There’s something incredibly magical about a bowl of homemade chicken noodle soup. It instantly transports me back to my grandmother’s kitchen, where warmth and comfort were always on the menu. This classic dish is more than just food; it’s a hug in a bowl, a cure for the sniffles, and a staple for any chilly evening.
Today, I want to share my favorite way to bring that homemade magic to your table without spending hours in the kitchen: my Instant Pot Chicken Noodle Soup recipe! This recipe transforms a beloved classic into a quick, easy, and deeply nourishing meal. You can have a steaming bowl of this wholesome goodness ready in about 45 minutes, making it perfect for busy weeknights or when you need a little extra comfort in a hurry. I promise, this “chicken noodle soup instant pot” recipe will become a new family favorite.
Table of Contents
Why You’ll Love This Instant Pot Chicken Noodle Soup
I truly believe this is the best chicken noodle soup recipe for your Instant Pot, and I know you’ll fall in love with it just like I have.
- Incredible Flavor, Fast: My Instant Pot works wonders, extracting deep, rich flavors from the chicken and vegetables in a fraction of the time it would take on the stovetop. It tastes like it simmered all day!
- Minimal Cleanup: One of my favorite things about the Instant Pot is that it’s a one-pot wonder. Less time scrubbing pots means more time enjoying your delicious soup.
- Heartwarming Comfort: There’s simply nothing better than a warm bowl of chicken noodle soup when you need a little pick-me-up. This recipe delivers pure comfort with every spoonful.
- Healing Power: When I feel a bit under the weather, this soup is my go-to. It’s packed with nourishing ingredients that feel good for the soul and the body.
What You’ll Need: Ingredients for Your Best Chicken Noodle Soup Instant Pot
I always say that good ingredients are the heart of any great meal. Using fresh, quality produce and herbs truly makes a difference in the depth of flavor for this “chicken noodle soup instant pot” recipe. Here’s exactly what I use:
- 2 tablespoons butter (unsalted)
- 1 large onion (chopped)
- 2 medium carrots (chopped)
- 2 stalks celery (chopped)
- 1 teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
- 1 teaspoon thyme (dry, 1 tbsp if using fresh)
- 1 tablespoon parsley (fresh, chopped)
- 1 tablespoon oregano (fresh, chopped, 1 tsp if using dry)
- 1 chicken bouillon (cube or powder)
- 4 cups chicken broth (or vegetable broth, no sodium added)
- 2 pounds chicken (with skin and bones, use at least 1 chicken breast)
- 4 cups water
- 5 ounce egg noodles (uncooked, (about 2 cups))
Ultimate Instant Pot Chicken Noodle Soup
Ingredients
Equipment
Method
- Turn your Instant Pot to the sauté setting. Add the butter and cook until melted. Add the onion, carrots, and celery and sauté for 3 minutes until the onion softens and becomes translucent.
- Season with salt and pepper, add the thyme, parsley, oregano, chicken bouillon, and stir. Pour in the chicken broth. Add the chicken pieces and add another 4 cups of water.
- Close the lid. Set the Instant Pot to the Soup setting and set the timer to 7 minutes. If your Instant Pot doesn’t have the Soup setting, use Manual/high pressure for 7 minutes.
- Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, which should take about 10 minutes. Follow the manufacturer’s guide for quick release if in a rush. Carefully unlock and remove the lid from the Instant Pot.
- Remove the chicken pieces from the soup and shred with two forks.
- Add the noodles to the soup and set the Instant Pot to the sauté setting again. Cook for another 6 minutes uncovered, or until the noodles are cooked.
- Turn off the Instant Pot by pressing the cancel button. Add the shredded chicken back to the Instant Pot, taste for seasoning, and adjust as necessary. Garnish with additional parsley if preferred.
Notes
annah’s Flavor Boost Tips
I’ve picked up a few tricks over the years for making soups truly shine. Here are my favorite ways to elevate this “chicken noodle soup instant pot” recipe:
- Fresh Herbs are Key: While I include both fresh and dry options, I find that using fresh parsley and oregano really brightens the soup and gives it a vibrant, aromatic finish. If you have them on hand, they’re always worth the extra step.
