The Best Homemade Instant Pot Chicken Noodle Soup

When the temperature drops or you feel a tickle in your throat, nothing provides solace quite like a bowl of steaming chicken noodle soup. It is the quintessential comfort food, a liquid hug that has been passed down through generations. However, in our fast-paced modern world, spending hours hovering over a stockpot isn’t always feasible. That is where this Instant Pot Chicken Noodle Soup changes the game. By utilizing pressure cooking technology, we can achieve a deep, simmered-all-day flavor in a fraction of the time. This recipe delivers a soul-warming broth, perfectly tender chicken, and chewy noodles that satisfy every craving for nostalgia without the long wait.

Ingredients

• 2 1/2 pounds bone-in, skin-on chicken breasts or thighs (or a combination of both)
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon unsalted butter
• 1 medium onion, finely chopped
• 1 pound carrots, peeled and sliced into 1/4-inch-thick diagonal rounds
• 3 medium stalks celery, cut into 1/2-inch-thick pieces
• 1 1/4 teaspoons kosher salt (plus more to taste)
• 1/2 teaspoon ground black pepper (plus more to taste)
• 1 teaspoon dried oregano
• 4 sprigs fresh thyme
• 1 bay leaf
• 4 cups low-sodium chicken broth
• 3 cups water (plus extra if a thinner soup is preferred)
• 2 1/2 cups uncooked whole wheat egg noodles (approximately 3 3/4 ounces)
• Freshly chopped parsley for garnish

Instructions

1. Begin by carefully removing the skin from the chicken pieces and discarding it. If you are using very large chicken breasts (over 1 pound each), use a sharp chef’s knife to slice them in half crosswise through the bone to ensure even cooking. Set the prepared chicken aside.
2. Set your Instant Pot to the Sauté function. Add the olive oil and unsalted butter to the inner pot.
3. Once the butter has completely melted and the fat is shimmering, add the chopped onion, sliced carrots, and celery. Sauté these vegetables for 3 to 5 minutes, stirring frequently, until the onions are soft and translucent.
4. Stir in the kosher salt, black pepper, and dried oregano. Lay the fresh thyme sprigs and the bay leaf on top of the vegetables.
5. Pour in the 4 cups of chicken broth and 3 cups of water. Carefully nestle the chicken pieces into the liquid.
6. Secure the lid on the Instant Pot and turn the steam release valve to the Sealing position. Select Manual or Pressure Cook on High for 10 minutes.
7. When the cooking cycle finishes, allow the pressure to release naturally for 10 minutes. After 10 minutes, move the valve to Venting to release any remaining steam. Once the float valve drops, carefully open the lid.
8. Use tongs to remove the chicken pieces and transfer them to a clean cutting board. Find and discard the woody thyme stems and the bay leaf.
9. Press Cancel, then turn the Instant Pot back to the Sauté setting. Once the broth begins to simmer, add the egg noodles. Cook them uncovered until they reach an al dente texture, usually about 5 to 6 minutes.
10. While the noodles are simmering, use two forks to shred the chicken meat, discarding the bones.
11. Once the noodles are tender, turn off the Instant Pot. Fold the shredded chicken and the fresh parsley back into the pot. If the soup appears too thick, stir in a little more water until you reach your desired consistency. Taste and add more salt or pepper if needed. Serve hot.

Step-by-Step Details and Process Expansion

The magic of this recipe lies in the “Mirepoix,” the French culinary term for the aromatic base of onions, carrots, and celery. In the Instant Pot, the Sauté function is your best friend. By starting with a combination of olive oil and butter, you are layering fats. Butter provides that rich, velvety mouthfeel, while olive oil allows for a higher smoke point, ensuring your vegetables soften without scorching. This initial step is vital because it builds the flavor foundation that the pressure cooker will later intensify.

Using bone-in chicken is a non-negotiable step for the most authentic flavor. While boneless breasts are convenient, they lack the collagen and marrow that seep out of the bones during the high-pressure cycle. This process essentially creates a “quick” bone broth right inside your pot. The 10-minute natural release period is equally important. If you were to perform an immediate quick release, the sudden change in pressure could cause the muscle fibers in the chicken to seize up, resulting in a rubbery texture. Letting the pressure drop slowly keeps the chicken succulent and easy to shred.

When it comes to the noodles, timing is everything. A common mistake in pressure cooking is adding the pasta during the high-pressure phase. This almost always results in “mush.” By adding the egg noodles at the very end using the Sauté function, you have total control over the texture. You are essentially using the Instant Pot as a standard stovetop burner for the final five minutes, allowing the noodles to absorb the seasoned broth without losing their structural integrity.

Unique Culinary Insights

To elevate this soup from standard to spectacular, consider the quality of your liquid base. Since we are adding 3 cups of water to the 4 cups of broth, the natural juices from the bone-in chicken are doing the heavy lifting. If you choose to use boneless chicken, you must compensate by using a high-quality bone broth or a concentrated chicken base to ensure the soup doesn’t taste thin or watery.

Fresh herbs are another area where you can truly make the dish shine. While dried oregano provides a sturdy herbal backbone that survives high-pressure cooking, the fresh thyme adds a bright, lemony, and earthy top note that dried thyme simply cannot replicate. If you find the stems of the thyme difficult to fish out later, you can tie them together with kitchen twine before dropping them in.

Finally, the “carry-over” cook is a real factor here. Noodles will continue to absorb liquid even after you turn the pot off. If you aren’t serving the soup immediately, you might find that the noodles have soaked up most of the broth by the time you sit down to eat. To combat this, always keep a kettle of hot water or extra broth nearby to loosen the soup just before serving.

