When I’m in need of some nourishment in a hurry, I make this quick and easy Instant Pot chicken noodle soup recipe! Made with a wonderfully-seasoned broth, veggies, egg noodles, and juicy chicken thighs, this cozy soup is simple to make using a pressure cooker. I always throw this together at the first sign of a cold in my house, and it’s ready in about 30 minutes!
Top Reader Reviews
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!
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This recipe was fantastic! I doubled the recipe but reduced the broth
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Pressure Cooker Chicken Noodle Soup
This pressure cooker recipe is a quicker and easier version of my favorite homemade chicken noodle soup recipe. It’s a total meal in a bowl, filled with everything I need to rebuild my immune system when I’m feeling under the weather. Protein from the chicken, satiating egg 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. When I’m craving a bit of comfort, this is the soup I go to!
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Using Leftover Chicken
If you’re using leftover or rotisserie chicken, there’s no need to cook it with the soup. Simply skip adding it in step 2 and instead stir it in after the noodles are done. Since it’s already cooked, you just need to shred it and warm it through. So easy!
Instant Pot Chicken Noodle Soup Recipe
Equipment
- Instant Pot
Ingredients
- 1 tablespoon vegetable oil
- 1 cup diced onion (from 1 onion)
- 1½ cups sliced carrots (from 2 carrots)
- 1 cup diced celery (from 2 ribs)
- 5 cups low-sodium chicken broth
- 1 teaspoon kosher salt (plus more to taste)
- 1 teaspoon 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.5 cups low-sodium chicken broth, 1 teaspoon kosher salt, 1 tablespoon Italian seasoning, 1 teaspoon ground black pepper
- 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 plus a 10 minute natural release.
- If using leftover/cooked chicken, simply stir it into the soup at the end. You do not need to cook it in the Instant Pot.
- 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.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Noodle Soup in the Instant Pot Step by Step
Prep: Gather the list of ingredients for this chicken noodle soup recipe. Dice the onion and celery, and slice the carrots. Chop the parsley, if using.
Sauté the Veggies: Turn your Instant Pot to “sauté” mode and add in 1 tablespoon of vegetable oil, 1 cup of diced onion, 1½ cups of sliced carrots, and 1 cup of diced celery. Cook until almost cooked through, about 3-5 minutes.
Cook the Chicken: Turn off “sauté” mode and layer in 1 pound of boneless, skinless chicken thighs. Add in 1 teaspoon of kosher salt and freshly ground black pepper, and 1 tablespoon of Italian seasoning, then pour in 5 cups of chicken broth. Secure the lid on your 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 quick release.
Shred the Chicken: Using tongs, remove the chicken from the Instant Pot and shred. Set aside.
Cook the Noodles: Turn your Instant Pot to “saute” mode and add in 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 thighs back into the pot, and stir.
Serve: Serve bowls of chicken noodle soup straight from the Instant Pot while warm. I like to garnish mine with parsley, or add crushed crackers on top.
How to Store, Freeze, and Reheat
Store leftover Instant Pot chicken noodle soup in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat on the stovetop or in the microwave, stirring regularly, until warmed through.
If you’re planning to freeze batches of this soup, I recommend skipping the egg noodles because they tend to turn mushy after thawing. Instead, freeze without the noodles, then add some fresh noodles when serving.
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