Instant Pot Chicken Noodle Soup

Craving the ultimate bowl of cozy comfort? This Instant Pot Chicken Noodle Soup is the very best way to warm up fast! Silky broth, juicy shredded chicken, tender noodles, and vibrant veggies all come together in a flash—no hours of simmering required.

Each spoonful is bursting with savory, herby flavor and the kind of homemade goodness you usually only get from grandma’s kitchen. Thanks to the Instant Pot, you can have soul-soothing chicken noodle soup on your table in less than an hour.

It’s a weeknight hero, a sick-day miracle, or the perfect meal to share with friends and family. This recipe is inspired by classic American deli-style soup but made even easier for busy cooks.

Once you try it, you’ll never go back to canned!

Why You'll Love This Recipe

• Lightning fast comfort food: Enjoy classic chicken noodle soup in under an hour—no babysitting the stove!
• One-pot simplicity: Minimal cleanup and fuss, perfect for busy days or lazy Sundays.
• Incredibly flavorful: Pressure cooking intensifies the savory broth and tenderizes the chicken beautifully.
• Family favorite: Kid-approved and crowd-pleasing, ideal for sharing or meal prep.

Key Ingredients for Instant Pot Chicken Noodle Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Chicken Thighs (or Breasts)

Chicken thighs bring rich, juicy flavor and tender shreds to your soup. They’re forgiving in the Instant Pot, staying moist even under pressure. Boneless, skinless works best for quick cooking, but you can use breasts if you prefer leaner meat. For extra flavor, bone-in thighs can be used—just remove bones after cooking.

Wide Egg Noodles

Classic wide egg noodles soak up the broth beautifully and give that nostalgic, slurpable texture. Look for homestyle or extra-wide varieties for heartier bites. Gluten-free noodles can be substituted for dietary needs—just watch cooking time to avoid mushiness.

Mirepoix (Carrots, Celery, Onion)

This trio gives the soup sweet, savory depth and classic aroma. Dice veggies into bite-sized pieces for even cooking. If you’re short on time, pre-chopped mirepoix from the grocery store is a great shortcut. Leeks or parsnips also work well for extra veggie flavor.

Chicken Broth

A good, flavorful broth forms the backbone of this soup. Choose low-sodium chicken broth to control saltiness, or make your own. Vegetable broth is a fine substitute for a lighter taste, and a splash of bone broth adds extra richness.

Fresh Herbs

Adding fresh parsley, dill, or thyme at the end brightens the soup and adds that homemade touch. Dried herbs can be used in a pinch—just reduce the amount by half. A squeeze of lemon is optional but brings out all the savory notes.

Instructions for Instant Pot Chicken Noodle Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Sauté the Aromatics

Turn your Instant Pot to Sauté mode and add olive oil. Once hot, add the diced onion, carrots, and celery. Sauté for about 3 to 4 minutes, stirring occasionally, until the vegetables start to soften. Add the minced garlic and cook for another 30 seconds, just until fragrant.

Add Chicken and Broth

Nestle the chicken thighs (or breasts) into the pot. Sprinkle in thyme, parsley, bay leaf, a generous pinch of salt, and a few cracks of black pepper. Pour in the chicken broth, making sure the chicken is mostly submerged. Give everything a gentle stir to combine.

Pressure Cook the Soup

Secure the lid and set the valve to Sealing. Select Manual (or Pressure Cook) on high pressure for 10 minutes. Once the timer is up, let the pressure naturally release for 10 minutes before carefully quick-releasing any remaining pressure.

Shred Chicken and Cook Noodles

Open the lid and use tongs to remove the chicken to a bowl or plate. Switch the Instant Pot to Sauté mode again and bring the soup to a simmer. Add the egg noodles and cook for 5 to 6 minutes, or until just tender.

Meanwhile, shred the chicken with two forks. Return the shredded chicken to the pot as soon as the noodles are done.

Finish and Serve

Taste the soup and season with more salt and pepper as needed. Stir in fresh lemon juice for brightness, if desired. Ladle soup into bowls and garnish with chopped parsley or dill. Serve hot and enjoy!

Recipe Variations

Lighten It Up

Prefer a lighter soup? Swap in boneless, skinless chicken breasts for thighs. You’ll get a leaner protein without sacrificing flavor—just be careful not to overcook, as breasts are less forgiving than thighs.

Gluten-Free Version

Make this soup gluten-free by using your favorite gluten-free egg noodles or brown rice noodles. Shorten the noodle cooking time to prevent them from getting mushy.

Veggie-Loaded

Boost the nutrition by adding diced zucchini, spinach, or peas in the last few minutes of cooking. These veggies add vibrant color and extra vitamins, making it an even heartier meal.

Give It a Kick

Spice things up by adding a pinch of crushed red pepper flakes with the aromatics, or a splash of hot sauce at serving for a little extra warmth.

Classic with a Twist

Try stirring in a spoonful of pesto or a handful of chopped fresh dill at the end for a fresh herby finish. A sprinkle of grated Parmesan on top is also a game-changer!

Serving Suggestions

Round out your meal with thick slices of crusty bread or pillowy dinner rolls perfect for dunking in the flavorful broth. Pair your soup with a crisp green salad, or serve alongside a simple grilled cheese for the ultimate comfort combo. Finish each bowl with a scatter of fresh dill or parsley and a wedge of lemon on the side to brighten up the flavors.

Storage and Reheating

Leftover chicken noodle soup keeps well! Store cooled soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium heat until steaming, or microwave individual bowls in 1-minute bursts, stirring between each. If the noodles soak up too much broth, add a splash of chicken stock when reheating. For longer storage, freeze soup (preferably without noodles) for up to 3 months; add freshly cooked noodles when you reheat for best texture.

Frequently Asked Questions About Instant Pot Chicken Noodle Soup (FAQ)

Q: Can I use frozen chicken in this recipe?
A: Yes! You can add frozen chicken thighs or breasts directly to the pot. Just increase the pressure cooking time to 15 minutes. No need to thaw first.

Q: What kind of noodles work best?
A: Wide egg noodles are classic, but you can use rotini, fusilli, or even broken spaghetti. Gluten-free pasta or rice noodles work well for dietary needs—just adjust cooking time.

Q: Can I make this ahead for meal prep?
A: Absolutely! It's a perfect meal prep soup. For best texture, cook the noodles separately and add them just before serving or reheating.

There's truly nothing like a homemade bowl of Instant Pot Chicken Noodle Soup—warm, comforting, and packed with flavor in every bite. I hope you’ll give this easy recipe a try and make it a staple in your kitchen. If you love it, please leave a comment or a rating below—I’d love to hear how it turns out for you!