- Deglaze for Depth: After sautéing your vegetables, if you notice any browned bits stuck to the bottom of the pot, don’t leave them behind! A splash of broth and a quick scrape with a wooden spoon will release all that concentrated flavor back into your soup. It’s a simple step that adds so much richness.
- A Zest of Lemon: Right before serving, I love to add a tiny squeeze of fresh lemon juice or a pinch of lemon zest. It won’t make the soup taste lemony, but it truly brightens all the other flavors and makes the whole bowl sing.
Step-by-Step: How to Make Chicken Noodle Soup in Your Instant Pot
Making this “chicken noodle soup instant pot” recipe is incredibly straightforward. Just follow these steps, and you’ll have a delicious, comforting meal in no time. Always refer to your Instant Pot manufacturer’s guide for specific safety and operation details.
Sauté Your Aromatics
First, I always start by building a strong flavor base.
- Turn your Instant Pot to the sauté setting. (See your manufacturer’s guide for detailed instructions on how to use your instant pot.)
- Add the butter and cook until the butter has melted. Add the onion, carrots, and celery and sauté for 3 minutes until the onion softens and becomes translucent. This initial step caramelizes the vegetables slightly, creating a foundational layer of savory sweetness for the soup.
Build the Broth Base
Now, it’s time to bring all those delicious flavors together.
- Season with salt and pepper, add the thyme, parsley, oregano, chicken bouillon, and stir.
- Pour in the chicken broth. Add the chicken pieces and add another 4 cups of water. I make sure everything is well combined before moving to the next step, ensuring all the flavors meld perfectly during cooking.
Pressure Cook Perfection
This is where the Instant Pot truly shines, cooking everything quickly and efficiently.
- Close the lid (follow the manufacturer’s guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Soup setting and set the timer to 7 minutes. If your Instant Pot doesn’t have the Soup setting, just use Manual/high pressure for 7 minutes.
Natural Release & Shred
Safety first when opening your Instant Pot!
- Once the Instant Pot cycle is complete, wait until the natural release cycle is complete; it should take about 10 minutes. Follow the manufacturer’s guide for quick release if in a rush. Carefully unlock and remove the lid from the Instant Pot.
- Remove the chicken pieces from the soup and shred with two forks. I find that two forks make this job super easy and quick.
Cook the Noodles & Combine
Almost there! The last step is adding those comforting noodles.
- Add the noodles to the soup and set the Instant Pot to the sauté setting again. Cook for another 6 minutes uncovered, or until the noodles are cooked.
- Turn off the Instant Pot by pressing the cancel button. Add the shredded chicken back to the Instant Pot, taste for seasoning, and adjust as necessary. Garnish with additional parsley if preferred. I always give it a taste here to make sure the salt and pepper are just right!
Instant Pot Basics & Troubleshooting for Your Chicken Noodle Soup
I know the Instant Pot can seem a little intimidating at first, but once you get the hang of it, it’s a game-changer! I want to help you feel confident making this “chicken noodle soup instant pot” recipe every time.
Understanding Pressure Release: Natural vs. Quick
When your Instant Pot finishes cooking, it needs to release the pressure. You have two main options:
- Natural Release (NR): This is when you do nothing, and the pressure dissipates on its own, gradually. The float valve will drop naturally. For this chicken noodle soup recipe, I recommend using natural release for about 10 minutes because it allows the chicken to continue tenderizing gently and absorbs more flavor from the broth. It’s generally safer and often leads to better texture for soups.
- Quick Release (QR): This involves manually turning the steam release valve to the venting position. Steam will forcefully escape, and the pressure will drop quickly. You can use QR if you are in a rush after the initial natural release for 10 minutes. Just be cautious; never put your face or hands directly over the valve, and always use a kitchen towel or oven mitt to turn it to avoid steam burns.
Common Instant Pot Chicken Noodle Soup Hiccups & How to Fix Them
Even with the best recipes, sometimes little things happen. Here are some common issues I’ve seen and how I fix them:
- Mushy Noodles: This is the most common complaint! The key is to add the noodles after the chicken has cooked and then use the sauté setting for just enough time for them to become tender. Overcooking noodles in a pressure cooker can easily lead to mush. If they become too soft, next time, try reducing the sauté time by a minute or two.
