Instant Pot Chicken Noodle Soup Recipe

There’s nothing quite like the aroma of homemade chicken noodle soup simmering away, filling your kitchen with pure comfort. But what if I told you that you could have that same soul-warming, from-scratch flavor in just 30 minutes? This Instant Pot chicken noodle soup has completely transformed my weeknight dinner routine, and I guarantee it’ll do the same for yours.

Gone are the days of babysitting a pot on the stovetop for hours. This pressure cooker magic delivers all the rich, herb-infused broth and tender chicken you crave, with perfectly cooked egg noodles that won’t turn to mush. Whether you’re fighting off a winter cold or just need a cozy meal that hugs you from the inside out, this recipe is your new best friend.

Why You’ll Love This Instant Pot Chicken Noodle Soup

This isn’t just any chicken soup; it’s the kind that makes you feel like you’re wrapped in your favorite blanket. The chicken stays incredibly tender and juicy thanks to the pressure cooking method, while the vegetables maintain just the proper bite.

What really sets this apart is how the herbs bloom under pressure, creating a broth so flavorful you’ll think it simmered all day. Plus, at just 30 minutes from start to finish, it’s a weeknight lifesaver that tastes like pure comfort.

Instant Pot Chicken Noodle Soup

A hearty, satisfying soup that tastes like comfort in a bowl, ready in just 30 minutes with all the rich flavor of a slow-simmered classic.

Ingredients

• 2 tablespoons unsalted butter
• 1 large onion, chopped
• 2 medium carrots, chopped
• 2 stalks celery, chopped
• 1 teaspoon salt (or to taste)
• 1 teaspoon pepper (or to taste)
• 1 teaspoon dry thyme (1 tablespoon if using fresh)
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh oregano, chopped (1 teaspoon if using dry)
• 1 chicken bouillon cube or equivalent powder
• 4 cups no-sodium-added chicken broth (or vegetable broth)
• 2 pounds chicken with skin and bones (use at least 1 chicken breast)
• 4 cups water
• 5 ounces uncooked egg noodles (about 2 cups)

Step-by-Step Instructions

1. Start the sauté function. Turn your Instant Pot to the sauté setting and let it heat up for about 2 minutes.
2. Build your flavor base. Add the butter and cook until melted and fragrant. Add the chopped onion, carrots, and celery, then sauté for 3 minutes until the onion becomes translucent and softens. (This step is crucial for developing deep flavor!)
3. Season generously. Add the salt, pepper, thyme, parsley, oregano, and chicken bouillon cube. Stir everything together until the herbs are fragrant, about 30 seconds.
4. Add liquids and chicken. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the chicken pieces and pour in the 4 cups of water. (Don’t worry if the chicken isn’t completely submerged, it will cook perfectly!)
5. Pressure cook the soup. Secure the Instant Pot lid according to your manufacturer’s instructions. Set to Soup setting for 7 minutes, or use Manual/High Pressure for 7 minutes if your model doesn’t have a soup function.
6. Natural release. Once the cooking cycle completes, allow for natural pressure release for about 10 minutes. (You can do a quick release if you’re in a rush, but natural release keeps the chicken more tender.)
7. Shred the chicken. Carefully remove the lid and use tongs to transfer the chicken pieces to a cutting board. Shred the meat using two forks, discarding skin and bones.
8. Cook the noodles. Add the egg noodles directly to the soup in the Instant Pot. Switch back to sauté mode and cook uncovered for 6 minutes, stirring occasionally, until noodles are tender.
9. Finish and serve. Press cancel to turn off the heat. Stir the shredded chicken back into the soup. Taste and adjust seasoning as needed. Garnish with additional fresh parsley if desired.

Notes

What is an Instant Pot? An Instant Pot is a multi-cooker that combines seven appliances in one, including a pressure cooker, slow cooker, rice cooker, and steamer.

Don’t have an Instant Pot: You can absolutely make this on the stovetop! Just follow the same steps, but allow extra time for the chicken to cook through in the broth, about 45-60 minutes total.

Chicken variations: While bone-in, skin-on chicken gives the most decadent flavor, you can use boneless, skinless breasts. You can also use drumsticks, thighs, or even frozen chicken (increase cooking time to 10-12 minutes for frozen).

Variations and Substitutions

For a lighter version: You can replace the butter with olive oil and use boneless, skinless chicken thighs for less fat but still great flavor.

Dairy-free option: This recipe is naturally dairy-free if you skip the butter and use olive oil instead.

Vegetable substitutions: Feel free to add diced potatoes, corn, or peas. Add harder vegetables like potatoes with the initial sauté, and tender vegetables like peas during the last few minutes.

Noodle alternatives: You can substitute the egg noodles with rice, orzo, or even cauliflower rice for a low-carb version.

What are my best tips for Perfect Instant Pot Chicken Noodle Soup?

The secret to restaurant-quality soup lies in these key techniques. First, don’t skip the sauté step; that initial browning of the vegetables creates a flavor foundation you simply can’t achieve by just throwing everything in the pot. Second, using bone-in, skin-on chicken might seem like extra work, but it creates incredibly rich broth that’s worth every minute of shredding time.

Here’s my pro tip: if your soup seems thin after cooking, mix 2 tablespoons of cornstarch with cold water to make a slurry, then stir it in during the final sauté stage with the noodles. This will give you a slightly thicker, more luxurious consistency.

Finally, don’t add the noodles until the very end. This prevents them from becoming mushy and ensures they maintain the perfect texture. Trust me on this one, I learned it the hard way!

Storage and Reheating Instructions

Store leftover soup in the refrigerator for up to 4 days in airtight containers. The flavors actually get even better overnight! When reheating, add a splash of chicken broth or water since the noodles will absorb some liquid as they sit.

For longer storage, you can freeze this Instant Pot Chicken Noodle Soup for up to 3 months, but here’s the important part: if you plan to freeze it, don’t add the noodles initially. Instead, add fresh noodles when you reheat the thawed soup. The noodles don’t maintain their texture well after freezing and thawing.

To reheat from frozen, thaw overnight in the refrigerator, then warm gently on the stovetop or in the microwave, adding fresh noodles during the last few minutes of heating.

Frequently Asked Questions

Perfect Comfort in Every Bowl

This Instant Pot chicken noodle soup has become our family’s go-to comfort meal, and I know it’ll become yours too. It’s the kind of recipe that makes even the busiest weeknight feel special, delivering all the soul-warming satisfaction of a slow-simmered soup in a fraction of the time. The tender chicken, perfectly cooked vegetables, and herb-infused broth create a bowl of pure comfort that never fails to satisfy.

The beauty of this Instant Pot chicken noodle soup lies not just in its speed, but in how it brings everyone to the table. Whether you’re serving it to sick family members, hosting friends on a chilly evening, or just treating yourself to something special after a long day, this soup delivers every single time.

Leave a comment below and tell me how your Instant Pot Chicken Noodle Soup turned out! Did you make any fun variations? Share this recipe with a friend who loves cozy, comforting soups, and check out my other hearty soup recipes for more winter warmth!