by Olena

Instant Pot Chicken Noodle Soup (Video)

by Olena

5 from 24 reviews

Instant Pot Chicken Noodle Soup just like my Ukrainian grandma used to make. It is easy, hearty, healthy and delicious. Serve with fresh dill or parsley, lots of pepper and toasted whole grain bread. Yum!

As a Ukrainian, I have a rotation of soups going on at all times.

Instant Pot Chicken Noodle Soup

Instant Pot Chicken Soup

Instant Pot chicken noodle soup is chicken soup you don’t have to babysit. Full of juicy chicken pieces, tender noodles and flavorful clear broth. Sign me up!

I have adapted my grandma’s chicken noodle soup I grew up eating in Ukraine to an Instant Pot.

Pressure cooking is not the quickest method to make chicken noodle soup from scratch. It involves a few steps but all of them are “dump and go”.

Short on time? Make quick chicken noodle soup in 40 minutes.

Looking for more dinner ideas? Check out my most popular collection of 30 healthy Instant Pot recipes.

Ingredients for Instant Pot Chicken Noodle Soup

  • Chicken: Any chicken parts with bones and majorly dark meat is the best. With chicken breast broth won’t be as rich and flavorful. When I use drumsticks and/or thighs, I like to remove some skin for balance of flavor and fat. Frozen chicken is OK too.
  • Veggies: Onion and carrots.
  • Pasta: Use small shape pasta or broken into pieces noodles. White, whole wheat, gluten free or egg noodles work.
  • Simple spices

instant pot chicken noodle soup in bowl garnished in parsley

How to Make Instant Pot Chicken Noodle Soup

If you are new to pressure cooking, check out my Instant Pot guide. If you don’t have an Instant Pot yet but are thinking about buying one, I explain which Instant Pot to buy.

  • Cook chicken with spices. Add chicken, carrots, whole peeled onion, spices and water to make flavorful broth. Cook on High Pressure for 30 minutes and then do Quick Release.
  • Strain the broth. With a small mesh strainer remove and discard onion, bay leaves, peppercorns, foam and any floating pieces. Do it gently without disturbing broth too much and going very deep. Broth will be clear as things settle. Discard or dice carrots for pop of colour.
  • Separate chicken into pieces. At this point chicken is so cooked, you can  easily break it into pieces with a long utensil right inside the pot. No need to remove the chicken. Only bones if you wish (they are super soft, so I take out only big ones).
  • Add seasonings and noodles. Add salt, oregano, basil, garlic powder and uncooked noodles. Stir everything, close the lid, turn on Keep Warm and let pasta “cook” for 10-15 minutes.

How to make Instant Pot Chicken Noodle Soup step by step

Tips for Best Chicken Soup

  • Whole chicken. My favorite meat to use when making chicken noodle soup. I remove half or all skin and trim the fat. And if I have time, first I make one batch of broth. Then I dilute half of the chicken broth with water, add it back to Instant Pot with chicken and cook again for soup. The other half of broth I dilute with water too, cool and freeze. I just find whole chicken produces such a concentrated broth, it’s almost a waste not to “squeeze” as much as you can from 1 bird.
  • Whole onion: Keep onion whole and don’t trim off “the hairy end”. It will be easy to discard. Treat half of large onion the same way.
  • No celery: Adding celery almost ruined this soup for me, personally. Its flavour was way too strong and texture mushy.
  • Add pasta later: Do not add noodles with chicken.
  • Speed up pressurizing: If you add boiling water in the beginning, Instant Pot will take less time to come to pressure.
  • Frozen veggies: Add frozen vegetables like peas and corn to bulk up the soup after cooking.
  • Fresh herbs: Add fresh herbs to the pot right before serving. Otherwise, they will “cook”.

Instant Pot Chicken Noodle Soup in bowl with spoon

How to Store and Reheat

Storing: Chicken soup will last in the fridge for a few days but keep in mind with each day noodles “swell up”. Therefore, 2 days is pushing it for me. But good thing is, soup is gone before then in our house. If it’s not the case for you, I recommend to cook pasta separately and add before serving to the bowls.

Freezing: If you plan on freezing soup, do not add pasta. Either cook noodles separately and add to each bowl, or scoop out pasta before freezing. The best is to set aside the amount of soup you plan on freezing before you add pasta.

Reheating: Always reheat only the amount you will eat at that time. Do not heat entire pot multiple times – it spoils the food. Simmer desired amount on low for 5 minutes or so.

More Instant Pot Soup Recipes

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Instant Pot Chicken Noodle Soup


Grandma’s Instant Pot Chicken Noodle Soup

5 from 24 reviews

Instant Pot Chicken Noodle Soup just like my Ukrainian grandma used to make. Full of juicy chicken pieces, tender noodles and flavorful clear broth. Sign me up!

