This pressure cooker version brings classic weeknight comfort to your table in under an hour. The Instant Pot infuses rich chicken flavor into every bite while keeping the noodles perfectly tender.
I developed this method to retain the soul-warming quality of traditional soup with modern efficiency. The result is a comforting bowl that tastes like it simmered all day.
Ingredients for Chicken Noodle Soup Recipe Instant Pot
Classic comfort in a pot. Chicken, noodles, and veggies make this simple yet satisfying.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Breasts 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Egg Noodles 🍜 | 8 oz | Wide or medium width |
| Carrots 🥕 | 3 whole | Peeled and diced |
| Celery Stalks 🌿 | 3 whole | Diced, leaves included |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Garlic Cloves 🧄 | 3 cloves | Minced for depth |
| Chicken Broth 🍲 | 6 cups | Low-sodium preferred |
| Bay Leaf 🍃 | 1 whole | Dried, for aroma |
| Dried Thyme 🌿 | 1 tsp | Crushed between fingers |
| Dried Parsley 🌿 | 1 tsp | For garnish and flavor |
| Salt 🧂 | 1 tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Olive Oil 🫒 | 1 tbsp | For sautéing aromatics |
| Fresh Dill 🌿 | 2 tbsp | Chopped, for finishing |
[recipe_ingredient_scaler]
The chicken is the backbone here. Boneless, skinless thighs work too if you prefer darker meat (they stay juicier). I grab my chicken from Costco—consistent quality, good price. For the broth, Better Than Bouillon paste mixed with water tastes richer than canned. Carrots and celery should be fresh—look for vibrant color and firm texture. No need for organic if budget is tight.
No fresh dill? Dried dill at half the amount works fine. Out of egg noodles? Any short pasta (penne, shells) is a solid stand-in. If you’ve got fresh thyme, use triple the dried amount but remove the stems. Want more veggies? Toss in a cup of frozen peas at the end. The broth quantity is flexible—add an extra cup if you like it soupier (just adjust salt accordingly).
This keeps 4-5 days in the fridge—noodles soak up broth over time, so store leftovers with a splash of water. Freezes beautifully for 3 months. Reheat gently to avoid breaking the noodles. I like to portion mine into single-serving containers for easy grab-and-go lunches.
Why You’ll Love This Recipe
- Set It and Forget: I toss in the chicken, veggies, and broth, then the Instant Pot does all the work. No babysitting the stove here.
- Rich Homemade Taste: The carrots and celery soak up the broth so well, it tastes like it simmered for hours. Honestly, my picky nephew even slurps the celery bits.
- Feeds the Freezer: I double the batch and freeze half—perfect for those nights I’m too tired to cook. (Yes, even on a Tuesday night)
- Budget Stretcher: One pound of chicken breasts and a few pantry staples make a pot full of soup. I’ll be real: it’s cheaper than takeout and just as satisfying.
Step-by-Step Instructions for Chicken Noodle Soup in an Instant Pot
This method delivers rich, comforting soup with minimal effort and maximum flavor.
Step 1: Sauté Aromatics for Deep Flavor Foundation
Set your Instant Pot to the Sauté function on Normal heat. Add the 1 tbsp olive oil and let it heat for 30 seconds until shimmering. Toss in the diced yellow onion, 3 carrots, and 3 celery stalks.
Cook for 4-5 minutes, stirring occasionally, until the vegetables soften slightly and the onion becomes translucent. Add the 3 cloves garlic cloves and cook for another 30 seconds until fragrant. This builds the flavor base that makes this soup taste like it simmered all day.
Step 2: Pressure Cook Chicken and Broth
Add the 1.5 lb boneless skinless chicken breasts to the pot, then pour in the 6 cups chicken broth. Stir in the 1 whole bay leaf, 1 tsp dried thyme, 1 tsp salt, and 0.5 tsp black pepper.
