Irresistible Instant Pot Chicken Noodle Soup for Cozy Nights

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There’s nothing quite like a steaming bowl of homemade chicken noodle soup to chase away the chill and comfort your soul. This incredible scratch-made Instant Pot Chicken Noodle Soup delivers all the wholesome, hearty goodness you crave in just a fraction of the time it takes to make traditional soup. Perfect for busy weeknights, this dish has saved me countless times on hectic days when I need something both nourishing and satisfying. Loaded with tender, perfectly cooked chicken, comforting egg noodles, and fresh vegetables swimming in a super flavorful herb-infused broth, this recipe transforms simple ingredients into pure comfort food magic.

Why You’ll Love This Recipe

This Instant Pot chicken noodle soup is a game-changer for busy home cooks who refuse to compromise on flavor. The pressure cooking method extracts maximum flavor from the chicken bones and skin, creating a rich, golden broth that tastes like it simmered all day. Ready in just 30 minutes from start to finish, it’s incredibly easy to prepare with simple, wholesome ingredients you likely already have in your kitchen. This is the kind of recipe that becomes a staple in your weekly rotation, perfect for meal prep or feeding a crowd.

Instant Pot Chicken Noodle Soup

A hearty, satisfying dish that tastes like comfort in a bowl. This scratch-made soup delivers restaurant-quality flavor with minimal effort, making it the perfect solution for busy families craving homemade goodness.

Ingredients

2 tablespoons butter, unsalted
1 large onion, chopped
2 medium carrots, chopped
2 stalks celery, chopped
1 teaspoon salt, or to taste
1 teaspoon pepper, or to taste
1 teaspoon dried thyme (1 tablespoon if using fresh)
1 tablespoon fresh parsley, chopped
1 tablespoon fresh oregano, chopped (1 teaspoon if using dried)
1 chicken bouillon cube or powder
4 cups chicken broth or vegetable broth, no sodium added
2 pounds chicken with skin and bones (use at least 1 chicken breast)
4 cups water
5 ounces egg noodles, uncooked (about 2 cups)

Instructions

Turn your Instant Pot to the sauté setting and add the butter. Cook until the butter has melted completely.
Add the chopped onion, carrots, and celery to the melted butter. Sauté for 3 minutes until the onion softens and becomes translucent.
Season the vegetables with salt and pepper, then add the thyme, parsley, oregano, and chicken bouillon. Stir everything together until well combined.
Pour in the chicken broth, add the chicken pieces, and add the remaining 4 cups of water.
Close the Instant Pot lid securely and set to the Soup setting for 7 minutes. If your Instant Pot doesn’t have a Soup setting, use Manual/High Pressure for 7 minutes.
Once the cooking cycle is complete, allow for natural pressure release, which should take about 10 minutes. Carefully unlock and remove the lid.
Remove the chicken pieces from the soup and shred with two forks. Set aside.
Add the uncooked egg noodles to the soup and set the Instant Pot to the sauté setting again. Cook uncovered for 6 minutes, or until the noodles are tender.
Turn off the Instant Pot by pressing the cancel button. Add the shredded chicken back to the pot, taste for seasoning, and adjust as necessary. Garnish with additional fresh parsley if desired.

Notes

What is an Instant Pot? An IP is a multi-cooker that combines seven different appliances in one, functioning as a slow cooker, pressure cooker, rice cooker, steamer, and yogurt maker.

Don’t have an Instant Pot: You can absolutely make Instant Pot Chicken Noodle Soup using traditional stovetop methods, though it will take longer to cook the chicken thoroughly in the broth.

Chicken options: While boneless, skinless chicken breast works, cooking chicken with skin and bones creates a deeper, more flavorful broth. Drumsticks, thighs, or any chicken parts work well.

Variations and Substitutions

You can easily customize this recipe to suit dietary preferences. For a dairy-free option, substitute the butter with olive oil or omit it entirely. Replace chicken broth with an additional 4 cups of water if needed, though this will result in a lighter flavor. Feel free to add other vegetables like potatoes, corn, or peas during the sauté step for extra nutrition and color.

Instant Pot Chicken Noodle Soup Instructions

What are my best tips for Instant Pot Chicken Noodle Soup?

Use chicken with bones and skin for the richest broth possible. Don’t skip the sautéing step, as this builds crucial flavor layers. Allow for natural pressure release to keep the chicken tender and prevent it from becoming tough. Cook the noodles separately in the soup rather than during pressure cooking to prevent them from becoming mushy. Always taste and adjust seasoning at the end, as flavors can vary depending on your broth and bouillon choice.

Storage and Reheating Instructions

Store leftover Instant Pot Chicken Noodle Soup in the refrigerator for up to 4 days in airtight containers. For best results when freezing, freeze the soup without noodles and add fresh noodles when reheating. The soup can be frozen for up to 2 months. Reheat gently on the stovetop over medium heat, stirring occasionally, or in the microwave in 30-second intervals until heated through.

FAQS About Instant Pot Chicken Noodle Soup

How to make chicken soup in an Instant Pot?

Start by sautéing your vegetables. Add broth and chicken, then pressure cook for 7 minutes, followed by a natural release. Remove and shred the chicken, cook noodles in the broth using sauté mode, then return the chicken to the pot.

Can I put raw chicken in a soup pot?

Yes, absolutely! Raw chicken with bones and skin actually creates the most flavorful broth. The pressure cooking process ensures the chicken cooks thoroughly and safely while infusing maximum flavor into the soup.

How long does chicken broth take in an Instant Pot?

For this recipe, the chicken and vegetables cook together for 7 minutes under pressure, followed by 10 minutes of natural pressure release, creating a rich, flavorful broth in under 20 minutes total.

How to use Instant Pot as slow cooker for soup?

Simply use the slow cook function instead of pressure cooking. Add all ingredients except noodles. Cook on low for 6-8 hours or high for 3-4 hours. Then, add noodles in the last 30 minutes of cooking time.

Conclusion

A go-to recipe that will become a staple in your weekly rotation, this Instant Pot chicken noodle soup delivers all the comfort and satisfaction of traditional homemade soup in a fraction of the time. The rich, flavorful broth combined with tender chicken and perfectly cooked noodles creates the ultimate comfort food experience. Whether you’re feeding a hungry family or meal prepping for the week, this instant pot chicken noodle soup recipe never disappoints.

Share this recipe with a friend who loves cozy soups! Leave a comment below and tell me how your Instant Pot Chicken Noodle Soup turned out!

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Why You’ll Love This Recipe