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–+ servings
instant pot chicken noodle soup in bowl
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4.72 from 21 votes

Instant Pot Chicken Noodle Soup Recipe

Instant Pot chicken noodle soup is hearty, comforting, and easy to make in 30 minutes! Made with chicken thighs, eggs noodles, and a seasoned broth, this soup is perfect for when you're feeling under the weather.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Servings: 4 bowls
Calories: 420kcal
Author: Becky Hardin

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
    Diced veggies in an instant pot.
  • 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.
    Chicken thighs over diced veggies in an instant pot.
  • Using tongs, remove chicken from instant pot and shred. Set aside.
    shredding chicken breasts on a white plate with two forks.
  • 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
    Soup broth in an instant pot.
  • Turn off instant pot and add shredded chicken back into pot and stir.
    Chicken noodle soup in an instant pot.
  • Garnish with chopped fresh parsley if desired. Serve warm.
    chopped fresh parsley

Notes

*Chicken thighs add extra flavor and richness to this soup, but chicken breasts can be used instead. Or use shredded/rotisserie chicken.
Tips:
  • 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.
Storage: Store Instant Pot chicken noodle soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. 

Nutrition

Serving: 1bowl | Calories: 420kcal | Carbohydrates: 44g | Protein: 35g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 620mg | Potassium: 939mg | Fiber: 4g | Sugar: 6g | Vitamin A: 8211IU | Vitamin C: 7mg | Calcium: 94mg | Iron: 3mg