{"id":19663,"date":"2026-02-05T05:00:57","date_gmt":"2026-02-05T10:00:57","guid":{"rendered":"https:\/\/thealmondeater.com\/instant-pot-chicken-noodle-soup\/"},"modified":"2026-02-03T14:35:24","modified_gmt":"2026-02-03T19:35:24","slug":"instant-pot-chicken-noodle-soup","status":"publish","type":"post","link":"https:\/\/thealmondeater.com\/instant-pot-chicken-noodle-soup\/","title":{"rendered":"Instant Pot Chicken Noodle Soup"},"content":{"rendered":"\n

Instant Pot Chicken Noodle Soup<\/strong> is the best winter comfort food. It comes together quickly with almost no clean-up, and gives you a rich, golden broth filled with chicken, vegetables, and classic egg noodles.<\/p>\n\n\n\n

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Why you’ll love this family favorite recipe!<\/h2>\n\n\n\n
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Nostalgic comfort<\/strong> – Instant Pot chicken soup tastes even better than the version you ate as a kid because it’s homemade!<\/p>\n\n\n\n
So simple!<\/strong> The prep, cooking, and clean-up in this recipe are simple, making it perfect for busy weeknights.<\/p>\n\n\n\n
Generous servings<\/strong> – This recipe makes enough to feed the whole family or for leftovers all week.<\/p>\n\n<\/div><\/div>\n\n\n
Table of Contents<\/h2>
Why you’ll love this family favorite recipe!<\/a><\/li>
Chicken Noodle Soup Ingredients<\/a><\/li>
How to Make Chicken Noodle Soup in the Instant Pot<\/a><\/li>
Erin’s Tips and Tricks<\/a><\/li>
Boost the Flavor<\/a><\/li>
Chicken Noodle Soup FAQs<\/a><\/li>
Storage<\/a><\/li>
More Instant Pot Soups<\/a><\/li>
Instant Pot Chicken Noodle Soup Recipe<\/a><\/li><\/ul><\/div>\n\n\n
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I constantly crave soup in the winter. Like, lots and lots of soup. It’s why I keep my Instant Pot on the kitchen counter all season: I know it can handle them all, from my hearty white chicken chili<\/a> to a classic split pea soup<\/a>.<\/p>\n\n\n\n
I make this Instant Pot Chicken Noodle Soup whenever someone in the house needs a little extra comfort. It’s one of those “hug in a bowl” kind of soups you can make again and again without ever getting tired of it.<\/p>\n\n\n\n
I absolutely love making it in a pressure cooker, too. It takes a fraction of the time it would take on the stovetop, cleanup is a breeze, and I’m always left with a savory broth that’s packed with tender chicken, perfectly softened vegetables, and egg noodles that are cooked just right. It’s just the best!<\/p>\n\n\n\n
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Chicken Noodle Soup Ingredients<\/h2>\n\n\n\n
Vegetables<\/strong> – I stuck with a mirepoix—onion, carrots, celery, and garlic—to keep it classic.<\/p>\n\n\n\n
Fresh herbs<\/strong> – I used fresh parsley, two bay leaves, and fresh thyme sprigs to deepen the savory poultry flavors. Dry herbs will work as a substitute, but you’ll need to reduce the amounts since their flavors are more concentrated.<\/p>\n\n\n\n
Chicken breasts<\/strong> – Two chicken breasts are cooked in the Instant Pot with the rest of the soup ingredients. Boneless skinless chicken thighs should work, too.<\/p>\n\n\n\n
Chicken broth<\/strong> – Use any quality brand of chicken broth you like. Vegetable broth also works if that’s what you have on hand. I’ve even made this soup with my homemade chicken bone broth<\/a>. It’s an easy way to add extra protein and collagen to each batch!<\/p>\n\n\n\n
Noodles<\/strong> – I like using wide egg noodles in chicken soup, but any short-cut pasta noodle will work.<\/p>\n\n\n\n
This list provides further clarification on a few ingredients. See the recipe card below for the full ingredient list. <\/em><\/p>\n<\/div>\n\n\n\n
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Variations<\/h3>\n\n\n\n
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Gluten-free option<\/strong> – Gluten-free pasta can be used as a substitute for the egg noodles. I recommend cooking them separately on the stovetop since gluten-free pasta tends to be more delicate.<\/li>\n\n\n\n
Add more veggies<\/strong> – You can add corn, peas, green beans, spinach, kale, or diced potatoes to the soup if you want. Add heartier veggies to the pot before pressure cooking, and stir in any leafy greens or frozen veggies after cooking.<\/li>\n\n\n\n
Make it creamy<\/strong> – Chicken soup gets even more comforting when you finish it with a splash of heavy cream or half-and-half. Yum!<\/li>\n<\/ul>\n<\/div>\n\n\n\n
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How to Make Chicken Noodle Soup in the Instant Pot<\/h2>\n\n\n\n
Step 1: Sauté the aromatics. <\/strong>Melt the butter in the Instant Pot set to Sauté mode, then add the vegetables. Sauté until they soften, then add the garlic, parsley, salt, and pepper.<\/p>\n\n\n\n
Step 2: Add the rest<\/strong>. Add the bay leaves, thyme, and chicken breasts to the pot, then pour the broth over top. Lock the lid in place and set the pressure valve to Seal.<\/p>\n\n\n\n
