Name: Instant Pot Chicken Noodle Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 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 dried thyme (or 1 tbsp fresh thyme); 1 tablespoon fresh parsley, chopped; 1 tablespoon fresh oregano, chopped (or 1 tsp dried oregano); 1 chicken bouillon cube or powder; 2 tablespoons unsalted butter; 4 cups chicken broth (or no sodium vegetable broth); 4 cups water; 2 pounds chicken pieces (with skin and bones, including at least 1 chicken breast); 5 ounces uncooked egg noodles (about 2 cups)

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If you are craving a hearty, soul-soothing bowl of comfort, look no further than this incredible Instant Pot Chicken Noodle Soup Recipe. This recipe is a perfect harmony of tender chicken, perfectly cooked egg noodles, and fresh vegetables all simmered together in a rich, flavorful broth. What makes it even more special is how quickly and effortlessly it comes together in the Instant Pot, making it a go-to for busy weeknights or whenever you need a warm hug in a bowl. From the first spoonful, you’ll taste the love and care that goes into this classic soup reinvented for today’s kitchen.

Ingredients You'll Need

The image shows two side-by-side top-down views of an electric cooker with vegetables inside. In the left view, there are three main layers: a bottom layer of chopped white onion and celery with an uneven texture, a middle layer of sliced bright orange carrots scattered around, and a top layer of green chopped herbs along with a bright yellow powder sprinkled mostly in the center. In the right view, the vegetables are cooked and mixed, showing a soft texture and blended colors of orange carrots, green celery, and translucent onions with tiny dark seasoning specks spread evenly on top. The cooker sits on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

To make this Instant Pot Chicken Noodle Soup Recipe, you only need a handful of simple, essential ingredients. Each one plays a key role in building the soup’s beautiful depth of flavor, vibrant color, and comforting texture that will keep you coming back for more.

Butter (2 tablespoons, unsalted): Provides a luscious base to sauté vegetables and adds richness to the soup.

Onion (1 large, chopped): Gives sweetness and depth as it softens and releases flavor.
Carrots (2 medium, chopped): Add a pop of color and subtle natural sweetness.
Celery (2 stalks, chopped): Offers a fresh, slightly peppery flavor and a satisfying crunch before cooking down.

Salt (1 teaspoon or to taste): Enhances and balances all the flavors.
Pepper (1 teaspoon or to taste): Adds a gentle heat and aromatic warmth.
Thyme (1 teaspoon dry or 1 tablespoon fresh): Brings an earthy, herbal note essential to chicken soup.

Parsley (1 tablespoon fresh, chopped): Provides brightness and a fresh finish.
Oregano (1 tablespoon fresh chopped or 1 teaspoon dry): Adds a slightly peppery, warm undertone.
Chicken bouillon (1 cube or powder): Intensifies the chicken flavor in the broth.

Chicken broth (4 cups): The savory base that creates the soothing liquid that holds everything together.
Chicken (2 pounds with skin and bones, at least 1 breast): The star protein, cooked tender and shredded for the perfect bite.
Water (4 cups): Helps create the perfect balance and consistency in the soup.

Egg noodles (5 ounces uncooked, about 2 cups): The classic noodle choice that cooks perfectly in the Instant Pot for a tender texture.

How to Make Instant Pot Chicken Noodle Soup Recipe

Step 1: Prep the Instant Pot

Begin by setting your Instant Pot to the sauté function to get it ready for cooking your vegetables and melting butter. This initial step allows you to build layers of flavor right from the start, warming the pot perfectly before adding your ingredients.

Step 2: Cook the Veggies

Add butter to the heated pot and let it melt fully, infusing the base with richness. Toss in the chopped onion, carrots, and celery, sautéing them for about 3 minutes until the onions become soft and translucent—this is when the sweet aroma starts filling your kitchen and sets the soup up for success.

Step 3: Add Seasoning

Sprinkle in salt and pepper, then stir in thyme, parsley, oregano, and chicken bouillon. These seasonings layer in such a vibrant herbal and savory profile, perfectly complementing the fresh vegetables and preparing the broth for depth and coziness.

Step 4: Add Broth and Chicken

Pour in the chicken broth followed by the chicken pieces, then add the additional water. The broth and water together create a soothing, flavorful liquid that will tenderize the chicken while marrying all the ingredients into a harmonious soup.

