Instant Pot Chicken Noodle Soup always sounds perfect on those days when the weather flips or you just want something that reminds you of home. Seriously, if you’ve ever caught yourself just wishing dinner could practically cook itself while you tackle the stuff life throws at you, you’re in the right place. Been there myself, shivering under a blanket, thinking “Ugh, I need something easy and actually warming.” So let’s fix that and make sure you never need to settle for bland soup again.
Easy Instant Pot Chicken Noodle Soup Recipe
I gotta admit, I used to dread soup because, well, all the chopping and the endless simmering. But with this Instant Pot Chicken Noodle Soup recipe, you toss in good stuff, set it, and zoom—done. You barely need any energy, and honestly, it tastes like you’d find it in a five-star restaurant (no joke). The best part? One pot means nobody’s stuck with a mountain of dishes afterwards. I’m all for shortcuts that never sacrifice taste, and this one? Total lifesaver. If you’re short on time or patience or both, this soup just fits that real-life reality.
I never thought homemade chicken noodle soup could be *this* fast and still taste like grandma’s! The Instant Pot changed dinner for us.
Ingredients You’ll Need
Let’s keep it straightforward. You probably have most of these in your kitchen already, which is a bonus.
- 1 pound of chicken breast or thighs (grab whatever’s on sale, it’s flexible)
- 1 onion, chopped (I just hack it up, fancy knife skills not required)
- 3 cloves of garlic, minced (or use that pre-chopped stuff if feeling lazy)
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced up
- 8 cups chicken broth (honestly, boxed works just fine)
- 2 cups egg noodles (these cook up nice and soft)
- 1 teaspoon dried thyme (don’t sweat it if you only have Italian seasoning)
- 1 teaspoon salt (or less—adjust to your taste)
- Half teaspoon pepper
- A handful of fresh parsley, chopped (optional, but makes it “fancy”)
- A squeeze of lemon juice, right at the end (trust me, it’s a game changer)
How To Make Instant Pot Chicken Noodle Soup
Alright, hands-on time is a breeze here. Dump most of the veg and chicken into the pot, then pour the broth in over everything. Sprinkle your seasonings (don’t overthink it, just scatter them about) and set the Instant Pot lid on tight. Use the “Soup” or High Pressure mode, about 10 minutes. Honestly, it’ll take a few minutes to come up to pressure, so don’t panic if nothing seems to be happening at first.
Afterwards, do a quick release (watch your hands, that steam is sneaky). Shred the chicken with a couple forks—just scoop it out and pull it apart on a plate. Toss it back with the noodles, and set the machine to “Sauté” until noodles are done—about 5 more minutes. A squeeze of lemon, maybe some parsley, and you’re set. I suggest taste-testing here, because honestly, some days need more salt.
Recipe Variations
This Instant Pot Chicken Noodle Soup really loves a good remix. Sometimes I make it with leftover rotisserie chicken, which is super quick. Other days, if the fridge looks empty, a bag of frozen veggies goes right in (no one ever notices). You can swap in gluten-free noodles, or try brown rice if you’re in that sort of mood. One friend dumped in a can of white beans and said it was incredible—hey, why not.
For more flavor, throw in a bay leaf or some dried herbs. A touch of hot sauce? Yes, please. Sometimes if I’m feeling extra fancy… a little grated parmesan over each bowl just before serving. Oh, and don’t even get me started on tossing in some corn or peas—my kids think it’s a whole new dish every time.
| Tip Details | |
| Use the Pressure Cooker | Pressure cooking locks in flavors and speeds up cooking time. |
| Freeze in Portions | Freeze small portions for quick meals; just add fresh noodles when reheating. |
| Spice It Up | Add a pinch of cayenne or red pepper flakes for heat. |
| Add Fresh Herbs | Simmer in some fresh dill or parsley for a fresh twist. |
| Alternative Noodles | Try gluten-free or whole wheat pasta for healthier options. |
Can You Freeze Chicken Noodle Soup?
So you made too much Instant Pot Chicken Noodle Soup (happens to me all the time). Good news: it freezes well, but just a heads-up, the noodles get a bit mushy if they hang out too long in the freezer. Here’s my trick—I freeze the soup without the noodles. Then when it’s time to reheat, I toss in some fresh noodles and let them cook right in the broth. Tastes like it was made that very day.
Make sure your soup cools, then pour into freezer-friendly bags or containers. Label them, trust me, you’ll forget what’s what in two weeks. It’ll keep a solid two months. If you’re prepping meals for busy weeks, this soup is a total hero in a pinch.
Serving Suggestions
Need ideas for the sidekick to this superstar soup? Here’s what I suggest:
- Crusty bread to soak up all the broth
- Tossed green salad with a splash of vinaigrette
- Saltine or oyster crackers for crunch
- Little side of grapes or apple slices, if you’re craving something sweet n’ fresh
Honestly, you can’t go wrong with any of these. Sometimes I just eat it solo and call it a win.
Common Questions
Can I use frozen chicken in this Instant Pot Chicken Noodle Soup?
Absolutely, just add a couple minutes to the cook time, and make sure it’s cooked all the way through before shredding.
Is it okay to use leftover rotisserie chicken?
Yes—just toss it in after pressure cooking the veggies and broth. Heat everything through before adding noodles.
What kind of noodles work best?
Egg noodles are soft and cozy, but you can use spaghetti, fusilli, or even rice if that’s what you’ve got.
Do I need to sauté the veggies first?
You really don’t have to, but if you want an extra layer of flavor, go ahead for a couple minutes.
Can I make it vegetarian?
Of course, swap chicken for more veggies, use veggie broth, and go wild with extra herbs.
Honestly, You’ve Got to Try This
There you have it—the easiest, homiest Instant Pot Chicken Noodle Soup you’ll ever make. Perfect for chilly nights or just when your soul needs a hug. Bookmark this recipe or send it to a tired friend (seriously, it’s that good). If you want more soup magic, check out the classic chicken soup recipe from NYT Cooking. Trust me, your kitchen’s about to smell amazing, and your stomach will be very happy. Give it a go!
Easy Instant Pot Chicken Noodle Soup
Equipment
- Instant Pot
- Cutting board
- Chef’s Knife
- Measuring Cups
Ingredients
Main Ingredients
- 1 lb chicken breast or thighs boneless, skinless
- 1 onion chopped
- 3 cloves garlic minced
- 3 carrots peeled and sliced
- 2 celery stalks sliced
- 8 cups chicken broth
- 2 cups egg noodles
- 1 tsp dried thyme or Italian seasoning
- 1 tsp salt adjust to taste
- 1/2 tsp black pepper
- fresh parsley chopped, optional
- 1 tbsp lemon juice to taste
Instructions
- Add chicken, chopped onion, garlic, carrots, celery, chicken broth, thyme, salt, and pepper to the Instant Pot.
- Seal the lid and cook on High Pressure or ‘Soup’ mode for 10 minutes. Allow the pot to come to pressure.
- After cooking, use a quick release. Carefully remove the chicken and shred with forks. Return shredded chicken to the pot.
- Add egg noodles and turn on the ‘Sauté’ function. Cook for about 5 minutes until noodles are tender.
- Stir in lemon juice and fresh parsley (if using). Taste and adjust seasoning as needed. Serve warm.