Instant Pot Chicken Noodle Soup Recipe

The Instant Pot Chicken Noodle Soup Recipe is a warm, comforting meal that is perfect for busy weeknights, chilly evenings or whenever you need a cozy bowl of homemade goodness. This easy soup is packed with tender chicken, hearty vegetables, egg noodles and a flavorful broth.

The Instant Pot makes the cooking process quick and simple without sacrificing taste. If you want to learn How to make Instant Pot Chicken Noodle Soup, this beginner-friendly recipe is exactly what you need. The Instant Pot Chicken Noodle Soup Recipe is wholesome, satisfying and loved by the whole family.

The Secret Behind This Delicious

The secret to this soup is cooking the chicken directly in the flavorful broth. This keeps the meat juicy while creating a rich homemade taste.

Adding the egg noodles at the end prevents them from becoming too soft. Fresh herbs and a squeeze of lemon juice brighten the flavors and make every bowl taste fresh.

Recipe Card Info

• Recipe Name: Instant Pot Chicken Noodle Soup Recipe
• Servings: 6 servings
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Course: Soup
• Cuisine: American
• Calories: 330 kcal per serving

Equipment List

• Instant Pot (6-quart or larger)
• Cutting board
• Sharp knife
• Measuring cups
• Measuring spoons
• Wooden spoon
• Ladle
• Tongs

Ingredients You Need for Instant Pot Chicken Noodle Soup

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts or thighs
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 6 cups chicken broth
• 2 cups egg noodles
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 bay leaf
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley

Optional Additions

• Frozen peas
• Corn kernels
• Spinach
• Fresh dill
• Grated Parmesan cheese

Instructions

1. Sauté The Vegetables

Set the Instant Pot to Sauté. Heat the olive oil and cook the onion, carrots and celery for about five minutes.

2. Add The Garlic

Stir in the minced garlic and cook for one minute until fragrant.

3. Add The Chicken

Place the chicken breasts or thighs on top of the vegetables.

4. Pour In The Broth

Add the chicken broth, thyme, parsley, bay leaf, salt and black pepper.

5. Pressure Cook

Close the lid and set the valve to Sealing. Cook on High Pressure for 10 minutes.

6. Release The Pressure

Allow a natural pressure release for 10 minutes, then carefully perform a quick release.

7. Shred The Chicken

Remove the cooked chicken and shred it using two forks. Return it to the Instant Pot.

8. Cook The Noodles

Turn on Sauté mode. Add the egg noodles and cook for about six to eight minutes until tender.

9. Add Fresh Herbs

Stir in the chopped parsley and fresh lemon juice.

10. Taste The Soup

Adjust the seasoning with extra salt and black pepper if needed.

11. Remove The Bay Leaf

Take out the bay leaf before serving.

12. Serve Hot

Ladle the soup into bowls and garnish with fresh parsley or Parmesan cheese if desired.

Expert Tips & Variations

• Use chicken thighs for extra juicy meat.
• Do not overcook the noodles.
• Add spinach during the last minute of cooking.
• Use homemade chicken broth for richer flavor.
• Add frozen peas for extra color.
• Replace egg noodles with whole wheat noodles.
• Finish with fresh dill for a brighter taste.

Nutrition Information

Nutrient	Amount
Calories	330 kcal
Protein	28g
Carbohydrates	24g
Fat	12g
Fiber	3g
Sodium	760mg

Serving Suggestions

• Serve this comforting soup with crusty bread, garlic bread, buttery dinner rolls, or crackers.
• Pair it with a fresh green salad or a grilled cheese sandwich for a complete meal.
• A sprinkle of fresh parsley and grated Parmesan adds extra flavor before serving.

Storage & Reheating Tips

• Store leftover soup in an airtight container in the refrigerator for up to four days.
• Reheat gently on the stovetop or in the microwave until hot.
• If the noodles absorb too much broth, add a little extra chicken broth while reheating.
• Freeze the soup without the noodles for up to three months. Add freshly cooked noodles after thawing for the best texture.

FAQs about Instant Pot Chicken Noodle Soup Recipe

Can I use frozen chicken?

Yes. Frozen chicken works well in the Instant Pot. Increase the pressure cooking time to about fifteen minutes and ensure the chicken reaches a safe internal temperature of 165°F.

What type of noodles work best?

Egg noodles are the classic choice because they cook quickly and have a tender texture. Rotini, fusilli, or small shells also work well.

Can I make this soup ahead of time?

Yes. Prepare the soup ahead and store it in the refrigerator. For the best texture, cook and add the noodles just before serving.

How do I make the broth richer?

Use homemade chicken broth, sauté the vegetables well and finish the soup with fresh herbs and a squeeze of lemon juice for extra depth.

Can I make this soup gluten-free?

Absolutely. Replace the egg noodles with your favorite gluten-free pasta and check that your chicken broth is certified gluten-free.

Conclusion

This Instant Pot Chicken Noodle Soup Recipe is quick, comforting and full of homemade flavor. Tender chicken, fresh vegetables, hearty noodles and rich broth come together to create a meal that is perfect for any season.

Now you know How to make Instant Pot Chicken Noodle Soup with simple ingredients and easy steps. Gather the Ingredients for Instant Pot Chicken Noodle Soup and enjoy a warm, satisfying bowl that your family will ask for again and again.