When I’m in need of some nourishment in a hurry, I make this Instant Pot chicken noodle soup. It’s hearty, comforting, and so easy to make in just 30 minutes! I make this soup at the first sign of a cold, and it always keeps me hydrated and healthy. I love how easy it is to make even when I’m feeling under the weather.
Instant Pot Chicken Noodle Soup Recipe
This is a quicker and easier version of my favorite homemade chicken noodle soup recipe. It’s a total meal in a bowl! Protein from the chicken, filling noodles, and nutrient-rich veggies create a comforting, well-rounded soup. Making chicken noodle soup in my Instant Pot only takes minutes, not hours, which is such a life-saver during cold and flu season, or when I’m just craving a bit of comfort.
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How to Store and Reheat
Store leftover Instant Pot chicken noodle soup in an airtight container in the fridge for up to 3 days. Reheat for 30 seconds at a time, stirring each time it stops, until warmed all the way through.
How to Freeze
I’d recommend not adding the noodles if you’re planning on freezing the soup. Cooked noodles can be mushy after freezing. It’s best to cook the noodles separately and add them to the soup when you are ready to serve.
You can freeze chicken soup (preferably without the noodles) for up to 3 months. Let it thaw in the fridge prior to reheating.
Top Reader Review
“This recipe is awesome! I’ve made it at least a dozen times. Has a ton of flavor. It’s become one of my favorite recipes!” – Marvin
Instant Pot Chicken Noodle Soup
Ingredients
- 1 tablespoon vegetable oil
- 1 cup diced onion (1 onion)
- 1½ cups sliced carrots (2 carrots)
- 1 cup diced celery (2 ribs)
- 5 cups low-sodium chicken broth
- 1 teaspoon kosher salt and freshly ground black pepper plus more to taste
- 1 tablespoon Italian seasoning
- 1 pound boneless, skinless chicken thighs *
- 6 ounces dry egg noodles (about 2¼ cups)
- Chopped fresh parsley optional, for serving
Equipment
- Instant Pot
Instructions
- Turn the instant pot to “sauté” mode and add in oil, onion, carrots, and celery. Cook until almost cooked through, about 3-5 minutes.1 tablespoon vegetable oil, 1 cup diced onion, 1½ cups sliced carrots, 1 cup diced celery
- Turn off “saute” mode and layer in whole chicken thighs.1 pound boneless, skinless chicken thighs
- Add in seasonings and pour in chicken broth.1 teaspoon kosher salt and freshly ground black pepper, 1 tablespoon Italian seasoning, 5 cups low-sodium chicken broth
- Secure lid on instant pot and switch the valve to the “sealing” position. Set instant pot to “pressure cook.” Start timer on instant pot to 15 minute and use quick release.
- Using tongs, remove chicken from instant pot and shred. Set aside.
- Turn instant pot to “saute” mode and add in egg noodles. Let noodles simmer for 5-6 minutes or until cooked through.6 ounces dry egg noodles
- Turn off instant pot and add shredded chicken back into pot and stir.
- Garnish with chopped fresh parsley if desired. Serve warm.Chopped fresh parsley
Notes
- To use frozen chicken, increase the pressure cooking time to 12 minutes as well as a 10 minute natural release.
- This soup is meant to be on the thicker side. Every bite is going to have chicken and noodles. If you would like a thinner soup, feel free to add in an additional 1-2 cups of chicken broth or water.
How to Make Chicken Noodle Soup in an Instant Pot Step-by-Step
Sauté the Veggies: Turn the instant pot to “sauté” mode and add in 1 tablespoon of vegetable oil, 1 cup of diced onion, 1½ cups of diced carrots, and 1 cup of diced celery. Cook until almost cooked through, about 3-5 minutes.
Cook the Chicken: Turn off “saute” mode and layer in 1 pound of boneless, skinless chicken thighs. Add in 1 teaspoon of kosher salt and freshly ground black pepper, 1 tablespoon of Italian seasoning, and pour in 5 cups of low-sodium chicken broth. Secure the lid on the instant pot and switch the valve to the “sealing” position. Set the instant pot to “pressure cook.” Set the timer on the instant pot to 15 minutes and use a quick release.
Shred the Chicken: Using tongs, remove the chicken from the instant pot and shred. Set aside.
Cook the Noodles: Turn the instant pot to “saute” mode and add 6 ounces of dry egg noodles. Let the noodles simmer for 5-6 minutes or until cooked through. Turn off the instant pot, add the shredded chicken back into the pot, and stir. Garnish with chopped fresh parsley if desired. Serve warm.
This recipe is awesome! I’ve made it at least a dozen times. Has a ton of flavor. It’s become one of my favorite recipes!
Thanks for stopping by and sharing!
My man said it was even better than his mom’s! That’s a tough one to beat! I used really good egg noodles and extra broth. It turned out perfect!
I’m so happy to hear that, Tahsha!
Made this soup last night and it is delicious! I used 12 cups of broth to make sure I had enough for the noodles to cook in with plenty left over for the soup. I prefer getting my liquids from soup when I’m sick, so that’s why I added the extra. The seasonings were perfect and made for an easy and flavorful soup!
I’m so happy to hear you loved this soup, Jen!
This recipe was fantastic! I doubled the recipe but reduced the broth