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Best Instant Pot Chicken Soup

Chicken Noodle Soup Recipe for the Instant Pot

Chicken Noodle Soup Recipe for the Instant Pot is the easiest dump and go dinner. Made with rotisserie or leftover chicken & ready in less than 30 minutes!
Course dinner, Main Course, Soup
Cuisine American
Keyword chicken, instant pot, noodle, soup
Prep Time 5 minutes
Cook Time 4 minutes
Pressurize / Depressurize 15 minutes
Servings 8


  • 9 cups chicken broth
  • 2 cups rotisserie chicken or leftover cooked shredded or diced chicken
  • 2 cups egg noodles
  • 2 carrots - peeled and diced
  • 2 stalks celery - chopped
  • 2 tbsp olive oil
  • 2 tbsp minced onions
  • 1 tbsp minced garlic
  • tsp salt
  • 1 tsp pepper
  • 1 tsp dried basil
  • 1 tbsp parsley - fresh chopped for garnish


  • Combine the broth, cooked chicken, egg noodles, carrots, celery, olive oil, minced onions, minced garlic, salt, pepper, and basil in the pot insert. Stir.
  • Close the lid and set it to cook on manual pressure for 4 minutes.
  • Once done, move the release valve halfway to release the pressure a little slower than a full quick release but faster than a natural release.
  • Once it has depressurized and the pin drops, remove the lid and stir.
  • Serve with a sprinkle of fresh parsley and crushed crackers if desired.