This easy Instant Pot chicken noodle soup recipe makes a comforting dinner in about 45–55 minutes, including 15 minutes of prep, 10 minutes of pressure cooking, a 10-minute natural release, and 5–7 minutes to cook the noodles. It serves 6–8 people and uses boneless chicken breasts, tender vegetables, low-sodium broth, wide egg noodles, and simple herbs.
Every spoonful is savory, warm, and satisfying, with juicy shredded chicken, soft carrots and celery, silky noodles, and a fragrant broth. The noodles are cooked after the chicken rather than during the pressure cycle, which keeps them pleasantly tender instead of overly soft.
Jump to RecipeWhy You’ll Love This Recipe
This Instant Pot chicken noodle soup is the kind of dinner that feels homemade without requiring hours at the stove. The pressure cooker cooks the chicken and builds a flavorful broth while the vegetables soften in the same pot, keeping preparation wonderfully manageable.
The ingredient list is familiar and practical, making this an excellent recipe for a busy weeknight, a chilly afternoon, or a comforting family meal. It also makes 6–8 servings, so you can enjoy a generous dinner and still have leftovers for lunch.
Unlike recipes that add noodles before pressure cooking, this method saves the egg noodles for the final minutes. That small timing choice gives you tender noodles with a better bite and keeps the soup from becoming overly starchy.
If you enjoy cozy chicken dinners in different forms, you may also like this grilled chicken sandwich idea for another family-friendly meal.
Ingredients You’ll Need
The foundation of this soup is a simple combination of aromatic vegetables, chicken, broth, herbs, and noodles. Olive oil helps soften the onion, carrots, and celery during the Sauté stage, while garlic adds a warm savory note.
- Vegetables: Use one medium yellow onion, three medium carrots, and three celery ribs. Slice the carrots and celery evenly so they cook at a similar rate.
- Chicken and broth: You will need 1½ pounds of boneless, skinless chicken breasts and 8 cups of low-sodium chicken broth. Low-sodium broth gives you more control over the finished flavor.
- Seasonings: Kosher salt, black pepper, dried thyme, and one bay leaf provide a classic soup profile without overpowering the chicken.
- Noodles and finishing touches: Four ounces of wide egg noodles, about 2 cups, make the soup hearty. Fresh parsley adds color, and one tablespoon of lemon juice is optional for a brighter finish.
Before you begin, dice the onion, slice the carrots and celery, mince the garlic, and chop the parsley. Having everything ready makes the transition from Sauté to pressure cooking quick and easy.
For another warming bowl to add to your dinner rotation, take a look at this homemade creamy chicken soup.
How to Make It Step-by-Step
Step 1: Set the Instant Pot to Sauté and add the olive oil. Add the diced onion, carrots, and celery, then cook for about 3–4 minutes, stirring now and then, until the onion starts to soften but the vegetables are not fully cooked.
Step 2: Add the minced garlic and cook for 30 seconds. Keep stirring during this short step because garlic can burn quickly, and you want it fragrant rather than browned.
Step 3: Pour in the 8 cups of low-sodium chicken broth and add the chicken breasts, kosher salt, black pepper, dried thyme, and bay leaf. Stir gently to distribute the seasonings, then secure the lid and cook on high pressure for 10 minutes.
Step 4: Once the pressure cooking cycle ends, let the Instant Pot release pressure naturally for 10 minutes. Carefully quick-release any remaining pressure afterward, keeping your hands and face away from the steam.
Step 5: Remove the chicken breasts from the pot and take out the bay leaf. Shred the chicken with two forks into bite-sized pieces, or make the pieces slightly larger if you prefer a more substantial texture in each spoonful.
Step 6: Return the shredded chicken to the broth and add the 4 ounces of wide egg noodles. Set the Instant Pot to Sauté and simmer for approximately 5–7 minutes, stirring occasionally, until the noodles are tender.
Step 7: Stir in the fresh parsley and optional lemon juice, then taste the soup. Add more salt or black pepper as needed, remembering that broth brands can vary considerably in saltiness.
Step 8: Ladle the soup into warm bowls and serve right away. Include plenty of chicken, vegetables, noodles, and broth in each portion for the best balance of textures.
