Instant Pot Chicken Noodle Soup
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This incredible scratch-made wholesome and hearty Instant Pot Chicken Noodle Soup takes just a fraction of the time and is unbelievably delicious! It’s loaded with tender perfectly cooked chicken, comforting egg noodles, and veggies just swimming in a super flavorful herb infused chicken broth. It’s the perfect quick and easy meal to warm you up on a chilly day!
Easy Instant Pot Chicken Noodle Soup Recipe
Chicken soup is near and dear to me! It literally just warms my heart talking about it because I grew up eating comforting homemade chicken soup made by my mom. Then later learning from her how to make the most flavorful broth by using chicken with skin and bones as well as how to infuse the soup with herby goodness.
In fact, you may have already noticed that I’ve shared quite a few chicken soup recipes over the years. Again, I love them. And while this Instant Pot chicken noodle soup recipe has the same fundamentals as most of my other recipes like my Homemade Chicken Soup and my Chicken Barley Soup, it’s a tad bit different. For one, it calls for more fresh herbs like thyme and oregano to add flavor. But the most obvious difference of course is making it in the Instant Pot, which is not only a huge time saver but a pressure packed flavor infuser.
So if you want to make the most flavorful chicken noodle soup you’ve ever had in half the time, then this recipe is for you! From start to finish it takes just 30 minutes and the results are amazing. The IP infuses the chicken with tons of flavor and cooks it until it nearly falls off the bone. And by pressure cooking everything together, the broth tastes like it took hours to make.
Why You’ll Love This Instant Pot Chicken Noodle Soup
- Quick and Easy! This recipe shows you how to make an incredibly flavorful homemade chicken soup with just a handful of simple ingredients in just 30 minutes by using your Instant Pot.
- Flavorful Chicken Soup! By pressure cooking chicken until it falls off the bone together with herbs and mirepoix it creates a broth layered in flavor for the egg noodles to soak up as they simmer.
- Family Favorite! Hands down this Instant Pot chicken noodle soup recipe is a keeper and one the whole family will love! Not to mention, the leftovers make a fantastic healthy lunch for the little ones as well as the big ones.
- Butter – Always use unsalted butter to limit the amount of added salt. You can also use olive oil if you prefer.
- Mirepoix – It’s a French culinary term that refers to a mixture of celery, carrots, and onions. I always use brown or yellow onions.
- Seasoning – Salt and black pepper are used to season the soup and bring out all the natural flavors.
- Herbs – Thyme, parsley, and oregano are used to add depth to the broth. You can use fresh or dried herbs. But I highly recommend fresh for the best results.
- Chicken or Vegetable Broth – Use no sodium added chicken/vegetable broth or chicken/vegetable stock to control the saltiness of the final dish. Water can also be used if you prefer.
- Chicken – You will need a couple of pounds of chicken with skin and bones. At least one breast should be included in the mixture. Yet, you can also use boneless skinless chicken breasts or chicken thighs if you like. However, the broth won’t be quite as flavorful without the skin and bones.
- Chicken Bouillon – I love adding this for extra flavor but you can also use vegeta instead.
- Water – Needed to help the Instant Pot do its magic.
- Egg Noodles – Any type of store-bought egg noodles can be used.
This tasty soup is ridiculously easy to make. With just about 5 minutes of prep time and 25 minutes of cooking time, the IP turns simple ingredients into bowls of deliciousness in no time!
To begin, you need to sauté your veggies in the Instant Pot. But before you do, take a look at your manufacturer’s guide for detailed instructions on how to use your particular model. Next, turn your IP on to the sauté setting. Add the butter and cook until the butter has melted. Then once the butter is melted, add the onion, carrots, and celery to the pot and sauté for 3 minutes or until the onion is soft and translucent.
Once the veggies are soft, sprinkle them with salt, black pepper and chicken bouillon to season. Then mix in the thyme, parsley, and oregano.
Now, add the chicken broth to the pot along with the chicken pieces and 4 cups of water. Do not add the noodles! This will be done in a later step.
Next, it’s time to cook the chicken and create a super flavorful broth! To do this, close the lid on your Instant Pot and set the valve to the sealing positing. Then set the IP to the Soup setting and set the timer to 7 minutes. It will take the Instant Pot a few minutes to come to pressure before you see the timer counting. This is totally normal, so don’t worry. If your IP doesn’t have the soup setting, simply use the Manual setting on high pressure for 7 minutes.
When the Instant Pot is done pressure cooking, allow the natural release cycle to complete. It will take about 10 minutes for all the steam to release itself. However, if you are in a rush you can also use the quick release function as instructed in your manufacturer’s guide. Then carefully remove the lid of the Instant Pot once all the steam has been released.
