Instant Pot chicken noodle soup is quick and simple to prepare — ready in about 35 minutes with only 11 ingredients. This comforting soup combines a classic mirepoix of onion, carrots, and celery with savory chicken broth, tender shredded chicken, and wide egg noodles for a satisfying, family-friendly meal.
If you don’t have an Instant Pot, you can make a similar version in a slow cooker or Dutch oven using the same basic ingredients and steps; the key flavors remain the same.
The pressure cooker speeds everything up, so when you want warm comfort fast, it’s a great tool to use.
Ingredients
- Chicken thighs: Skin-on, bone-in, trimmed of excess fat. You can use chicken breasts if needed, but thighs add more flavor.
- Seasonings: Kosher salt and freshly ground black pepper. Add other herbs if desired.
- Extra virgin olive oil: Avocado oil works as a substitute.
- Mirepoix vegetables: White onion, carrots, and celery.
- Chicken broth: Or use vegetable broth if preferred.
- Bay leaf: Adds depth of flavor.
- Egg noodles: Wide egg noodles are recommended for texture.
- Fresh parsley: Chopped, for garnish and aroma.
Instructions
Sear the chicken:
- Select the Sauté function on the Instant Pot. Season the chicken thighs with salt and pepper.
- Warm the olive oil in the pot, sear the thighs 2–3 minutes per side until lightly browned, then remove and set aside.
Sauté the vegetables:
- Add the chopped onion, carrots, and celery to the pot and sauté for 3–4 minutes until they begin to soften.
Pressure cook the soup:
- Return the seared chicken to the Instant Pot. Pour in the chicken broth, add the bay leaf and any remaining seasonings.
- Lock the lid and set the pot to the Soup setting for 10 minutes (or High Pressure for 10 minutes if there is no Soup setting).
- When cooking finishes, allow a natural pressure release for 10 minutes, then quick-release any remaining pressure and remove the lid.
- Transfer the chicken to a cutting board, shred the meat, and discard skin, bones, and the bay leaf.
Cook the noodles:
- Stir the egg noodles into the hot broth. Use the Sauté function and simmer for about 5–7 minutes, stirring occasionally, until the noodles are al dente.
- Return the shredded chicken to the pot and stir to combine.
Serve:
- Ladle soup into bowls, garnish with chopped parsley, and serve hot.
Recipe Tips
- Buy pre-chopped mirepoix mix from the produce section to save time.
- Cut vegetables into small, even pieces so every spoonful has a balance of flavors and textures.
- If you substitute a different pasta, adjust cooking time — many pastas take longer than egg noodles.
- Season gradually. Start with less salt and adjust to taste at the end.
- Optional flavor additions: minced garlic, dried rosemary, thyme, or Italian seasoning. A handful of spinach stirred in at the end is also nice.
- A squeeze of lemon just before serving brightens the soup.
How to Store Leftovers
- To store: Cool the soup, then refrigerate in an airtight container for 3–5 days.
- To freeze: Omit the noodles before freezing; freeze broth and chicken for up to 3 months. Add freshly cooked noodles when reheating to avoid mushy pasta.
- To reheat: Warm on the stovetop or in the microwave until heated through, adding a splash of broth if needed.
More Quick Chicken Recipes
If you have chicken to use up, try other quick recipes that come together in about 30 minutes for easy weeknight dinners.
- Chicken Stroganoff
- Skillet Chicken Fajitas
- One-Pan Chicken with Mushroom Sauce
- Dutch Oven Chicken Noodle Soup
Instant Pot Chicken Noodle Soup Recipe
Author: Olivia Ribas
8 people
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Instant Pot chicken noodle soup is quick and easy to make in about 35 minutes. This warm, comforting soup features mirepoix vegetables in savory chicken broth with simple seasonings, shredded chicken, and hearty egg noodles.
Ingredients
- 2 pounds skin-on, bone-in chicken thighs, trimmed of excess fat
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 medium white onion, chopped
- 2 carrots, peeled and cut into 1/2-inch pieces
- 2 celery ribs, cut into 1/4-inch pieces
- 8 cups chicken broth
- 1 bay leaf
- 5 ounces (about 3 cups) wide egg noodles
- 2 tablespoons fresh parsley, chopped
Instructions
- Turn on the Instant Pot and select Sauté. Season the chicken with salt and pepper.
- Add the olive oil and sear the chicken thighs until browned; set aside.
- Sauté the onion, carrots, and celery for 3–4 minutes until slightly softened.
- Return the chicken to the pot, pour in the chicken broth, and add the bay leaf.
- Lock the lid and select Soup or High Pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then quick-release remaining pressure.
- Remove the chicken, shred the meat, and discard skin and bones. Remove and discard the bay leaf.
- Add the egg noodles and cook on Sauté for 5–7 minutes until tender.
- Stir the shredded chicken back in and heat through.
- Serve hot, garnished with fresh parsley.
Notes
- Pre-chopped mirepoix saves prep time.
- Chop vegetables evenly for consistent texture and flavor in each bite.
- Use a different pasta if desired, but adjust cook time accordingly.
- Season gradually and adjust salt at the end.
- Optional: add garlic, herbs, spinach, or a squeeze of lemon before serving.
Nutrition
Serving: 1/8, Calories: 335 kcal, Carbohydrates: 18 g, Protein: 26 g, Fat: 14 g, Cholesterol: 210 mg, Sodium: 474 mg, Potassium: 561 mg, Fiber: 2 g, Sugar: 3 g
Nutrition information is an approximation.