There’s nothing more comforting than a warm bowl of chicken noodle soup. With an Instant Pot, you can make this classic recipe faster and easier than ever. Tender chicken, flavorful broth, and perfectly cooked noodles come together in one pot, saving time without sacrificing taste. Whether you’re cooking for family or need a quick weeknight dinner, this Instant Pot chicken noodle soup recipe is a game-changer. Keep reading to learn how to make it step by step.
Why You’ll Love This Chicken Noodle Soup Recipe Instant Pot
Instant Pot chicken noodle soup is a perfect mix of comfort, convenience, and flavor. Here’s why this recipe stands out:
Super Quick and Easy
Traditional chicken noodle soup can take hours to make. With an Instant Pot, the soup is ready in under 45 minutes, including prep time. Pressure cooking tenderizes the chicken fast while infusing the broth with rich flavor.
One-Pot Cooking
Everything—chicken, vegetables, broth, and noodles—cooks in a single pot. Less cleanup means more time to enjoy your meal.
Flavor-Packed Broth
The pressure cooker extracts maximum flavor from the chicken and vegetables, giving you a rich, hearty broth without long simmering.
Versatile and Customizable
You can use a whole chicken, chicken breasts, or even rotisserie chicken. Add your favorite veggies, noodles, or herbs to make it your own.
Perfectly Tender Chicken and Noodles
The Instant Pot ensures chicken stays juicy and noodles cook just right, without turning mushy.
Ideal for Busy Weeknights or Meal Prep
This soup reheats well, making it perfect for leftovers, freezer meals, or quick lunches.
Ingredients You’ll Need
To make the perfect Instant Pot chicken noodle soup, having the right ingredients is key. Here’s what you’ll need, broken down into categories:
Chicken Options
- Whole chicken: for the richest flavor and homemade broth.
- Chicken breasts or thighs: a quicker, leaner option.
- Rotisserie chicken: ideal for an ultra-fast version.
Vegetables
- Carrots: peeled and sliced for sweetness and color.
- Celery: diced, adds crunch and depth of flavor.
- Onion: yellow or white, finely chopped for the base.
- Garlic: minced, enhances the savory taste.
Broth and Liquid
- Chicken broth or stock: 4–6 cups, homemade or store-bought.
- Water: optional, if you prefer a lighter broth.
Noodles
Egg noodles or pasta of choice cook directly in the Instant Pot at the end.
- Tip: Use noodles that don’t overcook easily, like wide egg noodles.
Seasonings and Herbs
- Salt and black pepper: essential for seasoning.
- Bay leaves: optional, adds depth.
- Thyme, parsley, or dill: fresh or dried, for extra aroma.
- Optional: A splash of lemon juice or a pinch of red pepper flakes for brightness and subtle heat.
Optional Additions
- Peas or corn for extra veggies.
- A touch of cream for a richer soup.
- Parmesan or fresh herbs for garnish.
Equipment You’ll Need
Making chicken noodle soup in an Instant Pot is simple, but having the right tools makes it even easier. Here’s what you’ll need:
Instant Pot (or Pressure Cooker)
A 6-quart Instant Pot works perfectly for this recipe, though 8-quart is great for larger batches. Make sure it has Sauté and Pressure Cook/Manual functions.
Cutting Board and Sharp Knife
For chopping vegetables like carrots, celery, and onions quickly and safely.
Measuring Cups and Spoons
Essential for accurate broth, water, and seasoning measurements.
Wooden Spoon or Silicone Spatula
For sautéing vegetables in the Instant Pot without scratching the pot’s surface.
Tongs or Forks
Useful for shredding chicken after pressure cooking.
Ladle
Makes serving the soup easier and helps with portioning.
Optional Tools
- Colander: for draining noodles if you prefer to cook them separately.
- Soup bowls: for serving.
- Storage containers: if you plan to save leftovers or freeze portions.
Step-by-Step Instructions
Making chicken noodle soup in the Instant Pot is simple if you follow these steps carefully.
Step 1: Sauté the Vegetables
Turn the Instant Pot to Sauté mode. Add a little oil or butter. Sauté chopped onions, carrots, and celery for 3–5 minutes until soft and fragrant. Add minced garlic and cook for 30 seconds, being careful not to burn it.
Step 2: Create the Soup Base
Pour in chicken broth (or a mix of broth and water). Season with salt, pepper, bay leaves, and herbs like thyme or parsley. Stir well to combine all ingredients.
Step 3: Add the Chicken
Place your chicken (whole, breasts, thighs, or rotisserie) into the pot. Make sure it’s mostly submerged in the liquid.
Step 4: Pressure Cook the Chicken
Close the Instant Pot lid and set the valve to Sealing.
Select Pressure Cook/Manual mode:
15–20 minutes for chicken breasts or thighs. 25–30 minutes for a whole chicken. The Instant Pot will take a few minutes to reach pressure.
Step 5: Release the Pressure
Carefully Quick Release or Natural Release depending on your preference:
Quick Release is faster but may cause slight splatter. Natural Release keeps the chicken very tender.
Step 6: Shred the Chicken
Remove the chicken and let it cool slightly. Use two forks to shred the meat into bite-sized pieces. Discard bones and skin if using a whole chicken.
Step 7: Cook the Noodles
Add your egg noodles directly into the hot broth. Switch to Sauté mode and cook for 5–7 minutes until noodles are tender. Stir occasionally to prevent sticking.
