There’s something incredibly satisfying about a warm bowl of homemade chicken noodle soup, and this Instant Pot Chicken Noodle Soup recipe delivers that comfort with remarkable ease. The tender, shredded chicken melds beautifully with the savory broth and perfectly cooked egg noodles, creating a dish that’s both hearty and soul-soothing. It’s a classic for a reason, bringing a taste of home to your table in a fraction of the time.
This recipe is a lifesaver on busy weeknights when you crave something nourishing but don’t have hours to spend in the kitchen. It’s the kind of meal that fills the house with a wonderful aroma and leaves everyone feeling cared for. Plus, it stores beautifully, making it a fantastic option for easy lunches throughout the week.
Why I Love This Instant Pot Chicken Noodle Soup
This Instant Pot Chicken Noodle Soup is a weeknight warrior!
- Speedy: Ready in under an hour, thanks to the pressure cooker.
- Flavorful: All the classic taste you love, intensified by the Instant Pot.
- Easy Cleanup: Mostly one-pot magic!
- Comforting: The ultimate feel-good meal.
Instant Pot Chicken Noodle Soup Ingredients
The beauty of this Instant Pot Chicken Noodle Soup lies in its simple yet effective combination of pantry staples and fresh vegetables, creating a deeply satisfying flavor profile. Each ingredient plays a crucial role in building that comforting, wholesome goodness.
- Olive Oil: Provides a base for sautéing our aromatics and chicken, adding a subtle richness.
- Chicken Breasts or Thighs: The star protein, offering tender bites and a savory foundation for the soup. Thighs lend a richer flavor.
- Yellow Onion, Carrots, Celery: The classic mirepoix, these vegetables build aromatic depth and a touch of sweetness.
- Garlic: Infuses the broth with its pungent, savory essence.
- Chicken Broth: The liquid heart of the soup, carrying all the flavors and creating that comforting warmth.
- Dried Thyme & Bay Leaf: These herbs lend classic, earthy notes that are essential to traditional chicken soup.
- Salt & Black Pepper: Essential for bringing out and balancing all the flavors.
- Egg Noodles: The beloved noodle component, adding a satisfying chew and soaking up the delicious broth.
- Fresh Parsley: A bright, herbaceous garnish that adds a pop of color and freshness.
Substitutions and Tips:
For a deeper flavor, consider using a good quality low-sodium chicken broth. If fresh thyme is available, use a sprig or two instead of dried. For a vegetarian option, omit the chicken and use vegetable broth, adding hearty beans or extra vegetables for substance. You can also swap egg noodles for gluten-free pasta or even rice. For a quicker cook, you can cut chicken into smaller pieces before pressure cooking. Remember, exact quantities for this quick chicken soup are in the printable recipe card at the end!
How to Make Instant Pot Chicken Noodle Soup
Step 1: Sauté Aromatics and Sear Chicken
Pour the olive oil into your Instant Pot. Select the ‘Sauté’ mode and set it to ‘Normal.’ Add the chicken breasts or thighs to the hot pot. Sear them for about 2-3 minutes on each side.
You want them to get a light golden-brown color. Once seared, carefully remove the chicken from the pot. Set your chicken aside for later.
Step 2: Soften Vegetables
Add the chopped onion, carrots, and celery to the same pot. Sauté these vegetables for 5-7 minutes. Stir them occasionally as they soften. This makes a crucial flavor base for your soup.
Step 3: Add Garlic and Deglaze
Stir in the minced garlic. Cook for just 1 minute more until it smells fragrant. Be careful not to burn the garlic. Press ‘Cancel’ to turn off the Sauté mode.
This step helps prevent sticking. It also adds another layer of flavor.
Step 4: Combine and Pressure Cook
Return the seared chicken to the Instant Pot. Pour in the chicken broth. Add the dried thyme and bay leaf. Season generously with salt and black pepper. Taste as you go.
Secure the lid. Make sure the vent is set to ‘Sealing.’ Select ‘Manual’ or ‘Pressure Cook.’ Set it to High Pressure. Set the timer for 8 minutes.
Step 5: Natural Release and Shred Chicken
Once the cooking cycle is complete, let the pressure release naturally for 5 minutes. After this natural release, carefully let out any remaining pressure. This is called a Quick Release.
Once it’s safe, open the lid. Remove the chicken from the pot. Use two forks to shred the chicken. Discard the bay leaf.
