Instant Pot Chicken Noodle Soup Made Easy is a comforting dinner that brings tender chicken, silky wide egg noodles, and colorful vegetables together in about 45 to 55 minutes. The pressure cooker quickly builds a deeply savory broth while the noodles cook separately at the end, so they stay pleasantly tender instead of turning mushy.
This cozy soup tastes homemade without requiring hours at the stove. Each spoonful has juicy chicken, sweet carrots, aromatic onion and celery, fragrant thyme, and a fresh parsley finish, with optional lemon juice adding a bright final note. It is an ideal weeknight meal, especially when you want something warm, nourishing, and satisfying.
Jump to RecipeWhy You’ll Love This Recipe
This Instant Pot soup has all the familiar comfort of a long-simmered chicken noodle soup, but the pressure cooker shortens the hands-on work. Once the vegetables are softened, the broth, chicken, and seasonings cook together while you prepare the table or relax.
The recipe also solves one of the most common chicken noodle soup problems: overcooked noodles. Because the wide egg noodles are added only after the chicken pressure-cooking cycle, they cook for just 4 to 6 minutes and retain a tender, satisfying bite.
Low-sodium chicken broth gives you control over the final seasoning. The chicken breasts keep the soup light and classic, while chicken thighs bring extra richness and a particularly succulent texture.
If you enjoy cozy chicken dinners made with pressure-cooker convenience, you may also like this Instant Pot honey garlic chicken for another easy weeknight option.
Ingredients You’ll Need
The ingredient list is simple, but each item contributes to the soup’s balanced flavor. Onion, carrot, and celery create the aromatic base, while garlic and dried thyme add warmth without overpowering the delicate chicken broth.
- Olive oil: Helps soften the vegetables and starts the flavor base.
- Onion, carrots, and celery: These classic soup vegetables add sweetness, color, and savory depth.
- Garlic: Three minced cloves provide a fragrant accent.
- Chicken broth: Use 8 cups of low-sodium broth or stock so the soup remains flavorful but easy to season.
- Chicken: Choose 1 to 1 1/2 pounds of boneless, skinless breasts or thighs.
- Seasonings: Kosher salt, black pepper, dried thyme, and one bay leaf build the basic profile.
- Wide egg noodles: Two cups make the soup hearty and filling.
- Parsley and lemon: Fresh parsley brings color, and one tablespoon of lemon juice is optional for brightness.
For a broader collection of comforting bowls, take a look at this classic chicken noodle soup variation. It is a lovely choice when you want to compare a traditional stovetop-style approach with this pressure-cooker method.
How to Make It Step-by-Step
Step 1: Set the Instant Pot to Sauté and add the olive oil. Stir in the diced onion, sliced carrots, and sliced celery, then cook for about 3 to 4 minutes, stirring occasionally, until the vegetables begin to soften but are not browned. Add the minced garlic and cook for 30 seconds, just until fragrant.
Step 2: Pour the low-sodium chicken broth into the pot and use a wooden spoon to scrape the bottom. This loosens any flavorful browned bits and helps prevent them from remaining stuck beneath the cooking liquid. Add the chicken, kosher salt, black pepper, dried thyme, and bay leaf.
Step 3: Lock the Instant Pot lid in place and set the valve to Sealing. Select High Pressure and cook chicken breasts for 6 minutes, or cook larger chicken pieces for about 8 to 10 minutes. The pot will need approximately 10 to 15 minutes to build pressure before the timed cooking begins.
Step 4: When the pressure-cooking cycle ends, allow a 10-minute natural pressure release. Carefully release any remaining pressure after those 10 minutes, following your appliance’s safety directions. Open the lid away from your face and remove the chicken and bay leaf.
Step 5: Shred or chop the chicken into comfortable bite-sized pieces. Return the chicken to the broth, checking that the pieces are evenly distributed so every serving receives plenty of meat and vegetables.
