Instant Pot Chicken Noodle Soup is hearty, comforting and so easy to make in just 30 minutes! Classic chicken noodle soup is made quick and easy thanks to your pressure cooker.
What’s in Instant Pot chicken noodle soup?
This is a meal in a bowl! Protein from the chicken, filling noodles and nutrient rich veggies create a comforting, well-rounded meal.
- Chicken: I used boneless, skinless chicken thighs. You can also use bone-in chicken breasts or thighs if like. Increase the pressure cooking time to 10 minutes plus 10 minutes of natural release.
- Chicken Broth: I always recommend using homemade chicken broth when possible.
- Noodles: Whole wheat egg noodles work really well in this recipe.
Variations To Try
- You can use rotisserie chicken. Stir the cooked, shredded chicken into the soup at the end.
- You can make this soup with frozen chicken. Increase the pressure cooking time to 12 minutes as well as a 10 minute natural release.
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How to Store and Reheat
Store your leftovers 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.
Notes from the Test Kitchen
- 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.
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
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
- This soup is very warm and comforting, as well as super easy to make!
- 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.
- Whole wheat egg noodles work really well in this recipe.
- You can use rotisserie chicken. Stir the cooked, shredded chicken into the soup at the end.
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