Instant Pot Chicken Noodle Soup (Ready in Under 45 Minutes)
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This Instant Pot Chicken Noodle Soup is what I make when the first chilly days roll in. Tender shredded chicken thighs, carrots, celery, and egg noodles cook in a thyme-seasoned broth with a squeeze of lemon at the end. The pressure cooker gives you that slow-simmered flavor in under 45 minutes.
Sheila’s Recipe Snapshot
I firmly believe every home cook needs a reliable chicken noodle soup recipe tucked away in their back pocket. It’s the kind of soup you reach for when you need something warm, simple, and satisfying. This Instant Pot version is my personal go-to because it delivers classic slow simmered flavorin a fraction of the time.
I love a good stovetop soup as much as the next cook, but the Instant Pot earns its spot here. Pressure cooking makes the chicken thighs tender enough to shred with two forks and builds a broth that tastes like it simmered all afternoon. You can go from pantry staples to a pot of homemade chicken noodle soup in under 45 minutes.
Ingredient Notes for Instant Pot Chicken Soup
- Olive Oil & Butter | Used to sauté the vegetables and add a little richness to the soup base.
- Yellow Onion, Carrots & Celery | This is the combination of aromatics that really build that classic chicken noodle soup flavor.
- Boneless Skinless Chicken Thighs | These stay juicy and tender in the Instant Pot and shred beautifully into the soup! If you prefer, you can use chicken breasts.
- Dried Thyme | For a gentle herbal flavor.
- Chicken Broth | The base of the soup that ties all the ingredients together. Use a good quality broth for the best flavor.
- Egg Noodles | Medium egg noodles cook quickly and give the soup that classic hearty texture.
- Lemon Juice | A splash at the end brightens the entire soup and balances the richness.
- Fresh Parsley | Adds a fresh finish and a pop of color.
Variations and Substitutions
- Swap chicken thighs for chicken breasts: Chicken breasts work just as well if that’s what you have on hand, though thighs tend to stay a little juicier.
- Add extra vegetables: Although they aren’t traditionally in chicken noodle soup, you can certainly add peas, corn, spinach, or green beans.
- Try different herbs: Swap thyme for rosemary, oregano, or an Italian seasoning blend for a slightly different flavor profile.
- Use gluten-free noodles: If needed, simply substitute your favorite gluten-free pasta or noodles.
How to Make Instant Pot Chicken Noodle Soup
STEP 1 | Sauté the aromatics
Set the Instant Pot to Sauté. Add olive oil, butter, onion, carrots, and celery. Once the butter has melted, cook for 3 to 4 minutes, stirring often, until the onions are translucent and softened.
STEP 2 | Add chicken and broth
Pat the chicken thighs dry. Add the chicken, salt, pepper, thyme, and chicken broth to the pot. Stir to combine.
STEP 3 | Pressure cook
Lock the lid and set the valve to Sealing. Cook on High Pressure for 8 minutes.
STEP 4 | Release pressure & add noodles
When the timer ends, allow a 5-minute natural release, then carefully quick-release the remaining pressure. Remove the chicken to a cutting board. Add the egg noodles, set the Instant Pot to Sauté, and cook uncovered for about 5 minutes, or until tender.
STEP 5 | Shred the chicken
While the noodles cook, shred the chicken with two forks.
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STEP 6 | Return chicken back to the soup
Return the shredded chicken to the pot. Stir in the lemon juice and fresh parsley. Serve immediately.
Recipe Success Tips
Storage and Reheating Tips
- To store: Cool completely, then refrigerate leftovers in an airtight container for up to 4 days. The noodles keep soaking up broth, so the soup will be thicker the next day.
- To reheat: Warm gently on the stovetop or in the microwave, adding a splash of broth or water to loosen it.
- To freeze: Freeze the soup without the noodles. Make it through the pressure cooking step, shred the chicken back in, cool completely, and freeze in portions for up to 2 months. Thaw overnight in the fridge, bring it to a simmer, and cook fresh noodles right in the pot.
Frequently Asked Questions
Add them after pressure cooking, never before, and cook them on Sauté just until tender. If you’re planning to freeze some of the soup, leave the noodles out of that portion.
I don’t recommend it. Even a few minutes under pressure overcooks egg noodles, and they break down into the broth. Cooking them on Sauté afterward takes about 5 minutes and gives you much better texture.
Egg noodles keep absorbing broth in the fridge. Add a splash of broth or water when you reheat, and it’ll loosen right back up.
Looking For More Soup Recipes?
This easy Lemon Chicken Orzo Soup Recipe and my Vegetable Beef Soup Recipe are both family favorites. I have a popular Broccoli Potato Soup recipe, too.
Check out my complete line up of soups and stews for more ideas.
What to Serve With Pressure Cooker Chicken Noodle Soup
A warm bowl of chicken noodle soup pairs perfectly with Garlic Breadsticks from Pizza Dough or Easy Homemade Yeast Rolls for soaking up the broth!
It would also go great with a light salad like a Butter Lettuce Salad or a Chopped Kale Salad.
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Instant Pot Chicken Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- ½ cup yellow onion diced
- 1 cup carrots sliced
- 1 cup celery sliced
- 1 pound skinless boneless chicken thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 6 ½ cups low-sodium chicken broth
- 2 ½ cups dry egg noodles medium size
- ½ medium lemon juiced
- 2 tablespoons Italian Parsley chopped
Instructions
- Set the Instant Pot to Sauté. Add olive oil, butter, onion, carrots, and celery. Once the butter has melted, cook for 3 to 4 minutes, stirring often, until the onions are translucent and softened.
- Pat the chicken thighs dry. Add the chicken, salt, pepper, thyme, and chicken broth to the pot. Stir to combine.
- Lock the lid and set the valve to Sealing. Cook on High Pressure for 8 minutes.
- When the timer ends, allow a 5-minute natural release, then carefully quick-release the remaining pressure. Open the lid. Remove the chicken to a plate.
- Add the egg noodles to the soup and set the Instant Pot to Sauté again. Cook uncovered for about 5 minutes, or until the noodles are tender.
- While the noodles cook, shred the chicken with two forks.
- Return the shredded chicken to the pot. Stir in the lemon juice and fresh parsley. Serve immediately.
Notes
- Sauté the vegetables first. A few minutes in olive oil and butter builds a richer broth.
- Use chicken thighs. They stay juicy under pressure and shred easily.
- Don’t overcook the noodles. Add them after pressure cooking and simmer just until tender.
- Add the lemon juice at the end to keep the flavor bright.
- Taste before serving. Broths vary in saltiness, so adjust the salt and pepper as needed.
- Store: Refrigerate in an airtight container for up to 4 days. The noodles soak up broth, so the soup thickens overnight.
- Reheat: Warm on the stovetop or in the microwave with a splash of broth or water.
- Freeze: Freeze without the noodles for up to 2 months. Thaw overnight, bring to a simmer, and cook fresh noodles in the pot.
Nutrition
Life Love and Good Food does not claim to be a registered dietitian or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
