Instant Pot Chicken Noodle soup is hearty, comforting and so easy to make! Succulent chicken swimming with noodles in a delicious broth, a recipe perfect for your pressure cooker.
A delicious homemade chicken soup, loaded with goodies, in just 30 mins? Yes please! This Instant Pot Chicken Noodle Soup is a fool proof pressure cooker recipe that’ll satisfy the hungriest of bellies!
Why you’ll love this Instant Pot Chicken Noodle Soup
- A delicious pressure cooker soup. The instant pot really develops such rich flavors quickly, the broth is so flavorful, the chicken is succulent and the are veggies perfect!
- Easy! Only 5 mins prep and 30 mins in the instant pot – done!
- A super hearty soup and balanced meal. This is a meal in a bowl! Protein from the chicken, filling noodles and nutrient rich veggies.
Why this Instant Pot Chicke Noodle Soup is so good
Be sure to scroll to the bottom for the full recipe
- Set Instant Pot to Saute: Add oil, onion, carrot and celery.
- Add the chicken: Turn off saute and lay in the chicken, then add in the seasoning and chicken broth. Set to pressure cook for 15 mins.
- Remove the chicken: Take out the chicken and shred it, then set aside.
- Add noodles: Turn the pressure cooker back to saute and cook the noodles for about 5 mins, then add the chicken back in. Stir, garnish and serve!
Can I use frozen chicken?
You can make this soup with frozen chicken, increase the pressure cooking time to 12 minutes as well as a 10 minute natural release.
Can I prep this ahead of time?
This is such a quick recipe but you can take a shortcut by chopping your veggies a day in advance and then storing them in an airtight container in the fridge.
What’s the best chicken to use?
I used boneless and skinless chicken thighs, they’re easy to cook, shred and packed with flavor. 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. Cooking chicken on the bone will also add more flavor to the broth.
Can I freeze this Instant Pot Chicken Noodle Soup?
Yes you can but… 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.
Consistency is Key
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 Tips
- 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.
- Place cooked and cooled soup in an airtight container in the fridge for up to 4 days.
Other delicious Instant Pot recipes
- Instant Pot Chicken Flavored Rice
- Instant Pot Jerk Chicken
- Instant Pot Hard Boiled Eggs
- Instant Pot White Chicken Chili
Have you tried this Instant Pot Chicken Noodle Soup? Feel free to leave a star rating and I’d love to hear from you in the comments below!
Instant Pot Chicken Noodle Soup
Ingredients
- 1 Tbs vegetable oil
- 1 cup onion diced (1 onion)
- 1 ½ cups carrots sliced (2 carrots)
- 1 cup celery diced (2 stalks celery)
- 1 tsp salt and pepper plus more to taste
- 1 Tbs Italian seasoning
- 5 cups low sodium chicken broth
- 1 pound chicken thigh boneless and skinless
- 6 ounces egg noodles ~ 2 ¼ cups
- Optional garnish: fresh parsley
Instructions
- Turn instant pot to “saute” mode and add in oil, onion, carrots, and celery. Cook until almost cooked through, about 3-5 minutes.
- Turn off “saute” mode and layer in whole chicken thighs.
- Add in seasonings and pour in 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.
- Turn off instant pot and add shredded chicken back into pot and stir.
- Garnish with chopped fresh parsley if desired. Serve warm.
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.
- Place cooked and cooled soup in an airtight container in the fridge for up to 4 days.
Debb says
No flavor
Becky Hardin says
I am sorry it wasn’t up to your taste, Debb! I hope you give some other recipes a try!
Marvin says
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!
Becky Hardin says
Thanks for stopping by and sharing!
Tahsha says
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!
Becky Hardin says
I’m so happy to hear that, Tahsha!
Jen says
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!
Becky Hardin says
I’m so happy to hear you loved this soup, Jen!