There might not be a better meal on a cold day or when you are under the weather than chicken noodle soup! What could be better you ask? Instant Pot Chicken Noodle Soup! Yes! You can make soup in the instant pot, easily! The flavor of slow-cooked ingredients in a matter of minutes instead of all day! This will soon become a family favorite recipe.
Whether you are a beginner or IP pro, you can check out everything instant pot here.
I am just going to say upfront that I really like some chicken and noodles in my chicken noodle soup! Sometimes I get it and it’s mostly broth. I like it hearty. So this recipe is hearty! Don’t worry, you won’t be sorry!
If you are new to the Instant Pot you can check out my Instant Pot for Beginners post! Everything you need to know to get started with your Instant Pot plus my must-have accessories!
I will also tell you that I do add bullion cubes to this soup. Some people say that is cheating, I say it is flavor enhancing. You can use the cubes I used or you can use those concentrated gel things. Knolls makes some jelly-like ones that melt in your soup and those are really good too! I have used them before. I had cubes today so that’s what I used today!
For this recipe, I use the Saute feature to get a nice golden brown crust on the outside of the chicken thighs. Not only does this lock all the juices in the chicken while it cooks but it adds a ton of flavor! My rule is if you ever use the saute function to brown meat you must always deglaze the pot. This scrapes up all those cooked flavorful bits and puts them back into your soup instead stuck on the bottom of the pan. Don’t skip this!
If you are worried about dried out chicken have no fear. The browning combined with cooking the chicken in the broth yields juicy, tender, pull apart chicken! I easily used two forks and zero effort to shred this!
Tools for Instant Pot Chicken Noodle Soup
Instant Pot Chicken Noodle Soup Recipe
Tips to Make Chicken Noodle Soup in an Instant Pot
- Use the Saute feature to brown your meat before cooking. Adds a whole new layer of flavor
- Season each layer. This is where soups often fall short, on real flavor! Season the chicken. Season the vegetables. Season the broth. Don’t be afraid of good ‘ole salt and pepper!
- Two ways to add the noodles. If you cook the noodles in the instant pot as I specify below, it often will make the broth of your soup a bit cloudy from the released starches. If you do not want cloudy broth, you will need to cook the noodles separately on the stove top. For me, a bit of cloudiness is worth the ease of one-pot cooking!
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Does Instant Pot Chicken Noodle Soup Freeze Well?
Yes! Let the soup cool a bit and add to a freezer Ziploc bag or a Sealed storage container. Freeze. For the Ziplocs, I like to free them flat so they fit easily in my freezer.
When you need to eat it, you can defrost in the refrigerator and then reheat! Easy Peasy!
More Instant Pot Recipes:
- Instant Pot Mac and Cheese
- Instant Pot Best Chicken Ever
- Instant Pot Pulled Pork
- Instant Pot Banana Bread
- Instant Pot Veggie Beef Soup
- Vegetarian Instant Pot Chili
- Instant Pot Thai Butternut Squash Soup
- Pressure Cooker Irish Stew
How Do I make Instant Pot Chicken Noodle Soup?
Instant Pot Chicken Noodle Soup
- Flavor each layer! This is where soup usually falls flat by the lack of flavor. Embrace the salt and pepper!
- Two ways to add the noodles. If you cook the noodles in the instant pot like I specify above, the broth of your soup will appear a bit cloudy from the released starches. If you do not want cloudy broth, you will need to cook the noodles separately on the stove top. For me a bit of cloudiness is worth the ease of one pot cooking!
Ingredients
- 1.25 lbs Chicken Thighs boneless, skinless
- 3 each Carrots Large, chopped in 1 inch pieces
- 2 each Celery Stalks, chopped in 1/2 inch pieces
- 1/2 each onion small yellow, chopped
- 3 cloves garlic minced
- 2 tbsp olive oil
- 1 each Bay Leaf
- 6 cups low sodium chicken broth
- 3 each Chicken Bullion Cubes
- 3 cups Egg Noodles
- 2 tbsps Parsley finely chopped
- Salt & Pepper seasoning
Instructions
- Turn on your Instant Pot and set the SAUTE function. When IP reads HOT, add 2 tablespoons olive oil to the pan.
- Season chicken thighs with salt and pepper on one side. Place in Instant Pot pan, seasoned sided down and season remaining side. Brown for 3-4 minutes on each side. Chicken will not be cooked through and that is OK.
- Remove chicken from pot and set aside on a plate.
- In pot, add onion, carrots, and celery and season with salt and pepper. Saute for 4-5 minutes until onion is translucent. Stir well.
- Add garlic and continue to stir for 1-2 minutes as to not burn the garlic.
