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Instant Pot Chicken Noodle Soup

Chicken noodle soup is convenient to make anytime in the Instant Pot. Dump all the ingredients in and when you return, your soup is ready!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Soup
Cuisine: Chinese
Keyword: Chicken Noodle Soup, Instant Pot
Servings: 6
Author: Fanny


  • 2-3 pounds chicken thighs (bone in) or chicken drumsticks
  • 1 stalk celery chopped
  • 4 carrots chopped
  • 1 onion (sliced)
  • 1 14 oz. package pho noodles dry
  • salt to taste
  • pepper (optional)
  • shallots sliced and fried


  • In the Instant Pot, add chicken thighs, chopped celery, chopped carrots, and sliced onion.
  • Fill the Instant Pot with water until you reach one inch below the max line, to avoid overflowing. For newer Instant Pots, fill water until you reach the max line of 2/3 full.
  • Close the lid and seal the Instant Pot. Select high pressure and 20 minutes.
  • While the Instant Pot is cooking, cook the pho noodles. In a medium size pot, add water. Set it over the stove on medium high heat. When the water starts to boil add the pho noodles. Cook for 5 minutes or until soft. Adjust the heat as necessary to prevent it from boiling over. When the noodles are cooked, drain and set aside in a bowl.
  • When the Instant Pot is finished cooking, either do a quick release or natural release. Open the lid and salt to taste.
  • Add pepper or fried sliced shallots for extra flavor (optional).