  • Return the chicken to the pot, along with the frozen peas. Remove the bay leaf and give the soup a good stir.
  • Serve warm, garnished with parsley and your favorite crackers. Enjoy!


  • If you have cooked chicken on hand, add it at the end to warm. Lower the time on cooking to 4 minutes on HIGH.
  • Don't have some of the vegetables on hand? Get creative! Use mushrooms, zucchini, bell peppers, etc. 
  • This soup will keep 5-7 days in an airtight container in the refrigerator or up to 5-6 months in a sealed storage container in the freezer.
  • SODIUM: I prefer to buy and use any canned/boxed goods (such as broths and sauces) that do not have salt added to them, as I can control the amount of sodium in a recipe. If using regular stock/broth, season with salt accordingly. If using no salt added/low-sodium, increase the amount of salt, if desired.


Serving: 1cup | Calories: 163kcal | Carbohydrates: 11g | Protein: 17g | Fat: 4g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 47mg | Sodium: 380mg | Potassium: 607mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3505IU | Vitamin C: 6.1mg | Calcium: 23mg | Iron: 0.6mg