Home Chicken Soups/Chili Instant Pot Chicken Noodle Soup
Becky Hardin
4.55 from 22 votes
Jump To Recipe Pin For Later
Instant Pot Chicken Noodle soup is hearty, comforting and so easy to make! Succulent chicken swimming with noodles in a delicious broth, a recipe perfect for your pressure cooker.
A delicious homemade chicken soup, loaded with goodies, in just 30 mins? Yes please! This Instant Pot Chicken Noodle Soup is a fool proof pressure cooker recipe that’ll satisfy the hungriest of bellies!
Table of Contents
Why you’ll love this Instant Pot Chicken Noodle Soup
- A delicious pressure cooker soup. The instant pot really develops such rich flavors quickly, the broth is so flavorful, the chicken is succulent and the are veggies perfect!
- Easy! Only 5 mins prep and 30 mins in the instant pot – done!
- A super hearty soup and balanced meal. This is a meal in a bowl! Protein from the chicken, filling noodles and nutrient rich veggies.
Can I use frozen chicken?
You can make this soup with frozen chicken, increase the pressure cooking time to 12 minutes as well as a 10 minute natural release.
Can I prep this ahead of time?
This is such a quick recipe but you can take a shortcut by chopping your veggies a day in advance and then storing them in an airtight container in the fridge.
What’s the best chicken to use?
I used boneless and skinless chicken thighs, they’re easy to cook, shred and packed with flavor. You can also use bone-in chicken breasts or thighs if like. Increase the pressure cooking time to 10 minutes plus 10 minutes of natural release. Cooking chicken on the bone will also add more flavor to the broth.
Freezing Instructions
Yes you can but… I’d recommend not adding the noodles if you’re planning on freezing the soup. Cooked noodles can be mushy after freezing. It’s best to cook the noodles separately and add them to the soup when you are ready to serve.
Top Tips
- Whole wheat egg noodles work really well in this recipe.
- You can use rotisserie chicken. Stir the cooked, shredded chicken into the soup at the end.
- Place cooked and cooled soup in an airtight container in the fridge for up to 4 days.
- This soup is meant to be on the thicker side. Every bite is going to have chicken and noodles. If you would like a thinner soup, feel free to add in an additional 1-2 cups of chicken broth or water.
4.55 from 22 votes
Instant Pot Chicken Noodle Soup
Instant Pot Chicken Noodle soup is hearty, comforting and so easy to make! Succulent chicken swimming with noodles in a delicious broth, a recipe perfect for your pressure cooker.
Prep: 5 minutes minutes
Cook: 30 minutes minutes
Total Time: 35 minutes minutes
Servings: 4 people
PrintRate Save
Ingredients
- 1 tablespoon vegetable oil
- 1 cup diced onion (1 onion)
- 1½ cups sliced carrots (2 carrots)
- 1 cup diced celery (2 ribs)
- 5 cups low-sodium chicken broth
- 1 teaspoon kosher salt and freshly ground black pepper plus more to taste
- 1 tablespoon Italian seasoning
- 1 pound boneless, skinless chicken thighs
- 6 ounces dry egg noodles (about 2¼ cups)
- Chopped fresh parsley optional, for serving
Instructions
Turn the instant pot to “sauté” mode and add in oil, onion, carrots, and celery. Cook until almost cooked through, about 3-5 minutes.
1 tablespoon vegetable oil, 1 cup diced onion, 1½ cups sliced carrots, 1 cup diced celery
Turn off “saute” mode and layer in whole chicken thighs.
1 pound boneless, skinless chicken thighs
Add in seasonings and pour in chicken broth.
1 teaspoon kosher salt and freshly ground black pepper, 1 tablespoon Italian seasoning, 5 cups low-sodium chicken broth
Secure lid on instant pot and switch the valve to the “sealing” position. Set instant pot to “pressure cook.” Start timer on instant pot to 15 minute and use quick release.
Using tongs, remove chicken from instant pot and shred. Set aside.
Turn instant pot to “saute” mode and add in egg noodles. Let noodles simmer for 5-6 minutes or until cooked through.
6 ounces dry egg noodles
Turn off instant pot and add shredded chicken back into pot and stir.
Garnish with chopped fresh parsley if desired. Serve warm.
Chopped fresh parsley
Notes
- This soup is very warm and comforting, as well as super easy to make!
- This soup is meant to be on the thicker side. Every bite is going to have chicken and noodles. If you would like a thinner soup, feel free to add in an additional 1-2 cups of chicken broth or water.
- Whole wheat egg noodles work really well in this recipe.
- You can use rotisserie chicken. Stir the cooked, shredded chicken into the soup at the end.
Storage:Store Instant Pot chicken noodle soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Facts
Instant Pot Chicken Noodle Soup
Amount Per Serving
Calories 531Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 9g56%
Cholesterol 147mg49%
Sodium 821mg36%
Potassium 883mg25%
Carbohydrates 44g15%
Fiber 4g17%
Sugar 6g7%
Protein 32g64%
Vitamin A 8268IU165%
Vitamin C 7mg8%
Calcium 91mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Becky Hardin
Course:Main Course
Cuisine:American
Did You Make This?We love seeing what you’ve made! Tag us on social media at@easychickenrecipesfor a chance to be featured.
Other delicious Instant Pot recipes
- Instant Pot Chicken Flavored Rice
- Instant Pot Jerk Chicken
- Instant Pot Hard Boiled Eggs
- Instant Pot White Chicken Chili
More delish recipes
Instant Pot Jerk Chicken Recipe
Homemade Chicken Noodle Soup
Creamy Chicken Tortellini Soup
Instant Pot White Chicken Chili
Meet Becky Hardin
Becky Hardin founded Easy Chicken Recipes in 2018. She has been creating trusted, easy, and delicious recipes on the web since 2012. Becky is known for simple dinner ideas, delicious crockpot recipes, creative chicken meals, and so much more. We have built a team of recipe developers, testers, and writers that love to create trust chicken recipes for every family.
Reader Interactions
Leave a Review
Debb says
No flavorReply
- Becky Hardin says
I am sorry it wasn’t up to your taste, Debb! I hope you give some other recipes a try!
Reply
- Marvin says
This recipe is awesome! I’ve made it at least a dozen times. Has a ton of flavor. It’s become one of my favorite recipes!Reply
- Becky Hardin says
Thanks for stopping by and sharing!
Reply
- Tahsha says
My man said it was even better than his mom’s! That’s a tough one to beat! I used really good egg noodles and extra broth. It turned out perfect!
Reply
- Becky Hardin says
I’m so happy to hear that, Tahsha!
Reply
- Jen says
Made this soup last night and it is delicious! I used 12 cups of broth to make sure I had enough for the noodles to cook in with plenty left over for the soup. I prefer getting my liquids from soup when I’m sick, so that’s why I added the extra. The seasonings were perfect and made for an easy and flavorful soup!Reply
- Becky Hardin says
I’m so happy to hear you loved this soup, Jen!
Reply
- Babe says
This recipe was fantastic! I doubled the recipe but reduced the brothReply
