This Pressure Cooker Chicken Noodle Soup Recipe is comfort food at its best. Quick and easy homemade chicken soup for those chilly winter days or to make you feel better when you’re sick. This traditional chicken noodle soup is made right in your Instant Pot!

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Homemade Chicken Noodle Soup In The Instant Pot

Making chicken noodle soup at home is not difficult, especially since we are using our Instant Pot. This chicken soup recipe is quick, easy and tastes so much better than canned soup.

I’m not an Instant Pot fanatic . . . don’t come after me 😆 I find myself using my air fryer far more often than my Instant Pot.

One thing I have found the Instant Pot is really great for is soups. You are able to get cooked all day flavor in a very short amount of time.

What Kind Of Chicken Is Used For Chicken Soup

I use boneless skinless chicken thighs because they are flavorful, juicy and less expensive than chicken breasts. In fact, I typically prefer to use chicken thighs over breasts.

But, you can use chicken breasts if you prefer. I do recommend using boneless and skinless chicken for this recipe. Otherwise you are adding a lot of extra time removing the bones and skin from the chicken.

How Long To Cook Soup In A Pressure Cooker

This is a quick soup recipe and only pressure cooks the chicken for 20 minutes to create a nice broth. See my recipe for Pressure Cooker Chicken Bone Broth for a deep stock option. That broth is pressure cooked for over an hour.

How Do You Make Pressure Cooker Chicken Noodle Soup From Scratch

1. Turn pressure cooker to sauté setting and allow to heat for 1 minute. Coat the bottom of pot with oil then add chicken. Cook 3 minutes, stirring frequently. Add the celery, carrots and onion. Sauté 3 more minutes then turn off sauté function.
2. Add the lemon, bay leaf, stock (do not go above max fill line), garlic powder, onion powder and salt. Secure the top of pressure cooker and be sure the valve is in the sealed position. Cook on the High Pressure for 7 minutes.
3. Manually release pressure completely then remove lid. Remove lemon and bay leaf. Switch back to the sauté function and bring soup to a boil. Add dry pasta and boil until al dente. Turn off pressure cooker.
4. Salt and Pepper to taste and serve.

Ingredients Needed For Chicken Soup (screenshot for grocery list)

• Boneless, Skinless Chicken Thighs
• Carrots
• Celery Stalks
• Small White Onion
• Lemon
• Bay Leaf
• Chicken Stock
• Garlic Powder
• Onion Powder
• Sea Salt
• Dry Pasta

Helpful Tips to make Pressure Cooker Chicken Soup:

Feel free to add extra flavor. My favorite add-ins are lemon and a bay leaf. Add more herbs, spices or vegetables if you prefer. I even add a bit of fresh grated ginger to give it a deliciously unique taste.

I prefer the long spaghetti noodles in my chicken soup. But since we cook the noodles at the end by boiling, you can use whatever noodles you prefer. This soup could even be gluten free if you choose to use the GF noodles.

What Else Can Be Made In An Instant Pot:

Pressure Cooker Artichokes: Quick, easy and come out perfectly tender. No more lengthy cooking times. These Instant Pot Artichokes are ready in just about 30 minutes.

Instant Pot Chicken Soup with Mushrooms and Kale: This healthy soup recipe is great for dinner, lunch or meal prep.

Pressure Cooker Corned Beef: Fork tender corned beef brisket in a fraction of the time.

Pressure Cooker Artichoke Chicken: A quick, easy, chicken dinner recipe you can make in your InstaPot with what you have on hand in your pantry!

Tools You Need for this Recipe:  6 Qt Instant Pot + Sharp Knife + Good Cutting Board 

Pressure Cooker Chicken Noodle Soup Recipe

Yield: 8

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

This Pressure Cooker Chicken Noodle Soup Recipe is comfort food at its best. Quick and easy homemade chicken soup for those chilly winter days or to make you feel better when you’re sick. This traditional chicken noodle soup is made right in your Instant Pot!

Print

Ingredients

• 1.5 Pounds Boneless, Skinless Chicken Thighs – cut into 1 inch pieces
• 4 Carrots – sliced ¼ inch thick
• 4 Celery Stalks – sliced ¼ inch thick
• 1 Small White Onion – chopped
• ½ Lemon
• 1 Bay Leaf
• 64 ounces Chicken Stock
• 1 teaspoon Garlic Powder
• ½ teaspoon Onion Powder
• ½ teaspoon Sea Salt
• 8 ounces Dry Pasta

Instructions

1. Turn pressure cooker to sauté setting and allow to heat for 1 minute. Coat the bottom of pot with oil then add chicken. Cook 3 minutes, stirring frequently. Add the celery, carrots and onion. Sauté 3 more minutes then turn off sauté function.
2. Add the lemon, bay leaf, stock (do not go above max fill line), garlic powder, onion powder and salt. Secure the top of pressure cooker and be sure the valve is in the sealed position. Cook on the High Pressure for 7 minutes.
3. Manually release pressure completely then remove lid. Remove lemon and bay leaf. Switch back to the sauté function and bring soup to a boil. Add dry pasta and boil until al dente. Turn off pressure cooker.
4. Salt and Pepper to taste and serve.

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 350 Total Fat 10g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 7g Cholesterol 111mg Sodium 659mg Carbohydrates 34g Fiber 2g Sugar 6g Protein 31g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.