If you’re craving something cozy, nourishing, and downright comforting, this Instant Pot Chicken Noodle Soup Recipe is exactly what you need. It transforms humble pantry staples and fresh veggies into a rich, soul-warming bowl of goodness, perfect for chilly evenings or whenever you want a little taste of homemade love in a flash. With tender chicken thighs, perfectly cooked egg noodles, and a savory broth infused with herbs and garlic, this soup hits all the right notes and will quickly become your go-to recipe for quick comfort food.
Ingredients You’ll Need
This Instant Pot Chicken Noodle Soup Recipe uses simple, everyday ingredients that come together beautifully to create layers of flavor and texture. Each component plays a vital role, from the aromatic onion and garlic that build the foundation, to the hearty chicken thighs and bright fresh parsley that finish the dish with a vibrant, fresh touch.
- Butter: Adds richness and helps to sauté the vegetables for a flavorful base.
- Olive oil: Works alongside butter to gently cook the onion and garlic without burning.
- Onion (chopped): Brings sweetness and depth once softened—an essential aromatic.
- Carrots (peeled & sliced): Add natural sweetness and a pop of orange color.
- Celery (chopped): Provides a fresh, slightly peppery crunch that balances the soup.
- Garlic (minced): Elevates the entire dish with a dose of bold flavor.
- Chicken broth: The savory heart of the soup, infusing every spoonful with warmth.
- Water: Helps balance the broth so the soup isn’t too intense or salty.
- Chicken thighs (boneless/skinless): Give the soup tender, juicy meat that stays flavorful after pressure cooking.
- Italian seasoning: Adds a subtle herbal note that perfectly complements the chicken and veggies.
- Uncooked egg noodles: Cooked right in the pot, these noodles soak up the broth for wonderful texture.
- Salt & pepper: Essential for seasoning and making the flavors pop just right.
- Fresh parsley (chopped): Garnishes with freshness and color, making the soup feel bright and inviting.
How to Make Instant Pot Chicken Noodle Soup Recipe
Step 1: Sauté the Aromatics
Start by adding the butter and olive oil to your Instant Pot. Hit the sauté button and let the butter melt before tossing in the chopped onion. Cook the onion for 3 to 4 minutes until it’s softened and fragrant—the aroma filling your kitchen is already a preview of the comforting meal ahead.
Step 2: Add Remaining Ingredients (Except Noodles, Salt, Pepper, and Parsley)
To build the base of your soup, add the sliced carrots, chopped celery, minced garlic, chicken broth, water, boneless skinless chicken thighs, and Italian seasoning straight into the Instant Pot. This combination will simmer together under pressure, melding all those bright yet hearty flavors perfectly.
Step 3: Pressure Cook the Soup
Close the lid, ensuring the valve is set to “sealing.” Set the Instant Pot to cook on high pressure for 10 minutes. Keep in mind, it will take around 15 minutes for the pot to come up to pressure, so this is a great time to tidy up or prep any sides.
Step 4: Release the Pressure
Once the pressure cooking ends, let it naturally release for 10 minutes—this gentle step helps the chicken stay tender. After that, carefully quick release the remaining pressure to safely open the pot.
Step 5: Shred Chicken and Cook Noodles
Remove the chicken thighs and shred them using two forks—it’s so satisfying to get that perfect fine texture. While shredding, switch the Instant Pot back to sauté mode and stir in the uncooked egg noodles. Let the noodles cook in the hot broth until tender, then return the shredded chicken to the pot so it can soak up all that delicious flavor.
Step 6: Season and Serve
This is where you customize the soup to your taste. Add salt and pepper as needed—don’t be shy with the salt here to elevate the flavors. Finally, sprinkle chopped fresh parsley over the top for a burst of color and fresh herbal notes that make each spoonful brighter.
How to Serve Instant Pot Chicken Noodle Soup Recipe
Garnishes
A sprinkle of fresh parsley is classic here, but you can also add a squeeze of fresh lemon juice for brightness or a few grinds of black pepper to add a little zip. A drizzle of good olive oil or a few crispy croutons can add a lovely textural contrast as well.
Side Dishes
This soup pairs beautifully with crusty bread for dipping or a simple green salad dressed with vinaigrette. For heartier meals, serve it alongside roasted vegetables or a grilled cheese sandwich to turn it into a full feast.
