The Ultimate Instant Pot Chicken Noodle Soup Recipe (Quick, Flavorful & Easy)

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🍲 The Speedy Cure: Ultimate Instant Pot Chicken Noodle Soup Recipe

Let’s be honest, there are two types of people in the world: those who make chicken noodle soup for three hours on the stove, and those who own an Instant Pot. If you fall into the latter camp (and you definitely should), you know the magic of transforming time-consuming classics into weeknight miracles. There is no better feeling on a chilly or sick day than a giant bowl of warm, deeply savory chicken noodle soup. But who has all afternoon for simmering? Today, we unlock the cheat code: the best instant pot chicken noodle soup. It’s got all the slow-simmered flavor, but you get to eat it in about 30 minutes. Are you ready for this culinary wizardry?

Why This Recipe Is the Only Way to Make Soup

Traditional soup is wonderful, sure, but it demands patience and maybe even a slight fever to appreciate fully. This Instant Pot version gives you that deep, complex broth flavor in a fraction of the time. The pressure cooker extracts maximum flavor from the bones and vegetables, making the broth taste like it simmered all day.

You need this recipe because it’s a true one-pot operation (minus the chicken shredding, sorry!). It’s minimal fuss, maximum comfort. It’s perfect when someone in the house is down with a cold (and you need to look like a nurturing superhero) or when you just crave cozy, savory goodness without waiting until tomorrow.

Plus, you get to cook raw chicken right alongside the vegetables and broth, meaning you only dirty one pot. One pot! That alone is worth the price of admission. It’s nourishing, flavorful, and incredibly efficient. IMO, the Instant Pot is basically a time machine for dinner.

Essential Ingredients for Peak Comfort

We keep the ingredients list simple and focus on aromatics to build that essential savory base.

1 lb Boneless, Skinless Chicken Breast or Thighs: Thighs add more flavor, but breast is leaner. Your choice!
6 cups Chicken Broth (Low Sodium): The liquid base. Use good quality broth; it makes a huge difference.
1 cup Chopped Carrots: Roughly 2–3 medium carrots.
1 cup Chopped Celery: Roughly 3–4 stalks.
1/2 cup Chopped Yellow Onion: The essential aromatic base.
2 cloves Garlic: Minced or roughly chopped.
1 tsp Dried Thyme: The classic, cozy herb for chicken soup.
1/2 tsp Dried Rosemary: Adds depth and complexity.
1 Bay Leaf: Don’t forget to fish this out later!
1/2 tsp Salt and 1/4 tsp Pepper: For seasoning the broth.
1 cup Egg Noodles (medium width): Added after the pressure cook.
1 tbsp Fresh Parsley: Chopped, for garnish (for color and fresh flavor).

Key Substitutions:

Chicken: Use bone-in chicken parts (cook time remains the same), but you’ll need to skim fat from the broth after cooking.
Egg Noodles: Orzo, small shells, or ditalini pasta work great. Avoid spaghetti.
Broth: If you only have water, add 1-2 teaspoons of bouillon paste or powder for flavor depth.

Tools & Kitchen Gadgets Used

You only need two things, really. Time to put that pressure cooker to work!

Instant Pot (6-quart or larger): The mandatory tool!
Cutting Board and Sharp Knife: For chopping the vegetables.
Measuring Cups and Spoons: For liquid and seasoning accuracy.
Slotted Spoon or Ladle: For serving the soup.
Mixing Bowl (Optional): For shredding the chicken (you can use an electric mixer for this hack!).
Tongs: For removing the chicken after cooking.

Step-by-Step Instructions: The Pressure Cooker Time Warp

Follow these steps exactly to avoid the dreaded “Burn” error and achieve tender results.

H3 Load the Pot (The Easy Part)

Sauté the Aromatics (Optional but Good): Select the Sauté function on your Instant Pot. Add a drizzle of oil. Add the chopped onion, carrots, and celery. Sauté for 3–5 minutes until the onion is translucent. This builds a great flavor foundation. Hit Cancel.
Add the Core Ingredients: Add the garlic, dried thyme, dried rosemary, and bay leaf to the pot. Stir for 30 seconds.
Chicken and Liquid: Place the chicken pieces (breasts or thighs) directly on top of the vegetables. Pour the chicken broth over everything. Add the salt and pepper. Do not stir the contents after adding the chicken and broth! Leave the chicken on top of the veggies. This helps prevent sticking and the “Burn” warning.

H3 Pressure Cook and Finish

Seal and Cook: Secure the lid, ensure the vent is set to Sealing. Select Manual/Pressure Cook and set the time for 8 minutes on High Pressure.
Release the Pressure: Once the cooking cycle is complete, carefully do a Quick Release (QR) by turning the vent knob to Venting. Cover your hand with a towel—you don’t want a steam facial!
Remove and Shred: Carefully remove the chicken from the pot using tongs and place it in a separate bowl. Discard the bay leaf. Use two forks (or the electric hand mixer hack!) to shred the chicken.
Cook the Noodles: Return the pot to the Sauté setting (Low). Bring the soup to a gentle simmer. Add the 1 cup of egg noodles. Cook for 3–5 minutes, or according to package directions, until the noodles are al dente.
Recombine and Serve: Return the shredded chicken to the pot. Stir everything together. Taste the broth and adjust the salt and pepper if needed. Ladle into bowls and garnish with fresh parsley. Congratulations, you just made gourmet soup in minutes!

