Instant Pot Chicken Noodle Soup is an easy dinner made with tender chicken breasts, wide egg noodles, carrots, celery, onion, garlic, herbs, and savory chicken broth. The vegetables cook briefly on Sauté, the chicken pressure-cooks in just 6 minutes, and the noodles simmer in the finished broth for a reliable 35–45 minute meal.
Every spoonful is warm, comforting, and full of homestyle flavor. The chicken stays tender, the vegetables add gentle sweetness, and a little fresh parsley and optional lemon juice brighten the rich broth without making the soup complicated.
Jump to RecipeWhy You’ll Love This Recipe
This Instant Pot chicken noodle soup brings the comfort of a long-simmered soup to the table in about 35–45 minutes. The pressure cooker cooks the chicken quickly while the Sauté setting softens the aromatic vegetables right in the same pot.
The method is especially dependable because the egg noodles are added after the chicken has finished pressure cooking. They simmer directly in the seasoned broth for 5–7 minutes, giving you tender noodles without the overly soft texture that can happen when pasta cooks under pressure.
About six servings make this a practical family dinner, and the soup is flexible enough for a chilly weeknight, a quiet Sunday lunch, or a comforting meal when someone needs extra care. If you enjoy pressure-cooker cooking, browse these easy Instant Pot appetizers for a starter to serve before dinner.
Ingredients You’ll Need
The foundation is classic: onion, carrot, celery, and garlic cooked in olive oil before the broth is added. This short sauté gives the vegetables a fuller flavor than simply placing everything into the pot at once.
- Chicken: Use 1 1/2 pounds of boneless, skinless chicken breasts. Average-size fresh breasts cook in 6 minutes on High Pressure, while larger pieces may need 8–10 minutes.
- Broth: Choose 8 cups of low-sodium chicken broth or stock. Brands vary in saltiness, so starting with low-sodium broth lets you season the soup at the end.
- Vegetables: Three sliced carrots, three celery ribs, one diced yellow onion, and three minced garlic cloves provide sweetness, savory depth, color, and texture.
- Herbs: Dried thyme, optional dried parsley, and one or two bay leaves create a familiar chicken soup flavor.
- Noodles: Two cups of dried wide egg noodles, approximately 4 ounces, are simmered after the pressure-cooked chicken is removed.
- Fresh finish: Chopped parsley adds freshness, while one tablespoon of lemon juice is optional but gives the broth a pleasant lift.
Boneless chicken thighs can replace the breasts if you prefer darker meat. They are forgiving and stay moist, although very large thighs may need slightly longer cooking.
For another comforting chicken dinner, you can also try this honey garlic chicken Instant Pot recipe on a different night.
How to Make It Step-by-Step
Step 1: Prepare the vegetables before turning on the pressure cooker. Dice the onion, peel and slice the carrots, slice the celery, and mince the garlic so each ingredient can be added without delay.
Step 2: Select Sauté on the Instant Pot and add the olive oil. Add the onion, carrots, and celery, then cook for 3–4 minutes, stirring occasionally, until the vegetables begin to soften but are not browned.
Step 3: Add the minced garlic and cook for 30 seconds. This brief cooking time releases the garlic’s aroma while helping prevent it from scorching on the bottom of the pot.
Step 4: Pour in the 8 cups of chicken broth, scraping gently if any vegetable bits have settled on the bottom. Add the chicken breasts, dried thyme, optional dried parsley, bay leaves, kosher salt, and black pepper.
Step 5: Lock the Instant Pot lid in place and move the valve to Sealing. Select High Pressure for 6 minutes when using average-size fresh chicken breasts; choose 8–10 minutes for larger pieces or a very shreddable texture.
Step 6: When the cooking cycle ends, allow a 10-minute natural pressure release. Carefully vent any remaining pressure after that pause, since the natural release helps keep the chicken tender and reduces the chance of a forceful, foamy release.
Step 7: Transfer the cooked chicken to a plate and shred it with two forks. Remove and discard the bay leaves, checking the broth so no leaf pieces remain before adding the noodles.
Step 8: Set the Instant Pot to Sauté and add the wide egg noodles. Simmer for approximately 5–7 minutes, stirring occasionally, until the noodles are just tender.
