Instant Pot Chicken Noodle Soup – Comfort in a Bowl

Nothing beats a warm, comforting bowl of chicken noodle soup, especially on chilly days or when you’re feeling under the weather. This Instant Pot chicken noodle soup is a quick and easy way to make a hearty, flavorful meal in under an hour. With tender chicken, fresh vegetables, and perfectly cooked noodles, this homemade soup is far better than anything from a can. Plus, with minimal effort and just one pot, cleanup is a breeze!

Why You’ll Love This Recipe

✅ Fast & Easy – Ready in under an hour with minimal prep.
✅ One-Pot Meal – No need to use multiple pans—everything cooks in the Instant Pot.
✅ Super Flavorful – Herbs, garlic, and fresh veggies make it rich and comforting.
✅ Healthy & Nutritious – Loaded with lean protein, vitamins, and fiber.
✅ Great for Meal Prep – Perfect for leftovers or freezing for later.

Ingredients for Instant Pot Chicken Noodle Soup

This soup uses simple, wholesome ingredients for the best homemade flavor.

Main Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 4 medium carrots, peeled and cut into ¼-inch pieces
• 4 ribs celery, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• 1 bay leaf
• ¾ teaspoon salt (or to taste)
• ¼ teaspoon black pepper (or to taste)
• 8 cups low-sodium chicken broth (or 4 cups broth + 4 cups water)
• 1 pound boneless, skinless chicken breasts
• 6 ounces egg noodles
• Chopped fresh parsley (for garnish, optional)

Optional Add-Ins for Extra Flavor

• Squeeze of fresh lemon juice for brightness
• A dash of red pepper flakes for mild heat
• Parmesan cheese for extra richness
• Fresh thyme or rosemary for deeper aroma

How to Make Instant Pot Chicken Noodle Soup

Step 1: Sauté the Vegetables

• Press the Sauté button on the Instant Pot and heat olive oil.
• Add onion, carrots, and celery, cooking for about 3 minutes until softened.
• Stir in garlic and cook for 30 seconds until fragrant.
• Press Cancel to turn off the sauté function.

Step 2: Add the Chicken & Broth

• Add oregano, thyme, bay leaf, salt, and pepper.
• Pour in chicken broth, stirring to combine.
• Nestle chicken breasts into the broth.

Step 3: Pressure Cook

• Close the Instant Pot lid and set the valve to sealing.
• Pressure cook on high pressure for 7 minutes.
• Let the Instant Pot naturally release for 10 minutes, then carefully quick release the remaining pressure.

Step 4: Shred the Chicken

• Open the lid and remove the bay leaf.
• Transfer the chicken to a plate, let it rest for a few minutes, then shred it with two forks.

Step 5: Cook the Noodles

• Press Cancel, then select Sauté mode.
• Add egg noodles, stirring occasionally, and simmer for about 5 minutes until tender.
• Turn off the Instant Pot.

Step 6: Serve & Enjoy!

• Stir shredded chicken back into the soup.
• Taste and adjust seasoning with more salt and pepper if needed.
• Ladle into bowls and garnish with fresh parsley.

Alternative Cooking Methods

Stovetop Instructions

1. Follow steps 1-2 using a large Dutch oven or soup pot over medium heat.
2. Bring to a boil, reduce heat, and simmer for 20 minutes, until chicken is cooked.
3. Remove and shred the chicken, then return it to the pot.
4. Add egg noodles and cook until tender.

Slow Cooker Instructions

1. Sauté onion, carrots, celery, and garlic in a skillet.
2. Transfer to a slow cooker, adding all ingredients except the noodles.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Remove and shred the chicken, then add noodles in the last 15-20 minutes of cooking.

Tips for the Best Chicken Noodle Soup

🍗 Use Bone-In Chicken – For even richer flavor, use bone-in chicken thighs or breasts and remove the bones after cooking.
🥄 Don’t Overcook the Noodles – Add them at the end so they stay firm.
🔥 Boost the Flavor – A splash of lemon juice or a Parmesan rind adds extra depth.
🥣 For Thicker Soup – Use ½ cup less broth or mash some of the carrots for a heartier texture.
🥶 For Freezing – Freeze without noodles and add freshly cooked ones when reheating.

