Is there anything that says comfort quite like a bowl of chicken noodle soup? That savory steam hitting your face, the tender chunks of chicken, the perfectly soft noodles…it’s a hug in a bowl. But who has hours to let a pot simmer away on the stove? I know I don’t. That’s why my Instant Pot Chicken Noodle Soup is my absolute go-to. It delivers that classic, soul-warming flavor in a fraction of the time, turning a weeknight dinner into something genuinely special. No more waiting. Just good, honest comfort food, fast.
Why You’ll Love This
You’re going to adore this recipe because it takes all the fuss out of a classic. We’re talking about deep, developed flavor that usually takes all afternoon, ready in under an hour from start to finish. The pressure cooker works its magic on the chicken, making it incredibly tender and infusing the broth with richness. It’s a one-pot wonder, meaning less cleanup. And it’s so, so comforting. Perfect for chilly evenings, soothing sore throats, or just when you need a reliable meal that feels like home.
Ingredients You’ll Need
- 1.5 lbs boneless, skinless chicken thighs (thighs stay juicier under pressure, but breasts work too)
- 1 tbsp olive oil (for sautéing)
- 1 yellow onion, diced (the aromatic base)
- 3 carrots, peeled and sliced (for that classic sweetness)
- 3 celery stalks, sliced (adds a wonderful earthy flavor)
- 3 cloves garlic, minced (don’t skip this flavor booster!)
- 8 cups low-sodium chicken broth (low-sodium lets you control the salt)
- 2 tsp dried thyme (the essential herb for chicken soup)
- 1 bay leaf (for that subtle background note)
- 1 tsp black pepper
- Salt, to taste
- 8 oz wide egg noodles (they hold up beautifully in the broth)
- 2 tbsp fresh parsley, chopped (for a bright, fresh finish)
- 1 tbsp fresh lemon juice (the secret weapon that makes all the flavors pop)
Let’s Get Cooking Step by Step
- Turn your Instant Pot to the Sauté function set to Normal or Medium. Add the olive oil and let it heat up for a minute.
- Add the diced onion, carrots, and celery. Sauté for about 4-5 minutes, just until the onions start to look translucent. Add the garlic and cook for one more minute, until fragrant.
- Pour in about ¼ cup of the chicken broth to deglaze the pot, scraping up any little browned bits from the bottom with a wooden spoon. This is pure flavor, so don’t let it go to waste!
- Add the rest of the chicken broth, dried thyme, bay leaf, black pepper, and the chicken thighs. Don’t worry about seasoning with salt fully yet.
- Secure the lid, set the valve to Sealing, and pressure cook on High for 8 minutes. The pot will take about 10-15 minutes to come to pressure.
- Once the cook time is up, perform a quick release by carefully turning the valve to Venting. Protect your hand with a towel as the steam releases.
- When the pin drops, open the lid. Remove the chicken thighs to a cutting board and shred them with two forks. They will be incredibly tender.
- Discard the bay leaf. Turn the Instant Pot back to the Sauté setting. Add the egg noodles to the simmering broth and cook for the time specified on the noodle package, usually about 6-8 minutes. Stir occasionally to prevent sticking.
- Once the noodles are cooked, turn the Instant Pot off. Stir the shredded chicken back into the pot.
- Stir in the fresh parsley and lemon juice. Now is the time to taste and season with salt as needed. So good.
Instant Pot Cooking Instructions
The beauty of the Instant Pot is its multi-functionality, and we use almost all of it here! We start with Sauté to build our flavor foundation with the veggies. Then, the High Pressure setting is our workhorse, cooking the chicken to perfection in just 8 minutes. A quick release is crucial here to prevent the chicken from overcooking and becoming tough. Finally, we use Sauté one last time to gently cook the noodles directly in the flavorful broth. This one-pot method means the noodles absorb all that deliciousness, making them the star of the show.
Variations & Substitutions
- Gluten-Free: Swap the egg noodles for your favorite gluten-free pasta. Brown rice noodles or chickpea pasta work great. Just be sure to check the cooking time, as some GF pasta can get mushy if cooked too long.
- Veggie-Packed: Feel free to add a handful of spinach or kale in the last two minutes of cooking the noodles for a green boost.
- Different Noodles: Honestly, use what you love! Ditalini, rotini, or even broken-up lasagna noodles are all fun twists. Adjust the final cook time based on the pasta shape.
- Herb Swap: No thyme? A tablespoon of fresh dill stirred in at the end is a lovely, bright alternative.
- Lower Carb: Skip the noodles altogether and add a bag of riced cauliflower to the pot with the chicken to pressure cook. It soaks up the broth beautifully.
Serving Ideas & Pairings
This soup is a complete meal all on its own, but I love serving it with a thick, crusty slice of buttered sourdough bread for dipping. A simple side salad with a bright vinaigrette helps cut through the richness. For a real treat, a warm, flaky biscuit or a piece of jalapeño cornbread on the side is absolute heaven. And if you’re serving a crowd? This Instant Pot Chicken Noodle Soup is the perfect starter for a bigger holiday meal or a cozy game day gathering.
Storage & Reheating
Let the soup cool completely before storing. It will keep in an airtight container in the refrigerator for 3-4 days. The noodles will continue to absorb broth, so when you reheat it on the stovetop over medium heat, you may need to add a splash of water or extra broth to loosen it up. You can freeze this soup, but be warned: the noodles can become very soft and mushy upon thawing. For best freezing results, freeze the soup *before* adding the noodles. Thaw overnight in the fridge, then reheat and cook your noodles fresh in the warm soup.
Frequently Asked Questions
- Can I use frozen chicken? You can! Just add 2-3 minutes to the pressure cooking time. Make sure the pieces are separate and not in one big frozen block.
- My soup is too salty. How can I fix it? The best trick is to add a peeled, raw potato to the pot and let it simmer for 10-15 minutes; it will absorb a lot of the excess salt. Just remember to remove it before serving.
- Can I make this winter soup recipe ahead of time? Absolutely. This is one of those easy soup recipes that often tastes even better the next day as the flavors meld. Just hold off on adding the noodles until you’re ready to reheat and serve to keep them from getting too soft.
- Why did my noodles turn out mushy? This usually happens if they are overcooked or left sitting in the hot broth for too long. For the best texture, serve the soup soon after the noodles are done cooking. If you have leftovers, expect the noodles to be much softer.