Now, remove the chicken from the Instant Pot with a slotted spoon or tongs. You also want to fish around a tad to make sure you get any lingering pieces of skin or bones in the broth. Next, shred the meat with 2 forks or chop it up into bite-size pieces, removing the skin and bones first. Then set the chicken aside for now. While doing this step, be careful not to burn yourself.
Once all the chicken has been removed from the pot, the noodles can be cooked. Just add them to the IP and turn it back on to the sauté setting. Then let the noodles simmer uncovered for about 6 minutes or until cooked. Keep an eye on them as you don’t want them to overcook and get mushy.
When the noodles are ready, turn off the IP by pressing the cancel button. Then add the chicken back into the pot. Now, give the Instant Pot chicken noodle soup a taste and season with more salt and pepper if needed. Then garnish with a little more freshly chopped parsley if you like and enjoy!
Can I Make This Recipe Without An Instant Pot?
Yes! You can use a Dutch oven or large pot instead! Just follow the recipe as stated in the instructions, yet on the stovetop. Then when it comes time to pressure cook, simply bring the soup to a boil. Then turn the heat down to low, cover the Dutch oven with a lid, and simmer the soup for about 30 to 40 minutes.
You may need to remove some of the scum on top of the soup when it starts to boil. This is totally normal. Then once the chicken is done cooking, remove it from the pot and shred it. Now, add the noodles to cook and follow the rest of the recipe. For complete instructions check out my Homemade Chicken Noodle Soup.
What Else Can I Add To The Soup?
This Instant Pot chicken noodle soup recipe is wonderful as it is, but very versatile too. So feel free to customize it any way you like. You could stir in some fresh baby spinach or frozen peas at the end. Saute some mushrooms along with the mirepoix for another layer of flavor. Add some lemon juice at the end to make lemon chicken soup. Sprinkle it with parmesan cheese before serving or my favorite, some chili garlic sauce. The options are endless. Just keep the ratios of the ingredients about the same as well as the cooking process and you can pretty much do whatever you want.
Expert Tips
- Check your manual. For the best results, check your manufacturer’s guide for recommendations for your Instant Pot before starting any IP recipe. This is important for safety reasons.
- Sauté the veggies. Don’t just toss everything into the pot and hit pressure cook. Layered flavor is created in steps and this step only takes 3 minutes but makes a big difference in the final result.
- Season at the end. It’s crucial not to add any extra sprinkles of salt until the soup is finished cooking. The broth will reduce as the noodles cook and if you salt too soon you risk ending up with over-salted soup.
Storage
Instant Pot chicken noodle soup leftovers will keep in the fridge for about 5 days or in the freezer for up to 3 months when stored in an airtight container. To reheat, just put it in the microwave for a few minutes or in a saucepan over medium heat. If frozen, it’s best to let the soup thaw out in the fridge overnight prior to reheating.
However, if you know that you are going to be freezing the soup, it’s best not to add the noodles until you go to reheat. Just freeze the base of the soup with the chicken and veggies. Then thaw it out and finish the recipe. You can also remove half of the soup to freeze, then just add half of the noodles to cook. That way you have half ready to eat and half left to store in the freezer.
Other Delicious Soup Recipes To Try
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Instant Pot Chicken Noodle Soup
Video
Ingredients
- 2 tablespoons butter (unsalted)
- 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 thyme (dry, 1 tbsp if using fresh)
- 1 tablespoon parsley (fresh, chopped)
- 1 tablespoon oregano (fresh, chopped, 1 tsp if using dry)
- 1 chicken bouillon (cube or powder)
- 4 cups chicken broth (or vegetable broth, no sodium added)
- 2 pounds chicken (with skin and bones, use at least 1 chicken breast)
- 4 cups water
- 5 ounce egg noodles (uncooked, (about 2 cups))
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Turn your Instant Pot to the saute setting. (See your manufacturer’s guide for detailed instructions on how to use your instant pot.)
- Add the butter and cook until the butter has melted. Add the onion, carrots and celery and saute for 3 minutes until the onion softens and becomes translucent.
- Season with salt and pepper, add the thyme, parsley, oregano, chicken bouillon and stir.
- Pour in the chicken broth. Add the chicken pieces and add another 4 cups of water.
- Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Soup setting and set the timer to 7 minutes. If your instant pot doesn't have the Soup setting just use Manual/high pressure for 7 minutes.
- Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
- Remove the chicken pieces from the soup and shred with two forks.
- Add the noodles to the soup and set the Instant Pot to the saute setting again. Cook for another 6 minutes uncovered, or until the noodles are cooked.
- Turn off the Instant Pot, by pressing the cancel button. Add the shredded chicken back to the Instant Pot, taste for seasoning and adjust as necessary. Garnish with additional parsley if preferred.
Equipment
Notes
- What is an Instant Pot: An IP is a multi-cooker, it’s like seven different appliances all in one! It does the job of a slow cooker, pressure cooker, rice cooker, steamer, yogurt maker, etc.