Step 6: Cook Noodles and Finish Soup
Return the Instant Pot to ‘Sauté’ mode. Bring the broth to a gentle simmer. Add the egg noodles. Cook them according to package directions. This usually takes about 5-7 minutes.
Cook until they are tender. Stir the shredded chicken back into the simmering soup. Taste and adjust the seasoning. Add more salt and pepper if needed.
Step 7: Serve Your Delicious Soup
Ladle the hot Instant Pot Chicken Noodle Soup into bowls. Garnish generously with fresh chopped parsley. This adds a burst of color and freshness. Serve immediately and enjoy this comforting, homemade meal.
Print
Instant Pot Chicken Noodle Soup
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Description
A quick and easy chicken noodle soup made in the Instant Pot, perfect for a comforting meal.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts or thighs
- 1 medium yellow onion chopped
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 2 cloves garlic minced
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 4 ounces egg noodles
- 1/4 cup fresh parsley chopped for garnish
Instructions
- Pour olive oil into the Instant Pot. Select ‘Sauté’ mode and adjust to ‘Normal’.
- Add chicken breasts/thighs to the pot and sear for 2-3 minutes per side until lightly browned. Remove chicken and set aside.
- Add chopped onion carrots and celery to the pot. Sauté for 5-7 minutes until softened stirring occasionally.
- Stir in minced garlic and cook for 1 minute more until fragrant. Press ‘Cancel’ to turn off Sauté mode.
- Return the chicken to the pot. Add chicken broth dried thyme and bay leaf. Season with salt and black pepper.
- Secure the lid and set the vent to ‘Sealing’. Select ‘Manual’ or ‘Pressure Cook’ on High Pressure for 8 minutes.
- Once cooking is complete allow for a Natural Pressure Release for 5 minutes then do a Quick Release of any remaining pressure.
- Carefully remove the chicken from the pot and shred it using two forks. Discard the bay leaf.
- Return the Instant Pot to ‘Sauté’ mode. Bring the soup to a simmer. Add the egg noodles and cook according to package directions about 5-7 minutes or until tender.
- Stir the shredded chicken back into the soup. Taste and adjust seasoning if needed.
- Serve hot garnished with fresh chopped parsley.
Notes
- For a richer flavor, you can use chicken thighs instead of breasts.
- If you don’t have an Instant Pot, you can adapt this recipe for a stovetop.
- Feel free to add other vegetables like peas or corn.
How to Store Instant Pot Chicken Noodle Soup
Leftover Instant Pot Chicken Noodle Soup is great for later. Store it in an airtight container. Keep it in the refrigerator for up to 3-4 days. For longer storage, let the soup cool fully. Then freeze it in freezer-safe containers. It will keep for up to 3 months.
When you want to reheat it, thaw it overnight. Warm it gently on the stovetop. You can also use the microwave. Add a splash of broth if needed.
Tips for Success
- Don’t skip the sauté step; it builds essential flavor.
- Use low-sodium broth to better control the saltiness.
- Adjust noodle cooking time based on package directions. Avoid mushiness.
- Taste and adjust seasoning before serving for perfect flavor.
- Shredding chicken while warm makes it easier.
- A splash of lemon juice at the end can brighten flavors.
Kitchen Tools You’ll Need
- Instant Pot (use a large pot for stovetop instead)
- Cutting board and knife
- Measuring cups and spoons
- Two forks for shredding chicken
- Ladle for serving
Serving Suggestions
- Serve with crusty bread for dipping.
- A simple side salad complements the soup well.
- Offer crackers or oyster crackers on the side.
- A glass of iced tea or water is a refreshing pairing.
- Garnish with extra fresh parsley or chives.
Frequently Asked Questions
Can I make this Instant Pot Chicken Noodle Soup ahead of time?
Yes, you can definitely make this Instant Pot Chicken Noodle Soup ahead of time. The flavors often meld even better overnight. Store it in an airtight container in the refrigerator. Reheat it gently on the stovetop or in the microwave. You might need a little extra broth if the noodles absorbed too much liquid.
What if I don’t have an Instant Pot?
You can easily adapt this recipe for the stovetop. Sauté the vegetables in a large pot, then add the chicken, broth, and seasonings. Simmer until the chicken is cooked through, then remove it to shred. Cook the noodles separately and add them back with the shredded chicken.
Can I use frozen chicken for this recipe?
Using fresh chicken is best for searing and flavor. However, you can use frozen chicken if needed. Increase the pressure cooking time to about 15–20 minutes. You won’t be able to sear it first, but make sure the chicken is fully cooked through before shredding.
