I love making this Instant Pot Chicken Noodle Soup when I want something comforting, filling, and homemade without spending hours in the kitchen. It has all the classic flavors I grew up with, tender chicken, soft noodles, and a rich, savory broth, but it comes together quickly thanks to the Instant Pot. This is the kind of soup I make when I want warmth in a bowl and minimal cleanup.
Why You’ll Love This Recipe
I keep coming back to this recipe because it is fast, reliable, and packed with flavor. I like that I can throw everything into the Instant Pot, let it cook, and still get a soup that tastes like it simmered all day. It is perfect for busy weeknights, cold days, or anytime I want an easy, comforting meal for the whole family.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 pounds chicken breast
8 cups low sodium chicken broth
1 large onion, diced
1 cup carrots, sliced or chopped
1 cup chopped celery
2 cloves garlic, minced
1 bay leaf
½ cup fresh parsley, chopped
1 tablespoon salted butter
2 tablespoons chicken bouillon powder
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon black pepper
6 ounces egg noodles (about 2 cups)
Directions
I start by placing the chicken breast, chicken broth, onion, carrots, celery, garlic, bay leaf, parsley, butter, chicken bouillon powder, thyme, salt, and pepper into the Instant Pot. I stir everything together so the ingredients are well combined.
I set the Instant Pot to pressure cook for 12 minutes. If I am using frozen chicken, I increase the cooking time by about 15 minutes. Once the cooking time is finished, I carefully release the pressure using either the quick or natural release method.
I remove the chicken from the pot and place it on a plate. Then I add the egg noodles to the soup and switch the Instant Pot to the sauté function. I let the noodles cook until tender, usually about 5 to 7 minutes.
While the noodles are cooking, I shred the chicken or cut it into bite-sized pieces. I add the chicken back into the pot, stir everything together, remove the bay leaf, and serve the soup hot.
Servings And Timing
This recipe makes about 6 servings. I usually spend around 10 minutes preparing the ingredients. The pressure cooking time is about 20 minutes, with an additional 20 minutes for the Instant Pot to heat up and release pressure. From start to finish, I can have this soup ready in about 50 minutes.
Variations
I like adding a handful of spinach or kale at the end for extra greens. Sometimes I add extra carrots and celery if I want a more vegetable-heavy soup. For a slightly richer flavor, I occasionally stir in a small squeeze of lemon juice just before serving.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the soup gently on the stovetop or in the microwave. If I plan to freeze the soup, I freeze it without the noodles and add freshly cooked noodles when reheating to keep the texture just right.
FAQs
Can I use frozen chicken in this recipe?
Yes, I often use frozen chicken. I just increase the pressure cooking time by about 15 minutes and make sure the chicken is fully cooked before shredding.
Can I substitute chicken thighs for chicken breast?
Yes, I sometimes use chicken thighs. They work well and stay very tender, though the soup may be slightly richer.
How do I keep the noodles from getting too soft?
I always cook the noodles after the chicken is done instead of pressure cooking them. This helps keep them tender without turning mushy.
Can I make this soup ahead of time?
Yes, I make it ahead often. I find the flavors blend even better after it sits for a few hours or overnight.
Does this soup freeze well?
Yes, this soup freezes very well. I recommend freezing it without the noodles and adding fresh noodles when reheating.
Conclusion
This Instant Pot Chicken Noodle Soup is one of my favorite go-to meals because it is simple, comforting, and full of classic flavor. I love knowing I can make a hearty, homemade soup in less time without sacrificing taste. It is a recipe I trust whenever I want something warm, satisfying, and easy.
This Instant Pot Chicken Noodle Soup is a cozy, flavorful meal made with tender chicken, soft noodles, and savory broth. It comes together quickly and easily in the pressure cooker, making it perfect for busy weeknights or cold days.
Total Time:50 minutes
Yield:6 servings
Ingredients
2 pounds chicken breast
8 cups low sodium chicken broth
1 large onion, diced
1 cup carrots, sliced or chopped
1 cup chopped celery
2 cloves garlic, minced
1 bay leaf
½ cup fresh parsley, chopped
1 tablespoon salted butter
2 tablespoons chicken bouillon powder
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon black pepper
6 ounces egg noodles (about 2 cups)
Instructions
Place chicken breast, broth, onion, carrots, celery, garlic, bay leaf, parsley, butter, bouillon, thyme, salt, and pepper into the Instant Pot. Stir to combine.
Set the Instant Pot to pressure cook on high for 12 minutes (increase time by 15 minutes if using frozen chicken).
Once done, release pressure using quick or natural release. Carefully remove the lid.
Remove the chicken to a plate and add the egg noodles to the soup. Set Instant Pot to sauté and cook noodles for 5–7 minutes until tender.
While noodles cook, shred or dice the chicken. Return it to the pot and stir well.
Remove the bay leaf and serve the soup hot.
Notes
Use frozen chicken by increasing pressure cook time by 15 minutes.
Substitute chicken thighs for a richer flavor.
Add spinach or kale at the end for extra greens.
Freeze without noodles to maintain the best texture.
Add lemon juice before serving for a bright finish.
Author:Amelia
Prep Time:10 minutes
Cook Time:40 minutes (includes pressure build and release)
