The Best Instant Pot Chicken Noodle Soup (Ready in 30 Minutes!)

Craving a cozy, homemade bowl of chicken noodle soup in a flash? This Instant Pot Chicken Noodle Soup is the ultimate quick pressure cooker soup recipe—tender chicken, hearty noodles, and fresh veggies in a rich broth, ready in under 30 minutes! Plus, we’ve included a delish Instant Pot vegetable soup variation for a lighter twist. Easy, healthy, and oh-so-satisfying!

Whip up a comforting Instant Pot Chicken Noodle Soup in minutes! This easy pressure cooker soup recipe is healthy, packed with veggies, and perfect for busy weeknights. Try our delish Instant Pot vegetable soup twist!

Why This Instant Pot Chicken Noodle Soup Stands Out

• Simple and Fast to Make: This Instant Pot Chicken Noodle Soup recipe is a game-changer. With just a few everyday ingredients, you can prepare a rich, hearty chicken soup in only 30 minutes. The Instant Pot does the heavy lifting, turning basic pantry staples into a meal that feels like it’s been simmering all day.
• Deep, Robust Flavor: Thanks to pressure cooking, the chicken turns incredibly tender, almost falling off the bone. Combined with aromatic herbs and classic mirepoix, the broth develops a bold, layered flavor. The egg noodles soak up all that savory goodness as they finish cooking.
• A True Family Favorite: This is one of those dishes everyone looks forward to. It is comforting, satisfying, and perfect for both kids and adults. Even better, leftovers make for a nutritious lunch that reheats beautifully. This homemade chicken noodle soup easily earns a permanent spot in your weekly dinner rotation.

Essential Ingredients for Instant Pot Chicken Noodle Soup 

When I make Instant Pot Chicken Noodle Soup, I start by carefully selecting ingredients that offer both comfort and nutrition. The choice of chicken is critical. I often use a combination of bone-in thighs and a breast, as the bones add depth to the broth while the white meat keeps it lean. Boneless cuts can work in a pinch, but the flavor is noticeably lighter.

• Chicken (bone-in thighs + breast): Adds richness from the bones and balance from lean white meat.
• Unsalted Butter or Olive Oil: Used to sauté the base while keeping sodium in check.
• Mirepoix (onion, carrot, celery): Classic aromatic trio that builds a flavorful foundation.
• Salt and Black Pepper: Basic but essential to enhance all the other flavors.
• Fresh or Dried Herbs (thyme, oregano, parsley): Add layers of complexity to the broth—fresh is best for bold flavor.
• Low- or No-Sodium Chicken/Vegetable Broth: Controls salt while creating a savory base; water works too but is lighter.
• Chicken Bouillon or Seasoning Powder: Intensifies the savory richness of the soup.
• Water: Necessary for pressure cooking and perfecting soup consistency.
• Egg Noodles: Medium-width varieties hold up well and absorb the broth without getting soggy.

Each component plays a role in achieving a well-rounded, satisfying meal.

How To Make Instant Pot Chicken Noodle Soup

Crafting a rich and comforting Instant Pot Chicken Noodle Soup is far easier than most expect. With just 5 minutes of prep and about 25 minutes of cooking, this soup delivers deep flavor fast, thanks to pressure cooking.

Step 1: Sauté the Aromatics

Start by reviewing your Instant Pot manual to ensure proper use of your model. Then, switch to the sauté function. Add unsalted butter and wait for it to melt. Once hot, toss in chopped onions, carrots, and celery. Cook for about 3 minutes, stirring occasionally, until the onions soften and turn translucent.

Step 2: Build the Soup Base

After sautéing, season the vegetables with salt, pepper, and a spoon of chicken bouillon or a seasoning blend. Mix in thyme, oregano, and parsley. Pour in low-sodium chicken broth, add 4 cups of water, and place your chicken pieces into the pot. Do not add the noodles at this point—they come in later.

Step 3: Pressure Cook the Chicken

Secure the lid and set the valve to sealing. Use the “Soup” function or choose “Manual” on high pressure for 7 minutes. The Instant Pot will take a few minutes to reach pressure before the timer starts. This is completely normal.

Step 4: Release the Pressure

Once cooking is complete, allow the Instant Pot to naturally release steam for about 10 minutes. If pressed for time, use the quick release function carefully, as per your manual. Once the pressure is fully released, open the lid cautiously.

Step 5: Shred the Chicken

Use tongs or a slotted spoon to remove the cooked chicken. Carefully check the broth for any leftover skin or bones. Shred the meat using two forks, removing bones and skin as you go. Set the shredded chicken aside while the noodles cook.

Step 6: Cook the Egg Noodles

Now add your egg noodles to the hot broth. Turn the sauté function back on and let the noodles simmer uncovered for around 6 minutes. Keep watch to prevent overcooking, as mushy noodles can ruin the texture.

Step 7: Combine and Finish

Once the noodles are tender, press “Cancel” to turn off the heat. Return the shredded chicken to the pot. Stir well, taste, and adjust seasoning if needed. A sprinkle of chopped parsley adds a final fresh touch.

Now, ladle your homemade Instant Pot Chicken Noodle Soup into bowls and serve it hot. It is hearty, nourishing, and made from scratch—just the way it should be.

Expert Tips for Making Instant Pot Chicken Noodle Soup

1. Review Your Manual
   Before diving into any Instant Pot recipe, it’s essential to check your manufacturer’s guide. Each model may have specific recommendations for optimal use, ensuring both safety and efficiency.
   
2. Sauté the Vegetables First
   Don’t rush the process by skipping the sauté step. Taking just 3 minutes to sauté your vegetables helps build layers of flavor, making a noticeable difference in the final taste of your Instant Pot Chicken Noodle Soup.
   
3. Season at the End
   It’s important not to add extra salt until the soup is fully cooked. As the broth reduces while the noodles cook, adding salt too early could result in an overly salty soup. Season after cooking for the best flavor balance.

Serving Suggestions

You can serve this Instant Pot Chicken Noodle Soup.entree, paired with cheesy garlic chicken wraps or Arayes. It also makes the perfect side dish next to grilled steak, Blackstone chicken, or the protein of your choice!

Storage, Reheating, and Freezing Tips 

Proper storage of Instant Pot Chicken Noodle Soup ensures its longevity and taste retention. I store leftovers in airtight containers for up to 4 days in the refrigerator.

Freezing Tips

• Freeze soup without noodles to avoid sogginess.
  
• Portion into freezer bags or containers and label with the date.
  

Reheating Guidelines

• Reheat on the stovetop over medium heat or in the microwave.
  
• Add a bit of broth or water to restore consistency.
  

Following these methods helps preserve flavor and texture, making it ideal for meal prep or unexpected guests.

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Instant Pot Chicken Noodle Soup FAQs

Can I Use Frozen Chicken in the Instant Pot?

Yes, the Instant Pot can cook frozen chicken safely. Just increase the pressure cooking time by 2–3 minutes.

How Long Should I Cook the Soup for Maximum Flavor?

Seven minutes under pressure is generally sufficient. However, for a deeper broth, use the “Soup” mode for 10 minutes.

What Are the Best Noodles to Use in Chicken Noodle Soup?

Egg noodles are traditional, but you can substitute with whole wheat or gluten-free options based on dietary preferences.

Can I Make This Soup Ahead of Time?

Absolutely. Prepare the soup without the noodles and add them when reheating to maintain ideal texture.

These answers address common concerns and support ease of use and planning.