Modifications and Substitutions

This recipe is incredibly versatile and can be adapted to suit whatever you have in your pantry. If you prefer a different starch, you can easily swap the egg noodles for a different pasta shape like rotini or fusilli. However, keep in mind that thicker pastas may require an extra minute or two of simmering time on the Sauté setting.

For those looking to increase their vegetable intake, this soup is a blank canvas. You can stir in four ounces of chopped baby spinach or kale at the very end; the residual heat of the soup will wilt the greens in seconds. If you want a more robust, “stew-like” feel, you can omit the noodles entirely and add two or three peeled and cubed russet potatoes to the pot at the same time as the chicken and broth. The potatoes will cook perfectly during the 10-minute pressure cycle.

If you are short on time and have a rotisserie chicken in the fridge, you can use that instead of raw chicken. Simply sauté the vegetables and simmer the broth and water with the herbs for about 5 minutes on the Sauté setting to marry the flavors, then add your noodles. Add the pre-cooked shredded rotisserie chicken at the very end just to warm it through.

Accompaniments and Serving

While a bowl of this soup is a meal in itself, the right side dish can turn it into a feast. For a classic pairing, serve this with a crusty loaf of bread, such as a sourdough or a rustic beer bread, which is perfect for dipping into the broth. If you prefer a bit of crunch, homemade ranch crackers or salty oyster crackers provide a delightful textural contrast.

For a lighter side, a bright, acidic salad works wonders to balance the richness of the chicken broth. Consider an arugula salad with a lemon vinaigrette or a shaved Brussels sprouts salad. The acidity from the dressing cuts through the savory fat of the soup, cleansing the palate between bites. If you want to lean into the comfort food theme, a side of roasted sweet potatoes or sautéed spinach can add extra vitamins and color to your table.

Deep-Dive FAQ

Can I use frozen chicken in this Instant Pot recipe?

Yes, you can use frozen chicken breasts or thighs in the Instant Pot. However, you will need to increase the pressure cooking time to approximately 15 minutes to ensure the meat is cooked through to the bone. Note that the sauté step for the vegetables remains the same, but the pot will take longer to come to pressure because the frozen meat will keep the liquid cold.

How do I prevent my noodles from getting too soft?

The best way to ensure perfect noodles is to cook them separately on the stove and add them to individual bowls before ladling the soup over them. However, if you want the convenience of a one-pot meal, simply follow the recipe’s instruction to add them at the end on the Sauté setting. Watch them closely and turn off the heat the moment they feel “al dente,” as they will continue to soften in the hot broth.

Is it possible to make this recipe gluten free?

Absolutely. To make this gluten-free, you should swap the whole wheat egg noodles for your favorite gluten-free pasta brand. Because gluten-free noodles can sometimes release a lot of starch or become gummy when cooked directly in soup, many chefs recommend boiling them separately in water and adding them to the soup only when you are ready to serve.

A Hearty Farewell to Your Kitchen

Mastering the art of a quick yet deep-flavored chicken noodle soup is a milestone for any home cook. This Instant Pot version respects the traditions of the classic recipe—the mirepoix, the bone-in chicken, and the fresh herbs—while utilizing modern technology to make it accessible for a Tuesday night dinner. Whether you are seeking a remedy for a cold or simply a delicious way to feed your family something wholesome, this soup will never let you down. Fill your bowls, gather your loved ones, and enjoy every savory spoonful.

Nutrition Information

Disclaimer

The nutritional information provided is an estimate based on the specific ingredients used in this recipe. Actual nutritional values may vary depending on the brands of products used and any substitutions made. Always consult with a medical professional for specific dietary needs or health concerns.

Instant Pot Chicken Noodle Soup

This Instant Pot chicken noodle soup is the ultimate comfort food. Made with bone-in chicken for a rich, homemade-tasting broth and tender vegetables, it delivers all the cozy flavor of a slow-simmered soup in a fraction of the time.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Main Course, Soup

Cuisine American

Servings 6 servings

Calories 379 kcal

Ingredients

  

• 2.5 pounds bone-in, skin-on chicken breasts or thighs (skin removed)
• 1 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter
• 1 medium onion, chopped
• 1 pound carrots, peeled and cut into 1/4-inch diagonal slices
• 3 medium stalks celery, cut into 1/2-inch slices
• 1.25 tsp kosher salt (plus more to taste)
• 0.5 tsp ground black pepper
• 1 tsp dried oregano
• 4 sprigs fresh thyme
• 4 cups low-sodium chicken broth
• 3 cups water (plus more if needed)
• 2.5 cups uncooked whole wheat egg noodles (about 3.75 ounces)
• 0.25 cup fresh parsley, chopped

Instructions

 

• Remove the skin from the chicken. Slice large breasts in half crosswise through the bone to ensure even cooking.
• Turn the Instant Pot to Sauté. Add olive oil and butter. Once melted, add onion, carrots, and celery. Cook 3–5 minutes until soft.
• Stir in salt, pepper, and oregano. Place thyme sprigs and bay leaf on top. Pour in broth and water, then add chicken pieces.
• Close and seal the lid. Pressure cook on High for 10 minutes. Allow a natural pressure release for 10 minutes, then vent manually.
• Remove chicken to a cutting board. Discard thyme stems and bay leaf. Turn Instant Pot back to Sauté.
• Add egg noodles to the boiling broth. Cook uncovered for 5–6 minutes until al dente.
• Shred the chicken, discarding the bones. Stir the meat and fresh parsley back into the pot. Adjust consistency with water if desired.

Notes

Use bone-in chicken for the best broth flavor. If using boneless, substitute the water for additional high-quality chicken stock. To prevent mushy noodles, ensure you add them at the very end using the sauté function.

Equipment

• Instant Pot (6-quart or larger)
• chef’s knife
• tongs
• ladle