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Instant Pot Chicken Noodle Soup

Are you craving a hearty bowl of soup but don't want to spend all day in the kitchen? Instant Pot Chicken Noodle Soup is done in a snap. It's easily made and oh so delicious. Chicken Soup is a classic, comforting meal that your whole family will enjoy.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Author Souper Chef Deb from Bowl Me Over


  • 2 cups rotisserie chicken chopped into bite sized pieces
  • 2 slices thick cut bacon chopped
  • 1 yellow onion peeled and diced
  • 3 carrots diced
  • 2 stalks celery diced
  • 1 cup mushrooms sliced
  • 1 red bell pepper cleaned and diced
  • 1 cup Brussels sprouts cleaned and quartered
  • 2 cloves garlic minced
  • ¾ cup egg noodles
  • 1 cup frozen peas
  • 4 cups chicken stock
  • 1 tsp salt
  • ½ tsp pepper
  • pinch red pepper flakes
  • 1 tsp turmeric
  • 1 tbsp parsley minced (optional)
  • ½ lemon juiced (optional)


  • Dice the bacon add to the Instant Pot turn on sauté. Sauté the bacon until crispy. Drain the excess oil from the pan. Keep the bacon in the pan.
  • While the bacon is frying, prepare the vegetables - Peel and dice the onion and carrots. Clean the Brussels sprouts, quarter the Brussels sprouts.
  • Dice the celery and red pepper. Slice the mushrooms and mince the garlic.
  • Add the chopped vegetables to the Instant Pot along with the bacon. Onions, carrots, celery, mushrooms, bell pepper and Brussels sprouts. Add the salt, black and red pepper. Sauté for 3 minutes. 
  • After 3 minutes, add the garlic and sauté for another 30 seconds. 
  • Add the cooked chicken, noodles and stock. Stir well and seal. Change setting to manual and set the timer to three minutes. 
  • After the timer is done, do a quick release. After all of the steam has escaped, remove the lid. Stir in the frozen peas (the heat from the soup will cook them thru).
  • Add in the parsley & lemon juice if using. Stir and serve. Enjoy this soup!