  • Author: Olena of
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 7 (6 Qt.), 11 (8 Qt.) servings 1x
  • Category: Soup and Stew
  • Method: Instant Pot
  • Cuisine: Ukrainian


6 Quart Instant Pot

  • 2 lbs chicken*
  • 1 small onion, peeled and whole**
  • 2 large carrots, peeled and chopped
  • 2 bay leaves
  • 3 peppercorns
  • 10 cups water or to max line (2/3 full)***
  • 1 3/4 tsp salt
  • 1 tsp oregano
  • 1 tsp basil
  • 1 1/2 tsp garlic powder
  • 8 oz (2 cups) any pasta
  • 1/2 bunch dill or parsley, finely chopped

8 Quart Instant Pot

  • 3 lbs chicken*
  • 1 small onion, peeled and whole**
  • 3 large carrots, peeled and chopped
  • 3 bay leaves
  • 5 peppercorns
  • 15 cups water or to max line (2/3 full)***
  • 2 1/2 tsp salt
  • 1 1/2 tsp oregano
  • 1 1/2 tsp basil
  • 2 tsp garlic powder
  • 12 oz (3 cups) any pasta
  • 1 bunch dill or parsley, finely chopped


  1. In Instant Pot, place whole chicken, onion, carrots, bay leaves and peppercorns.
  2. Add cold water enough to fill up to 2/3 full line or approximately 10 cups.***
  3. Close the lid, set pressure vent to Sealing and press Pressure Cooking for 30 minutes. Display will say ON, Instant Pot will take about 30-40 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 30 minutes will begin.
  4. After, your Instant Pot needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take at least 30 minutes – Natural Release. OR you can do Quick Release by turning pressure valve to Venting position, which takes 3-4 minutes.
  5. Open the lid and using a mesh strainer discard any foam, onion, bay leaves and peppercorns.
  6. At this point chicken is so cooked, you can easily break it into pieces with a long utensil right inside the pot. Remove bones if you wish (they are super soft, so I take out only big ones).
  7. Add salt, oregano, basil, garlic powder and pasta.
  8. Stir, close lid, turn on Keep Warm and let pasta “cook” for 15 minutes.
  9. Open, add dill and serve hot. That was easy dinner in one pot.

Store: Refrigerate in an airtight container or inner Instant Pot pot with a fitting glass lid for up to 5 days.

Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.


*I recommend using small whole chicken with fat trimmed and skin removed. Drumsticks, thighs or legs would be great too.

**If you don’t trim off “the hairy end”, onion will stay together and will be easy to discard.

***If your inner pot doesn’t have 2/3 full marking, it is very important to fill the pot only 2/3 full when pressure cooking. Ignore the cups, L and near the edge Max ticks. Your pot always should be not more than 2/3 full when making soup (read more).

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

59 comments on “Instant Pot Chicken Noodle Soup (Video)

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  1. hi do I have to remove the onions?I chopped them up by mistake. ! and the carrots ! I’m waiting for 30 min chicken cook time now

  2. My go to soup recipe!

    Made using a whole chicken the first time, but my family wasn’t a fan of the small soft bones.

    Instead I substitute 2 boneless skinless chicken breast and 2-4 thighs. It doesn’t flavor the broth as well since it’s missing the bones, so I add about 2 Tbsp of chicken bullion while cooking.

    I also use ditalini noodles which I noticed take a little longer to soften when using the keep warm setting. Sometimes, I actually prepare them on the side and allow them to fully cool before serving. This makes sure left over noodles aren’t over cooked.

    1. I remove chicken after cooking along with half amount of broth and add same aount of water back in. Hopefully I understood your question. It is all eye balled. 🙂

  3. Great flavor and easy to make. I added the spices to my whole chicken before cooking, which left the chicken intensely favored instead bland as boiled chicken tends to be. Also, instead of using the recommended tsps of various spices, I threw in 3.5 tsp Salt free garlic and herb seasoning. I shredded and returned the dark meat and wings to the soup. The breasts got topped with a white wine mushroom, lemon and caper sauce. Yum!

  4. Olena, I made this soup for my daughter, who is feeling poorly, today and it came out perfectly delicious. Thank you!

  5. I love this recipe, have made it twice and it is delicious. I have a 3.5lb chicken to cook up and If I only have a 6qt instant pot, can I adapt this recipe to making a stovetop soup in a big stock pot? what would you recommendations be?

  6. This was the first recipe I used in my new instant pot. Will most definitely make it again. Absolutely delicious! I used boneless/skinless chicken thighs (it was on sale at the time), added a parsnip with the carrots (next time I’ll add one more carrot and parsnip), three cloves of garlic with the onion, and added 2 oz of dried shiitake mushrooms, half of the liquid was sodium-free broth. I used chickpea noodles.

    Thank you for making my very first instant pot recipe a wonderful meal!

