Instant Pot Chicken Noodle Soup is the cure for weeknight chaos and cold-weather blahs. You know those nights when you want something cozy and nourishing, but you also want dinner to basically cook itself while you clean up the kitchen or answer a million texts. This recipe nails it. It tastes like grandma’s soup, but it comes together fast, with simple pantry ingredients. The broth is soothing, the chicken is tender, and the noodles plump up just right. If you need a hug in a bowl, this is it. 
How To Make Soup In Instant Pot
Let’s get this bubbling. This is my easy, no-fuss method that gives you deep flavor without babysitting a pot. The Instant Pot does the heavy lifting, and you get a pot of golden, slurpable goodness that tastes like it simmered all afternoon. I love this method because it’s reliable, fast, and keeps the chicken juicy. It’s become my steady weeknight hero for Instant Pot Chicken Noodle Soup and I think it will become yours too.
Ingredients
- Olive oil for sautéing
- Onion, carrots, celery for that classic soup base
- Garlic for warmth and depth
- Boneless skinless chicken breasts or thighs thighs stay extra tender
- Low-sodium chicken broth so you control the salt
- Bay leaf and dried thyme simple and effective
- Egg noodles toss them in at the end to avoid mushiness
- Salt and pepper season to taste
- Fresh parsley and lemon optional but bright and fresh
Step-by-step Directions
- Hit Sauté and warm the oil. Add onion, carrots, and celery. Cook a few minutes until slightly soft and fragrant. Stir in garlic for 30 seconds.
- Season chicken with salt and pepper. Nestle it into the pot. Add broth, bay leaf, and thyme. Scrape the bottom to make sure nothing sticks.
- Seal the lid and cook on High Pressure for 10 minutes for breasts or 12 minutes for thighs. Let the pressure naturally release for 5 to 10 minutes, then quick release the rest.
- Open the lid, remove the chicken, and shred it with two forks. Bring the pot to Sauté and add noodles. Simmer a few minutes until tender.
- Stir the chicken back in. Taste and adjust salt and pepper. Add chopped parsley and a squeeze of lemon for brightness.
That’s it. You get a pot of steaming, fragrant soup with tender noodles and a broth that tastes like you’ve been caring for it all day. If you like extra broth, add another cup or two after cooking and warm through. If you like it thicker, let it simmer a minute with the lid off before adding the chicken back.
I made this on a snowy Sunday and my kids inhaled it. My husband said it tasted like the soup his mom made, only faster. We had zero leftovers, which never happens. Highly recommend.
Recipe Variations
One of my favorite things about Instant Pot Chicken Noodle Soup is how flexible it is. Once you’ve got the basic method down, you can swap in what you have and build the flavors you love. Use it as your base and tweak it to fit your mood or the odds and ends in your fridge.
If you prefer dark meat, go with boneless skinless thighs. They stay tender and juicy. Like extra veggies. Stir in a handful of frozen peas or corn after cooking the noodles. Want a richer broth. Add a teaspoon of chicken bouillon or a splash of heavy cream at the end for a creamy twist. Fresh herbs make a big difference, too. A few sprigs of dill or thyme right before serving can give that restaurant pop.
No egg noodles on hand. Use any small pasta like ditalini or rotini. Just cook to al dente so they stay pleasantly firm. If you are avoiding gluten, try gluten-free noodles and cook them separately to avoid breaking apart. For low carb, skip the noodles and add extra carrots and celery, or toss in zucchini ribbons right at the end so they stay bright and tender.
If you’re brand new to pressure cooking and want a little extra confidence, I put together a friendly starter page here: Instant Pot beginners guide. It covers the basics like sealing, releasing pressure, and not burning the bottom, which is especially helpful when you sauté veggies before adding broth.
Feeling bold. Add a few slices of fresh ginger and a splash of soy sauce for a cozy, almost takeout-style vibe. Or go lemony with extra lemon zest and a pinch of red pepper flakes. A spoon of pesto at the end gives a lovely basil and Parmesan finish. If you want turkey soup after the holidays, this exact method works. Just sub in cooked shredded turkey and add it at the end with the noodles to warm through.
