Instant Pot Chicken Noodle Soup: Your Weeknight Comfort Hero!

Name: Instant Pot Chicken Noodle Soup: Your Weeknight Comfort Hero!
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken thighs (about 1 pound total, trimmed of any extra fat, or use 1 lb chicken breasts if you prefer!); 1/4 teaspoon kosher salt; 1 teaspoon olive oil; 1/2 cup diced yellow onion (that's about half a medium onion!); 1/2 cup diced celery (usually 1-2 stalks); 1/2 cup peeled and sliced carrots (about 1-2 medium carrots, sliced into rounds or half-moons); 3 cloves garlic, minced; 4 cups low-sodium chicken broth (good quality makes a difference!); 2 bay leaves; black pepper, freshly ground, to taste (start with 1/8 teaspoon for the soup); 1 cup egg noodles (the thin, quick-cooking kind, about 1 1/2 oz); fresh parsley, chopped (optional, but gives a nice pop of color and freshness!)

Recipe by Charlotte · Updated May 28, 2026

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Tested5× before publishing

Hey friends! You know those nights when everyone’s hungry, the clock is ticking, and the thought of another complicated meal makes you want to just order takeout? Yeah, I’ve been there a million times. That’s why I’m always on the hunt for recipes that deliver big comfort with minimal fuss. And let me tell you, this Instant Pot Chicken Noodle Soup is an absolute lifesaver for those exact moments.

I’ve tested this soup so many times – on busy Tuesdays, on chilly evenings, even when someone in the house needed a little extra TLC. It consistently comes out perfectly, with a rich, savory broth and chicken that’s so tender it practically falls apart. The best part? Your Instant Pot does most of the heavy lifting, leaving you free to tackle homework, laundry, or just enjoy a quiet moment. This is THE BEST kind of hands-off cooking.

The Magic of the Instant Pot for Soup

Before I had my Instant Pot, making a really flavorful chicken noodle soup felt like an all-day affair. You know, simmering broth for hours, constantly checking on the chicken, hoping it didn’t dry out. It was a labor of love, but let’s be real, who has that kind of time on a busy Tuesday?

But with this incredible gadget, it’s a whole new world! The high pressure truly infuses all those lovely veggie flavors into the broth in a fraction of the time. You get that deep, savory, slow-simmered taste without the endless wait. It’s almost like cheating! Plus, the chicken cooks up so juicy and tender every single time, practically melting in your mouth. This method locks in all the moisture, making dry chicken a thing of the past. It’s truly a weeknight superpower for moms like us, delivering a comforting meal that tastes like it took all day but actually only took minutes of active cooking.

Prepping Your Veggies Like a Pro (aka, faster!)

Okay, so the chopping is probably the most ‘involved’ part of this entire recipe, right? But it doesn’t have to be a drag. Here’s my little trick: chop your onion, celery, and carrots ahead of time, even the night before, and store them in an airtight container in the fridge. That way, when dinner time rolls around, all you have to do is toss them in the pot! It’s amazing how much difference five minutes of pre-chopping can make.

If you’re really short on time, many grocery stores offer pre-chopped mirepoix (that classic onion, celery, carrot mix) in the produce section. Just give them a quick dice to make sure they’re not too big for your soup. And for the garlic? Fresh garlic is absolutely key for flavor here. A quick mince is definitely worth the extra minute – you’ll taste the difference in the final, aromatic broth!

Getting that Perfect Noodle Texture

Have you ever had chicken noodle soup where the noodles were… well, mushy? Not ideal, right? The secret to perfect, silky egg noodles in your Instant Pot soup is all about timing. We add them right at the very end, after the chicken is cooked and shredded. A super quick two-minute high-pressure cook is all they need to become tender but still have a lovely, satisfying bite.

Any longer, and they’ll start absorbing too much liquid and can easily lose their structure, turning into a less-than-pleasant texture. If you’re planning on enjoying leftovers (and you totally should!), consider cooking the noodles separately and adding them to individual bowls just before serving. This keeps them from getting bloated and soft in the stored soup, ensuring every bowl is as fresh and perfect as the first. Nobody likes sad, bloated noodles!

Why This Recipe Works

This recipe works so well because the Instant Pot locks in all the moisture and flavor. The high-pressure cooking makes the chicken incredibly tender while coaxing a deep, savory broth from the simple ingredients in record time. It's efficient, flavorful, and incredibly satisfying on a busy weeknight.