Secure the lid, set the valve to Sealing, and cook on High Pressure for 8 minutes. The chicken will cook perfectly in this time, and the flavors will meld beautifully. Let the pressure release naturally for 5 minutes before quick-releasing any remaining pressure.
Step 3: Shred Chicken and Add Noodles
Remove the chicken breasts and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces while it’s still warm. Return the shredded chicken to the pot.
Stir in the 8 oz egg noodles and 1 tsp dried parsley. Set the Instant Pot to Sauté on Low heat and cook for 4-5 minutes, stirring occasionally, until the noodles are tender. Avoid over-stirring, as this can break the noodles and make the soup too thick.
Step 4: Finish with Fresh Herbs and Serve
Once the noodles are cooked to your liking, turn off the Instant Pot. Stir in the 2 tbsp fresh dill and let the soup sit for 2 minutes to allow the flavors to meld. Taste and adjust the seasoning with additional salt if needed.
Ladle the soup into bowls and serve hot. The noodles should be tender, the chicken juicy, and the broth rich with the flavors of the vegetables and herbs. Enjoy this comforting bowl of soup as the perfect weeknight meal.
Pro Tips For Making Chicken Noodle Soup Recipe Instant Pot
- Shred While Hot: Pull the chicken breasts straight from the Instant Pot and shred them immediately—they’ll be tender and absorb broth better. I learned this the hard way after waiting and ending up with dry, rubbery chicken.
- Toast the Noodles: Before adding liquid, sauté the egg noodles in the pot for 2-3 minutes until lightly browned. Sounds weird, but it works—adds a nutty depth to the soup.
- Skip Pre-Cut Veggies: Use whole carrots and celery stalks, chopped into uniform pieces. Pre-cut veggies often taste watery and dilute the flavor—I was skeptical until I tried it.
- Use Natural Release: Let the pressure release naturally for 10 minutes before quick-releasing the rest. This keeps the chicken juicy and prevents the noodles from turning mushy.
Perfect Pairings for This chicken noodle soup recipe instant pot
Side Dish Ideas
A simple garlic bread made with a crusty baguette from my local bakery soaks up the broth beautifully. I brush slices with olive oil and minced garlic, then toast until golden. 🥖
For freshness, toss 4 cups baby spinach with a light lemon dressing. The peppery greens cut through the richness of the soup.
Beverage Pairings
A crisp Sauvignon Blanc from New Zealand complements the herbal notes in the broth. The bright acidity cleanses your palate between spoonfuls.
For non-alcoholic options, sparkling water with a squeeze of lemon works perfectly. The bubbles add a refreshing contrast.
Finishing Touches
Add a sprinkle of fresh parsley or extra dill right before serving. I also love a crack of black pepper for a little heat. 🌿
For extra richness, stir in 1 tbsp butter at the end. It adds a velvety finish to the broth.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Use 1.5 lb boneless thighs for juicier meat. They hold up well to pressure cooking and add richer flavor. Adjust cooking time to 10 minutes for perfect tenderness.
What if my noodles turn mushy?
This happens if noodles cook too long after pressure releases. Add them only after shredding chicken, and cook for just 4-5 minutes. For firmer noodles, reduce time to 3 minutes.
Can I make this ahead for meal prep?
Yes, but store noodles separately to prevent sogginess. Refrigerate broth and chicken together for up to 4 days. Cook noodles fresh when ready to serve.
Is it safe to double the recipe?
Only if your Instant Pot is large enough. Never exceed the 2/3 max fill line. For 6 quart models, stick to the original amounts.
Nutrition Facts
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
- Recipe for Boneless Pork Chops in Cast Iron Skillet: Sear and Baste to Juicy Perfection - October 3, 2026
- Recipe for Boneless Cross Rib Roast: Slow-Roasted Beef with Herb Crust - October 3, 2026
- Hamburgers in Sauce Recipe Crock Pot: Slow-Cooked Savory Delight - October 3, 2026