Instant Pot Chicken Noodle Soup Recipe

This Instant Pot Chicken Noodle Soup recipe gives you tender shredded chicken, soft wide egg noodles, and a clear golden broth in one pot. The chicken needs only 8 minutes at high pressure, and the noodles cook separately at the end so they never turn to mush.

Most pressure cooker versions go wrong by dropping the noodles in before the lid is sealed, which leaves them bloated and broken by the time the chicken is done. Here the noodles simmer on the Sauté setting after the chicken comes out, so each one holds its shape.

A quick scrape of the browned bits off the bottom before you close the lid keeps the pot from flashing its burn warning. That same step builds a deeper, savory base from the onion, carrots, and celery.

Everything comes together in about 55 minutes and makes roughly 8 bowls. Dried thyme, a couple of bay leaves, and a squeeze of lemon at the end keep the broth bright instead of flat.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	40 minutes
Total Time	55 minutes
Servings	8 servings
Difficulty Level	Easy

For a stovetop take on the same bowl, see Easy Chicken Noodle Soup.

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

This is the kind of soup that tastes slow-simmered even though the pressure cooker does the work in a fraction of the time. The reasons below are what keep it in regular rotation.

• The chicken cooks in 8 minutes. Boneless breasts go from raw to fork-tender fast, then shred in seconds.
• The noodles stay firm. Cooking them on Sauté after the chicken comes out keeps them from swelling into mush.
• One pot, start to finish. You sauté, pressure cook, and finish the noodles in the same insert, so cleanup is minimal.
• It feeds a crowd. A full batch makes about 8 bowls, enough for dinner with leftovers for lunch.
• The broth is adjustable. Low-sodium broth lets you salt to your own taste instead of fighting an over-salted base.
• It reheats well. Keep the noodles separate and the broth stays clear for days.
• It uses pantry staples. Mirepoix, broth, chicken, egg noodles, and dried herbs are things most kitchens already keep.

You might also like: Slow Cooker Chicken Noodle Soup

Ingredients

The ingredient list is short and built around classic mirepoix, chicken, and egg noodles. Measurements are given in both imperial and metric so the recipe works wherever you cook.

• 2 tablespoons (30 ml) extra virgin olive oil for sautéing the vegetables and searing the chicken lightly.
• 2 tablespoons (28 g) unsalted butter for richness in the base.
• 1 medium yellow onion, diced (about 1 cup / 150 g).
• 3 medium carrots, peeled and sliced (about 1½ cups / 180 g).
• 3 celery stalks, sliced (about 1 cup / 120 g).
• 4 garlic cloves, minced.
• 1½ pounds (680 g) boneless, skinless chicken breasts (about 2 large breasts).
• 8 cups (1.9 L) low-sodium chicken broth for a broth you can season to taste.
• 1 cup (240 ml) water to round out the liquid.
• 1 teaspoon dried thyme.
• 1 teaspoon dried rosemary, lightly crushed.
• 2 bay leaves.
• 1½ teaspoons salt, plus more to taste.
• ½ teaspoon black pepper.
• 3 cups (about 6 oz / 170 g) wide egg noodles.
• 2 tablespoons fresh parsley, chopped, for finishing.
• Juice of ½ lemon (optional), stirred in at the end for brightness.

A related bowl worth bookmarking is Chicken Soup.

Kitchen Equipment Needed

You only need a handful of tools, and the Instant Pot does most of the heavy lifting. Here is what to have ready before you start.

• Electric pressure cooker, a 6-quart model or larger so the pot is never more than two-thirds full.
• Wooden spoon for sautéing and for scraping the bottom of the pot.
• Soup ladle for serving.
• Cutting board for prepping vegetables and shredding chicken.
• Chef’s knife for the mirepoix.
• Instant-read meat thermometer to confirm the chicken reaches 165°F (74°C).
• Two forks for shredding the cooked chicken.
• Glass storage containers for leftovers.

For a different one-pot pressure cooker meal, a similar method works in Instant Pot Mac and Cheese.

Recommended Products for This Recipe

These are the products I reach for when I want this soup to come out better, chosen because each one solves a problem that shows up again and again with pressure cooker soups. They are optional, but they make a real difference.

1. Better Than Bouillon Roasted Chicken Base

Boxed broth can taste thin once it is diluted with the water and vegetables, which leaves the finished soup tasting washed out. A spoonful of concentrated chicken base stirred into the liquid deepens the broth without adding much sodium, and one jar lasts for months in the fridge.

Get it on Amazon

2. Reames Frozen Egg Noodles

Thin noodles overcook in seconds under residual heat, which is the usual reason a bowl turns to paste. Thicker frozen egg noodles hold their bite much longer in hot broth, so you get a little more margin before they soften.

Get it on Amazon

3. Microplane Zester and Grater

A flat squeeze of lemon at the end brightens the broth, and a little zest pushes that flavor further without any extra acidity. A fine zester also makes quick work of extra garlic if you want a stronger base.