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Step 3: Pressure cook. <\/strong>Pressure Cook for 10 minutes, then immediately perform a manual pressure release. Transfer the chicken to a cutting board and shred it with two forks. <\/p>\n\n\n\n
Step 4: Cook the noodles.<\/strong> Add the egg noodles to the pot, then press Sauté again and set the timer for 10 minutes. Gently simmer the soup until the noodles are tender.<\/p>\n\n\n\n
Step 5: Finish. <\/strong>Remove and discard the bay leaves and thyme sprigs. Stir the shredded chicken back into the pot.<\/p>\n\n\n\n
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Step 6: Serve. <\/strong>Taste and adjust the seasonings, then ladle the soup into serving bowls. Garnish with fresh parsley and enjoy!<\/p>\n\n\n\n
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Erin’s Tips and Tricks<\/h2>\n\n\n\n
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You can avoid a burn notice by deglazing the pot<\/strong> with small splashes of broth when sauteeing the vegetables. Scrape the bottom of the pot with a wooden spoon to loosen any stuck brown bits.<\/li>\n\n\n\n
Only cook the noodles until they’re al dente<\/strong> (firm to the bite). If they’re cooked any further, they might become soggy in the soup.<\/li>\n\n\n\n
Want to save time?<\/strong> Swap the chicken breasts for the leftover pre-shredded chicken<\/a> in your fridge, the leftover roasted turkey from Thanksgiving, or a shredded grocery store rotisserie chicken. Stir the pre-cooked meat into the soup right before you add the noodles.<\/li>\n<\/ul>\n\n\n
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My Pro Tip<\/p>\n\n\n\n
Boost the Flavor<\/h2>\n\n\n\n
Salt, black pepper, and some fresh herbs give this cozy soup the classic savory flavors I crave. If you’re looking to crank up the flavors a bit,<\/strong> feel free to stir in a pinch of red pepper flakes, freshly squeezed lemon juice, extra fresh parsley, or grated Parmesan cheese at the end.<\/p>\n\n<\/div><\/div>\n\n\n\n
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Chicken Noodle Soup FAQs<\/h2>\n\n\n\n
<\/strong>How long does chicken noodle soup take to cook in a pressure cooker?<\/strong>
It doesn’t take long! 10 minutes of pressure cooking should do it, but if your chicken breasts are on the larger side, they may take closer to 12 minutes. Just be sure to use a manual pressure release to avoid overcooking.<\/p> <\/div>
<\/strong>Can I make this on the stove instead?<\/strong>
Sure. Sauté the vegetables in a large pot with oil, then add the broth, herbs, and chicken. Simmer until the chicken is fully cooked and easy to shred. Remove the chicken, shred it, and return it to the pot along with the noodles. Simmer until the noodles are al dente.<\/p> <\/div>
<\/strong>What about a slow cooker?<\/strong>
The slow cooker works, too! Add all the ingredients except the noodles to your crockpot, cover with a lid, and cook on low for 4 to 6 hours or high for 2 to 3 hours or until the chicken is cooked through and ready to shred. Cook the noodles separately on the stovetop and stir them into the soup right before serving.<\/p> <\/div>
<\/strong>Can I make chicken soup with frozen chicken breasts?<\/strong>
I haven’t tested this recipe with frozen chicken breasts, but they should work as long as you increase the pressure cook time to about 14 minutes.<\/p> <\/div> <\/div>\n<\/div>\n\n\n\n
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Storage<\/h2>\n\n\n\n
I recommend cooking the noodles separately from the soup<\/strong> if you plan on saving the leftovers. They tend to soak up the broth and get mushy as they sit in the soup.<\/p>\n\n\n\n
Refrigerator: <\/strong>The leftover soup will keep for up to 4 days in a sealed container in the fridge.<\/p>\n\n\n\n
Freezer: <\/strong>Freeze the soup without the noodles for up to 3 months. Thaw the leftovers overnight in the fridge.<\/p>\n\n\n\n
Reheating<\/strong>: When you’re ready to eat, reheat the soup in a pot over medium heat and stir in a batch of freshly cooked noodles.<\/p>\n\n\n\n
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More Instant Pot Soups<\/h2>\n\n<\/div><\/header>
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Instant Pot Wedding Soup<\/a><\/h3><\/div><\/article>
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VVegan<\/span><\/span><\/a>VGVegetarian<\/span><\/span><\/a>GFGluten Free<\/span><\/span><\/a>DFDairy Free<\/span><\/span><\/a>PPaleo<\/span><\/span><\/a>30Whole30<\/span><\/span><\/a><\/div>
Instant Pot Vegetable Soup<\/a><\/h3><\/div><\/article>
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VGVegetarian<\/span><\/span><\/a>GFGluten Free<\/span><\/span><\/a><\/div>
Instant Pot Wild Rice Soup<\/a><\/h3><\/div><\/article>
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VVegan<\/span><\/span><\/a>VGVegetarian<\/span><\/span><\/a>GFGluten Free<\/span><\/span><\/a>DFDairy Free<\/span><\/span><\/a><\/div>
Instant Pot Red Lentil Soup<\/a><\/h3><\/div><\/article><\/div><\/section>\n\n\n
If you made this recipe, be sure to leave a comment and star rating below. Thanks!<\/strong><\/p>\n\n\n
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