This soup is like a warm hug in a bowl, and your Instant Pot does almost all the work!— Charlotte

Prep 900Cook 2100Yield 4 servings

Ingredients

4 boneless, skinless chicken thighs (about 1 pound total, trimmed of any extra fat, or use 1 lb chicken breasts if you prefer!)
1/4 teaspoon kosher salt
1 teaspoon olive oil
1/2 cup diced yellow onion (that's about half a medium onion!)
1/2 cup diced celery (usually 1-2 stalks)
1/2 cup peeled and sliced carrots (about 1-2 medium carrots, sliced into rounds or half-moons)
3 cloves garlic, minced
4 cups low-sodium chicken broth (good quality makes a difference!)
2 bay leaves
black pepper, freshly ground, to taste (start with 1/8 teaspoon for the soup)
1 cup egg noodles (the thin, quick-cooking kind, about 1 1/2 oz)
fresh parsley, chopped (optional, but gives a nice pop of color and freshness!)

Instructions

Prep the Chicken and Sauté Veggies First things first, lightly season your chicken thighs (or breasts!) with that 1/4 teaspoon of kosher salt. Now, hit the 'Sauté' button on your Instant Pot and add the olive oil. Once it's shimmering, toss in your diced onion, celery, and sliced carrots. Sauté them for about 4 to 5 minutes, stirring occasionally, until they start to soften up and smell fragrant. Add the minced garlic during the last minute of sautéing, stirring it in until you can really smell that lovely aroma.
Build the Broth Carefully place the seasoned chicken on top of the sautéed veggies in the Instant Pot. Pour in all 4 cups of low-sodium chicken broth. Add the bay leaves and about 1/8 teaspoon of freshly ground black pepper. Give it a gentle stir just to make sure everything is submerged. Don't add the noodles yet – they'll come later!
Pressure Cook (Part 1) Secure the lid on your Instant Pot, making sure the sealing ring is in place and the vent is set to 'Sealing.' Select 'Manual' or 'Pressure Cook' (depending on your model) and set the time for 15 minutes on HIGH pressure. Once the cooking cycle finishes, let the pressure release naturally. This means just leave it alone! It will take about 10-15 minutes for the float valve to drop down on its own. This natural release helps keep the chicken super tender.
Shred Chicken and Add Noodles Once the pressure has fully released and the float valve is down, carefully open the lid. Use tongs to remove the bay leaves and discard them. Take out the chicken pieces and place them on a cutting board or shallow dish. Using two forks, coarsely shred the chicken – it should be super easy to pull apart! Return the shredded chicken to the soup. Now, stir in your egg noodles.
Pressure Cook (Part 2) Close the lid again and make sure the vent is still set to 'Sealing.' Cook on HIGH pressure for just 2 minutes. Once the 2 minutes are up, you can do either a quick release (carefully turn the vent to 'Venting' and let the steam escape) or let it naturally release for a few minutes. I usually do a quick release here to stop the noodles from overcooking. As soon as the float valve drops, open the lid.
Garnish and Serve! Give the soup a final stir. Taste and adjust for any extra salt or pepper if you think it needs it. Ladle your warm, comforting soup into bowls. If you're feeling fancy (or just want some extra freshness!), sprinkle with a little chopped fresh parsley. Serve immediately and enjoy that homemade goodness!

Tested Tip

When you shred the chicken, use two forks. It makes quick work of it, and you can get nice, rustic chunks that hold up well in the soup without becoming too stringy.

The Magic of the Instant Pot for Soup

Prepping Your Veggies Like a Pro (aka, faster!)

Getting that Perfect Noodle Texture

Make It Yours

Spice It Up — If you like a little kick, add a pinch of red pepper flakes with the garlic. It gives a lovely warmth without being too overpowering.
Greens, Please! — Stir in a handful of fresh spinach or kale during the last minute of cooking for extra greens. They'll wilt right into the hot broth.
Lemon Brightness — A squeeze of fresh lemon juice right before serving can brighten up all the flavors in the soup beautifully. It really makes everything pop!
Hearty Veggies — Feel free to add other quick-cooking veggies like frozen peas or corn during the noodle step for more substance and color.

FAQ

Can I use frozen chicken?

You absolutely can! If using frozen chicken breasts, increase the initial high-pressure cook time to 20-22 minutes. For frozen thighs, stick closer to 18-20 minutes. No need to thaw beforehand!

What if I don't have egg noodles?

No problem! You can use other small pasta shapes like ditalini, orzo, or even broken spaghetti. Just keep a close eye on them during the two-minute pressure cook, as cooking times can vary slightly for different pasta types.

Can I make this soup ahead of time?

Yes, you can! The soup (without the noodles) stores wonderfully in the fridge for up to 3-4 days. When reheating, add fresh, cooked noodles to individual bowls to prevent them from getting mushy.

Is there a vegetarian version of this soup?

You bet! Skip the chicken and use vegetable broth. For protein, add a can of drained cannellini beans or some sautéed mushrooms along with the veggies.