Get it on Amazon

4. OXO Good Grips Fat Separator

Chicken broth can carry a slick of fat on top that makes the soup feel heavy. Pouring the finished broth through a fat separator gives you a cleaner bowl, which matters most if you are using thighs or bone-in chicken.

Get it on Amazon

For another cooker staple, try: Instant Pot Basmati Rice

Step-by-Step Instructions: How to Make Instant Pot Chicken Noodle Soup

Follow these steps in order and you will have a pot of soup ready with very little hands-on work.

Step 1: Sauté the Vegetables

• Press the Sauté button on the Instant Pot and let the insert heat for a minute.
• Add the olive oil and butter, and let the butter melt and foam.
• Add the diced onion, sliced carrots, and sliced celery, and cook for 4 to 5 minutes, stirring now and then, until the onion turns soft and translucent.
• Add the minced garlic and cook for 30 seconds, just until fragrant, so it does not scorch.

Step 2: Deglaze the Pot

• Press Cancel to turn off the Sauté function.
• Pour in about 1 cup (240 ml) of the chicken broth and scrape the bottom of the pot with the wooden spoon to lift any browned bits.
• Make sure nothing is stuck to the base, since stuck food is the most common cause of a burn warning.

Step 3: Add the Chicken, Broth, and Seasonings

• Pour in the remaining chicken broth and the water.
• Add the thyme, crushed rosemary, bay leaves, salt, and black pepper, and stir once to combine.
• Nestle the chicken breasts into the liquid so they are fully submerged.

Step 4: Pressure Cook

• Close the lid and turn the valve to the Sealing position.
• Select Pressure Cook or Manual on high pressure and set the time to 8 minutes.
• The pot will take roughly 12 to 15 minutes to come up to pressure before the countdown begins.

Step 5: Release the Pressure

• When the cook time ends, let the pressure release naturally for 10 minutes.
• After 10 minutes, carefully move the valve to Venting to release any remaining pressure, keeping your hand and face away from the steam.
• Once the pin drops, open the lid, tilting it away from you.

Step 6: Shred the Chicken

• Lift the chicken breasts out of the pot and set them on the cutting board.
• Remove and discard the bay leaves.
• Shred the chicken with two forks, then set it aside while you cook the noodles.

Step 7: Cook the Noodles

• Press Sauté again and bring the broth to a gentle boil.
• Add the egg noodles and cook uncovered for 6 to 8 minutes, stirring occasionally, until they are tender but still have a little bite.
• Taste the broth and add more salt if it needs it, since the noodles absorb seasoning as they cook.

Step 8: Finish and Serve

• Stir the shredded chicken back into the pot and let it warm through for a minute.
• Turn the pot off, then stir in the lemon juice if you are using it.
• Ladle into bowls and top each one with chopped fresh parsley.

For a creamier chicken soup made the same careful way, see Creamy Chicken Soup.

Tips for The Best Instant Pot Chicken Noodle Soup

A few small habits make the difference between a good bowl and a great one. These are the ones that matter most.

• Deglaze before you seal. Scraping the browned bits off the bottom before you close the lid is the single step that stopped my pot from flashing a burn warning.
• Keep the pot two-thirds full at most. Soup expands and foams, and an overfilled pot can spit liquid during the release.
• Cut the carrots and celery evenly. Uniform slices cook at the same rate and give you a little of everything in each spoonful.
• Use low-sodium broth. It lets you control the salt, especially since the noodles pull seasoning out of the liquid.
• Do not skip the natural release. The 10-minute rest keeps the chicken juicy and lets the broth settle.
• Check the chicken at 165°F (74°C). If a thick breast is not quite there, drop it back in during the noodle step.
• Finish with acid. A small squeeze of lemon at the end brightened the broth more than extra salt ever did for me.

For a restaurant-style version to compare against, look at Carrabba’s Chicken Noodle Soup.

What to Serve with Instant Pot Chicken Noodle Soup

This soup is a full meal on its own, but a side of bread or a crisp salad rounds it out nicely. Here are pairings that work well with a warm bowl.

• Homemade Biscuits for dunking into the broth.
• Dinner Rolls when you want something soft and pull-apart.
• Cornbread for a slightly sweet, crumbly contrast.
• A simple green salad with a light vinaigrette to cut the richness.
• Coleslaw for crunch alongside the soft noodles.
• Broccoli Salad if you want more vegetables on the table.
• Mashed Potatoes for a heartier, cold-weather spread.
• Roasted Potatoes when you want a crisp, savory side.
• Oyster crackers or saltines scattered over the top.
• A grilled cheese sandwich for a classic soup-and-sandwich dinner.

For another spoonable classic, try: Italian Wedding Soup

Variations of Instant Pot Chicken Noodle Soup

Once you have the base down, the soup takes well to small changes. Here are ways to adapt it to what you have or what you are craving.

