Instant Pot Chicken Noodle Soup is everything you crave on a chilly day—rich broth, tender bites of chicken, slurp-worthy noodles, and those classic homey flavors, all made faster and easier thanks to the magic of the Instant Pot. This is comfort food at its best, and it comes together with minimal prep and maximum flavor!
Why You’ll Love This Recipe
- One-Pot Wonder: Everything cooks in the Instant Pot, so there’s less mess and even easier cleanup.
- Speedy Comfort: Get all the deep, developed flavors of traditional chicken noodle soup in a fraction of the usual time.
- Loaded with Goodness: Every spoonful is packed with juicy chicken, lots of veggies, and perfectly cooked noodles.
- Totally Customizable: Make it gluten-free, swap in your favorite noodles, or boost it with extra vegetables—the possibilities are endless!
Ingredients You’ll Need
One of my favorite things about Instant Pot Chicken Noodle Soup is how each ingredient works together to build irresistible flavor, heartiness, and soul-soothing warmth. Don’t let the list intimidate—every ingredient is classic, easy to find, and has a purpose in bringing this beloved soup to life!
- Butter: Imparts a rich savory base and helps sauté the aromatics for best flavor.
- Onion: Classic foundation for savory soups, adding sweetness and depth.
- Celery: Brings a fresh crunch and subtle earthiness that balances the richness.
- Minced Garlic: Adds that unmistakable warmth and aroma you expect from homemade soup.
- Minced Ginger: A secret touch for subtle zing and an extra layer of comfort.
- Boneless Skinless Chicken Thighs: Stay gloriously juicy and tender in the Instant Pot, delivering more flavor than breast meat.
- Fresh Thyme Leaves: Provide an uplifting herbal note that makes each spoonful extra inviting.
- Salt and Freshly Ground Black Pepper: The essential seasoning duet—taste as you go!
- Dried Oregano: Offers a gentle earthy note that complements the other herbs beautifully.
- Turmeric: Gives a touch of golden color and a boost of subtle warmth.
- Cayenne: Completely optional, but a pinch brings just the right whisper of heat.
- Chicken Broth: The backbone of the whole soup—choose a good-quality stock for the deepest flavor.
- Carrots: Stirred in later so they keep their color and pleasant bite.
- Wide Egg Noodles (or your favorite noodles): Soft, slurpable comfort—egg noodles are classic, but you can truly make it your own.
- Fresh Flat-Leaf Parsley: Chopped fresh parsley brings brightness at the end, plus a pop of color for serving.
Variations
The beauty of Instant Pot Chicken Noodle Soup is how endlessly you can adapt it—no two batches ever have to be the same! Whether you’re working with what’s in your fridge or catering to special diets, this recipe is a flexible blueprint for deliciousness.
- Swap the Noodles: Use gluten-free noodles or whole wheat noodles for a dietary twist—just follow the package cook time!
- Use Chicken Breast: Prefer white meat? Substitute chicken thighs for breasts (just know they won’t be quite as rich and juicy).
- Add Extra Veggies: Toss in spinach, peas, green beans, or corn during the last few minutes for bonus color and nutrition.
- Spicy Kick: Double the cayenne or add a diced jalapeño if you’re craving some fiery warmth.
- Lemony Lift: Stir in a big squeeze of fresh lemon juice at the very end for tangy brightness.
How to Make Instant Pot Chicken Noodle Soup
Step 1: Sauté the Aromatics
Set your Instant Pot to the sauté setting and crank up the heat. Melt the butter until it shimmers, then add the diced onion, celery, garlic, and ginger. Sauté for about five minutes until the onions turn wonderfully soft and translucent and everything smells outrageously delicious—this is the foundation of your soup’s flavor!
Step 2: Load Up the Pot
Add the chicken thighs, thyme, salt and pepper, dried oregano, turmeric, cayenne (if you want a subtle kick), and all of the broth. Give it a good stir to distribute the flavors. Be sure to scrape up any browned bits for maximum taste!
Step 3: Pressure Cook
Lock the lid in place, make sure that pressure valve is set to “sealing,” and cook on high pressure for 5 minutes. The Instant Pot does the hard work here, infusing every bit of chicken and broth with flavor. When time’s up, do a quick release—watch for the fragrant steam!
Step 4: Add Carrots & Boil
Hit sauté again (or keep it on if it’s still hot!), stir in the carrot coins, and bring the soup to a rolling boil. This takes about 8 minutes and allows the carrots to cook through without getting mushy.
Step 5: Cook the Noodles
Once the broth is bubbling, drop in the egg noodles (or noodles of your choice). Let them simmer uncovered for 5 to 7 minutes, stirring occasionally, until they’re perfectly tender. Check your noodle package for guidance if needed.
Step 6: Finish and Serve
Finally, sprinkle in the fresh parsley, taste the soup, and adjust seasoning if needed. Ladle generous portions into bowls, add a little more parsley on top for a pretty finish, and serve immediately while it’s piping hot!
Pro Tips for Making Instant Pot Chicken Noodle Soup
- Sauté for Flavor: Don’t skip the initial sauté—this step develops a deep, aromatic base and sweetness that makes the broth taste like it simmered all day.
- Carrots Go In Last: Waiting until after pressure cooking to add your carrots helps them stay firm and colorful rather than ending up mushy.
