This Instant Pot Chicken Noodle Soup is my go-to comfort food on chilly nights or sick days. The broth is deep and savory, the chicken is tender, and the noodles cook perfectly every time. It tastes even better the next day.
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Why This Recipe Works
This Instant Pot Chicken Noodle Soup is my favorite way to make a cozy, homemade meal with almost no cleanup. Here’s why I keep coming back to it:
- Quick but Flavorful: The Instant Pot locks in flavor fast. Just 10 minutes of pressure cooking gives you that all-day-simmered taste.
- Searing Makes It Better: Browning the chicken first adds a layer of richness. It’s a small step that makes a big difference in the final broth.
- Packed with Veggies: Onions, carrots, celery, and garlic give this soup that classic comfort food base. Add even more if you want to bulk it up.
- Hearty and Filling: Between the potatoes and noodles, it’s a complete meal in a bowl. I always feel full and satisfied afterward, a lot like my Instant Pot Cheeseburger Soup.
- Freezer & Fridge Friendly: It stores and freezes like a dream. Just keep the noodles separate so they don’t soak up all the broth.
If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!
Ingredients
- Chicken Breasts or Thighs – Boneless and skinless chicken adds lean protein to the soup. Thighs stay extra juicy under pressure, while breasts offer a lighter option. Both shred easily after cooking.
- Onion, Carrots, and Celery – This classic trio creates an aromatic base for the soup. The vegetables soften and add natural sweetness as they cook.
- Garlic – Freshly chopped garlic deepens the flavor and gives the soup a comforting, savory boost.
- Chicken Broth – The heart of the soup, this provides rich, warming flavor. You can use homemade broth for an even more flavorful result.
- Yukon Gold Potatoes – These tender, buttery potatoes add a hearty texture to the soup. They cook quickly and hold their shape well.
- Egg Noodles – Wide egg noodles are traditional and soak up the broth beautifully. They’re added at the end to keep them from becoming too soft.
- Oregano and Bay Leaves – Dried oregano and bay leaves infuse the broth with herbal depth. They simmer alongside the chicken and vegetables to build flavor.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Sauté the veggies: Set Instant Pot to Sauté. Heat 2 tablespoons olive oil, then add onion, carrots, and celery. Cook for 3–4 minutes until softened. Stir in garlic and cook for 1 more minute. Transfer to a bowl and set aside.
- Sear the chicken: Add remaining 2 tablespoons olive oil and chicken to the pot. Sear on both sides until lightly browned to build flavor.
- Pressure cook: Add the sautéed vegetables back in. Pour in chicken broth, then add oregano, bay leaves, and salt. Close the lid, set valve to seal, and cook on Manual High Pressure for 10 minutes. Naturally release pressure for 10 minutes, then quick release.
- Shred the chicken: Open the lid, remove chicken and bay leaves. Shred the chicken with two forks and set aside.
- Cook the noodles and potatoes: Set Instant Pot to Sauté. Bring soup to a boil, then stir in cubed potatoes and egg noodles. Cook until both are fork-tender.
- Finish and serve: Return shredded chicken to the pot, stir in parsley, adjust seasoning, and serve hot.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Chicken Options: I use boneless chicken breasts or thighs, but you can swap in rotisserie chicken, leftover roast chicken, or even frozen chicken. Just increase the cook time to 12 minutes for bone-in or frozen meat.
- Vegetable Add-Ins: I like sticking to carrots and celery, but chopped cabbage, spinach, kale, or even zucchini work great stirred in at the end.
- Grain Alternatives: Skip the noodles and add cooked rice, orzo, quinoa, or barley for a change. It’s an easy way to make the soup gluten-free or more filling.
What to Serve with Instant Pot Chicken Noodle Soup
Main Dishes
- This Instant Pot chicken noodle soup is hearty enough to stand alone, but it also pairs well with something simple like Prosciutto and Mozzarella Sandwich or sourdough toast.
- We love serving it alongside a fresh sandwich like my Turkey Club Sandwich or BLT Sandwich for a cozy lunch.
- It’s also great with a slice of savory zucchini bread or a simple Kale Caesar Salad.
Other Sides
- You can also serve it with roasted veggies like Roasted Carrots, Garlic Parmesan Asparagus, or a scoop of Buttermilk Mashed Potatoes to round out the meal.
- For dipping, try a hunk of Focaccia, a warm biscuit, or a side of garlic bread straight from the oven.
FAQs
What kind of noodles are best?