• Chicken thighs instead of breasts. Thighs stay juicier after shredding than breasts do, which is what I reach for when I want a richer bowl. Keep the cook time the same.
• Rotisserie chicken shortcut. Skip the pressure cooking of raw chicken, simmer the broth and vegetables, then stir in about 3 cups of shredded cooked chicken at the end.
• Lemon chicken version. Double the lemon juice and add a little zest for a brighter, tangier broth.
• Add greens. Stir in a few handfuls of spinach or kale during the noodle step until they wilt.
• Swap the noodles. Use rotini, ditalini, or broken spaghetti in place of egg noodles, adjusting the Sauté time to the package.
• Make it gluten-free. Use your favorite gluten-free pasta and a certified gluten-free broth.
• Dumplings instead of noodles. Drop spoonfuls of biscuit dough into the simmering broth and cook until puffed for a chicken and dumplings spin.
• Spice it up. Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.

Read Also: Lemon Chicken Soup

Storage and Reheating

Leftovers keep beautifully if you handle the noodles right. Here is how to store and reheat the soup without losing texture.

• Refrigerate: Cool the soup, then store it in an airtight container in the fridge for up to 4 days.
• Keep noodles separate for the best texture. I cook the noodles in a separate pot whenever I know there will be leftovers, since they keep soaking up broth and soften overnight otherwise.
• Freeze the broth and chicken only. Freeze the soup without noodles in a freezer-safe container for up to 3 months, then add fresh noodles when you reheat.
• Thaw overnight. Move frozen soup to the fridge the night before you plan to serve it.
• Reheat on the stove. Warm the soup over medium heat until it simmers, stirring now and then.
• Add broth as needed. The noodles drink up liquid as they sit, so stir in a splash of broth or water to loosen a thick bowl.
• Microwave single servings. Heat in 1-minute bursts, stirring between each, until hot throughout.

For a cold-weather bowl with a similar method, a related recipe is Chicken Stew.

Nutritional Facts

The values below are estimates per serving, based on 8 servings made with chicken breasts and low-sodium broth. Actual numbers will vary with brands and portion sizes.

Nutrient	Amount per Serving
Calories	245 kcal
Protein	24 g
Carbohydrates	20 g
Total Fat	7 g
Saturated Fat	2.5 g
Fiber	2 g
Sugar	3 g
Sodium	680 mg

For a lighter brothy option, try: Chicken Potato Soup

Health Benefits of Key Ingredients

Beyond being comforting, this soup is built on ingredients that bring real nutritional value. Here is what the main players contribute.

• Chicken breast: A lean source of protein that supports muscle maintenance and keeps you full, with relatively little saturated fat.
• Carrots: Rich in beta-carotene, which the body converts to vitamin A for eye and immune health.
• Celery: Low in calories and high in water, with antioxidants and a little vitamin K.
• Onion: Provides prebiotic fiber and sulfur compounds linked to heart health.
• Garlic: Contains allicin, studied for immune-supporting and anti-inflammatory properties.
• Chicken broth: Hydrating and warming, and a soothing choice when you are feeling under the weather.
• Parsley: A small but real source of vitamin C and vitamin K that also freshens the finished bowl.
• Thyme and rosemary: Herbs with antioxidant compounds that add flavor without any sodium or fat.

Read Also: Matzo Ball Soup

FAQs About Instant Pot Chicken Noodle Soup

1. Why did my Instant Pot say “Burn”?

A burn warning almost always means food is stuck to the bottom of the pot. Deglaze with a cup of broth and scrape the base clean after sautéing, and add thick ingredients without stirring them down into the hot metal.

2. How do I keep the egg noodles from getting mushy?

Never pressure cook the noodles with the soup, since they overcook almost instantly under that heat. Add them on the Sauté setting after the chicken is done and cook just until tender.

3. Can I use frozen chicken?

Yes, frozen boneless breasts work well in this recipe. Increase the pressure cook time to about 12 minutes and keep the 10-minute natural release, then check that the chicken reaches 165°F (74°C) before shredding.

4. Should I use chicken breasts or thighs?

Both work, so the choice comes down to texture. Breasts give a cleaner, lighter broth, while thighs stay juicier and taste a little richer after shredding.

5. Can I cook the noodles separately?

Absolutely, and it is the best approach if you expect leftovers. Boil the noodles in a separate pot and add them to each bowl, which keeps the broth clear and the noodles firm for days.

6. How long does the soup last?

Stored in an airtight container, the soup keeps for up to 4 days in the fridge. For longer storage, freeze it without the noodles for up to 3 months and add fresh noodles when you reheat.

For more spoonable ideas, try: Best Chicken Soup Recipes

Final Thoughts

This is the soup I come back to whenever someone needs something warm and uncomplicated. The pressure cooker handles the chicken while you handle almost nothing, and the broth tastes like it simmered far longer than it did.

Keep the noodles firm, finish with a little lemon, and you will have a bowl that feels like the one you grew up with. Set up your Instant Pot and give it a try the next time the weather turns.

If you make it, I would love to hear how it went. Leave a comment with your favorite add-ins and share the recipe with anyone who could use an easy dinner.

Recommended:

• Cream of Chicken Soup
• Mexican Chicken Soup
• Chicken Gnocchi Soup
• Marry Me Chicken Soup
• Crack Chicken Soup
• Lasagna Soup
• Creamy Tomato Basil Soup
• Potato Soup
• Avgolemono Soup
• Roast Chicken