A steaming bowl of chicken noodle soup in a rustic white ceramic bowl, filled with golden broth, shredded chicken, egg noodles, sliced carrots, and celery, garnished with fresh parsley. The bowl is placed on a wooden table with a cozy, warm kitchen background, soft natural light filtering through a window, and a checkered cloth napkin beside it.

Warm, cozy, and packed with flavor, this Instant Pot chicken noodle soup is my go-to when I need comfort food fast. 

Growing up, my mom used to make a big pot of chicken noodle soup on chilly evenings, and the smell alone was enough to make the house feel like a hug. 

Now, with my trusty Instant Pot, I can recreate that same heartwarming vibe in a fraction of the time. 

This recipe is all about simplicity without sacrificing taste—tender chicken, slurp-worthy noodles, and a broth that’s rich and savory. 

It’s perfect for busy weeknights, sick days, or when you just want a bowl of something that feels like home. 

I’ve poured my love for this classic dish into every step, and I’m excited to share it with you. Let’s get cooking!

Read Also: Easy Chicken Noodle Soup Recipe

Why You’ll Love This Instant Pot Chicken Noodle Soup Recipe

This Instant Pot chicken noodle soup is a lifesaver when you’re craving something hearty but don’t have hours to simmer a pot on the stove. 

It’s ready in under an hour, delivers bold flavors, and uses simple ingredients you probably already have. 

The Instant Pot locks in the savory goodness of the chicken, vegetables, and herbs, making every spoonful taste like it’s been cooking all day. 

Plus, it’s versatile—customize it with your favorite noodles or veggies. Here’s why it’s a winner:

  • Quick and easy with minimal cleanup
  • Family-friendly and kid-approved
  • Perfect for meal prep or freezing
  • Comforting and soul-warming
  • Budget-friendly with pantry staples

Read Also: Carrabba’s Chicken Noodle Soup Recipe

Ingredients For Instant Pot Chicken Noodle Soup

You’ll need just a handful of wholesome ingredients to whip up this soup. Here’s the lineup:

Read Also: Panera Broccoli Cheddar Soup Recipe

Kitchen Equipment Needed

This recipe comes together easily with a few kitchen essentials. Here’s what you’ll need:

Read Also: Cosori Turboblaze 6 Qt 9-in-1 Air Fryer Review

Step-by-Step Instructions

1. Prepare the Ingredients

Before you start, take a moment to prep your ingredients. 

Dice the onion into small pieces, slice the carrots into thin rounds (about ¼-inch or 0.6cm thick), and chop the celery stalks into similar-sized pieces. 

Mince the garlic finely to release its flavor. Having everything ready makes the cooking process smooth and stress-free.

2. Sauté the Aromatics

Set your Instant Pot to the sauté function on medium heat. 

Add 1 tablespoon of olive oil and let it heat for about 30 seconds. 

Toss in the diced onion and stir with a wooden spoon for 2-3 minutes until it softens and turns translucent. 

Add the minced garlic and sauté for another 30 seconds until fragrant, being careful not to let it burn.

3. Add Chicken and Seasonings

Place the chicken breasts in the pot, nestling them among the onions and garlic. 

Sprinkle in the dried thyme, dried parsley, bay leaf, and a pinch of salt and black pepper. 

Stir gently to coat the chicken with the aromatics and spices, letting the flavors meld for about a minute.

4. Add Vegetables and Broth

Add the sliced carrots and celery to the pot, spreading them evenly. 

Pour in 8 cups (1.9L) of chicken broth, ensuring the chicken and vegetables are fully submerged. 

If needed, gently press the ingredients down with your wooden spoon to make room for the broth.

5. Pressure Cook the Soup

Secure the Instant Pot lid and set the valve to the sealing position. 

Cancel the sauté function and select the pressure cook (or manual) setting on high pressure for 10 minutes. 

It will take about 10-15 minutes for the pot to come to pressure before the cooking time starts. 

Once the cooking cycle is complete, let the pressure release naturally for 10 minutes, then carefully move the valve to venting to release any remaining pressure.

6. Shred the Chicken

Carefully open the Instant Pot lid once the pressure pin drops. 

Using tongs, remove the chicken breasts to a cutting board. 

Shred the chicken into bite-sized pieces using two forks or your hands (let it cool slightly if needed). 

Return the shredded chicken to the pot and stir to combine with the broth and vegetables.