- Chicken Not Tender Enough: If your chicken isn’t falling apart, it might be that your pieces were too large or didn’t get enough cooking time. For this recipe, 7 minutes at high pressure with a 10-minute natural release usually yields perfectly tender chicken. Ensure your Instant Pot reached full pressure. If it’s still tough, you can always put the lid back on and pressure cook for another 2-3 minutes.
- Broth Too Thin/Thick: My recipe uses a good balance, but if you prefer a thicker soup, you can make a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and stir it into the hot soup on the sauté setting until it thickens. If it’s too thick, simply add a bit more chicken broth or water to reach your desired consistency.
Quick Guide to Instant Pot Settings for This Recipe
The Instant Pot models can vary slightly, but for this “chicken noodle soup instant pot” recipe, the main settings are quite universal.
- Sauté Setting: This is typically found on all models (Duo, Ultra, Viva, etc.). You’ll use this first to cook your aromatics and again at the end to cook your noodles.
- Soup Setting / Manual / High Pressure: My recipe specifies the “Soup” setting for 7 minutes. If your model doesn’t have a dedicated “Soup” button, simply use the “Manual” or “Pressure Cook” button and set it to “High Pressure” for 7 minutes. They essentially do the same thing for this type of recipe.
Instant Pot Chicken Noodle Soup: Variations & Substitutions
One of the things I love most about cooking is the freedom to make a recipe truly your own! This “chicken noodle soup instant pot” recipe is incredibly versatile.
Make it Your Own: Chicken Options
I use bone-in, skin-on chicken for maximum flavor, but you can definitely adapt this recipe with various chicken options.
| Chicken Type | Pros | Cons | Cooking Adjustments |
|---|---|---|---|
| Bone-in, Skin-on Chicken (as written) | Deepest flavor, adds richness to broth. | Requires removing bones/skin, slightly longer prep. | 7 minutes High Pressure, 10 min NR. |
| Boneless, Skinless Chicken Breast | Easier to shred, less prep work. | Slightly less flavor in broth. | 5-6 minutes High Pressure, 10 min NR (to prevent overcooking). |
| Boneless, Skinless Chicken Thighs | Very tender, flavorful even without bones. | – | 6-7 minutes High Pressure, 10 min NR. |
| Frozen Chicken (breast or thigh, boneless) | No thawing needed, great for last-minute. | Can water down broth slightly, texture may vary. | Add 2-3 minutes to pressure cook time (e.g., 8-10 minutes High Pressure, 10 min NR). Ensure chicken is not in a solid block. |
Veggie & Herb Swaps
Feel free to get creative with your vegetables and herbs to suit your preferences or what you have on hand!
| Ingredient Category | Substitution/Addition Option | Impact on Soup |
|---|---|---|
| Vegetables | Peas, Corn (frozen) | Add during the last few minutes of noodle cooking for sweetness and color. |
| Diced Potatoes | Add with carrots and celery; will make soup heartier and slightly thicker. | |
| Spinach/Kale | Stir in during the last minute of noodle cooking for added greens; will wilt quickly. | |
| Bell Peppers (diced) | Sauté with other aromatics for a subtle, sweet pepper flavor. | |
| Herbs | Dried Thyme/Oregano | Use 1/3 the amount of fresh herbs (e.g., 1 tsp dried for 1 tbsp fresh). Add during sautéing. |
| Rosemary | Add a sprig with the chicken for a more robust, earthy flavor (remove before serving). | |
| Bay Leaf | Add 1-2 bay leaves with the broth; enhances savory depth (remove before serving). | |
| Dill | Stir in fresh dill at the end for a bright, slightly tangy note. |
Dietary Adaptations (Gluten-Free, Low-Carb, Low-Sodium)
I want everyone to enjoy this comforting soup, so here are some ways to adapt it for different dietary needs.