- I don’t have an Instant Pot, can I still make this soup: Absolutely, you would follow the exact steps except it would take a bit longer to cook the chicken in the broth. Or you can see my Homemade Chicken Noodle Soup or Crockpot Chicken Noodle soup recipe for the crockpot version.
- Can I use boneless skinless chicken breast: Yes, of course but cooking the chicken with the skin and bones will give you a deeper more delicious broth.
- Can I use chicken drumsticks or thighs: Yes, you can. Any part of the chicken can be used, as long as you have enough chicken meat to add to the soup after you shred it.
- Can I use frozen chicken: Yes, you can. The time can vary depending on how big your chicken pieces are but I would start with 10 to 12 minutes and go from there.
- Why use chicken broth, can I just use water instead: Yes, you can absolutely replace the chicken broth with an additional 4 cups of water.
- Can I freeze this soup: If you plan to freeze the soup, hold off on adding the noodles. Wait to add the noodles when you take the soup from the freezer and reheat it. The noodles won’t hold up very well when defrosted and reheated.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Just wanted to leave a note of thanks! I found this recipe probably 3 years ago when we had a cold and have always come back when we need some hearty chicken noodle soup! Super easy to make and very tasty.
You’re so welcome! It warms my heart to know that this soup has been a go-to for you over the years. Nothing beats a classic soup to lift the spirits when you’re feeling under the weather. Here’s to many more bowls of comfort! 🍜💛
Great recipe. Thank you for sharing. I typically cram in a little more chicken and noodles than what the recipe calls for. Makes a very hearty meal, especially with some saltines. I make a batch and vacuum package in portions, makes great lunches for work!
You’re very welcome! I love your twist on making it even heartier with extra chicken and noodles – there’s nothing like personalizing a recipe to make it your own. And what a smart move to vacuum pack portions for work lunches; homemade always beats store-bought. Keep enjoying those delicious and convenient lunches! 🥣✨
Best chicken soup recipe I’ve tried! This finally tastes like the store bought kind!
Oh, that’s music to my ears! Achieving that comforting store-bought taste with a homemade touch in the Instant Pot is always a win. I’m thrilled you loved it.
Great recipe. I added a few things; a little bit of oil with the butter at the start, added some garlic powder, added some chopped cabbage, and I cooked my noodles separately so they don’t soak up too much liquid. I’ve been cooking this recipe for some time and will keep it as a regular!
I’m so glad to hear you enjoyed the recipe and made it your own with those additions! Cooking the noodles separately is a great idea to maintain the broth’s consistency. Thanks for sharing your tweaks, and I’m thrilled it’s become a regular for you!
Love this recipe it is by far my favorite Chicken Noodle soup recipe that I have ever made. It is effortless to make and has so much flavor!
I’m absolutely delighted to hear that this has become your favorite Chicken Noodle soup recipe! Thank you for taking the time to share your experience, and I’m so glad you enjoyed it! 🍜🌟
My family absolutely loved it ❤️ 💕
First I would like to sincerely thank you for taking ALL the time I know it takes to develop a recipe and provide it online. I really appreciate the hard work done by online creators. Second, I LOVE to make new recipes and learn new techniques (as well as how to use the appliances I have but am not that experienced in yet). I feel like I am an experienced home cook and I understand that recipes are “guidelines” meant to be tweaked. However, I can’t imagine that I am the only person who looks to the “ratings” when deciding to try something new and I can’t imagine that I am the only one who gets frustrated when someone rates the recipe really high only to go on to comment that they didn’t really make the recipe at all but changed this and that and did this and that. Again, I think it is great they used the recipe as a guideline, but I don’t understand WHY they rated the recipe when they didn’t really make it (and worse, those who go on and on in the comments about how they did it better). To me, it is beyond rude. In my thoughts, I am thinking… how about start your own social media posts if you feel you have that much to offer instead of hijacking another person’s hard work? Anyhow, in the end, I was bummed out I felt so negatively after reading so many posts and so, I took the time to read ALL of them…. YOU were so supportive and beyond gracious in your response to each and every single one… I feel like a total heel and admire you greatly for the grace you have shown here and I suspect in many other aspects of your life as well. Now, I am going to try to do this recipe in this Instant Pot I have owned for years but feel totally intimidated by, because it looks as delicious as I imagine you are a really nice gal!
Thank you so much for your thoughtful words and understanding the effort that goes into creating recipes and sharing them online. It’s true that everyone has their own approach to recipes, but I truly appreciate readers like you who recognize the hard work and dedication. I hope you enjoy the Instant Pot chicken noodle soup! Remember, cooking is all about experimenting and having fun. Wishing you the best in your cooking adventures! 😊🍜🍗
This is my family’s absolute favorite soup! We use cheese tortellinis in ours.