7. Cook the Noodles

Set the Instant Pot back to the sauté function. Add 2 cups (200g) of egg noodles to the pot and stir gently. 

Let the noodles cook in the simmering broth for 5-7 minutes, or until al dente, stirring occasionally to prevent sticking. 

Check the noodle package for exact cooking time, as it may vary.

8. Adjust Seasonings and Serve

Taste the soup and adjust the seasoning with additional salt and black pepper if needed. 

Remove the bay leaf and discard. 

Use a ladle to serve the soup hot into bowls, ensuring each serving has a good mix of chicken, noodles, and veggies.

Read Also: Matzo Ball Soup Recipe

Tips for Success

To make your Instant Pot chicken noodle soup shine, here are some pointers I’ve learned from making it countless times:

  • Use fresh vegetables for the best flavor and texture.
  • Don’t overcook the egg noodles; they can get mushy if left in the broth too long.
  • If you’re short on time, use pre-shredded rotisserie chicken and skip the pressure cooking step for the chicken.
  • For a richer broth, add a splash of lemon juice at the end.
  • Double the recipe if you’re feeding a crowd, but ensure your Instant Pot can handle the volume.

Read Also: Avgolemono Soup Recipe

Serving Suggestions

This soup is a meal on its own, but pairing it with the right sides can make it even more special. It’s perfect for cozy dinners or serving up to friends. Here are some ideas to round out your meal:

Read Also: French Onion Beef Short Rib Soup Recipe

Variations to Try

This recipe is super flexible, so you can tweak it to suit your taste or dietary needs. Here are some fun twists to try:

Read Also: Fall Dinner Recipes

Storage and Reheating

Store leftovers in an airtight container like Rubbermaid Brilliance. Here’s how to keep it fresh and reheat it:

  • Refrigerate for up to 4 days.
  • Freeze in freezer-safe containers for up to 3 months.
  • Reheat in a saucepan over medium heat, stirring occasionally.
  • For microwave reheating, use a microwave-safe bowl and heat in 1-minute intervals, stirring in between.

Read Also: Rubbermaid Brilliance Food Storage Container Review

Nutritional Facts

Here’s the approximate nutritional breakdown per serving (based on 6 servings):

  • Calories: 250 kcal
  • Protein: 20g
  • Fat: 6g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Sugar: 3g
  • Sodium: 800mg

Read Also: Health Benefits of Drinking Water

Health Benefits of Key Ingredients

This soup isn’t just delicious—it’s packed with ingredients that do your body good. The combination of lean protein, vegetables, and a nourishing broth makes it a wholesome choice for any day. Here’s why the key ingredients shine:

  • Chicken: A great source of lean protein to support muscle health.
  • Carrots: Rich in beta-carotene for eye health and immunity.
  • Celery: Provides antioxidants and aids digestion.
  • Garlic: Boosts immunity with its anti-inflammatory properties.
  • Chicken broth: Hydrates and may soothe cold symptoms.

Read Also: Health Benefits of Collagen

FAQs

1. Can I use frozen chicken in this recipe?

Yes, you can use frozen chicken breasts. Increase the pressure cooking time to 12-14 minutes to ensure they’re fully cooked. Check the internal temperature (165°F or 74°C) for safety.

2. Can I make this soup gluten-free?

Absolutely! Swap the egg noodles for gluten-free pasta or rice. Ensure your chicken broth is gluten-free, as some brands may contain additives.

3. How can I make the broth richer?

For a deeper flavor, add a tablespoon of soy sauce or a splash of lemon juice after cooking. You can also use homemade chicken broth for an extra flavor boost.

4. Can I add more vegetables to this soup?

Definitely! Try adding zucchini, spinach, or mushrooms during the last 2-3 minutes of cooking to keep them tender.

5. Can I use a different type of noodle?

Yes, any pasta like penne, fusilli, or ramen noodles works great. Adjust the cooking time based on the package instructions.

Read Also: Crockpot Fall Recipes

Final Thoughts

This Instant Pot chicken noodle soup is like a warm hug in a bowl, perfect for those days when you need a little comfort or just want to savor a classic. 

I love how quick it comes together without losing that homemade taste I grew up with. It’s become a staple in my kitchen, and I hope it finds a place in yours too. 

Whether you’re cooking for your family, meal prepping for the week, or nursing a cold, this recipe delivers every time. 

Grab your Instant Pot, toss in those ingredients, and enjoy a bowl of pure coziness. Happy cooking!

Recommended: