Instant Pot Chicken Noodle Soup

Photography: Stacey Brandford | Food styling: Michael Elliott/ | Prop styling: Renée Drexler/Geary House

Who doesn’t love a good bowl of chicken noodle soup? It’s the ultimate comfort soup and go-to meal to help soothe stubborn colds or to warm our tummies on harsh winter days. 

  • Prep time 20 minutes
  • Total time 1 hour & 45 minutes
  • Portion size 8 servings




Broth: Place chicken, 10 cups water, peppercorns, parsley, bay leaves and thyme in 6-to 8-quart Instant Pot. Lock lid; close Pressure Release Valve. Press Manual Pressure Cook; set to high for 25 minutes (takes about 30 minutes to come to pressure). When cooking finishes, press Cancel; allow pressure to naturally release until Pressure Release Valve drops (takes about 20 minutes). 

Open lid. Transfer chicken to bowl; let cool enough to handle. Shred chicken into large pieces, discarding bones and skin. Strain Broth through fine-mesh sieve into large bowl; let stand for 5 minutes. Skim any fat that rises to surface.

Cook pasta according to package directions. Drain; place on baking sheet to cool.

Clean Instant Pot insert; press Sauté. Add oil, carrots, celery, onion and salt; cook until softened, about 7 minutes. Add Broth; bring to simmer. Cook until vegetables are tender, about 12 minutes. 

Divide noodles and chicken among bowls; ladle soup over top. Sprinkle with parsley (if using). Serve with lemon wedges (if using).

Test Kitchen Tip: An Instant Pot locks in flavour, resulting in delicious broth in a fraction of the time it takes to make it the traditional way.

Nutritional facts PER SERVING: about

  • Fibre 2 g
  • Sodium 725 mg
  • Sugars 3 g
  • Protein 20 g
  • Calories 291
  • Total fat 10 g
  • Potassium 337 mg
  • Cholesterol 58 mg
  • Saturated fat 10 g
  • Total carbohydrate 28 g


  • Iron 8
  • Folate 8
  • Calcium 3
  • Vitamin A 39
  • Vitamin C 5
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Lunch & Dinner

Instant Pot Chicken Noodle Soup