Nothing beats the soul-warming comfort of a steaming bowl of chicken noodle soup, especially when you can have it ready in just 30 minutes! This instant pot chicken noodle soup transforms the classic comfort food into a quick, weeknight-friendly meal that delivers all the cozy flavors you crave without the hours of simmering. With tender shredded chicken, perfectly cooked vegetables, and hearty noodles swimming in a rich, golden broth, this recipe proves that convenience doesn’t mean compromising on taste.
Why You’ll Love This Instant Pot Chicken Noodle Soup
Incredibly Quick & Easy
Transform what traditionally takes hours into a 30-minute masterpiece. The Instant Pot’s pressure cooking technology breaks down the chicken into tender, shreddable perfection while infusing every ingredient with deep, comforting flavors.
Rich, Restaurant-Quality Flavor
The pressure cooking process creates an incredibly rich broth that tastes like it’s been simmering all day. Each spoonful delivers that perfect balance of savory chicken, aromatic vegetables, and satisfying noodles.
Endlessly Adaptable
Feel free to swap vegetables, try different noodle shapes, or add your favorite herbs. This recipe serves as your canvas for creating the perfect bowl that suits your family’s preferences.
Perfect for Any Occasion
Whether you’re battling a cold, feeding hungry kids after school, or simply craving comfort food on a chilly evening, this soup delivers exactly what you need.
Ingredient Highlights & Notes
The beauty of this instant pot chicken noodle soup lies in its simple, wholesome ingredients that work together to create something truly special. The chicken breasts become incredibly tender under pressure, while the classic mirepoix of carrots, celery, and onions provides the aromatic foundation that makes this soup so satisfying.
Essential Ingredients:
- 2 lbs boneless, skinless chicken breasts (can substitute thighs for richer flavor)
- 8 cups low-sodium chicken broth (use high-quality broth for best results)
- 3 large carrots, sliced (cut into ¼-inch rounds for even cooking)
- 3 celery stalks, chopped (include some leaves for extra flavor)
- 1 large yellow onion, diced (sweet onions work beautifully too)
- 3 cloves garlic, minced (fresh garlic makes a noticeable difference)
- 8 oz wide egg noodles (or your favorite pasta shape)
- 2 bay leaves (remove before serving)
- 1 tsp dried thyme (or 1 tablespoon fresh)
- 1 tsp dried oregano (Italian seasoning works as substitute)
- Salt and black pepper to taste (start with 1 tsp salt, adjust as needed)
- 2 tbsp olive oil (for sautéing vegetables)
- ¼ cup fresh parsley, chopped (for garnish and fresh flavor)
Equipment & Tools
- Instant Pot or electric pressure cooker (6-quart or larger recommended)
- Sharp chef’s knife for chopping vegetables
- Cutting board
- Measuring cups and spoons
- Ladle for serving
- Two forks for shredding chicken
Step-by-Step Instructions
1. Prep Your Vegetables (5 minutes)
Dice the onion, slice the carrots into ¼-inch rounds, and chop the celery. Mince the garlic and set everything aside. Having everything prepped makes the cooking process smooth and enjoyable.
2. Sauté the Aromatics (3 minutes)
Set your Instant Pot to “Sauté” mode and heat the olive oil. Add the diced onion, carrots, and celery. Cook for 2-3 minutes until the onion becomes fragrant and slightly translucent. Add the minced garlic and cook for another 30 seconds until aromatic.
3. Add Chicken and Seasonings (2 minutes)
Place the chicken breasts directly on top of the sautéed vegetables. Season with salt, pepper, thyme, oregano, and add the bay leaves. The chicken doesn’t need to be browned – the pressure cooking will handle everything perfectly.
4. Pour in the Broth (1 minute)
Carefully pour the chicken broth over everything, ensuring the chicken is mostly submerged. The liquid should cover the ingredients by at least an inch. Cancel the sauté function and secure the Instant Pot lid.
5. Pressure Cook (15 minutes)
Set the valve to “Sealing” and select “Manual” or “Pressure Cook” on high pressure for 15 minutes. The pot will take about 10 minutes to come to pressure, then cook for 15 minutes. You’ll hear the satisfying hiss as pressure builds.
6. Natural Release (10 minutes)
When cooking completes, allow for a 10-minute natural pressure release. This gentle release keeps the chicken incredibly tender and prevents the broth from becoming cloudy.
7. Shred the Chicken (3 minutes)
Carefully remove the chicken breasts using tongs and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. The meat should fall apart easily – if it doesn’t, it needs a bit more cooking time.
8. Add Noodles and Finish (8 minutes)
Return the shredded chicken to the pot and stir in the egg noodles. Select “Sauté” mode again and cook for 6-8 minutes, stirring occasionally, until the noodles are tender. Remove the bay leaves and taste for seasoning adjustments.
9. Serve and Garnish
Ladle the soup into bowls and garnish with fresh chopped parsley. The aroma alone will have everyone gathering in the kitchen!