Calories & Nutritional Info (The Soothing Facts)

A close-up of the chicken noodle soup in a bowl, showing the rich broth and shredded chicken

This soup is satisfying, healthy, and relatively light. Estimates are per one serving (1/6th of the batch, without bread).

Estimated Calories Per Serving: Approximately 200–250 calories.
Protein: High! Around 20–25g per serving from the lean chicken.
Carbohydrates: Moderate, mostly from the egg noodles and vegetables. Around 20–30g per serving.
Fat: Very Low, especially if using boneless, skinless chicken breast.
Key Nutritional Note: Great source of hydration, Vitamin A (carrots), and essential minerals. FYI, this is the ultimate low-cal comfort food.

Common Mistakes to Avoid (Soup Sabotage)

The Instant Pot is fantastic, but it has rules. Break them, and you get a disaster.

Cooking the Noodles Under Pressure: NEVER add the pasta before the pressure cycle! It absorbs too much liquid, swells, and causes the “Burn” error. Cook the noodles separately on the Sauté function after the chicken is done.
Using Fine Noodles: Thin pastas like angel hair or thin spaghetti cook too fast on the Sauté function and can turn mushy quickly. Use sturdy egg noodles or small shapes.
Not Quick Releasing (QR): The Instant Pot continues to cook the chicken and vegetables as the pressure naturally releases. Use the Quick Release to stop the cooking immediately, preventing overcooked chicken and mushy veggies.
Ignoring the Bay Leaf: That bay leaf is essential for flavor, but if you eat it, it tastes like paper and is sharp. Remember to fish out the bay leaf before shredding the chicken!

Variations & Customizations

Bored of the classic? Give these twists a try!

H3 Spicy Ginger-Garlic Booster

Give the soup an immune-boosting kick! Add 1 tsp of grated fresh ginger and 1/4 tsp of red pepper flakes during the initial Sauté step. Finish with a squeeze of lime juice instead of lemon for a bright, vibrant flavor.

H3 Creamy Herb Delight

Want a richer broth? After the pressure is released, stir in 1/4 cup of heavy cream or evaporated milk before adding the noodles. This gives you a creamy, decadent version of the classic. Add a tablespoon of fresh dill for a fresh, herbaceous finish.

H3 Vegetarian “Chicken” Noodle Soup

Make it meatless! Replace the chicken with 2 cups of chopped cremini mushrooms and use vegetable broth. For protein, add 1 can of drained chickpeas during the Sauté step. Increase the dried thyme slightly for extra savory flavor.

FAQ Section: Instant Pot Queries Answered

You’ve got questions about the magic pot. We’ve got the answers.

1. Can I use frozen chicken breasts?

Yes! Do not thaw the chicken. Use the same cook time (8 minutes) for frozen chicken breasts, but let the pot Natural Pressure Release (NPR) for 5 minutes before doing the Quick Release (QR).

2. Why did I get the “Burn” message?

The Burn message usually appears because thick ingredients (like tomato paste or starch) are resting directly on the bottom of the pot. In this case, it might be the dried herbs or small vegetable bits sticking. Do not stir the pot after adding the liquid and chicken, and ensure you have enough broth.

3. Is it safe to cook the noodles in the Instant Pot broth?

Yes, but only after the pressure cook cycle is complete, using the Sauté function. This is the only way to ensure the noodles cook properly without sticking or causing the “Burn” error.

4. How do I get the chicken to shred easily?

Remove the hot chicken and use two forks to pull it apart. Pro Tip: Place the chicken in a bowl and use a handheld electric mixer on low speed—it shreds perfectly in seconds!

5. How should I store the leftover soup?

Store the soup in an airtight container in the refrigerator for up to 4 days. Note: The noodles will absorb the broth overnight, so you might need to add a splash of extra broth when reheating.

6. Should I use Quick Release (QR) or Natural Pressure Release (NPR)?

For tender meat and non-mushy vegetables, the Quick Release (QR) is essential. It immediately stops the cooking process. Only use NPR if your meat is frozen or if you prefer very soft vegetables.

7. Can I make the broth from a whole chicken in the Instant Pot?

Yes! Use a whole chicken (about 3 lbs) and cook on High Pressure for 25 minutes with a Full Natural Release. Remove the chicken, strain the broth, then proceed with the recipe, adding the noodles and chopped vegetables on Sauté.

Final Thoughts

You just pulled off a deeply flavorful, completely nourishing, old-school comfort meal in record time. You tamed the Instant Pot, you avoided the “Burn” warning, and you made a spectacular batch of instant pot chicken noodle soup. Doesn’t that taste infinitely better than anything from a can? Go forth and stay cozy