Step 5: Pressure Cook the Chicken

Secure the lid on your Instant Pot according to the manufacturer’s guidelines. Select the Soup setting or Manual/High Pressure for 7 minutes. This quick but effective cooking tenderizes the chicken beautifully and allows the flavors to concentrate into a delicious broth.

Step 6: Release the Steam

After cooking, let the Instant Pot naturally release pressure for about 10 minutes to ensure everything finishes cooking gently. If you’re pressed for time, carefully use the quick-release function, but the natural release gives the best texture and flavor development.

Step 7: Remove Chicken and Shred

Once it’s safe to open, remove the chicken pieces and shred the meat using two forks. This shredded chicken brings body and satisfaction to your soup, making every spoonful hearty and delightful.

Step 8: Cook Noodles

Return the pot to sauté mode and add the uncooked egg noodles directly to the broth. Cooking them uncovered for about 6 minutes lets them absorb the wonderfully seasoned broth and cook to tender perfection without getting mushy.

Step 9: Finish the Soup

Turn off the Instant Pot by pressing cancel, then stir the shredded chicken back into the soup. Taste and adjust seasonings if needed, and if you like, finish with a sprinkle of fresh parsley for a pop of color and fresh herby notes.

How to Serve Instant Pot Chicken Noodle Soup Recipe

A white bowl filled with clear chicken soup with three layers visible: the bottom layer is a light yellowish broth with herbs sprinkled throughout, the middle layer has thick, soft, wavy egg noodles in a light golden color, and the top layer shows shredded chicken pieces and small bright orange carrot slices, all floating gently. A silver spoon is placed inside the bowl on the right side. The bowl rests on a white marbled surface with a light cloth beneath. In the blurred background, more white bowls and green herbs are seen. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple garnish of fresh parsley or a little sprinkle of cracked black pepper goes a long way in adding freshness and visual appeal. For an extra kick, a squeeze of fresh lemon juice can brighten the broth and lift the flavors beautifully.

Side Dishes

This soup pairs perfectly with crusty bread or warm dinner rolls for dipping. You can also serve it alongside a light green salad to round out your meal with some fresh greens and crisp textures.

Creative Ways to Present

For a fun twist, serve the soup in individual bread bowls or crock bowls for a cozy presentation. You could also add a sprinkle of grated Parmesan or a few drops of hot sauce to customize each bowl to your liking.

Make Ahead and Storage

Storing Leftovers

Your Instant Pot Chicken Noodle Soup Recipe keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to maintain freshness and prevent the noodles from becoming too soggy.

Freezing

Freezing is a great option if you want to enjoy this soup later. For best results, freeze the broth and shredded chicken separately from the noodles, as noodles tend to change texture when frozen. Then combine them when reheating.

Reheating

Reheat your soup gently on the stovetop over medium heat, stirring occasionally. Add a splash of broth or water if it’s too thick. If frozen, thaw overnight in the fridge to make reheating easier and preserve the flavors.

FAQs

Can I use boneless chicken instead of bone-in?

Yes, you can use boneless chicken, but bone-in chicken adds more depth and richness to the broth. If using boneless, consider adding a chicken stock cube to boost flavor.

Can I substitute different noodles?

Absolutely! While egg noodles are traditional and cook quickly, small pasta shapes like ditalini or orzo also work great, but adjust cooking times accordingly.

Is it possible to make this soup vegetarian?

Yes! Substitute the chicken and broth with vegetable broth and add extra hearty veggies or tofu for protein. The herbs and seasoning still create a comforting bowl.

How spicy is this recipe?

This recipe is mild and comforting by design, perfect for all ages. You can always add a pinch of chili flakes or hot sauce when serving for a little heat.

Can I prepare this soup without an Instant Pot?

If you don’t have an Instant Pot, you can make this on the stove by simmering the chicken and vegetables for about 45 minutes until tender and the flavors meld beautifully.

Final Thoughts

There is something truly special about the Instant Pot Chicken Noodle Soup Recipe that makes it both a comforting classic and a time-saving weekday hero. I encourage you to try making it soon—you’ll have a warm, wholesome meal ready in no time that feels like a big hug from the inside out. Once you experience the ease and deliciousness of this soup, it just might become your favorite go-to comfort food too.

Instant Pot Chicken Noodle Soup Recipe

Ingredients You'll Need