Can You Freeze Chicken Noodle Soup?
Yes, with one small tweak. Noodles don’t love the freezer. They can get soft and break apart. The best approach. Freeze the soup without the noodles, then add fresh noodles when you reheat. That way, your soup tastes like you just made it. If you’re batch cooking, I like to cook the base with chicken and veggies, portion it into containers, then write “add noodles” on the lid so I remember later.
Here’s how I do it. Cool the soup base completely, then ladle into freezer-safe containers, leaving a little room at the top for expansion. Freeze for up to 3 months. Thaw overnight in the fridge or gently on the stove over low heat. Once hot and simmering, add noodles and cook until tender. This keeps the texture perfect and the broth clear, not starchy. It’s a simple trick that makes a big difference when you reheat.
If you’ve already added noodles, you can still freeze it. Just know the noodles will be softer when you reheat. They’ll taste fine, but they won’t be as springy. If you plan ahead, go noodle-free for freezing, and your Instant Pot Chicken Noodle Soup will taste freshly made every time.
Expert Tips
Little moves make a big difference in soup, especially when you want that homemade depth. These are the tips I rely on every time.
- Pat the chicken dry and season it before it goes into the pot. Better flavor from the start.
- Don’t skip sautéing the veggies. That bit of browning builds a richer base.
- Use low-sodium broth so you can layer in salt as you go. It keeps the flavors balanced.
- If your noodles soak up too much liquid, add a splash of broth or water after cooking. It’s normal for noodles to drink broth.
- Let the pressure naturally release for at least 5 minutes. It keeps the chicken tender and prevents broth from sputtering out the valve.
- Finish with something fresh. A squeeze of lemon or a tablespoon of chopped parsley brightens the whole pot.
- For extra body, stir in a teaspoon of butter at the end. It melts in and adds a silky finish.
- For Instant Pot Chicken Noodle Soup that tastes like it simmered all day, use a mix of thighs and breasts. You get richness from thighs and lean protein from breasts.
More Easy Instant Pot Soup Recipes
If you’re in a soup groove, good news. The same smart technique works for so many cozy bowls. Think creamy tomato with a swirl of cream, hearty beef and barley, or a bright veggie soup loaded with spinach and beans. I keep a rotation of these on busy weeks so lunches and dinners are always within reach. If you want a few more ideas in one place, I gathered some comforting favorites here: easy soup recipes. Bookmark it for later when you need a warm-up without fuss.
And yes, you can riff off this Instant Pot Chicken Noodle Soup base for other flavors. Add mushrooms for a deeper, earthier bowl. Splash in coconut milk and ginger for a cozy twist. Or swap chicken for meatballs if your crew loves them. Once you have the rhythm down, the possibilities open up fast.
Common Questions
Can I use frozen chicken. Yes, but skip the sauté step with the chicken. Sauté the veggies first, then add frozen chicken and increase the pressure cook time to 15 to 17 minutes. Make sure the pieces are separated so they cook evenly.
What noodles work best. Egg noodles are classic and cook quickly. Small pastas like ditalini or elbows are great too. Add them at the end and watch closely so they stay tender, not mushy.
How do I avoid the burn warning. After sautéing, scrape up any browned bits from the bottom with a splash of broth. Make sure the broth fully covers the ingredients before sealing.
Can I make it dairy free. Absolutely. This recipe is naturally dairy free as written. If you add richness, try olive oil or a dairy-free butter alternative at the end.
How long does it keep. It keeps 3 to 4 days in the fridge. The noodles soak broth as it sits, so add a splash of water or broth when reheating to bring it back to a soupy consistency.
Ready to Ladle Up a Bowl of Comfort
There’s something special about a pot of soup that cooks fast but tastes slow. This is that soup. If you want a different take for comparison, I love the easy method and flavor ideas in Instant Pot Chicken Noodle Soup – Jo Cooks, and the practical step-by-step in Instant Pot Chicken Noodle Soup from Spend With Pennies. Make it once, tweak it to your taste, and it will become your weeknight staple too. Grab your spoon, breathe in that cozy steam, and enjoy your homemade bowl tonight. 