This Instant Pot Classic Chicken Noodle Soup is a cozy, one-pot dinner perfect for busy weeknights. Tender chicken, soft egg noodles, and simple vegetables cook together in one pressure cooker — easy, comforting, and family-approved.
Whether you need a quick dinner or a warm bowl on a chilly evening, this soup comes together fast with pantry staples.
If you enjoy easy pressure cooker dinners, you might also love our Instant Pot Creamy Chicken Soup or this creamy Instant Pot Chicken Taco Soup. You can also browse our full collection of comforting homemade soup recipes for more cozy dinner ideas.
Why You Will Love This Instant Pot Chicken Noodle Soup
- It cooks in one pot for easy cleanup
- The Instant Pot locks in deep, homemade flavor
- Uses simple, affordable pantry ingredients
- Family-friendly and kid-approved
- Perfect for meal prep and leftovers
- Customizable with your favorite vegetables
This is one of those recipes you will come back to again and again.
You can purchase the Instant Pot here: Instant Pot Duo Plus 9-in-1 Multicooker, Pressure Cooker, Slow Cook, Rice Maker, Steamer, Sauté, Yogurt, Warmer & Sterilizer, Includes App With Over 800 Recipes, Stainless Steel, 6 Quarts
Ingredients You Will Need
- 1 pound boneless, skinless chicken breasts or thighs
- 4 cups chicken broth
- 2 cups water
- 3 medium carrots, sliced
- 2 celery stalks, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley or fresh if you have it
- 1/2 teaspoon black pepper
- Salt to taste
- 6 ounces egg noodles or any pasta you like
Step by Step Instructions
Step 1: Sauté the Veggies
Turn the Instant Pot to sauté. Add a little olive oil and toss in the onions, carrots, celery, and garlic. Let them cook for about three to four minutes. The smell in the kitchen is insane.
Step 2: Add the Chicken and Broth
Place the chicken in the pot. Pour in the chicken broth and water. Sprinkle in the thyme, parsley, black pepper, and some salt.
Step 3: Pressure Cook
Lock the lid and set the Instant Pot to high pressure for 10 minutes. It feels like magic when you open it and see the chicken perfectly cooked.
Step 4: Shred the Chicken
Carefully remove the chicken and shred it with two forks. Toss it back into the pot.
Step 5: Add the Noodles
Turn the Instant Pot back to sauté mode. Add the noodles and cook for about five to six minutes until tender. Taste the soup and add more salt or pepper if you need.
Step 6: Serve and Enjoy
Spoon the soup into bowls. Sprinkle a little extra parsley on top if you like.
Need another quick weeknight dinner? Our 15 Instant Pot Chicken Soup Recipes for Easy Dinner Ideas are both fast and satisfying options.
Meal Prep Tips
If you like to get ahead of the week, prepping this Instant Pot Chicken Noodle Soup is a lifesaver. It makes busy nights way easier and keeps the whole family happy.
- Chop your veggies ahead of time and store them in containers in the fridge. This way you can toss them straight into the pot without thinking.
- Portion out the chicken into freezer bags before cooking if you want to make multiple batches later.
- Measure the spices in small containers so adding them is quick and mess-free.
- Cook the soup fully, then separate into individual meal-size containers for easy grab-and-go lunches or dinners.
- You can cook the noodles separately and add them right before serving if you plan to reheat the soup during the week. This keeps the noodles from getting mushy.
Storage Tips
Keeping this soup fresh is easy, and it tastes almost as good the next day. Here are some tips to store it like a pro.
- Let the soup cool completely before putting it in airtight containers for the fridge. It will stay good for 3 to 4 days.
- For longer storage, freeze the soup in freezer-safe containers or bags for up to 3 months.
- If freezing, keep the noodles separate and add them when you reheat. Noodles freeze weird if cooked with the soup.
- Reheat gently on the stove or in the microwave, stirring occasionally, so the chicken stays tender.
- Label containers with the date so you know exactly how long it has been in the fridge or freezer.
When to Make This Soup
This Instant Pot chicken noodle soup is perfect for:
- Cold winter evenings
- Back-to-school busy nights
- Cold and flu season comfort meals
- Sunday family dinners
- Easy meal prep lunches
- When you need a cozy reset meal
For more comfort meals, try our 13 Easy Instant Pot Chicken Breast Soup Recipes for Quick Family Dinners
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work perfectly. They are a little juicier and add extra flavor. Just adjust cooking time if they are very large.
Can I make this soup with frozen chicken?
You can. It might take a few extra minutes for the Instant Pot to reach pressure. The soup will still turn out tender and delicious.
Can I use different noodles?
Absolutely. Egg noodles are classic, but you can use rotini, shells, or even gluten-free pasta. Just cook them in the soup toward the end so they do not get mushy.
How long does the soup last in the fridge?
The soup keeps well in the fridge for 3 to 4 days. Make sure to store it in airtight containers and let it cool slightly before putting it in the fridge.
Can I freeze this soup?
Yes, you can freeze it for up to 3 months. If possible, keep the noodles separate and add them when reheating to prevent them from becoming mushy.
Instant Pot Classic Chicken Noodle Soup Recipe Card
Instant Pot Classic Chicken Noodle Soup
Ingredients
Method
- Turn the Instant Pot to sauté. Add a drizzle of olive oil, then toss in onions, carrots, celery, and garlic. Cook for 3–4 minutes until the veggies smell amazing.
- Place the chicken in the pot. Pour in the chicken broth and water. Sprinkle in thyme, parsley, black pepper, and salt. Taste the broth if you like to adjust seasoning now.
- Lock the lid and set the Instant Pot to high pressure for 10 minutes. Wait for a natural release or quick release as preferred.
- Carefully remove the chicken and shred it with two forks. Toss the shredded chicken back into the soup.
- Turn the Instant Pot to sauté mode again. Add the noodles and cook 5–6 minutes until tender. Taste and adjust seasoning if needed.
- Spoon into bowls, sprinkle a little extra parsley on top, and serve with bread or crackers if you like.
Notes
Tips
- Chop vegetables ahead of time to save prep time on busy nights.
- Cook noodles separately if you plan to store or freeze the soup to prevent them from getting mushy.
- Use any veggies you have like peas, zucchini, or green beans for variety.
- Taste the broth before serving to adjust seasoning or add a splash of soy sauce for extra flavor.
- This soup keeps in the fridge for 3–4 days and freezes well for up to 3 months.
Variations
- Spicy Chicken Noodle Soup: Add a pinch of crushed red pepper flakes or a dash of hot sauce.
- Herb Boost: Use fresh thyme and parsley instead of dried for a brighter flavor.
- Vegetarian Version: Skip the chicken and use vegetable broth with extra beans or mushrooms.
- Low-Carb Version: Replace noodles with spiralized zucchini or shirataki noodles.
This is truly an easy Instant Pot soup that feels like it took all day to make but really does not. Out of all the Instapot chicken soup recipes I have tried, this one is always a winner. It is one of those Instapot soup recipes and Instant Pot chicken soup recipes that keeps me coming back, especially when I need something quick and satisfying.
I love that it is a one pot soup recipe that makes cleanup simple and gives me more time with my kids. It is perfect for busy nights or when I am searching for soup ideas for dinner. During chilly days, it is one of my favorite winter soups and stews to make, and it is always a hit. Every bite is just pure comfort and one of the yummy soup recipes that makes everyone smile.
If you enjoyed this Instant Pot chicken noodle soup, be sure to explore our 30 minute instant pot chicken soup collection of easy Instant Pot recipes and cozy homemade soup recipes to find your next family favorite.