- Stagger the Noodles: Always cook noodles separately in the bubbling broth at the end—this prevents mushiness and keeps leftovers delicious.
- Boost Broth Flavor: Taste as you go and don’t be afraid to adjust salt or add a splash of extra broth while reheating—egg noodles love to soak it up!
How to Serve Instant Pot Chicken Noodle Soup
Garnishes
A flourish of fresh flat-leaf parsley right before serving lifts everything, adding vivid color and brightness. Love a little zing? A squeeze of lemon or a sprinkle of cracked black pepper will amplify every comforting spoonful of Instant Pot Chicken Noodle Soup.
Side Dishes
Crusty bread, a warm baguette, or a stack of flaky crackers are perfect partners for soaking up the flavorful broth. On chillier days, complement your soup with a crisp garden salad, a simple grilled cheese, or buttery garlic toast for a total cozy meal.
Creative Ways to Present
For a special touch, ladle your Instant Pot Chicken Noodle Soup into big mugs or handled soup bowls—great for curling up on the couch. For gatherings, offer a toppings bar with extra lemon wedges, hot sauce, and chopped herbs, so everyone can customize to their heart’s content.
Make Ahead and Storage
Storing Leftovers
If you have soup left over (lucky you!), allow it to cool before transferring to airtight containers. Store in the refrigerator up to 4 days—the flavors actually deepen over time, making your next bowl even more crave-worthy.
Freezing
Planning to freeze? For best results, cook the noodles separately and freeze the soup without them—this way, the noodles won’t soak up all the broth or become mushy. Store in a freezer-safe container for up to 3 months, then thaw and add freshly cooked noodles when serving.
Reheating
Reheat gently on the stovetop or in the microwave, stirring occasionally and adding extra broth if needed—the noodles will have absorbed some liquid. Taste, adjust seasoning, and top with fresh herbs for that just-made flavor every time.
FAQs
-
Can I use frozen chicken for Instant Pot Chicken Noodle Soup?
Yes, you can! Add a few extra minutes (about 3–4) to the pressure cooking time if starting with frozen chicken thighs. The rest of the process stays exactly the same, making this a true pantry-friendly dinner.
-
What kind of noodles work best for this soup?
Wide egg noodles are classic, but really any noodle will shine in this broth! Gluten-free options or even small pasta shapes like rotini or ditalini are great—just be sure to check the package for the perfect cook time.
-
How can I add more vegetables?
Stir in fresh spinach, kale, peas, corn, or green beans during the last few minutes of simmering—these quick-cooking veggies keep their color and vibrancy and add even more nutrition.
-
Why do the noodles soak up so much broth after storing?
Noodles naturally continue to absorb liquid as they sit, which is why Instant Pot Chicken Noodle Soup can turn into a “stew” by the next day! Simply add more broth when reheating to bring back that irresistible soupiness.
Final Thoughts
If you’re looking for a meal that feels like a warm hug, Instant Pot Chicken Noodle Soup is it. I hope you give this recipe a try—the results are truly heartwarming, deeply delicious, and bound to become a family favorite for years to come. Happy cooking, and let me know how your batch turns out!
Print
Instant Pot Chicken Noodle Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Instant Pot
- Method: Instant Pot
- Cuisine: American
- Diet: Nonen
Description
A comforting and flavorful Instant Pot Chicken Noodle Soup recipe that is hearty and perfect for chilly days. This soup is loaded with tender chicken, veggies, and noodles in a delicious broth.
Ingredients
Main Soup:
- 2 tablespoons butter
- 1 onion, diced (approx 2 to 3 cups diced)
- 1 1/2 cups celery slices (3 sticks of celery)
- 4 teaspoons minced garlic
- 2 teaspoons minced ginger
- 2 pounds boneless skinless chicken thighs, quartered
- 2 tablespoons fresh thyme leaves
- 2 teaspoons salt (to taste)
- 1 teaspoon freshly ground black pepper (to taste)
- 1 teaspoon dried oregano
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne (to taste)
- 8 cups chicken broth
Add Later:
- 2 cups carrots, coins (approx 4 carrots, peeled and chopped)
- 8 ounces wide egg noodles (or noodles of your choice, gluten-free works too)
- 3 tablespoons finely chopped fresh flat-leaf parsley leaves (plus extra for garnish)
Instructions
- Sauté Vegetables: Press sauté and adjust heat to the highest setting. Add butter and once melted, add onion, celery, garlic, and ginger. Sauté for 5 minutes until onion softens.
- Add Ingredients: Add chicken, thyme, salt, pepper, oregano, turmeric, cayenne, and chicken broth to the pot. Mix well.
- Cook Under Pressure: Secure the lid, close the pressure valve, and cook for 5 minutes at high pressure. Quick-release pressure after cooking.
- Add Carrots and Noodles: Switch to sauté mode, add carrots. Once boiling, add noodles and cook uncovered for 5-7 minutes until noodles are tender.
- Finish Soup: Stir in parsley, adjust seasoning, and serve hot. Garnish with more parsley leaves.
Notes
- Egg noodles absorb broth, may need more when reheating.
- Cook time for noodles may vary with different types, follow package instructions.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 1150mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 135mg
