Instant Pot Chicken Noodle Soup

Instant Pot chicken noodle soup is my go-to recipe when the weather turns cold and everyone in the house needs something warm and nourishing fast. This one-pot wonder delivers a deeply flavorful, hearty bowl packed with tender shredded chicken, soft egg noodles, and fresh vegetables in just 40 minutes. I first made this on a sick day when I needed something comforting without spending an hour at the stove, and it has been a weekly staple ever since.

There is something truly special about a soup that practically makes itself. I remember tossing everything into my Instant Pot on a busy Tuesday night and having dinner ready before I even finished cleaning the cutting board. This instant pot chicken noodle soup hits every note – savory broth, chunky vegetables, and generous shredded chicken in every spoonful. It is hearty enough to call a meal on its own, and simple enough for even beginner cooks to nail on the first try.

Everything You Need in Your Bowl

I always reach for boneless, skinless chicken thighs for this recipe because they stay juicy and flavorful under pressure – unlike chicken breasts, which can dry out quickly. Pro tip: do not swap the low-sodium broth for regular broth without pulling back on the added salt, or the finished soup will taste far too salty.

• 1 tablespoon vegetable oil
• 1 cup diced onion (from 1 onion)
• 1 1/2 cups sliced carrots (from 2 carrots) – cut about 1/4 inch thick for the best texture
• 1 cup diced celery (from 2 ribs)
• 5 cups low-sodium chicken broth – a good quality store brand or homemade both work well
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon ground black pepper, plus more to taste
• 1 tablespoon Italian seasoning
• 1 pound boneless, skinless chicken thighs – fresh or frozen both work (see tips below)
• 6 ounces dry egg noodles (about 2 1/4 cups) – wide egg noodles give the best hearty texture
• Chopped fresh parsley, optional for serving

How to Make Instant Pot Chicken Noodle Soup Step by Step

I recommend reading through all the steps before starting – this instant pot chicken noodle soup comes together quickly and knowing the sequence ahead of time makes everything smoother. The single most important rule: never pressure cook the noodles.

Step 1 – Saute the Vegetables Turn the Instant Pot to “Saute” mode. Add the vegetable oil, diced onion, sliced carrots, and diced celery. Cook, stirring occasionally, until the vegetables are just softened and the onion turns slightly translucent, about 3 to 5 minutes. The kitchen should start smelling lightly savory at this point.

Step 2 – Layer the Chicken Turn off “Saute” mode. Place the whole boneless, skinless chicken thighs directly on top of the softened vegetables in a single layer. Do not stir them in – keeping the chicken on top allows it to cook evenly and prevents sticking to the bottom of the pot.

Step 3 – Add Seasonings and Broth Sprinkle the kosher salt, black pepper, and Italian seasoning evenly over the chicken. Pour the low-sodium chicken broth around and over everything. Do not stir – this keeps the layers intact and ensures even pressure cooking.

Step 4 – Pressure Cook Secure the lid and set the valve to the “Sealing” position. Select “Pressure Cook” on High and set the timer for 15 minutes. The pot will take about 8 to 10 minutes to come to full pressure before the countdown timer starts – this is normal.

Step 5 – Quick Release When the 15 minutes are up, immediately perform a Quick Release by carefully turning the valve to “Venting.” Do not use a Natural Release – the carrots will turn mushy and the broth will lose its bright, fresh flavor. Stand back slightly as the steam releases quickly and forcefully.

Step 6 – Shred the Chicken Open the lid carefully. Use tongs to lift the chicken thighs onto a cutting board. Use two forks to shred the meat into bite-sized pieces – it should pull apart very easily. Set the shredded chicken aside.

Step 7 – Cook the Noodles Turn the Instant Pot back to “Saute” mode. Add the dry egg noodles directly to the hot broth. Simmer uncovered, stirring occasionally, for 5 to 6 minutes until the noodles are tender. Watch closely – egg noodles cook fast and can go from perfect to mushy quickly. Never pressure cook the noodles at any stage or they will turn into a gummy, unusable paste.

Step 8 – Finish and Serve Turn off the Instant Pot. Gently stir the shredded chicken back into the soup. Taste the broth and adjust salt and pepper as needed. Garnish with fresh parsley and serve warm immediately.

What to Serve Alongside This Cozy Classic

The best sides for instant pot chicken noodle soup are those that complement its rich, savory broth without competing with it. Think simple, warm, and dippable.

Crusty Bread or Dinner Rolls: Nothing beats tearing off a chunk of warm crusty bread to soak up the broth. A sourdough loaf or soft dinner rolls both work beautifully.

Grilled Cheese Sandwich: This is the ultimate comfort food pairing. The buttery, melty sandwich adds satisfying richness alongside the lighter, veggie-packed soup.

Oyster Crackers or Saltines: Sprinkle a handful right into the bowl. They add a satisfying crunch and a slight saltiness that plays well with the herby broth.

Side Salad with Lemon Vinaigrette: For something fresh to balance the heartiness of this instant pot chicken noodle soup, a crisp green salad dressed with lemon vinaigrette cuts right through the richness.

More Cozy Soups and Chicken Dinners to Try Next

If this instant pot chicken noodle soup hit the spot, there are plenty of other hearty, comforting recipes worth exploring. For another classic soup with bold, creamy flavor, the Creamy Crack Chicken Noodle Soup is a crowd-pleasing twist on the same cozy concept – perfect for back-to-back soup nights. The Easy Ginger Garlic Chicken Noodle Soup is another great match, adding a warming, immune-boosting kick that works beautifully alongside a simple crusty roll.

For nights when a full pot of soup feels like too much, the Easy Chicken Pastina Soup is a lighter but equally satisfying option. And if the shredded chicken thighs in this recipe have you looking for more ways to use that same protein, the Garlic and Sage Chicken Soup is a fragrant, herb-forward bowl that pairs the same tender chicken with a deeply savory broth – ideal for rounding out a full week of cozy, one-pot dinners.

Keeping Leftovers Fresh and Flavorful

Leftover instant pot chicken noodle soup stores well, but the noodles are the one thing to watch. Store leftovers in an airtight container in the refrigerator for up to 3 days. For everyday quick reheating, storing the noodles and broth together is perfectly fine – just plan to add a splash of extra broth when warming up.

To reheat, warm gently on the stovetop over medium-low heat, adding broth or water as needed to loosen things up. Microwave reheating also works well in 60-second intervals, stirring between each round until hot throughout.

Pro tip: if you want to freeze this soup, leave the noodles out entirely. Freeze just the broth, vegetables, and shredded chicken in a freezer-safe container for up to 3 months. When ready to serve, thaw overnight in the refrigerator, reheat on the stove, and cook fresh egg noodles directly in the hot soup. The result tastes just as good as the day it was made.

Your Instant Pot Chicken Noodle Soup Questions, Answered

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