| Dietary Need | Adaptation Suggestion | Notes & Tips |
|---|---|---|
| Gluten-Free | Use gluten-free egg noodles or other GF pasta. | Many brands offer GF egg noodles that work wonderfully. Cook according to package directions in the soup, adjusting sauté time as needed. |
| Low-Carb | Use zucchini noodles (zoodles) or spiralized daikon radish. | Add zoodles during the last minute of noodle cooking or even after turning off the Instant Pot to prevent them from becoming mushy. Avoid traditional noodles entirely. |
| Low-Sodium | Use no-sodium-added chicken broth. | Omit the added salt initially and season to taste at the very end. Rely on fresh herbs, pepper, and a squeeze of lemon for flavor. Avoid chicken bouillon cubes. |
Broth & Noodle Alternatives
Beyond the main ingredients, you can also play with the base and the starches!
- Broth Alternatives: While I love chicken broth, you can easily use vegetable broth for a delicious vegetarian option (just swap the chicken for plant-based protein or more veggies). I recommend using a no-sodium-added variety to control the saltiness yourself.
- Noodle Alternatives: Traditional egg noodles are my go-to, but small pasta shapes like ditalini, orzo, or even broken spaghetti can work well. Adjust cooking times based on package directions, typically adding them at the end on the sauté setting until al dente.
Storing & Freezing Your Instant Pot Chicken Noodle Soup
I’m a big believer in meal prepping and making food last, but chicken noodle soup can be a bit tricky when it comes to storage, especially with noodles!
For the best quality, I recommend storing any leftover soup in an airtight container in the refrigerator for up to 3-4 days.
When it comes to freezing, I have a specific trick to avoid mushy noodles. Noodles, especially egg noodles, tend to absorb a lot of liquid and can become very soft and mushy after freezing and reheating. My advice:
- Freeze the Soup Base Separately: If you plan to freeze some of your soup, only freeze the broth and shredded chicken. Simply let the soup cool completely, then transfer it to freezer-safe containers or bags. It will keep well for up to 2-3 months.
- Add Fresh Noodles Later: When you’re ready to enjoy your frozen soup, thaw it in the refrigerator overnight or gently reheat it on the stovetop. Once simmering, add fresh, uncooked noodles and cook until they are tender. This ensures a perfect texture every time.
Meal Prep Strategies
I love making my life easier during busy weeks, and this “chicken noodle soup instant pot” recipe lends itself well to a bit of pre-planning!
- Chop Ahead: I often chop my onions, carrots, and celery on the weekend and store them in an airtight container in the fridge. This way, when it’s soup night, I can just throw them into the Instant Pot.
- Herb Prep: If I’m using fresh herbs, I chop them in advance and keep them in a small container in the refrigerator. They’ll be ready to go when I need them.
- Pre-Measure Spices: For quick assembly, I sometimes measure out all my dry spices into a small bowl or baggie. Then, when I’m ready to cook, it’s just a matter of dumping them in!
Serving Suggestions & Kid-Friendly Tips
This “chicken noodle soup instant pot” is a meal in itself, but I love to serve it with a little something extra. And for the little ones? I have some ideas!
What to Serve Alongside Your Comforting Soup
I find these pairings truly round out the meal:
- Crusty Bread or Warm Biscuits: Perfect for soaking up every last drop of that delicious broth. I love a good sourdough or a buttery biscuit.
- A Simple Side Salad: A light, fresh green salad with a vinaigrette dressing provides a lovely contrast to the richness of the soup.
- Grilled Cheese: A classic combination for a reason! There’s nothing quite like dipping a grilled cheese sandwich into a warm bowl of chicken noodle soup.
- Garnish Galore: Don’t stop at just parsley! I sometimes add a swirl of cream for extra richness, a sprinkle of grated Parmesan cheese, or even some crispy fried onions for a bit of crunch.
Making Your Chicken Noodle Soup Kid-Approved
I know how challenging it can be to get little ones to eat, but this soup is usually a hit! Here are my tips:
- Involve Them in the Process: Kids are more likely to eat what they helped make! Let them wash vegetables, stir in ingredients (when it’s safe), or help shred the cooked chicken.