The best type of noodles for soup are wide egg noodles. They have a buttery flavor that pairs perfectly with the juicy meat and delicious flavors from the broth and cooked vegetables. If you don’t have any egg noodles, just use any kind of long or short pasta you already have at home.
Should I cook the noodles in the soup or separately?
It’s best to cook them directly in the soup after pressure cooking. If you plan to store leftovers, cook the noodles separately to prevent them from soaking up the broth.
How can I make it creamier?
Add a splash of heavy cream or half-and-half at the end before serving. It gives the broth a rich, comforting finish.
How long does Instant Pot chicken noodle soup last?
Store the soup and noodles separately in airtight containers in the fridge for up to 5 days. Freeze the soup (without noodles) for up to 3 months. Reheat on the stove or microwave, and add fresh noodles before serving.
More Soup Recipes You’ll Enjoy
- Copycat Panera Broccoli Cheddar Soup – This Copycat Panera Broccoli Cheddar Soup is creamy, cheesy, and packed with cozy flavors (just like Panera’s version!).
- White Lasagna Soup – White Lasagna Soup is a cozy, comforting dish that packs everything you love about lasagna into a warm, creamy bowl.
- Roasted Red Pepper And Tomato Soup – This Roasted Red Pepper and Tomato Soup is ultra-cozy, comforting, and warming! Featuring sweet roasted tomatoes, smoky red peppers, and savory seasonings, it’s the perfect grilled cheese pairing.
- Easy Creamy Lasagna Soup – This Easy Creamy Lasagna Soup is picky-eater approved! Made with a comforting mix of ground beef, Italian herbs, cream, and lasagna noodles, every bite has all of the flavors of lasagna but is ready to eat in half the time.
If you try this Instant Pot Chicken Noodle Soup recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Instant Pot Chicken Noodle Soup
Warm yourself up with a bowl of this comforting Instant Pot Chicken Noodle Soup. It’s made completely in the Instant Pot, meaning easy cleanup and deep and rich flavors. Try it out when you need a flexible and freezer-friendly meal!
Servings: 6 servings
Calories: 363kcal
Equipment
- 6 qt Instant Pot
Ingredients
- 2 chicken breasts or 4 chicken thighs
- 4 tbsp olive oil divided
- 1 cup onion diced
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 3 cloves garlic chopped
- 1 tbsp salt more to taste
- 2 tsp oregano dried
- 2 bay leaves
- 6 cups chicken broth
- 4 yukon gold potatoes cut into ½ inch cubes
- 4 oz wide egg noodles or use what you have on hand
- 2 tbsp parsley finely chopped
Instructions
- Turn Instant Pot to saute setting. Add 2 tablespoons of olive oil, carrots, celery, onion. Cook until the onion is soft and translucent. 3-4 minutes. Add garlic and cook for one more minute. Remove into a bowl and set aside.
- Add 2 tablespoons of olive oil, then the chicken, let it sear on both sides, to add flavor.
- Add in the sauteed veggies to the chicken back in the Instant Pot, then add in chicken broth, dried oregano, and bay leaves.
- Close the lid and set the Instant Pot to MANUAL setting for 10 minutes. It will take about an additional 5 minutes to come to pressure.
- When the cooking time ends, allow the pressure to naturally release for 10 minutes. Then, carefully release the remaining pressure by turning the steam release valve to vent and remove the lid.
- Remove the chicken into a bowl and shred with two forks. Also, remove the 2 bay leaves.
- Turn Instant Pot to Saute, bring to a boil. Add in the potatoes and the noodles and cook until tender and you can put a fork through the potatoes.
- Add chicken to soup. Adjust salt, add fresh parsley, and serve.
Notes
- If you plan on storing this soup for leftovers, keep the noodles and chicken soup separately. Otherwise, the noodles will soak in all of the broth and become mushy.
- To store, place the noodles and the soup in airtight containers. They should stay fresh for up to 5 days in the fridge. You can also freeze the soup without the noodles in a freezer-safe bag or container for up to 3 months.
- Reheat the soup for a few minutes in the microwave or on the stovetop. When it’s almost heated through, stir in the leftover or fresh noodles and heat for another minute or so.
Nutrition
Calories: 363kcal | Carbohydrates: 40g | Protein: 23g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 64mg | Sodium: 2138mg | Potassium: 1107mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3538IU | Vitamin C: 45mg | Calcium: 61mg | Iron: 2mg
