Chicken noodle soup is a classic comfort food, and using an Instant Pot makes it even easier, made from chicken, broth, vegetables, and egg noodles that create a soothing, broth-forward bowl.
The pressure cooker extracts deep flavor from the chicken in a fraction of the time, creating a rich, homemade broth without hours of simmering, concentrating collagen and flavor in about 20-30 minutes under high pressure.
The best part? This soup comes together fast, making it perfect for busy nights or when you need a warm, nourishing meal.
The Instant Pot locks in moisture, making sure the chicken stays tender while the vegetables cook to perfection.
Why This Instant Pot Chicken Noodle Soup Stands Out
Traditional chicken noodle soup takes time. Simmering a whole chicken, developing a deep broth, and waiting for everything to come together can take hours, often 2-3 hours on the stovetop.
The Instant Pot speeds up the process without sacrificing flavor.
The noodles cook right in the broth, soaking up all the goodness, giving them a silky, tender texture, or try cheesy tortellini for rich soups.
A quick release at the end ensures that the vegetables remain tender yet firm, avoiding the mushiness that sometimes happens with stovetop versions.
This soup is simple, wholesome, and packed with flavor. Whether you're feeling under the weather or just craving a comforting bowl of warmth, this recipe delivers.
For a heartier take, try chicken and wild rice for heartier soups.
Ingredients Needed (Only the Essentials)
With just a few key ingredients, this soup turns out flavorful, hearty, and nourishing.
- Chicken - Boneless, skinless chicken breasts or thighs for tenderness and easy shredding.
- Carrots & Celery - The classic vegetable duo that adds sweetness and depth.
- Garlic & Onion - Essential for building a flavorful broth.
- Chicken Broth - A rich base that enhances the soup's natural taste.
- Egg Noodles - Soft, chewy, and perfect for absorbing broth.
Step-by-Step Instructions for a Quick and Flavorful Soup
This soup comes together effortlessly with just a few simple steps. The Instant Pot does most of the work, leaving you with a meal that's ready in no time.
- Sauté the Aromatics - Turn the Instant Pot to sauté mode and cook the onion, garlic, carrots, and celery in a little oil until softened. This builds a deep, flavorful base.
- Add Chicken and Broth - Place the chicken in the pot and pour in the broth. Add a few seasonings to improve the flavor.
- Pressure Cook Until Tender - Lock the lid, set to high pressure, and cook for about 10 minutes. The Instant Pot extracts flavor quickly while keeping the chicken moist.
- Shred the Chicken - Once the pressure releases, remove the chicken, shred it with forks, and return it to the pot.
- Add the Noodles - Switch to sauté mode again, drop in the noodles, and cook until tender.
- Adjust Seasoning and Serve - Taste and add salt, pepper, or fresh herbs as needed.
Ways to Customize This Instant Pot Chicken Noodle Soup
This soup is easy to adjust based on what you have on hand or what flavors you prefer, including bold, taco-style variations like taco-style spicy chicken tortilla ideas.
- For a Thicker Broth - Stir in a cornstarch slurry or let the soup simmer a little longer after adding the noodles. (mix 1 tablespoon cornstarch with 1 tablespoon cold water for the slurry.)
- To Make It Dairy-Free - The recipe is naturally dairy-free, but double-check broth labels if using store-bought.
- For More Vegetables - Add spinach, peas, or zucchini at the end for extra nutrients.
- To Make It Gluten-Free - Swap egg noodles for gluten-free pasta or rice noodles.
What to Serve with This Comforting Soup
A bowl of chicken noodle soup is satisfying on its own, but a few sides can make it an even heartier meal.
" class="wp-image-208259"/>- Crusty Bread - Perfect for soaking up the flavorful broth.
- Side Salad - A light, fresh salad balances the warmth of the soup.
- Garlic Bread - Adds an extra layer of flavor to each bite.
- Roasted Vegetables - A simple side of roasted carrots or Brussels sprouts pairs well.
Instant Pot Chicken Noodle Soup
Equipment
- Instant Pot For pressure cooking the soup
- Wooden Spoon For stirring
- Ladle For serving
Ingredients
- 1 pound boneless, skinless chicken breasts or chicken thighs for extra tenderness
- 6 cups chicken broth low sodium preferred
- 2 medium carrots chopped
- 2 stalks celery chopped
- 1 small onion diced
- 3 cloves garlic minced
- 2 teaspoons salt adjust to taste
- 1 teaspoon black pepper freshly ground
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 8 ounces egg noodles uncooked
- 1 tablespoon olive oil for sautéing
- 1 tablespoon lemon juice freshly squeezed, for brightness
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Turn the Instant Pot to sauté mode. Add olive oil, then stir in chopped onions, carrots, and celery. Cook for about 3 minutes until softened.
- Add minced garlic and cook for 30 seconds until fragrant. Stir in chicken broth, salt, black pepper, and thyme.
- Place the chicken breasts in the broth. Close the Instant Pot lid and set to high pressure for 10 minutes.
- After the cooking time is up, allow a natural release for 5 minutes, then carefully quick release the remaining pressure.
- Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the soup.
- Turn the Instant Pot back to sauté mode. Stir in the egg noodles and cook for 5 minutes until tender.
- Turn off the Instant Pot. Stir in lemon juice for brightness. Taste and adjust seasoning if needed.
- Ladle into bowls and garnish with fresh parsley before serving.
Notes
- For extra richness, add a splash of heavy cream before serving.
- If storing for later, cook the noodles separately and add them when reheating to prevent them from getting mushy.
- Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
For a bright, silky, egg-thickened broth, try a warm Instant Pot Greek Lemon Chicken Soup (Avgolemono): zesty lemon-egg avgolemono variations. For bolder, Tex‑Mex flavors with melted cheese and green chiles, consider an Instant Pot Chicken Enchilada Soup: cheesy, spicy enchilada-style soups.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.