Pro Tips for the Best Soup
Use low-sodium broth whenever possible, especially if you plan to serve the soup to children or anyone sensitive to salt. The one teaspoon of kosher salt in the recipe is a starting point, and the final amount should be adjusted after the noodles and chicken are finished.
Do not add the egg noodles during the full pressure-cooking cycle. They can become too soft and may release excess starch into the broth, while cooking them for 5–7 minutes at the end keeps the texture much more pleasant.
Cut the carrots and celery into reasonably even slices. Very thin pieces can become soft quickly, while thicker pieces may need extra time to reach the tender texture you want.
- Let the natural release run for the full 10 minutes before quick-releasing the remaining pressure.
- Remove the bay leaf before serving so it does not end up in a bowl.
- Add the lemon juice gradually if using it; a small amount should brighten the broth without making it taste distinctly sour.
- Stir gently after adding the noodles to help them cook evenly without breaking them apart.
If you want another easy protein-centered dinner for a different night, these air fryer meatballs are a tasty option to keep in your meal plan.
Storage, Reheating, and Make-Ahead Advice
Cool leftover soup promptly and transfer it to an airtight container. Refrigerate it and enjoy it within a few days, checking that it has been thoroughly chilled before storing.
The noodles will continue absorbing broth as the soup sits, so leftovers may be thicker than the freshly made soup. When reheating, warm a portion gently on the stovetop or in the microwave and add a little extra broth if the noodles have absorbed too much liquid.
For the best make-ahead texture, prepare the chicken, vegetables, and broth first, then cook the egg noodles shortly before serving. This follows the same principle as the recipe method and helps preserve the noodles’ tender bite.
If you are planning a comforting meal with several courses, keep dessert simple with this easy cake batter fudge for a sweet finish.
Serving Suggestions
Serve this soup in deep bowls with a little extra parsley scattered over the top. A slice of crusty bread, toast, or crackers is useful for soaking up the savory broth and makes the meal feel especially complete.
The soup is satisfying on its own because it contains protein, vegetables, noodles, and broth. For a larger dinner spread, pair it with a crisp green salad or a simple vegetable side that will not compete with the gentle thyme flavor.
Because the broth is light and comforting, this recipe also works well when someone wants a nourishing meal without a heavy sauce. The optional lemon juice is especially welcome when you want the finished bowl to taste fresh and lively.
Another cozy recipe worth bookmarking for soup season is this easy ham and potato soup, which offers a heartier variation for another dinner.
Easy Instant Pot Chicken Noodle Soup
Ingredients
Method
- Set the Instant Pot to Sauté and add the olive oil. Add the diced onion, sliced carrots, and celery, then cook for about 3–4 minutes, stirring occasionally, until the onion begins to soften.
- Add the minced garlic and cook for 30 seconds, just until fragrant. Pour in the low-sodium chicken broth and scrape the bottom of the pot if needed so nothing is stuck.
- Add the chicken breasts, kosher salt, black pepper, dried thyme, and bay leaf. Secure the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
- When pressure cooking ends, allow a natural pressure release for 10 minutes. Carefully quick-release any remaining pressure, then remove the lid once the pin drops.
- Transfer the chicken to a plate and remove the bay leaf. Shred the chicken with two forks into bite-sized pieces, taking care to check for any larger pieces that need further shredding.
- Return the shredded chicken to the pot and add the wide egg noodles. Set the Instant Pot to Sauté and simmer for approximately 5–7 minutes, stirring occasionally, until the noodles are tender.
- Turn off the Instant Pot and stir in the chopped fresh parsley and optional lemon juice. Taste the soup and adjust the salt and black pepper before serving.
Notes
Final Thoughts
This easy Instant Pot chicken noodle soup delivers classic comfort with a practical cooking method. Sautéing the vegetables first, pressure-cooking the chicken for 10 minutes, allowing a 10-minute natural release, and adding the noodles at the end creates a flavorful soup with tender chicken and noodles that hold their shape.
Remember to taste before serving, since the salt level of chicken broth can vary from brand to brand. A little fresh parsley adds color, while the optional tablespoon of lemon juice gives the broth a clean, bright finish.
Make a pot for a relaxed family dinner, a cozy weekend lunch, or a meal that can be reheated during the week. With simple ingredients and generous servings, this is a dependable Instant Pot recipe you will want to return to whenever you crave a warm bowl of homemade soup.
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