Step 8: Finish and Serve
Return shredded chicken to the pot. Taste and adjust seasoning if needed. Remove bay leaves. Garnish with fresh parsley or dill.
Recipe Tips and Tricks
Making the perfect Instant Pot chicken noodle soup is easier when you follow these tips and tricks:
Choosing the Right Chicken
Whole chicken gives the richest broth and deep flavor. Chicken breasts or thighs cook faster and are leaner. Rotisserie chicken is great for a quick version—add it after cooking the broth.
Sauté First for Better Flavor
Always sauté onions, carrots, and celery before pressure cooking. This step caramelizes the vegetables and deepens the soup’s flavor.
Seasoning Tips
Don’t forget salt and pepper—they bring all the flavors together. Add fresh herbs like parsley, dill, or thyme at the end to retain brightness.
Noodle Cooking Tips
Add noodles at the very end to prevent them from overcooking. Wide egg noodles work best, but you can use your favorite pasta. If you plan to reheat leftovers, slightly undercook noodles—they’ll soften later.
Pressure Release Tips
- Quick Release: Best if you’re in a hurry, but do it carefully to avoid splatter.
- Natural Release: Keeps chicken extra tender and the broth flavorful.
Customization Tricks
Add extra vegetables like peas, corn, or zucchini for more nutrition. A squeeze of lemon or a dash of hot sauce can brighten flavors. For creamier soup, stir in a small amount of cream or milk at the end.
Avoid Common Mistakes
Don’t skip the sauté step it enhances the flavor. Don’t overcook noodles they can turn mushy quickly in the Instant Pot. Taste and adjust seasoning before serving; flavors may intensify after pressure cooking.
Variations and Customizations
One of the best things about Instant Pot chicken noodle soup is how easy it is to customize. Here are some popular variations:
Rotisserie Chicken Version
Use pre-cooked rotisserie chicken for a quick shortcut. Add it after cooking the vegetables and broth. Shred the chicken and stir it in just before serving.
Healthy Chicken Noodle Soup
Swap regular egg noodles for whole wheat or gluten-free pasta. Use skinless chicken breasts for a lower-fat option. Add extra vegetables like spinach, kale, or zucchini for more nutrients.
Creamy Chicken Noodle Soup
Stir in a splash of heavy cream or half-and-half at the end. Alternatively, use coconut milk for a dairy-free creamy version.
Extra Flavor Boosts
Fresh herbs like thyme, rosemary, or dill added at the end elevate the flavor. A dash of lemon juice brightens the soup. Red pepper flakes or a pinch of cayenne adds subtle heat.
Protein or Grain Boosts
Add cooked quinoa, brown rice, or barley for a heartier soup. Mix in shredded rotisserie chicken or leftover roasted chicken for extra protein.
Kid-Friendly Version
Use small pasta shapes or broken egg noodles for little hands. Keep seasonings mild, avoiding hot spices. Puree a portion of the vegetables if needed for picky eaters.
Storage, Freezing, and Reheating
Proper storage ensures your Instant Pot chicken noodle soup stays fresh and delicious. Here’s how to handle leftovers:
Storing in the Refrigerator
Allow the soup to cool to room temperature before storing. Transfer to an airtight container. Store in the fridge for 3–4 days. Keep noodles separate if possible to prevent them from becoming mushy.
Freezing for Later
Freeze soup in portion-sized containers or freezer bags. For best texture, freeze the broth and chicken separately from the noodles. Frozen soup can last up to 2–3 months. Label containers with the date for easy tracking.
Reheating Tips
Reheat on the stove over medium heat, stirring occasionally. Add a splash of water or broth if the soup has thickened during storage. If noodles were frozen separately, cook them fresh or add them during reheating. In the microwave, reheat in short intervals, stirring in between to ensure even heating.
Maintaining Freshness
Fresh herbs can be added during reheating to brighten flavors. Taste and adjust seasoning, as flavors can mellow during storage. Avoid overcooking noodles during reheating to keep them firm.
Conclusion
Instant Pot chicken noodle soup is a comforting, flavorful, and versatile dish that’s perfect for any occasion. With simple ingredients, minimal prep, and a few handy tips, you can have tender chicken, rich broth, and perfectly cooked noodles in under an hour. Whether you stick to the classic recipe, try a healthy twist, or use rotisserie chicken for a quick version, this soup is sure to become a family favorite. Grab your Instant Pot and enjoy a warm, hearty bowl today!
FAQS
Chicken Noodle Soup Recipe Instant Pot
Ingredients
Method
- Add the butter to the liner of a 6- or 8-quart Instant Pot and set to SAUTE. Add onion, carrots, and celery to the pot and cook, stirring, for 3 minutes. Add the garlic, thyme, oregano, salt and pepper and cook 1 more minute. Add the bay leaf, chicken, stock, and 2 cups of water.
- Cover the Instant Pot with the lid and lock into place. Seal the steam release handle. Select HIGH PRESSURE and set the timer for 10 minutes. When the timer is up, let rest for 10 minutes, then manually release the pressure (unseal the steam release handle). Unlock and remove the lid, being careful of any remaining steam. Remove the bay leaf.
- Remove the chicken from the pot and shred with two forks.
- Meanwhile, set cooker to SAUTE and bring the soup to a boil. Add the noodles and cook 5-7 minutes or until the noodles are tender. Return the shredded chicken to pot and stir gently. Transfer to serving bowls and garnish with chopped parsley, if desired.