Creative Ways to Present
Try serving the soup in rustic bread bowls for a cozy, eye-catching presentation perfect for family dinners or when you want to impress guests effortlessly. You could also portion it into clear glass mugs or jars to highlight its vibrant colors for casual lunches or picnic treats.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in airtight containers in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers even more delicious. Just be sure to add the noodles fresh if you plan to wait because noodles can get mushy if left soaking too long.
Freezing
This Instant Pot Chicken Noodle Soup Recipe freezes well, but it’s best to freeze the soup without the egg noodles to keep them from turning gummy. Freeze the broth, chicken, and veggies in freezer-safe containers for up to 3 months, then add fresh noodles when reheating.
Reheating
Reheat gently on the stovetop or in the microwave until hot. If frozen, thaw overnight in the refrigerator first. Add freshly cooked egg noodles during reheating to revive the soup’s texture and enjoy it as if it were freshly made.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used, but thighs tend to stay juicier and more tender during pressure cooking. If using breasts, keep an eye on cooking time to avoid drying them out.
What if I don’t have Italian seasoning?
No worries! You can substitute with a mix of dried oregano, basil, thyme, and rosemary, or simply use fresh herbs if you have them handy.
Can I make this recipe without an Instant Pot?
Yes, you can make this soup on the stove by simmering the ingredients for about 45 minutes to an hour until the chicken is tender and the flavors meld together, then cook the noodles separately and add before serving.
How do I prevent noodles from getting mushy?
The best method is to cook the noodles separately and add them just before serving, or cook them in the pot toward the end of cooking for a short amount of time, as this recipe does after shredding the chicken.
Can I freeze leftovers with noodles already in the soup?
It’s best not to freeze the soup with noodles because they can become mushy and lose texture after thawing. Freeze the soup base without noodles and add fresh ones when reheating for the best results.
Final Thoughts
This Instant Pot Chicken Noodle Soup Recipe is a heartfelt hug in a bowl, effortlessly combining comfort, flavor, and convenience. It’s perfect for weeknights, chilly days, or whenever you want to fill your home with inviting aromas and enjoy a wholesome meal that feels like a warm embrace. Give it a try—you might just find your new favorite soup!
Print
Instant Pot Chicken Noodle Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Description
This comforting Instant Pot Chicken Noodle Soup is a hearty and flavorful homemade classic made effortlessly with tender chicken thighs, fresh vegetables, and tender egg noodles. Cooked under pressure for quick, hands-off preparation, this soup is perfect for a cozy meal any time of year.
Ingredients
Base
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 medium carrots, peeled and sliced
- 2 sticks celery, chopped
- 2 cloves garlic, minced
Broth & Chicken
- 4 cups chicken broth
- 2 cups water
- 1.5 pounds boneless, skinless chicken thighs
- 1/2 teaspoon Italian seasoning
Noodles
- 2 cups uncooked egg noodles
Seasonings & Garnish
- Salt and pepper, to taste
- Fresh parsley, chopped
Instructions
- Sauté Aromatics: Add the butter and olive oil to the Instant Pot and press the sauté button. Cook the chopped onion for 3-4 minutes until softened and fragrant.
- Add Remaining Ingredients: Add carrots, celery, garlic, chicken broth, water, chicken thighs, and Italian seasoning to the pot. Avoid adding the noodles, salt, pepper, and parsley at this stage.
- Pressure Cook: Close the lid and set the valve to sealing. Cook on high pressure for 10 minutes. The Instant Pot will take about 15 minutes to reach pressure before the cook time begins.
- Pressure Release: When cooking completes, allow a natural pressure release for 10 minutes, then perform a quick release to release any remaining pressure.
- Shred Chicken & Cook Noodles: Remove the chicken thighs and shred with two forks. Press sauté again on the Instant Pot, add the uncooked egg noodles, and cook until they are tender. Return the shredded chicken to the pot.
- Season & Serve: Season the soup with salt and pepper to taste. Serve hot with freshly chopped parsley sprinkled over the top.
Notes
- You can substitute chicken breasts if preferred, but thighs stay juicier and more flavorful.
- Use homemade or low-sodium chicken broth to better control salt content.
- For a thicker soup, reduce the amount of water or let it simmer longer with the lid off after cooking.
- Egg noodles cook quickly, so add them after the pressure cooking step to avoid overcooking.
- Fresh parsley adds a bright finish, but you can substitute with fresh dill or thyme if desired.