Storage & Reheating Instructions

🥡 Refrigerate: Store in an airtight container for up to 3 days. The noodles will absorb broth, so add extra broth when reheating.
❄️ Freeze: Freeze the soup without noodles for up to 3 months. Add fresh cooked noodles before serving.
🔥 Reheat: Warm on the stove over medium heat or microwave in 30-second intervals until hot.

FAQs About Instant Pot Chicken Noodle Soup

Q: Can I use frozen chicken?
A: Yes! Increase pressure cooking time to 12 minutes, followed by a 10-minute natural release.

Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Boneless chicken thighs work well with no change in cook time.

Q: What’s the best type of noodles to use?
A: Egg noodles work best, but you can also use rotini, farfalle, or orzo.

Q: Can I make this dairy-free?
A: Yes! This soup is naturally dairy-free. Just skip any cheese toppings.

Final Thoughts

This Instant Pot Chicken Noodle Soup is the ultimate comfort food, made fast and easy with the pressure cooker. Whether you need a quick weeknight dinner, a cozy winter meal, or a soothing remedy for a cold, this soup is warm, nourishing, and full of classic homemade flavor. Try it today for a simple, delicious, and satisfying meal!

Short version

Instant Pot Chicken Noodle Soup

This Instant Pot chicken noodle soup is a simple and comforting recipe, perfect for cold winter days. Serve it with bread, rolls, or crackers for a warm and satisfying meal!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 269 kcal

Ingredients

  

• 1 tablespoon olive oil
• 1 medium yellow onion chopped
• 4 medium carrots peeled and cut into ¼-inch pieces
• 4 ribs celery chopped
• 3 cloves garlic minced
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• 1 bay leaf
• ¾ teaspoon salt or to taste
• ¼ teaspoon black pepper
• 8 cups low-sodium chicken broth or 4 cups broth + 4 cups water, if desired
• 1 pound boneless skinless chicken breasts
• 6 ounces egg noodles
• Chopped fresh parsley optional, for serving

Instructions

 

• Press the Sauté button on the Instant Pot and add the olive oil. Once hot, add the onion, carrots, and celery. Cook, stirring occasionally, for about 3 minutes, until the vegetables start to soften. Stir in the garlic and cook for 30 seconds. Press Cancel to turn off the Instant Pot.
• Add the dried oregano, thyme, bay leaf, salt, pepper, and broth to the pot. Stir to combine. Nestle the chicken breasts into the broth.
• Close the Instant Pot lid and set the valve to the sealing position. Pressure cook on high pressure for 7 minutes. (The Instant Pot will take about 20 minutes to reach pressure before the cooking time begins.)
• When the cook time ends, allow a natural release for 10 minutes. Then, carefully release the remaining pressure by turning the steam release valve to venting using the handle of a long spoon.
• Once the pressure pin drops, open the Instant Pot lid. Remove and discard the bay leaf. Transfer the chicken to a plate or cutting board and let it rest for a few minutes before shredding.
• Press Cancel to turn off the warm setting, then press Sauté. Add the egg noodles and let them simmer for about 5 minutes, until just tender. Turn off the Instant Pot.
• Stir the shredded chicken back into the soup. Taste and adjust seasoning with additional salt and pepper, if needed. Serve warm, garnished with fresh parsley, if desired.

Notes

Frozen Chicken: If using frozen chicken, increase the pressure cook time to 12 minutes, followed by a 10-minute natural pressure release.

Chicken Thighs: You can substitute boneless chicken thighs for the chicken breasts with no change in cook time.

Bone-In Chicken: If using bone-in chicken thighs or breasts, pressure cook for 10 minutes, followed by a 10-minute natural release. Ensure the internal temperature reaches 165°F before shredding.

To Store: Keep leftover soup in an airtight container in the refrigerator for up to 3 days. The noodles will absorb some broth over time, so add extra broth when reheating if needed.

To Freeze: Store chicken noodle soup in an airtight container in the freezer for up to 3 months. To prevent mushy noodles, freeze the soup without noodles and add freshly cooked noodles when ready to serve.

Stovetop Instructions: Follow the recipe as written, but instead of pressure cooking, simmer on the stove (covered) for about 20 minutes, or until the chicken is cooked through. Remove the chicken to shred, add the noodles, and simmer until tender. Return the shredded chicken to the pot and serve warm.

Keyword Instant Pot Chicken Noodle Soup