- To deglaze the pot: Add 1/3 cup of your chicken broth to the pot and use a flat wooden spoon to scrape the bottom of the pot gathering all the cooked bits of flavor into your broth. Do not skip this step!
- Next add the chicken back into the pot, plus any juices left on the plate.
- Add your bay leaf and remaining chicken broth and bullion cubes. Stir well.
- Add lid to Instant Pot, set vent to sealing position and set Instant Pot to MANUEL for 7 minutes.
- When timer is up, carefully quick release the pressure on the pot. Remove lid and carefully remove chicken thighs with tongs and place on cutting board.
- Turn the pot from "keep warm" to "saute" by hitting cancel and then saute buttons.
- Bring soup up to a boil and add in egg noodles. Stir and cook for 4 minutes or until noodles are soft.
- While the noodles are cooking, shred chicken with 2 forks. Return Chicken to the Instant Pot and add salt and pepper to taste.
- Remove the Bay Leaf before serving.
- Top with some fresh parsley. (I know this seems silly but it adds so much fresh flavor! Trust me!)
- Enjoy!
Notes
- Flavor each layer! This is where soup usually falls flat by the lack of flavor. Embrace the salt and pepper!
- Two ways to add the noodles. If you cook the noodles in the instant pot like I specify above, the broth of your soup will appear a bit cloudy from the released starches. If you do not want cloudy broth, you will need to cook the noodles separately on the stove top. For me a bit of cloudiness is worth the ease of one pot cooking!
PIN INSTANT POT CHICKEN NOODLE SOUP RECIPE
OOOOOOOOH! This looks so delicious. I could have used this last week when I was bedridden with my dog, trying to stay warm and survive that snow storm! I’m glad this is an instant pot recipe because lord knows, I struggle with any sort of cooking. (I’ve burned microwaveable macncheese before…) Adding this to my recipe lists! Thanks!
Yessss, I love a hearty soup too. I’m glad you didn’t skimp on the ingredients, looks so good!
Thanks Dana!
Chicken Noodle Soup is the best, it’s pure comfort in a bowl and I love this super quick version!
It absolutely is!
Yes, yes, yes. Just made this for dinner tonight and it’s the best chicken noodle soup I’ve had by far! I added extra seasoning (Trader Joe’s 21 Seasoning Salute) as well as a very hefty portion of baby spinach right at the end. So crazy good! My guys are still chowing down now…I know I’m going to have to fight for the leftovers! ;-)
Ohhhh Theresa I love the idea of baby spinach at the end! I am totally going to do that next time! I am so happy you love this recipe!
Delicious! Used orzo pasta and added zucchini, peas and leeks.
Jackie that sounds wonderful!
Absolutely delicious!! Thank you for this recipe!! I wish I had doubled the recipe, I doubt we will have any leftovers!
So glad you loved it Emily!
Mine soaked up a lotof the liquid. Did anyone else find this? But it was delish!
LA, I have made this several times and one of the times I had the same thing happen. I believe it was just the brand/type of noodles I used. Of course, I didn’t pay attention to which kind that was. You can always add more broth to make it soupier when you use that type of noodle! I will also try to remember to note the brand I use next time I make this!
Yes, same I think I’ll reduce the amount of egg noodles since they asorbed most of the broth.
Thanks for the shout out! Can’t wait to share this on our facebook page! Such great recipes!
Great recipe so easy to make!
Thanks, Genevieve! So happy you loved it!
The BEST chicken noodle soup I’ve ever tasted. Seriously! Like a unicorn came through and dumped a mason jar of magic in there. THANK YOU!!!! I won’t buy store bought ever again! Only thing is I doubled the carrots and celery and it really only made 6 bowls for me, vs. the 8. But the taste is lights out!
So glad you loved it Jen!
Can you use precooked chicken in this recipe?
You can Deb. I would recommend rotisserie chicken as it has so much flavor! Skip the chicken cook part and just start when combining the soup. The remnants from cooking the chicken add much flavor so make sure to taste and season accordingly to make up for that!
I had to add about 4C water to this recipe bc it didn’t have nearly enough liquid for my noodles to boil in. Other than that it was pretty tasty!
Can I use boneless chicken breasts instead of the thighs?
Yes ma’am! I normally use whatever chicken I have on hand. I will say the thighs lend a bit more flavor so you may need to season the breasts just a smidge more! Same cook times!
Just finished making this and it is so yummy!! It was my 2nd recipe I’ve done with the insta pot and I loved how simple it was! It was just the pick me up I needed!
Alyssa, I am so happy you loved it! Thanks for letting me know!