Make this Delicious Easy Instant Pot Chicken Noodle Soup (Pressure Cooker Chicken Noodle Soup) with few simple whole food ingredients from your pantry. True to the classics with no extra sauces. This soothing, nourishing yet flavorful Homemade Chicken Noodle Soup is like a warm hug when you needed it the most.

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Tried the Recipe? Rate it here 4.9 from 28 votes

What’s your favorite comforting, “pick-me-up” or “feel-good” food? On those days when you don’t feel right, you just want to stay in bed under those warm comfy blankets. You can never say no to a warm bowl of Homemade Chicken Noodle Soup! You’ll love this Easy Homemade Chicken Noodle Soup because: Quick & Easy to make – One Pot Meal made in your Instant Pot!

All you need is a few simple whole food ingredients (no extra sauces or special ingredients)

Deliciously comforting, nourishing, yet pack with homey & soothing flavors P.S. If you or your loved one is sick, please take care & get well soon! Time to make Chicken Noodle Soup in Instant Pot!

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. 4.9 from 28 votes Total: 40 minutes Servings: 2 - 4 Calories: 535 kcal Author: Amy + Jacky Print Ingredients 2 (~1 ½lb or 680g) boneless skinless chicken breasts (or 6 chicken drumsticks) 2 (~1 ½lb or 680g) boneless skinless chicken breasts (or 6 chicken drumsticks)

1 small onion , roughly diced 1 small onion , roughly diced

4 cloves garlic , roughly minced 4 cloves garlic , roughly minced

6 white button mushrooms , chopped 6 white button mushrooms , chopped

1 bay leaf 1 bay leaf

1 - 2 medium carrots , chopped 1 - 2 medium carrots , chopped

1 stalk celery , chopped 1 stalk celery , chopped

5 - 6 cups (1.25L - 1.5L) unsalted chicken stock 5 - 6 cups (1.25L - 1.5L) unsalted chicken stock

1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil

8 ounces (227g) wide egg noodles 8 ounces (227g) wide egg noodles

Kosher salt Kosher salt

Ground black pepper Ground black pepper Garnish: ¼ cup (21g) Italian parsley , finely chopped ¼ cup (21g) Italian parsley , finely chopped

1 tablespoon (15ml) freshly squeezed lemon juice (can add more to taste) 1 tablespoon (15ml) freshly squeezed lemon juice (can add more to taste) Tools Instant Pot Pressure Cooker Don't Miss This! Jump to our Step By Step Photo Guide Instructions 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~ 🙂 ♥ Spread the Love by sharing this recipe, so others can enjoy it too! Thank you 🙂 Video Recipe Notes: 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 the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you! Nutrition Information: Calories: 535 kcal (27%) Carbohydrates: 53 g (18%) Protein: 52 g (104%) Fat: 13 g (20%) Saturated Fat: 3 g (19%) Cholesterol: 156 mg (52%) Sodium: 346 mg (15%) Potassium: 1356 mg (39%) Fiber: 4 g (17%) Sugar: 6 g (7%) Vitamin A: 7774 IU (155%) Vitamin C: 9 mg (11%) Calcium: 72 mg (7%) Iron: 3 mg (17%) Tried this recipe? Mention @pressurecookrecipes or tag #AmyJacky!

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1 Sauté Mushrooms, Onions & Garlic First, heat up Instant Pot (press Sauté button to Sauté More function), then wait until Instant Pot’s indicator says “HOT”. Then, pour 1 tbsp (15ml) olive oil in Instant Pot Pressure Cooker. Add chopped white mushrooms, a pinch of kosher salt and ground black pepper in Instant Pot, then stir to evenly coat the mushrooms with olive oil. Now, let the mushrooms’ moisture evaporate as you occasionally stir until mushrooms are slightly crisp and browned. Add diced onions & minced garlic in Instant Pot, then cook until onions soften and fragrant (roughly 1 – 2 minutes). Add bay leaf, chopped carrots and celery in Instant Pot, then stir and season with kosher salt and ground black pepper if you like.

2 Deglaze Instant Pot First, pour ⅓ cup (80ml) unsalted chicken stock in Instant Pot, then scrub all the flavorful brown bits off the bottom with a wooden spoon. Then, pour in the remaining ⅔ cup (170ml) chicken stock.

3 Pressure Cook Chicken Now, 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. Pressure Cooking Methods: For Chicken Breasts: Pressure Cook at High Pressure for 7 minutes + 8 minutes Natural Release.

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. *Optional Cooking Noodles on Stovetop Tip: 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.

4 Make Chicken Soup Now, carefully open the lid, and remove bay leaf and chicken. Then, use a fork to shred the pressure cooked 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.

5 Cook Noodles & Season Now, you can pour in the wide egg noodles and cook until desired texture (roughly 4 – 8 minutes). Taste & season the chicken soup with kosher salt (~a few pinches) and ground black pepper. You can also brighten the chicken noodle soup in Instant Pot with freshly squeezed lemon juice to taste (~1 tbsp or 15ml).

6 Serve Chicken Noodle Soup Finally, time to add back the shredded chicken into the noodle soup. Then, garnish chicken noodle soup with Italian parsley. Serve immediately & enjoy your delicious homemade chicken noodle soup! Please stay healthy & happy~ 🙂

FAQ & Tips for Instant Pot Chicken Noodle Soup 1. Can I substitute homemade chicken stock with store-bought chicken stock? We tried this chicken noodle soup recipe with both stocks. It's definitely best to use homemade chicken stock (if available) for a boost in flavor. If you're using store-bought chicken stock, be sure to use an unsalted or low sodium version. 2. Can I use a whole chicken breast? Yes! To kick our chicken noodle soup up a notch, we used a whole chicken breast. We cut the breast in half and removed the bones, then added the bones for even more chicken flavors! Or you can throw in a few chicken bones you have in the freezer 🙂 3. Can I cook the noodles on stovetop? Yes! You can reduce ~12 minutes overall cooking time by cooking the wide egg noodles on the stovetop instead of the Instant Pot. First bring 4 - 5 cups of unsalted chicken stock to a boil, then cook the noodles in boiling chicken stock. You can cook the noodles while the chicken is pressure cooking in the Instant Pot.