Step 9: Return the shredded chicken to the pot and stir in the fresh parsley. Add the optional lemon juice, taste carefully, and adjust the salt and pepper before ladling the soup into bowls.
Chef Tips for the Best Soup
Cut the carrots and celery into fairly even slices so they soften at the same rate. They should be tender enough to enjoy but still have a little structure when the noodles are ready.
Do not skip the 10-minute natural release unless you need to change the method. It gives the chicken time to finish gently and helps limit the sudden release of hot steam and liquid.
Adding noodles after pressure cooking is the preferred approach for this recipe. Egg noodles keep absorbing broth as they sit, so cooking them separately is an excellent option if you expect several days of leftovers.
Season in stages, but make the final decision at the end. The broth, chicken, and vegetables develop their flavor during cooking, and salt levels differ widely among stock brands.
If the chicken breasts are unusually thick, place them in the pot as evenly as possible rather than stacking them tightly. For a different traditional soup idea, compare this cozy Yankee Doodle chicken noodle soup with today’s pressure-cooker version.
Storage and Reheating
Let leftover soup cool promptly, then refrigerate it in a covered container. It is best enjoyed within a few days, with the noodles stored separately whenever practical.
Keeping the noodles apart prevents them from absorbing too much broth and becoming overly soft. When ready to eat, warm the broth and chicken gently, then add the noodles just before serving.
If the soup thickens in the refrigerator, stir in a little additional chicken broth while reheating. Taste again after warming because the noodles may have absorbed some of the seasoning.
For another cozy chicken-based comfort meal, keep this Crock Pot chicken dumplings recipe handy for a slower-cooked dinner.
Serving Suggestions
Serve this soup hot in wide bowls so every portion includes chicken, vegetables, noodles, and plenty of broth. A sprinkle of fresh parsley gives the surface color and a clean herbal note.
Crusty bread, garlic toast, or simple crackers are natural companions because they give you something to dip into the savory broth. A small green salad can also balance the warmth of the soup without making the meal feel heavy.
For a bright finish, add a few drops of lemon juice to each bowl rather than the whole pot. This makes it easy for everyone to choose the level of citrus they prefer.
If you want to compare this pressure-cooker method with a more traditional preparation, visit our classic chicken noodle soup recipe for another comforting option.
Instant Pot Chicken Noodle Soup Made Easy
Ingredients
Method
- Set the Instant Pot to Sauté. Add the olive oil, onion, carrots, and celery, then cook for 3–4 minutes, until the vegetables begin to soften. Add the minced garlic and cook for 30 seconds.
- Pour in the chicken broth. Add the chicken breasts, dried thyme, optional dried parsley, bay leaves, kosher salt, and black pepper.
- Lock the lid and set the pressure valve to Sealing. Cook on High Pressure for 6 minutes for average-size fresh chicken breasts; use 8–10 minutes for larger pieces or a more thoroughly cooked, shreddable texture.
- Allow the pressure to release naturally for 10 minutes, then carefully vent the remaining pressure. Transfer the chicken to a plate and shred it with two forks.
- Remove the bay leaves. Set the Instant Pot to Sauté and add the egg noodles, simmering for approximately 5–7 minutes, or until just tender.
- Return the shredded chicken to the pot. Stir in the fresh parsley and optional lemon juice, then taste and adjust the salt and pepper before serving.
Notes
Final Thoughts
Instant Pot Chicken Noodle Soup Made Easy delivers a deeply comforting dinner without hours of stovetop simmering. A quick vegetable sauté, a short pressure-cooking cycle, and a final noodle simmer create tender chicken, flavorful broth, and satisfying texture in one pot.
Use low-sodium broth, allow the 10-minute natural release, and add the egg noodles after the chicken cooks for the most reliable results. Finish with fresh parsley and optional lemon juice, then serve it piping hot with your favorite crusty bread.
Once you make this recipe, it is easy to keep the ingredients on hand for busy evenings. The familiar combination of chicken, vegetables, herbs, and noodles makes this a family-friendly dinner that tastes comforting from the very first spoonful.