Easy Instant Pot Chicken Noodle Soup

This is my go-to cozy weeknight chicken noodle soup, made fast in a pressure cooker so it actually happens on a Tuesday. It’s simple, comforting, and leans on pantry staples — tender shredded chicken, mellow onions and carrots, plenty of broth, and noodles that don’t fall apart into a sad pile. It’s the kind of soup that makes you sigh and keep a mug nearby like a security blanket.

My little family legitimately fights over the leftovers. My husband will sneak bowls at odd hours and claim they’re “for later,” which translates to him finishing the pot before I can plan lunches. I once under-salted the batch and he ate it anyway while loudly claiming it was “delicious and delicate.” That’s love — or denial. Either way, this soup is a household staple when colds, cranky kids, or too-busy workweeks show up.

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I love how forgiving this soup is. I’ve tossed in celery that was a little limp and it came out fine. I’ve also tried it with thighs, breasts, and shredded rotisserie chicken — all winners. Funny fail: once I added the noodles during pressure cooking (rookie move) and they turned to mush. Now I add them at the end and let the hot broth do the rest. Also, if you like a brighter soup, a squeeze of lemon at the end wakes everything up.

Shopping Tips

– Protein: Pick boneless, skinless chicken breasts or thighs; breasts shred easily, thighs stay juicier if you forget to cover them in broth.
– Vegetables: Grab firm carrots and a tight celery bunch — avoid limp stalks, they’ll turn mushy fast.
– Grains/Pasta: Use egg noodles or small pasta like ditalini; fresh egg noodles cook fast and taste homey, but dried is perfectly fine.
– Spices: Keep low-sodium chicken broth on hand so you control the salt; avoid broths with heavy flavors if you want a classic soup.
– Fresh Herbs: Parsley is the go-to finish; a handful of chopped fresh parsley brightens the whole pot.

Prep Ahead Ideas

– Chop carrots, celery, and onion the night before and store in an airtight container in the fridge to shave minutes off dinner time.
– Poach or roast chicken ahead and shred it; keep it in a sealed container for up to 4 days for quick assembly.
– Make a double batch of broth and freeze in quart containers so you can pull a portion out and simmer in minutes.
– Label containers with date and contents — glass or BPA-free plastic works fine for fridge or freezer stacks.

✔Time-Saving Tricks

– Use pre-cut mirepoix mixes from the produce aisle if you’re short on chopping time.
– Rotisserie chicken is a life-saver — shred and toss in at the end.
– Frozen diced carrots or peas can go straight into the pot and cut prep time.
– If you want noodles fast, cook them separately and add to bowls; this prevents soggy leftovers.

✔Common Mistakes

– Adding pasta before pressure cooking — it turns into mush. I did this once and cried; now the noodles go in last.
– Not tasting for salt — broth brands vary wildly. Always taste and adjust before serving.
– Overcooking the chicken so it’s dry — undercook slightly if using breasts and let carryover cooking finish them when you shred.
– Skipping acid — a touch of lemon or a splash of vinegar at the end can save a flat batch.

What to Serve It With

– Crusty bread or a warm baguette for dunking.
– A simple green salad with vinaigrette to add crunch and brightness.
– Garlic toast or cheese toast for kids who want something more filling.
– Leftover grilled cheese is an underrated soup partner.

✔Tips & Mistakes

– Use the sauté function for onions and carrots first — it deepens flavor.
– Add a bay leaf while pressure cooking, but remove before serving.
– If the soup tastes flat, add a teaspoon of salt at a time and a squeeze of lemon.
– If you over-salt, toss in a peeled potato to absorb some salt (remove before serving).

✔Storage Tips

Store leftovers in airtight containers in the fridge for up to 4 days. Noodles soak up broth over time, so if you plan to keep soup more than a day, store noodles separately and add when reheating. Cold soup is fine (we’ve eaten it straight from the fridge at 7 a.m. with disdain and curiosity), and it also makes a weirdly great breakfast if you’re into savory starts — no judgment.

✔Variations and Substitutions

– Gluten-free? Swap in GF pasta or use rice instead.
– Vegetarian? Replace chicken with chickpeas and use vegetable stock; add umami with a splash of soy sauce or miso.
– Want more veggies? Add chopped potatoes, parsnips, or a handful of kale at the end.
– Short on fresh herbs? Use 1/3 the amount of dried parsley or thyme, added during cooking.

Frequently Asked Questions

Easy Instant Pot Chicken Noodle Soup

Cozy, classic chicken noodle soup made fast in the Instant Pot. Tender chicken, soft noodles, and bright herbs in minutes.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 1 tbsp olive oil
• ▢ 1 cup diced yellow onion
• ▢ 1.5 cup sliced carrots
• ▢ 1 cup sliced celery
• ▢ 2 tsp minced garlic
• ▢ 1.25 lb boneless skinless chicken breasts or use boneless thighs
• ▢ 8 cup low-sodium chicken broth
• ▢ 0.75 tsp dried thyme
• ▢ 1.25 tsp fine sea salt to taste
• ▢ 0.5 tsp ground black pepper to taste
• ▢ 6 oz wide egg noodles, dried
• ▢ 1 tbsp fresh lemon juice
• ▢ 2 tbsp chopped fresh parsley

Instructions

Preparation Steps

• Chop the onion; slice the carrots and celery; mince the garlic.
• Set Instant Pot to Sauté and warm the oil until shimmering.
• Cook onion, carrots, and celery, stirring, until softened, about 4 minutes.
• Stir in garlic and thyme; cook 30 seconds until fragrant.
• Add chicken, broth, salt, and pepper; scrape up any browned bits.
• Lock the lid and set to High Pressure for 10 minutes.
• Let pressure release naturally for 5 minutes, then quick-release remaining steam.
• Transfer chicken to a board and shred with two forks.
• Return shredded chicken to the pot and switch back to Sauté.
• Stir in egg noodles; simmer until tender, 5 to 6 minutes.
• Turn off heat; stir in lemon juice and parsley. Adjust seasoning and serve.

Notes

Variation: Swap chicken breasts for boneless thighs, or stir in 1 cup frozen peas after cooking the noodles.

Storage: Refrigerate up to 4 days. For best texture, cook noodles separately if planning leftovers. Freeze soup without noodles for up to 3 months.

This recipe is an original creation inspired by classic Easy Instant Pot Chicken Noodle Soup flavors. All ingredient ratios and instructions are independently developed.