There’s just something soul-soothing about a steaming bowl of Instant Pot Chicken Noodle Soup. This classic comfort dish gets a speedy, modern makeover with the help of your Instant Pot, making it possible to enjoy rich, flavorful broth, tender chicken, and perfectly cooked noodles in barely over half an hour. Whether you’re looking for an easy weeknight dinner, a remedy for winter sniffles, or simply a cozy bowl to wrap your hands around, this recipe delivers a hearty, satisfying meal with minimal fuss.
Ingredients You’ll Need
The beauty of Instant Pot Chicken Noodle Soup lies in its simplicity—each ingredient plays a starring role in building layers of taste and texture. Here’s a closer look at why each is essential for achieving that homemade flavor.
- Olive oil: Adds a subtle richness and helps the veggies soften and release their aromas during the sauté.
- Onion (diced): Brings gentle sweetness and forms the flavor base alongside the other aromatics.
- Garlic (minced): Provides a classic savory kick and infuses the broth with a fragrant depth.
- Carrots (peeled and sliced): Offer a hint of natural sweetness and vibrant color for a cheery bowl.
- Celery (sliced): Lends an earthy crunch and rounds out the classic mirepoix.
- Boneless skinless chicken breasts or thighs: The star protein—choose breasts for lean pieces or thighs for extra tenderness.
- Low-sodium chicken broth: The liquid gold of the soup, controlling salt levels while letting the other flavors shine.
- Dried thyme: Imparts woodsy, peppery notes that pair beautifully with chicken.
- Dried parsley: Adds herby freshness and color, even before the fresh garnish at the end.
- Bay leaf: Weaves in subtle, savory background notes for a truly comforting broth.
- Salt: Essential for bringing all the flavors together—adjust to taste after cooking.
- Black pepper: Offers gentle heat and warmth throughout the soup.
- Egg noodles: The classic choice for texture and heartiness—these soak up the broth just right.
- Fresh parsley (chopped, for garnish): A final burst of green for both flavor and eye appeal.
How to Make Instant Pot Chicken Noodle Soup
Step 1: Sauté the Vegetables
Start by setting your Instant Pot to Sauté mode and heating up the olive oil until it shimmers. Add the diced onions, sliced carrots, and celery, allowing them to cook together for about 4 to 5 minutes. This first step coaxes out all those lovely sweet and earthy notes, laying a nourishing foundation for your Instant Pot Chicken Noodle Soup.
Step 2: Add Garlic
Toss in the minced garlic and stir for another 30 seconds, just until it fills the kitchen with that irresistible, mouthwatering aroma. You want the garlic fragrant, not browned, so don’t walk away!
Step 3: Layer Chicken and Seasonings
Nestle the chicken breasts or thighs right on top of the sautéed veggies. Pour in the chicken broth, then sprinkle in the dried thyme, dried parsley, salt, pepper, and tuck in the bay leaf. This is where the flavors really come together, transforming simple ingredients into comforting Instant Pot Chicken Noodle Soup magic.
Step 4: Pressure Cook
Cancel Sauté mode, secure your lid, and make sure the pressure valve is set to sealing. Let the soup cook on Manual (Pressure Cook) for 10 minutes. Once the timer beeps, allow a natural release for 10 minutes—this keeps the chicken juicy—then carefully do a quick release for any remaining pressure.
Step 5: Shred Chicken and Discard Bay Leaf
Gently remove the chicken to a plate and use two forks to shred it into bite-sized pieces. Be sure to fish out and discard the bay leaf, since its job is done!
Step 6: Add Noodles and Finish the Soup
Switch your Instant Pot back to Sauté and stir in the egg noodles. Let these simmer for 5 to 6 minutes until they’re just tender—you don’t want mushy noodles, so keep a close eye. Return the shredded chicken to the pot, give everything a good stir, and adjust seasoning if needed.
Step 7: Serve and Garnish
Ladle your Instant Pot Chicken Noodle Soup into bowls and finish each serving with a sprinkle of chopped fresh parsley. If you’re feeling adventurous, a squeeze of fresh lemon juice can really brighten things up.