I do have a question on your nutrition information. How much is 1 serving?
Thank you!
So glad to hear your family loves it! Cheese tortellinis sound like a delightful addition! The serving size can depend on many factors, including the variability in total yield due to ingredient sizes and cooking processes. However, there are 8 servings in this recipe, so you can take the total yield of the recipe and divide it by 8. Roughly it could be 1 to 1.5 cups per serving.
This, by far, was the best chicken noodle soup recipe that I have found! I did make a few minor modifications based on what was in the cupboard. I didn’t have any chicken bouillon on hand so I decided to substitute both the chicken broth and the water for chicken stock and added some better than bouillon garlic base. Turned out fabulous. I am excited to have stumbled across this as we are coming into soup weather! Thank you for sharing!
I’m thrilled to hear you loved the chicken noodle soup and that it worked well with your modifications! It’s always soup season in my book. Thanks for giving the recipe a try and for sharing your tweaks! – Jo
I made this chicken noodle instant pot soup recipe with a few changes. Recipe would be great as is, only changed because of food to hand and dislike of celery by teenager.
I roughly doubled the recipe. I used butter and extra virgin olive oil to saute. I added half a large leek, a large whole parsnip, a small knob of fresh ginger and about 3 large white button mushrooms (all finely diced) to substitute for celery.
I used all chicken broth (no water) to make up for no chicken bouillon. I used mixed frozen chicken pieces with bone and skin, completely frozen, just separated into large pieces, uncut (about 2kg including wings, drumsticks, breasts). I submerged chicken in liquid.
I cooked for 30 minutes with nearly 30 minutes before pressure release (default for soup/ broth setting and I wanted meat to fall off the bone).
After cooking, I pulled out chicken with tongs. I stirred through two beaten eggs (pot very hot but off). I added finely chopped spring onion and chopped bok choy leaf to soup (lid back on). I skinned, de-boned and shredded chicken, put back in and mixed through. Put cooked drained egg noodles into bowls and ladled soup over. Soup was lovely. The leftovers the following day, which we had without the noodles, were amazing, the flavours, especially depth from chicken bones and skin, and jelly from chicken, was exceptional. The herb mix (as per recipe) was perfect. Teenager who doesn’t like celery noted there were no corn kernels (“doesn’t chicken noodle soup usually have corn”), so next time I’ll add corn too… There will definitely be a next time 🙂
It’s always a joy to hear about tweaks and personal touches to recipes. Your adjustments sound delicious and it’s wonderful that the soup turned out so flavorful and was enjoyed by your family! Adding leek, parsnip, and ginger is a fantastic twist and it must have added a wonderful depth of flavor. Also, using all chicken parts and allowing those flavors to meld under pressure definitely elevates the richness of the soup. The addition of corn kernels next time sounds like a tasty plan – it’s all about crafting the recipe to personal preferences, after all. I’m thrilled that there will be a next time and can’t wait for you to explore more recipes and share your lovely adaptations.
Very good!! Made as described except added some minced garlic and closer to three cups of noodles.
Adding garlic and extra noodles sounds like a tasty adaptation! Thanks for sharing your experience with the chicken noodle soup recipe! 🍲👍
I’ve made this wonderful recipe a handful of times already, but wanted to express my thanks! I really appreciate the fresh/dry measurements for the seasonings and herbs. It comes out fantastic every time. The only tweak is not using onions, instead I use onion powder. My husband loves it (picky eater-approved!)
Thank you so much for your kind words! It’s delightful to hear that the recipe has become a staple in your home and that it’s picky eater-approved! Thanks for trying it multiple times and sharing your tweaks!
Great recipe! As others advised, I cooked and stored the egg noodles separately to avoid overcooking and so we could have leftovers. This is essential if you prefer al dente.
I added extra carrots, celery, and “Better than Bouillon.” The extra bouillon made it a bit salty, so next time I’ll cut back on the salt. I used chicken breast, but I think thighs would be even better.
Served this with a hearty slice of artisan toast and red pepper flakes – so good!
Love the adaptations and serving it with a hearty slice of toast sounds divine! Thanks for sharing your tips and tweaks!
I never even got to add the noodles before my husband got into it which made me try some and this has become my go to soup!!
I’m glad to hear that the soup was a hit even without the noodles! It’s wonderful when a recipe becomes a go-to favorite. Thank you for sharing your experience!
My fiancé said this is the best chicken noodle soup he’s ever tasted! I subbed out the bouillon cube and 4 cups of water for 4 cups of chicken stock. The flavor was delicious! I didn’t need to add any additional salt or spices, it came out perfect! This is now my instant pot chicken noodle soup go-to. Thanks for this recipe!!
I’m thrilled you both loved it! Using chicken stock is a great substitution; glad it worked out perfectly for you. Thanks for making this your go-to, and you’re very welcome!