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Instant Pot Chicken Noodle Soup Recipe

This comforting Instant Pot Chicken Noodle Soup is the perfect balance of hearty flavors and quick, pressure-cooked convenience.
Using fresh chicken, vegetables, and classic seasonings, this easy-to-make soup is a warm and satisfying meal that comes together in under an hour.
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Prep Time 10 minutes
Total Time 45 minutes
Course Soup
Servings 6

Ingredients
  

For the broth:

  • 1 whole chicken 4–5 pounds, quartered (legs, breast, thighs, wings)
  • 8 cups water
  • 1 Spanish or yellow onion peeled and cut into large chunks
  • 3 cloves garlic minced or pressed
  • 4 chicken bouillon cubes
  • 1 teaspoon Italian seasoning
  • 1 teaspoon lemon pepper seasoning
  • 3 bay leaves
  • Kosher salt and black pepper to taste

For the soup:

  • 1–2 cups egg noodles wide preferred
  • 2 cups carrots peeled and sliced into ¼-inch rounds
  • 2 cups celery sliced into ¼-inch pieces (reserve leafy tops)
  • ½ cup fresh dill leaves
  • 3 tablespoons fresh parsley chopped (or 1 tablespoon dried)
  • 2 tablespoons cooking sherry
  • 1½ teaspoons seasoned salt adjust to taste

Instructions
 

  • Prepare the Broth: Add the chicken to the Instant Pot and pour in enough water to fully cover it. Add the onion, garlic, bouillon, Italian seasoning, lemon pepper, bay leaves, salt, and pepper. Stir gently, then secure the lid, ensuring the valve is set to "Sealing." Select Manual/Pressure Cook on High Pressure for 10 minutes. Once done, perform a quick release.
  • Cook the Noodles: While the Instant Pot is working, cook the egg noodles separately according to the package instructions. Drain and set aside.
  • Remove the Chicken: Once the pressure has been released, open the lid carefully. Using tongs, transfer the cooked chicken to a plate and let it cool slightly. Remove and discard the bay leaves and onion with a slotted spoon.
  • Cook the Vegetables: Add the carrots, celery, dill, parsley, sherry, and seasoned salt to the Instant Pot (excluding the chicken and noodles). Stir well, then secure the lid again and set it to High Pressure for 5 minutes. Perform a quick release when finished.
  • Shred the Chicken: While the soup is cooking, shred the cooled chicken, discarding the bones, skin, and cartilage. Set aside the shredded meat.
  • Assemble the Soup: Stir in the shredded chicken. Serve in bowls with the cooked egg noodles on top.

Notes

Pro Tip: Boiling the noodles separately prevents them from becoming mushy by absorbing too much broth under pressure.
Variations: Add extra herbs or swap egg noodles for rice or another pasta.
Storage: Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
Keyword classic chicken noodle soup, easy homemade chicken soup, easy pressure cooker soup, instant pot chicken soup, Instant Pot comfort food, instant pot recipes, one-pot meals, quick chicken noodle soup
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