  7. Very good. The house smelled wonderful! I used semi-frozen chicken and it was falling apart after 25 minutes. I added frozen vegetables and pressurized for 3 minutes. Then added pasta and followed the rest of the directions.

  8. Hi Olena,

    I wanted to make бульон in IP & could not find recipes for just the broth. Was wondering why you didn’t have it, either. Then finally decided to take a look at your chicken noodle soup, & lo & behold – a recipe for IP бульон. I should have known. Basically, I needed to figure out the cooking time. I already know how to make бульон. As a matter of fact, it was the first meal I prepared for my new husband when I got married 34 yrs ago. But I digress. This is very helpful & I hope it works our as well for me as it does for you.
    Quick question, though. I want to add some chicken feet to my broth. Haven’t done it in years, want to start up again. Do you think/know if they will do well in IP?
    Thanks in advance.

    1. Yes feet will do just fine. Perfect! This is like broth and I have bone broth recipe. It Thai is broth without noodles. I didn’t get to chicken stock recipe yet haha. Enjoy!

  9. Being a mom of two boys who love my “soupchik” this is a perfect recipe! They love the soup and so do I! I am a big fan of your recipes! Thank you!

  10. Delicious ? and so easy to make. I haven’t been disappointed yet with any of Olena’s recipes.

  11. Absolutely amazing recipe. I love it when I just want to put something in the pot to cook for dinner and have a meal about an hour and a half later. Probably one of the easiest meals I’ve ever made, and it’s absolutely delicious! Thank you so much! 🙂

    1. Great question. I am in the process of updating this recipe with that type of questions. If you are planning on doing natural release then cook time is the same. But for quick release I would add 10 mins extra just in case. Usually with frozen food in instant pot it just takes longer time to build up pressure but cooking time is the same. But just in case throw in extra few minutes. Also you can use boiling water to speed up pressure build up. Enjoy!

  12. Thank you for the recipe! I love your blog and use recipes often. How long do you put Catelli Smart type pasta to cook for? Not sure if that is considered whole wheat or not.

    1. Hi Natasha. Sorry this is so late. I was away on vacation. Just looked it up and it’s still white pasta with extra fiber from oats. Isn’t Catelli smart in marketing lol. Anyways, I would do 15 minutes for it.
      And thank you and so happy you enjoy my recipes!:)

  13. Olena, this soup sounds excellent! One question: instead of garlic powder, do you think I can use fresh garlic and if yes, chopped or whole (like the onion) and how much for 6 qt Instant Pot? Thanks!

      1. I did make the soup just now! It was perfect on a cold day here in Texas. And I used garlic powder like you suggested instead of fresh garlic, and the combination of all herbs and spices was perfect! The only thing I added was some turmeric powder, as I love that spice… So all in all, it’s a perfect recipe for a hearty chicken soup without much labor at all! Thank you very much! 🙂

          1. Just one more comment, Olena: you were so right about NOT letting the pasta in the soup cook at pressure, but just on “Keep Warm” – this way it was perfect, not overcooked. Great point!… (I used whole wheat elbow macaroni…)

    1. Well, I wouldn’t say it’s THAT challenging (I mean I am a mother of 2 boys, I have been through challenges haha), it just needs experimenting with.

  14. I just wanted to chime in and say THANK YOU for this recipe. I’ve been following you for years now, have never commented on any of your posts, but I’ve made plenty of your delicious recipes. I really appreciated the thought, research, and care that went into the creation of this recipe. I just got an Instant Pot for Christmas and (like many of my friends who ALSO received Instant Pots) I’m pretty stumped as to how to use it – this recipe is what I’m sharing with all my similarly clueless friends who have no idea where to start.

    Thank you so much for taking the time to explain the “whys” and “whats” for all us confused Instant Pot owners!! Stay warm and I look forward to more of your recipes for the IP!

    1. You are very welcome! So nice to hear! IP can be intimidating and requires experimenting for sure. So far, a few recipes I have tried from a book that came with it, my times were different.

  15. I am curious why did you use it as a pressure cooker rather than slow cook function? I also bought one on that sale and was thinking of being able to brown right in it and then slow cook. I have some recipes that make sense to pressure cook, especially beans and slow cooking grains like farro but chicken soup? So curious why you felt to use it as pressure cooker thanks!! I so enjoy your blog

    1. Hi Jillaurie. Because specifically yesterday I needed chicken noodle soup for lunch ready in less than an hour without standing above it, removing foam and checking on it while it cooks on the stove. I went on to do 100 other things and huge amount of soup was ready without me. That’s convenience of Instant Pot – you can leave it. You can totally slow cook it if you have 8-10 hours and have it for dinner, no problem – just know IP original inner pot doesn’t really brown. I have slow cooker recipe too. Or stovetop. Anything works depending on your schedule. I will be making recipes in IP only that make sense to pressure cook.
      Glad you are enjoying my recipes!:)

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