Tips, Variations & Substitutions
Pro Tips for Perfect Results:
- Don’t skip the sautéing step – it builds crucial flavor foundations
- Use wide egg noodles for authentic texture, but any pasta shape works
- Shred chicken while it’s still warm for easier handling
- Taste and adjust seasoning after adding noodles
Delicious Variations:
- Creamy Version: Stir in ½ cup heavy cream or cream cheese after cooking
- Vegetable-Packed: Add diced potatoes, corn, or green beans with the initial vegetables
- Herb-Forward: Fresh dill, rosemary, or sage create unique flavor profiles
- Spicy Kick: Add red pepper flakes or a dash of hot sauce
Smart Substitutions:
- Gluten-Free: Use rice noodles or gluten-free pasta
- Dairy-Free: The base recipe is naturally dairy-free
- Lower Sodium: Use no-salt-added broth and control seasoning
- Different Proteins: Turkey or rotisserie chicken work wonderfully
Troubleshooting:
- Bland soup? Add more salt gradually and consider a splash of lemon juice
- Mushy noodles? Cook them separately and add just before serving
- Too thin? Simmer uncovered on sauté mode to reduce liquid
Serving Suggestions
This hearty instant pot chicken noodle soup shines as a complete meal, but these pairings elevate the experience:
Perfect Accompaniments:
- Warm, crusty bread or dinner rolls for dipping
- A simple green salad with vinaigrette to cut through the richness
- Crackers or oyster crackers for traditional appeal
- Garlic parmesan pretzel bites for an indulgent side
Ideal Serving Occasions:
- Cozy family dinners during cold weather
- Meal prep for busy work weeks
- Comfort food for sick days
- Casual entertaining with friends
Consider pairing with other warming dishes like butternut squash soup for a soup course dinner, or serve alongside 4-ingredient potato soup for ultimate comfort food variety.
Storage, Make-Ahead & Reheating
🥶 Refrigerator Storage (3-4 days):
Store cooled soup in airtight containers in the refrigerator for up to 4 days. The noodles will continue to absorb liquid, so you may need to add extra broth when reheating.
❄️ Freezer Storage (3 months):
For best results, freeze the soup without noodles. Cook and add fresh noodles when reheating. Freeze in portion-sized containers for easy weeknight meals.
🔥 Reheating Instructions:
- Stovetop: Gently reheat over medium heat, adding broth as needed
- Microwave: Heat in 1-minute intervals, stirring between, until steaming
- Instant Pot: Use the “Sauté” function to gently warm through
📅 Make-Ahead Tips:
- Prep all vegetables the night before and store in the refrigerator
- Cook the soup base without noodles, then add noodles when ready to serve
- Double the recipe and freeze half for future meals
Nutrition & Dietary Information
This wholesome instant pot chicken noodle soup provides balanced nutrition in every comforting bowl:
Per Serving (approximately):
- Calories: 285
- Protein: 28g
- Carbohydrates: 24g
- Fat: 8g
- Fiber: 2g
- Sodium: 890mg (varies with broth choice)
Dietary Notes:
- High in protein from lean chicken breast
- Rich in vitamins A and C from carrots and celery
- Good source of B vitamins from chicken and enriched noodles
- Naturally dairy-free and can easily be made gluten-free
This soup fits well into balanced meal plans and provides the kind of nourishing comfort that satisfies both body and soul.
Frequently Asked Questions
Q: Can I use frozen chicken breasts?
A: Absolutely! Add 2-3 extra minutes to the pressure cooking time. No need to thaw first – the Instant Pot handles frozen chicken beautifully.
Q: Why are my noodles mushy?
A: Noodles continue cooking in the hot broth. For firmer noodles, cook them separately and add just before serving, or slightly undercook them in the pot.
Q: Can I make this soup ahead without the noodles getting soggy?
A: Yes! Prepare the soup base with chicken and vegetables, then cook and add fresh noodles when ready to serve. This method also works great for meal prep.
Q: What’s the best way to store leftovers?
A: Store in the refrigerator for up to 4 days. The noodles will absorb more broth over time, so add extra liquid when reheating. For longer storage, freeze without noodles.
Q: Can I use rotisserie chicken instead?
A: Certainly! Skip the pressure cooking step for chicken. Sauté vegetables, add broth and seasonings, pressure cook for 5 minutes, then add shredded rotisserie chicken and noodles at the end.
Q: How can I make this soup more filling?
A: Add diced potatoes with the other vegetables, use wider noodles, or stir in some cooked rice. You can also serve with hearty bread or breakfast tacos for a more substantial meal.
Related Comfort Food Favorites
If this instant pot chicken noodle soup hits the spot, you’ll love these other warming recipes:
More Soul-Warming Soups:
- Minestrone soup for Italian-inspired comfort
- Ham and potato soup for hearty satisfaction
- White chicken lasagna soup for creamy indulgence
- Healthy chicken pot pie soup for a lighter twist
Hearty Winter Warmers:
- Beef stew for ultimate comfort
- Sausage tortellini soup for Italian flair
- Creamy cajun chicken soup for spice lovers
Conclusion
This instant pot chicken noodle soup proves that comfort food doesn’t have to be complicated or time-consuming. In just 30 minutes, you can create a soul-warming meal that rivals any slow-simmered version. The combination of tender shredded chicken, perfectly cooked vegetables, and hearty noodles in a rich, golden broth delivers exactly the kind of comfort we all crave.
Ready to make this cozy favorite? Gather your ingredients, dust off that Instant Pot, and prepare to fill your kitchen with the most amazing aromas. Your family will be asking for this recipe again and again – and you’ll love how simple it is to deliver restaurant-quality comfort food any night of the week.
Don’t forget to experiment with the variations and make this recipe your own. Whether you prefer it creamy, loaded with extra vegetables, or with a spicy kick, this base recipe adapts beautifully to your preferences. Happy cooking, and enjoy every comforting spoonful!