How to Serve Instant Pot Chicken Noodle Soup
Garnishes
A handful of chopped fresh parsley on top of each bowl adds a lovely, herbaceous aroma and that classic pop of green. Sometimes, a pinch of cracked black pepper or a wedge of lemon really turns up the brightness, especially if you’re craving that vibrant, just-from-the-garden flavor.
Side Dishes
Instant Pot Chicken Noodle Soup plays well with just about anything: think a thick slice of buttered sourdough, warm biscuits, or a crisp green salad for some added crunch. I love to serve it with a side of roasted veggies or even a gooey grilled cheese if I’m feeling nostalgic.
Creative Ways to Present
Try serving this soup in big mugs for a cozy, casual vibe—perfect for sipping as you curl up on the couch. Want to impress at a dinner party? Ladle it into individual ramekins with a mini breadstick perched on the rim. Or, let guests personalize their bowls with extra parsley, a dash of hot sauce, or homemade croutons set out in little bowls.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), let your soup cool a bit before transferring it to an airtight container. It keeps beautifully in the fridge for up to four days, making it perfect for hearty work lunches or late-night cravings. Pro-tip: Store the noodles separately if you want to avoid them soaking up too much broth.
Freezing
Good news: Instant Pot Chicken Noodle Soup freezes like a dream! For best results, freeze without the noodles since they can become mushy. Simply whip up a fresh batch of noodles when you’re ready to thaw and serve. Pour cooled soup into freezer-safe containers, leaving a little space for expansion, and freeze for up to three months.
Reheating
To reheat, simply warm your soup gently on the stove or in the microwave until it’s piping hot. If you’ve stored the noodles separately, add them in at the last minute. A splash of extra chicken broth can revive the soup if it’s thickened up in the fridge or freezer.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs bring extra juiciness and depth to Instant Pot Chicken Noodle Soup. They hold up wonderfully under pressure cooking and shred effortlessly for that signature texture.
How can I make this soup gluten-free?
To enjoy Instant Pot Chicken Noodle Soup gluten-free, simply swap traditional egg noodles for your favorite gluten-free pasta. Keep in mind that cooking time for noodles may vary, so check frequently to ensure they’re just tender.
What veggies can I add for extra nutrition?
Feel free to toss in spinach, peas, or corn after removing the chicken and before adding noodles. Leafy greens wilt perfectly in the residual heat and peas or corn add a hint of sweetness and color to Instant Pot Chicken Noodle Soup.
Can I double this recipe?
Yes, but be sure not to go beyond your Instant Pot’s maximum fill line. It’s a great way to feed a crowd or stock your freezer for future soup cravings. You might need to add a couple extra minutes to let the pressure build with a bigger batch.
Is it possible to make this with frozen chicken?
You sure can! Just increase the pressure cook time by about 3-4 minutes, and check to ensure the chicken is cooked through before shredding. No need to thaw the chicken first, making Instant Pot Chicken Noodle Soup even more convenient.
Final Thoughts
If you’ve been searching for a cozy, fuss-free meal, this Instant Pot Chicken Noodle Soup is bound to become a staple in your kitchen. It’s reliable, nourishing, and comes together in a flash—don’t be surprised if it disappears just as quickly! Give it a try, tweak it to fit your tastes, and make it your own comfort classic.
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Instant Pot Chicken Noodle Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Warm up with a comforting bowl of Instant Pot Chicken Noodle Soup that’s easy to make and full of flavor. This homemade soup is perfect for a cozy night in or when you need a nourishing meal that the whole family will love.
Ingredients
Vegetable Base:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
Soup:
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 6 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups egg noodles
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Sauté Vegetables: Set the Instant Pot to Sauté mode. Cook onion, carrots, and celery until softened. Add garlic and cook until fragrant.
- Cook Chicken: Add chicken, broth, thyme, parsley, bay leaf, salt, and pepper. Pressure cook for 10 minutes, then shred chicken.
- Add Noodles: Switch to Sauté mode, add noodles, and cook until tender. Return chicken to pot.
- Finish: Adjust seasoning, garnish with parsley, and serve hot.
Notes
- Enhance flavor with a squeeze of lemon juice.
- Store leftovers in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