Step 6: Add the 2 cups of uncooked wide egg noodles. Use the Sauté setting to simmer the soup for approximately 4 to 6 minutes, or close the lid without pressure cooking and allow the noodles to cook in the hot broth. Stir occasionally and stop as soon as the noodles are tender.
Step 7: Turn off the Instant Pot and stir in the chopped fresh parsley. Add the optional tablespoon of lemon juice if you want a brighter flavor, then taste the broth and adjust the salt and pepper before serving.
For another comforting chicken dinner that takes a different route, browse this slow-cooked chicken and dumplings recipe. Its tender dumplings make a wonderful alternative to egg noodles on a chilly evening.
Pro Tips for the Best Soup
Add noodles at the end. This is the most important technique in the recipe. Egg noodles continue absorbing broth as they sit, so pressure cooking them from the beginning can leave them overly soft and make the soup thicker than intended.
Choose the right chicken. Boneless, skinless chicken breasts create a clean, mild soup and cook in 6 minutes under High Pressure. Chicken thighs are a great choice when you prefer richer flavor; larger pieces should cook for about 8 to 10 minutes.
Scrape the pot before sealing. Even a few browned vegetable or garlic bits can interfere with the pot’s ability to come to pressure. A thorough scrape with the broth keeps the cooking surface clear and adds those savory bits to the soup.
Season in layers. The initial teaspoon of kosher salt seasons the chicken and broth, but the exact amount needed at the end depends on the broth brand. Always taste after the noodles are cooked, then add more salt and pepper as needed.
Finish with freshness. Parsley gives the soup a clean herbal note. Lemon juice is optional, but a small amount can brighten the broth without making it noticeably sour.
Want a soup with a bolder, spiced profile? This Mexican chicken tortilla soup is another satisfying dinner idea for your recipe rotation.
Storage, Reheating, and Serving
Serve the soup immediately in warm bowls, with extra parsley scattered over the top. A slice of crusty bread, simple crackers, or a green salad makes an easy accompaniment, although the noodles and chicken already make this a complete dinner.
For leftovers, cool the soup promptly and refrigerate it in a covered container. The noodles will continue to absorb broth as the soup rests, so the next-day texture may be softer and the soup may be thicker.
- Reheat gently on the stovetop or in the microwave until hot throughout.
- Add a splash of chicken broth or water if the noodles have absorbed too much liquid.
- Taste again after reheating and refresh the flavor with a little parsley or lemon juice.
- Store the noodles separately from the broth when possible if you are preparing the soup ahead of time.
If you are planning a relaxed dinner gathering, begin with a few ideas from these easy Instant Pot appetizers before serving the soup as the main course.
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 to 4 minutes, until the vegetables begin to soften. Add the garlic and cook for 30 seconds.
- Pour in the chicken broth and scrape the bottom of the pot thoroughly to remove any browned bits. Add the chicken, kosher salt, black pepper, dried thyme, and bay leaf.
- Lock the lid and set the valve to Sealing. Cook on High Pressure for 6 minutes for chicken breasts or about 8 to 10 minutes for larger chicken pieces.
- Allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure. Remove the chicken and bay leaf from the pot.
- Shred or chop the chicken into bite-sized pieces and return it to the broth. Add the uncooked egg noodles and use the Sauté setting, or close the lid without pressure cooking, to simmer for 4 to 6 minutes, until tender.
- Stir in the chopped parsley and optional lemon juice. Taste and adjust the salt and pepper before ladling the soup into bowls.
Notes
Final Thoughts
Instant Pot Chicken Noodle Soup Made Easy is the kind of dinner that feels generous, comforting, and practical all at once. The vegetables soften in the pot, the chicken becomes tender with pressure cooking, and the noodles finish quickly in the seasoned broth for a bowl that tastes fresh and homemade.
Keep the recipe close for cold evenings, busy weeknights, and anyone in the household who needs a soothing meal. Use chicken breasts for a lighter bowl, thighs for more richness, and the optional lemon juice whenever you want the finished soup to taste especially bright.