Instant Pot Chicken Noodle Soup: One of those meals you just crave when life gets busy, chilly, or you’re fighting off the sniffles. You know those hectic nights when you wish dinner could just magically appear? Yep, me too. This is my go-to solution when I want something cozy, seriously tasty, and juuuust comforting enough to make even my Monday feel like a hug. If "homemade" feels like too much work, promise, this will change your mind. 
Why You’ll Love This Instant Pot Chicken Noodle Soup
Alright, let’s break it down. First off, the whole thing is basically “set it and forget it” magic. You toss the ingredients in, hit a couple buttons, and there you go: fills-your-whole-house-with-happiness soup. No slaving over a stove. No piles of dirty pans.
It’s also really flexible. Picky eaters? No problem. You can add or skip stuff (my sister hates celery so, you know, I get creative). And the flavor is just… well, it’s not your average boring stuff from a can. Think grandma’s five-star version, but done by you in twenty-five minutes flat. Leftovers? Somehow, they taste even better (half my lunches practically survive on this). I’m obsessed.
Does it feel silly to love a soup this much? Maybe. But hey, warm food makes cold days so much better.
“Honestly, it’s the easiest and most foolproof way I’ve ever made chicken noodle soup. Even my skeptical brother-in-law grabbed seconds!”
– Jess from Kansas City
How To Make Soup In Instant Pot
Let’s talk about how easy this Instant Pot Chicken Noodle Soup really is. First, start with boneless chicken (breasts or thighs). Cut up some carrots, celery, and onion—real basic stuff. Drizzle a bit of oil in your Instant Pot and sauté those veggies just to get them smelling amazing. Toss in the chicken, pour over some chicken broth, and here comes the flavor blast: a pinch of thyme, dash of black pepper, and a smidge of garlic.
Seal the pot (make sure that little valve is on ‘sealing’ or you’ll just make a mess, trust me on this), set it to high pressure, and let it do the heavy lifting for about 10 minutes. It feels like cheating, but the results are all YOU. After it’s cooked, shred the chicken (right in the pot, saves on washing up), throw in those noodles, and simmer a few extra minutes. Bingo. Soup’s on.
Look, if you forget the parsley—no one cares. Taste and tweak as you like. It won’t judge you for skipping steps. 
Recipe Variations
Bored of the same old flavors? Spice things up! I sometimes swap the chicken for leftover turkey if we’ve got it—great after Thanksgiving. Got a veggie craving? Toss in peas, sweet corn, or spinach at the end for a fun twist. Don’t like egg noodles? No worries, try rice, ditalini, or whatever pasta’s hiding in your pantry.
You can even make this Instant Pot Chicken Noodle Soup a little fancier with a splash of lemon juice for a bright kick. Out of broth? Mix water and bouillon cubes. Trust me, nobody notices. Use whatever’s on hand and don’t be afraid to experiment. Soup is forgiving like that.
Personally, I love tossing in a jalapeño if I want some heat. My aunt, on the other hand, swears by a big handful of fresh dill. Honest truth? You’ll find your own “perfect” version after just a few tries.
Can You Freeze Chicken Noodle Soup?
Oh, this is one of my favorite things about this whole process. Yes—you can totally freeze it! Here’s the thing though: If you know you’ll freeze a bunch, cook the noodles separately and save them for when you reheat. Otherwise, they turn into a mushy science experiment nobody asked for. The rest of the soup freezes perfectly fine in airtight containers.
So, let your leftovers cool, ladle into freezer-safe bags, and stash them flat (space saver move!). Need emergency soup for surprise flu season? Instant Pot Chicken Noodle Soup to the rescue. Just skip the noodles in the freezer portion, then stir fresh ones in when you heat it up. Works like a charm, every single time.
Expert Tips
Soup gets better after a day in the fridge, hands down. The flavors really settle in—if you have the patience, save some for tomorrow. Also, always taste before serving. Chicken broth brands can have wildly different saltiness (don’t trust ‘em). If you want a richer, deeper soup, use chicken thighs over breasts. Really makes a difference.
Wanna level up? Toss in a parmesan rind to the broth while cooking, then take it out before serving. Oh, trust me—it’s like magic. And don’t skip the sauté step, even if you’re feeling lazy, because it’s what unlocks all that veggie goodness. Keep the leftovers in airtight jars and you’ll thank yourself later.
Bullet-style serving ideas:
- Top your Instant Pot Chicken Noodle Soup with extra fresh herbs. Looks pretty, tastes even better.
- Pair it with grilled cheese (soup + sandwich = best dinner ever)
- Add a squeeze of lemon for zing, especially if you’re feeling under the weather.
- Crusty bread for dunking is, frankly, non-negotiable.
Common Questions
How long does Instant Pot Chicken Noodle Soup really take?
About 30 minutes, start to finish. Seriously. Most of that is just letting it do its thing.
Can I use frozen chicken?
Yes! Just add a couple extra minutes to the pressure cooking time. No need to thaw.
Is this recipe gluten-free?
It can be. Just swap the noodles for gluten-free pasta or rice. Works like a charm.
Got a vegetarian in the house?
Skip the chicken. Use veggie broth and add extra beans or mushrooms for heartiness.
Can I double this in my 6-quart pot?
I wouldn’t. It gets crowded. Stick to one batch at a time to avoid the dreaded overflow.
Your New Cozy Classic
So, if I haven’t convinced you yet, let me say this: Instant Pot Chicken Noodle Soup is the ultimate comfort fix for busy souls and chilly nights. Warm, hearty, and straight-up simple, it blows store-bought soups out of the water. If you want more ideas or comparisons, check out some other versions like Instant Pot Chicken Noodle Soup – Jo Cooks or Instant Pot Chicken Noodle Soup for more inspiration. Honestly, give this a try—next time you need that bowl of “I’ve got your back” kind of dinner, you’ll thank yourself. Let me know how you riff on it. Happy cooking!
Instant Pot Chicken Noodle Soup
Ingredients
Main Ingredients
- 1 lb Boneless chicken breasts or thighs Chicken thighs add richer flavor.
- 2 cups Chopped carrots
- 2 stalks Celery, chopped Optional, skip if you dislike.
- 1 medium Onion, chopped
- 4 cups Chicken broth Adjust saltiness based on broth brand.
- 1 cup Egg noodles Can substitute with rice or other pasta.
- 1 tsp Thyme
- 1/4 tsp Black pepper Adjust to taste.
- 1 clove Garlic, minced Numeric value can vary.
- 1 tbsp Olive oil For sautéing.
- 1 tbsp Fresh parsley, chopped For garnishing.
Instructions
Preparation
- Chop the carrots, celery, and onion.
- Heat olive oil in the Instant Pot using the sauté function.
- Sauté the chopped vegetables until fragrant.
- Add the boneless chicken to the pot.
- Pour in the chicken broth and add thyme, pepper, and garlic.
Cooking
- Seal the Instant Pot and set it to high pressure for 10 minutes.
- When cooking is complete, shred the chicken directly in the pot.
- Add the egg noodles and simmer for an additional 5 minutes.
Serving
- Taste and adjust seasoning as necessary.
- Serve hot and garnish with fresh parsley.
