Name: Instant Pot Chicken Noodle Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tbsp olive oil; 1 onion (diced); 2 carrots (sliced); 2 celery stalks (sliced); 3 garlic cloves (minced); 1 ½ lbs boneless chicken thighs; 8 cups chicken broth; 1 tsp dried thyme; 1 tsp dried oregano; 1 bay leaf; 2 cups egg noodles; ¼ cup fresh parsley (chopped); Salt and pepper (to taste)

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There’s nothing quite like a warm bowl of chicken noodle soup when you’re craving comfort. Making it in the Instant Pot is a game changer—it’s ready in a fraction of the time, yet still has that slow-simmered flavor we love. This Instant Pot Chicken Noodle Soup is perfect for busy weeknights or when someone at home needs a little extra TLC. If you’re just starting out with pressure cooking, you’ll love how simple this recipe is. For more cozy dinner ideas, check out my Instant Pot recipes.

What You’ll Need

Here’s what I keep on hand for this soup:

Boneless, skinless chicken thighs (or breasts)
Egg noodles
Carrots, celery, and onion
Garlic and fresh parsley
Chicken broth (low sodium)
Olive oil or butter
Dried herbs: thyme, oregano, parsley, bay leaf
Salt and pepper
Instant Pot

Step-by-Step Guide to Instant Pot Chicken Noodle Soup

Step 1 — Sauté the veggies

Set your Instant Pot to sauté mode. Add a little olive oil and cook onion, carrots, and celery until softened. Stir in garlic for 30 seconds. This builds flavor from the start.

Sautéing vegetables for Instant Pot Chicken Noodle Soup

Step 2 — Add chicken and broth

Place chicken thighs into the pot along with herbs, seasonings, and chicken broth. Scrape the bottom of the pot to avoid a burn notice.

Step 3 — Pressure cook

Close the lid and set to High Pressure for 10 minutes. Let it naturally release for 10 minutes, then quick release. The chicken should be tender and easy to shred.

Shredding chicken for Instant Pot Chicken Noodle Soup

Step 4 — Shred and finish with noodles

Remove the chicken, shred with two forks, then return it to the soup. Stir in egg noodles and cook on sauté until tender, about 6–8 minutes. Adjust seasoning before serving.

Finished Instant Pot Chicken Noodle Soup

Pro Tips & Easy Swaps

Use chicken breasts if you prefer leaner meat.
Swap egg noodles for rotini, orzo, or rice.
Add a squeeze of lemon juice at the end for brightness.
Freeze portions without noodles (they get mushy). Add fresh noodles when reheating.
Don’t skip sautéing veggies—it deepens flavor.
For richer broth, stir in a teaspoon of chicken bouillon.
Avoid overcooking noodles—check at 6 minutes.
Store leftovers in the fridge up to 3 days.
Reheat gently on the stovetop with extra broth.

Serving Ideas & Variations

This soup is a full meal on its own, but you can pair or adapt it:

Serve with crusty bread or garlic rolls.
Add spinach or kale at the end.
Make it creamy with a splash of heavy cream.
Spice it up with a pinch of chili flakes.
Use leftover turkey after the holidays.
Pair with a light green salad.
Add corn or peas for extra veggies.

Common Mistakes (and How to Fix Them)

Overcooked noodles → Always add them last and watch closely.
Bland broth → Taste and season at the end; herbs and lemon juice help.
Burn notice → Scrape the bottom well after sautéing.
Dry chicken → Use thighs for juicier meat, or reduce cook time slightly for breasts.