- Smaller Bites: I always make sure the vegetables are chopped into very small, uniform pieces. This makes them easier to eat and less intimidating for picky eaters.
- Fun-Shaped Pasta: If your kids aren’t keen on egg noodles, try using small pasta shapes like alphabet pasta, stars, or tiny shells. It makes the soup more exciting!
- Less Chunky: If my kids are being particularly fussy, I sometimes use an immersion blender to lightly blend a portion of the soup, making it smoother while still keeping some texture.
Frequently Asked Questions about Instant Pot Chicken Noodle Soup
I get a lot of questions about Instant Pot cooking, and this “chicken noodle soup instant pot” recipe is no exception! I want to share my answers to some of the most common inquiries.
Can I use frozen chicken directly in the Instant Pot for this recipe?
Yes, you absolutely can use frozen chicken! If your chicken pieces are individual and not in a solid block, you can add them directly to the Instant Pot. I would increase the pressure cooking time by 2-3 minutes (so, 9-10 minutes on High Pressure, followed by the 10-minute natural release) to ensure it cooks through and is tender. Keep in mind that using frozen chicken might release a bit more water, potentially thinning the broth slightly.
Can I make this chicken noodle soup recipe without an Instant Pot?
You certainly can! While the Instant Pot makes it super quick, you can adapt this recipe for stovetop cooking.
Stovetop: Sauté vegetables in a large pot. Add broth, water, chicken, and seasonings. Bring to a boil, then reduce heat and simmer, covered, for 30-40 minutes, or until chicken is cooked through and tender. Remove chicken to shred, then return to pot. Add noodles and cook according to package directions.
Slow Cooker: Sauté vegetables on the stovetop first for best flavor (or add raw if you’re in a hurry). Transfer to a slow cooker. Add broth, water, chicken, and seasonings. Cook on low for 6-8 hours or on high for 3-4 hours. Remove chicken to shred, then return to pot. For noodles, you can cook them separately on the stovetop and add them to individual bowls, or add them to the slow cooker during the last 30 minutes of cooking (though this risks them becoming mushy).
Can I freeze this chicken noodle soup?
Yes, but as I mentioned earlier, I highly recommend freezing the broth and shredded chicken without the noodles. The noodles tend to get mushy and break down upon thawing and reheating. When you’re ready to enjoy, simply thaw the soup base, bring it to a simmer, and cook fresh noodles in the hot broth. This way, you’ll have perfectly textured noodles every time!
Why use chicken broth, can I just use water instead?
I strongly recommend using chicken broth (or vegetable broth for a vegetarian option) instead of just water. The broth is crucial for building a deep, savory flavor base for your soup. Water alone will result in a much blander soup lacking the rich, comforting taste you expect from chicken noodle soup. If you’re concerned about sodium, always opt for a “no sodium added” broth and adjust the seasoning yourself.
What kind of noodles are best for chicken noodle soup?
For me, traditional egg noodles are the absolute best for chicken noodle soup. Their texture and slightly chewy bite are classic. However, you can use other small pasta shapes like ditalini, orzo, small shells, or even broken spaghetti. The key is to add them at the very end and cook them just until al dente on the sauté setting, usually for about 6 minutes, to prevent them from becoming too soft or mushy.
How long does Instant Pot chicken noodle soup last in the fridge?
Your Instant Pot chicken noodle soup will last beautifully in an airtight container in the refrigerator for 3-4 days. I always make sure it’s completely cooled before storing it to maintain freshness.
Conclusion
There you have it, my absolute favorite “chicken noodle soup instant pot” recipe! I truly hope this brings you as much warmth and comfort as it brings to my family. There’s something so satisfying about making a classic dish like this quickly and easily, without sacrificing any of that incredible, homemade flavor. It’s perfect for a cozy night in, a quick weeknight meal, or when you simply need a little extra love in a bowl.
I love hearing from you! Please, pull up a chair and tell me: Have you tried making chicken noodle soup in your Instant Pot before? What are your favorite additions or variations? Or maybe you have a question I didn’t cover! Leave a comment below, and if you make this recipe, I would be absolutely thrilled if you shared a picture with me! Happy cooking, my friends!
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