Instant Pot Chicken Noodle Soup

I constantly crave soup in the winter. Like, lots and lots of soup. It’s why I keep my Instant Pot on the kitchen counter all season: I know it can handle them all, from my hearty white chicken chili to a classic split pea soup.

I make this Instant Pot Chicken Noodle Soup whenever someone in the house needs a little extra comfort. It’s one of those “hug in a bowl” kind of soups you can make again and again without ever getting tired of it.

I absolutely love making it in a pressure cooker, too. It takes a fraction of the time it would take on the stovetop, cleanup is a breeze, and I’m always left with a savory broth that’s packed with tender chicken, perfectly softened vegetables, and egg noodles that are cooked just right. It’s just the best!

Chicken Noodle Soup Ingredients

Vegetables – I stuck with a mirepoix—onion, carrots, celery, and garlic—to keep it classic.

Fresh herbs – I used fresh parsley, two bay leaves, and fresh thyme sprigs to deepen the savory poultry flavors. Dry herbs will work as a substitute, but you’ll need to reduce the amounts since their flavors are more concentrated.

Chicken breasts – Two chicken breasts are cooked in the Instant Pot with the rest of the soup ingredients. Boneless skinless chicken thighs should work, too.

Chicken broth – Use any quality brand of chicken broth you like. Vegetable broth also works if that’s what you have on hand. I’ve even made this soup with my homemade chicken bone broth. It’s an easy way to add extra protein and collagen to each batch!

Noodles – I like using wide egg noodles in chicken soup, but any short-cut pasta noodle will work.

This list provides further clarification on a few ingredients. See the recipe card below for the full ingredient list. 

Variations

• Gluten-free option – Gluten-free pasta can be used as a substitute for the egg noodles. I recommend cooking them separately on the stovetop since gluten-free pasta tends to be more delicate.
• Add more veggies – You can add corn, peas, green beans, spinach, kale, or diced potatoes to the soup if you want. Add heartier veggies to the pot before pressure cooking, and stir in any leafy greens or frozen veggies after cooking.
• Make it creamy – Chicken soup gets even more comforting when you finish it with a splash of heavy cream or half-and-half. Yum!

How to Make Chicken Noodle Soup in the Instant Pot

Step 1: Sauté the aromatics. Melt the butter in the Instant Pot set to Sauté mode, then add the vegetables. Sauté until they soften, then add the garlic, parsley, salt, and pepper.

Step 2: Add the rest. Add the bay leaves, thyme, and chicken breasts to the pot, then pour the broth over top. Lock the lid in place and set the pressure valve to Seal.

Step 3: Pressure cook. Pressure Cook for 10 minutes, then immediately perform a manual pressure release. Transfer the chicken to a cutting board and shred it with two forks. 

Step 4: Cook the noodles. Add the egg noodles to the pot, then press Sauté again and set the timer for 10 minutes. Gently simmer the soup until the noodles are tender.

Step 5: Finish. Remove and discard the bay leaves and thyme sprigs. Stir the shredded chicken back into the pot.

Step 6: Serve. Taste and adjust the seasonings, then ladle the soup into serving bowls. Garnish with fresh parsley and enjoy!

Erin’s Tips and Tricks

• You can avoid a burn notice by deglazing the pot with small splashes of broth when sauteeing the vegetables. Scrape the bottom of the pot with a wooden spoon to loosen any stuck brown bits.
• Only cook the noodles until they’re al dente (firm to the bite). If they’re cooked any further, they might become soggy in the soup.
• Want to save time? Swap the chicken breasts for the leftover pre-shredded chicken in your fridge, the leftover roasted turkey from Thanksgiving, or a shredded grocery store rotisserie chicken. Stir the pre-cooked meat into the soup right before you add the noodles.

Chicken Noodle Soup FAQs