Instant Pot Chicken Noodle Soup

Name: Instant Pot Chicken Noodle Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 Tablespoons olive oil; 3 boneless (skinless chicken breasts); 1 large onion (diced); 3 carrots (sliced); 3 celery stalks (sliced); 3 cloves garlic (minced); 8 cups chicken broth (2 - 32 ounce containers); 2 bay leaves; 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon black pepper; 8 ounce wide egg noodles (about ¾ of a 12 ounce bag); chopped fresh parsley for garnish (optional)

JUMP TO RECIPE

Cozy and delicious, this Instant Pot Chicken Noodle Soup recipe is fast and simple. Tender chicken, hearty veggies, and noodles come together in an easy meal!

A FAST DINNER RECIPE

Everyone loves a good Chicken Noodle Soup recipe, especially when the weather gets chillier outside, and once you’ve made it in the Instant Pot, there’s a good chance you may not want to make it any other way. It’s just too simple (and fast!) I don’t think Instant Pot recipes are as popular as they used to be. It was all the rage a couple of years ago then they just completely fell off and no one was coming to my site to view them anymore. So I stopped creating new recipes for them. Then I got a bunch of comments and messages from folks who got one for Christmas and are excited for new recipes – so here I am – ha! My family really enjoyed this recipe! Super easy on those busy weeknights! If you’re looking for more recipes for your new Instant Pot, see my Instant Pot Recipes Here.

Part of a bowl of Instant Pot Homemade Chicken Noodle Soup.

FREQUENTLY ASKED QUESTIONS:

Can I make this on the stovetop?

Yes, you can make my recipe for Stovetop Chicken Noodle Soup if you don’t have an Instant Pot.
To make this on the stove:
1. Add broth, chicken and seasonings to a large pot. Stir it.
2. Cover with lid and cook on medium to medium-high heat for 20-25 minutes or until chicken is cooked through (measuring 165F with an internal meat thermometer)
3. Use tongs to remove hot chicken, shred carefully (be careful, it’s hot!) and return to pot.
4. Cook egg noodles according to package instructions. Add cooked noodles to the pot or to each individual serving of soup
5. Stir together and serve.

Can I make this in the Crock Pot?

Yep, you can make my recipe for Slow Cooker Chicken Noodle Soup instead of the Instant Pot. In my original Slow Cooker soup recipe, I used spaghetti pasta, but any pasta will work. You could still use egg noodles if desired.
To make this soup in a Crock Pot:
1. Add broth, chicken, veggies, and seasonings to Slow Cooker.
2. Place lid on to cover and cook on low for about 6-8 hours.
3. Remove chicken from pot and shred.
4. Place shredded chicken back in with the rest of the soup.
5. Break pasta into small pieces and place in Slow Cooker.
6. Return lid and continue to cook for 30-45 or until noodles are tender.

Can I make this gluten free?

Yes, you can. Grab your favorite gluten free pasta and make it according to the package instructions and then add the pasta to the soup when you are serving it. I wouldn’t add the pasta to the Instant Pot for more cooking as I originally did in this recipe because gluten free pasta tends to fall apart a lot easier and becomes mushy in no time.

What should I serve with this soup?

Serve with a loaf of French or Italian bread, a side of crackers, or a fresh green salad. Whatever you typically enjoy with a bowl of hearty soup.

Can I skip the searing step?

Yes, but searing adds extra flavor to the chicken and broth.

Can I use frozen chicken breasts?

Yes! Increase the pressure cooking time to 20-22 minutes to ensure the chicken is fully cooked.

Can I make any shortcuts when making Instant Pot Soup?

To help with prepping, some stores carry mire poix (onion, celery and carrots) which is already diced veggies that are ready to go in the produce section. I know for sure that Trader Joes has them and some other stores may carry this as well. You can use that as a shortcut so you don’t have to spend so much time prepping vegetables.

Do the noodles get mushy in leftovers?

Yes, noodles may soften when stored. To avoid this, cook the noodles separately and add them to individual servings.

How to store leftover Chicken Noodle Soup?

Instant Pot Chicken Noodle Soup should be stored in an airtight container in the refrigerator for up to 3 days.
To Reheat: Warm the soup on the stovetop over medium heat, or microwave until hot.
To Freeze: Freeze the soup without the noodles. When ready to serve, cook fresh noodles and add them directly to the reheated soup. This keeps the noodles from getting too soft and mushy.

A large bowl of Chicken Noodle Soup next to the Instant Pot.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

boneless, skinless chicken breasts– swap with boneless chicken thighs if you prefer.
onion, carrots, celery – these three ingredients together are called a “mire poix” – you can buy this already chopped in some grocery stores if you need to make this even quicker to whip up.
garlic cloves – I prefer fresh garlic when possible but you can use the jarred stuff here. Add as little or as much as you like.
chicken broth– you can use 2 of the 32 ounce containers, or make your own Homemade Chicken Broth. Additionally, you can use vegetable broth instead of chicken broth.
bay leaves – this is one of those ingredients that some folks wonder if it really adds any flavor. I have tested that theory and I will tell you, it does make a difference. Now, this tastes perfectly fine without it but it really adds a depth of flavor that is almost hard to explain.
dried thyme – I absolutely love thyme! It adds such amazing flavor to nearly any kind of chicken dish. You could also substitute with poultry seasoning if you don’t have dried thyme.
wide egg noodles– you’ll be using about ¾ of a 12 ounce bag. I used wide in the recipe, but medium, extra large or homestyle will work too. Just adjust the broth accordingly. Also, you can use other types of pasta if needed.

Egg noodles, chicken breast, celery, carrots, onions, olive oil, chicken broth, minced garlic, bay leaves, dried thyme, salt, pepper, and parsley.

HOW TO MAKE INSTANT POT CHICKEN NOODLE SOUP:

Set the Instant Pot to the Sauté function. Heat the olive oil and brown the chicken breasts until lightly golden, about 3 minutes per side.

Add the onion, carrots, celery, and garlic to the pot. Cook until the vegetables begin to soften, about 4-5 minutes. Pour in the chicken broth and add the bay leaves, thyme, salt, and pepper.

Onions, carrots, and celery in an Instant Pot with broth being poured in.

Close the lid and set the valve to the sealing position. Set the Instant Pot to Pressure Cook mode and cook for 15 minutes. When cooking is complete, allow a 10-minute natural pressure release, then carefully quick release the remaining pressure. Remove the bay leaves and transfer the chicken to a plate or cutting board. Shred the chicken using two forks.