Instant Pot Chicken Noodle Soup

Name: Instant Pot Chicken Noodle Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 large onion, diced; 1 ½ pounds chicken breasts, boneless, skinless; 3 large carrots, sliced; 3 stalks celery, sliced; 2-3 bay leaves; 6 cups chicken broth; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; 2 cups egg noodles, uncooked; 2 tablespoons fresh parsley, chopped (plus more for garnish)

By:

Alejandro

Published:

September 10, 2026

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There’s nothing quite like a warm bowl of comforting soup on a chilly day, and this Instant Pot Chicken Noodle Soup hits all the perfect notes. With juicy chicken, tender vegetables, and hearty egg noodles all simmered together in a fragrant chicken broth, it truly is the definition of comfort food. Whether you’re feeling under the weather or simply looking for a satisfying meal, this recipe is sure to become a favorite in your home.

Let’s talk about how quickly and easily it all comes together. With just 15 minutes of prep and about 45 minutes overall cooking time, you can have a homemade meal that tastes like it’s been simmering all day. Plus, it’s a fantastic way to use your Instant Pot, where the magic of high pressure works wonders to infuse deep flavors without the wait. You’ll be excited to gather your loved ones around the table to share this delightful dish.

Why You’ll Love This Recipe

Simple & Quick: Just 15 minutes of prep and 10 minutes of cook time in the Instant Pot.
Irresistible Flavor: The combination of chicken, fresh vegetables, and savory broth creates an incredibly flavorful soup.
Eye-Catching Appeal: This soup looks as good as it tastes, with colorful vegetables and shredded chicken peeking through the noodles.
Flexible Serving: Perfect for lunch, dinner, or even as a cozy snack on a rainy day.
Diet-Friendly Options: You can easily make it gluten-free by using gluten-free noodles.

Ingredients You’ll Need

2 tablespoons olive oil: Adds richness and flavor; can substitute with vegetable oil if needed.
1 large onion, diced: Enhances the base flavor; yellow or white onions work well.
1 ½ pounds boneless, skinless chicken breasts: The main protein source that remains tender and juicy; thighs can be used for a richer flavor.
3 large carrots, sliced: Adds natural sweetness and color; can replace with parsnips for a different taste.
3 stalks celery, sliced: Offers crunch and a fresh flavor; feel free to increase or decrease based on personal preference.
2-3 bay leaves: Provides depth of flavor; don’t skip them, but remember to remove before serving.
6 cups chicken broth: The flavorful base of the soup; low-sodium is a great option for controlled saltiness.
1 teaspoon salt: Season to taste; adjust based on the broth’s salt content.
½ teaspoon freshly ground black pepper: Adds warmth and slight spice; feel free to increase for more heat.
2 cups uncooked egg noodles: The classic addition that makes this soup hearty; any pasta shape works in a pinch.
2 tablespoons fresh parsley, chopped (plus more for garnish): Adds freshness and color; dried parsley is a substitute but lacks the vibrant flavor.

How to Make Instant Pot Chicken Noodle Soup

Sauté the vegetables: Turn the Instant Pot to sauté mode and add 2 tablespoons of olive oil. Once hot, toss in 1 large diced onion and cook for about 3-4 minutes until softened and translucent, stirring occasionally.
Combine ingredients: Add 3 sliced carrots, 3 sliced celery stalks, 2-3 bay leaves, 1 ½ pounds of chicken breasts, 6 cups of chicken broth, 1 teaspoon of salt, and ½ teaspoon of freshly ground black pepper to the pot. Stir gently to combine all the ingredients.
Pressure cook: Close the lid and set the steam release valve to the sealing position. Select manual/high pressure and set the timer for 10 minutes.
Release pressure: Once cooking time is complete, let the pressure naturally release for 10 minutes. Then move the steam release valve to the venting position to release any remaining pressure.
Shred the chicken: Open the lid and carefully remove the chicken breasts. Using two forks, shred the chicken into bite-sized pieces and set aside. Discard the bay leaves.
Cook the noodles: Turn the Instant Pot back to sauté mode and bring the soup to a gentle boil. Add 2 cups of uncooked egg noodles, simmering for 6-8 minutes until the noodles are tender.
Combine everything: Return the shredded chicken to the soup along with 2 tablespoons of chopped fresh parsley. Stir well and taste, adjusting seasoning with more salt and pepper if necessary.
Serve and enjoy: Ladle the soup into bowls, garnishing with additional parsley if desired. This comforting bowl is ready to warm your soul.

Storing & Reheating

Store the soup in an airtight container at room temperature for up to 2 hours after cooking. If you have leftovers, refrigerate them for up to 3 days. For longer storage, freeze it in a freezer-safe container for up to 3 months. When reheating, warm it gently on the stovetop or in the microwave until heated through. Keep in mind the texture of the noodles may change slightly after freezing, but a splash of broth upon reheating can bring it back to life.

Chef’s Helpful Tips

Avoid overcooking the egg noodles. They can become mushy, so for best results, keep an eye on them as they cook.
Feel free to add additional vegetables like peas or green beans for an extra nutrition boost.
If using frozen chicken, add an extra few minutes to the cooking time but make sure to check that it reaches an internal temperature of 165°F.
To enhance the flavor, consider adding a splash of lemon juice just before serving for a bright finish.
Make a double batch on the weekend for easy lunches throughout the week!

There’s something irresistibly heartwarming about a steaming bowl of chicken noodle soup, and this recipe embodies all the cozy vibes you’d hope for. It’s easy to whip up, especially in the Instant Pot, where flavors meld beautifully in no time. Don’t be shy—maybe try adding your twist, like a dash of hot sauce or a sprinkle of Italian seasoning! You might discover a new favorite.

Recipe FAQs

Can I use frozen chicken in this recipe?

Absolutely! You can use frozen chicken breasts. Just add an extra 2-3 minutes to the cooking time to ensure they are fully cooked and tender. Make sure the chicken reaches an internal temperature of 165°F before shredding.

Can I make this soup gluten-free?

Yes! Simply substitute the egg noodles with gluten-free pasta, and ensure that your chicken broth is also gluten-free. The cooking time for the noodles may need slight adjustments, so keep an eye on them.

How do I store leftovers?

Let the soup cool down to room temperature, then transfer it to an airtight container. It can be stored in the fridge for up to 3 days, or you can freeze it for up to 3 months. When reheating, a little extra broth can help restore the soup’s consistency.

What can I add to customize this soup?

Feel free to experiment with the vegetables! Adding peas, green beans, or even corn can enhance the soup’s flavor and nutrition. You can also try adding a sprinkle of Italian herbs for a different twist.