Instant Pot Chicken Noodle Soup
This post may contain affiliate links. Read our disclosure policy.
Chicken Noodle Soup made in the Instant Pot will quickly become a go-to family favorite! As a matter of fact it’s probably the easiest and best chicken noodle soup I’ve ever made! It’s so simple to throw together and it’s ready in no time. The pressure cooker does most of the work!
Chicken Noodle Soup in the Instant Pot
When you’re sick what’s the only thing you want? Chicken noodle soup. Okay and if you’re me maybe some ice cream to wash it down.
But really homemade chicken noodle soup is one of my go-to dinners and not just for sick days.
It’s so nice to sit down to a big bowl of this after a long day.
Plus I love that my whole family loves chicken noodle soup so I make it a lot. I don’t get the “Mom, how many more bites” 30 seconds after we’ve sate down to eat.
My kids actually even request it for dinner.
And we love it with some fresh toasted and buttered sourdough bread. Bread and soup just go hand in hand don’t they?
Ingredients for This Recipe
- Olive oil
- Veggies including carrots, celery, onion and garlic
- Low-sodium chicken broth
- Herbs including fresh thyme, rosemary, parsley and dried bay leaf
- Salt and freshly ground black pepper
- Bone-in, skin-on chicken thighs, skinned
- Egg noodles, such as American Beauty
- Fresh lemon juice
Scroll below for full printable recipe.
How to Make Chicken Noodle Soup in the Instant Pot
- Select the “saute” setting on the Instant Pot and let heat until the label reads “hot.”
- Drizzle in olive oil then add in carrots, celery and onion saute 2 minutes. Add garlic and saute 1 minute longer.
- Add in broth, thyme, rosemary, bay leaf and season with salt and pepper to taste, then add in chicken. Press “cancel” on Instant Pot turn turn off saute mode.
- Cover and close lid and make sure the vent on the lid is set to “sealing” position.
- Select “manual” (or high pressure on other pressure cookers) and set to 10 minutes.
- Once time is up let the pressure come down naturally for 10 minutes then carefully use the quick release method to release any remaining pressure.
- Remove chicken and transfer to a cutting board. Press “cancel” on the Instant pot then press “saute.”
- Add noodles and let cook, uncovered, until noodles are tender, about 5 – 6 minutes.
- Meanwhile shred chicken. Once noodles are done, stir in lemon juice, parsley and chicken, serve warm.
Easy Homestyle Soup Recipe
I’m guessing this will be the new most frequently made version of chicken noodle soup it at my house. It’s just that good!
The Instant Pot gives you that homestyle flavor and fully tender chicken. (If you are interested in buying an Instant Pot you can get them on Amazon).
The cook time here really is only about 20 minutes but there’s also the 10 minutes (approx.) it takes for the Instant Pot to come up to pressure and the 10 minutes to release pressure.
Even if you don’t normally cook with chicken thighs definitely give them a chance here.
They add great flavor, they won’t overcook here, they become perfectly tender, and the bones in them also great flavor.
But skip the skin, like I mention in the recipe, it doesn’t have much to offer anyway unless it’s browned.
More Instant Pot Recipes You Might Like
Follow Cooking Classy
Instant Pot Chicken Noodle Soup
Ingredients
- 1 Tbsp olive oil
- 1 1/2 cups peeled and diced carrots (3 medium)
- 1 1/2 cup diced celery (2 large stalks)
- 1 cup chopped yellow onion (1 small)
- 3 tsp minced garlic (3 cloves)
- 8 cups low-sodium chicken broth
- 2 tsp minced fresh thyme* (or just add in 2 large sprigs)
- 2 tsp minced fresh rosemary (or just add 1 large sprig)
- 1 bay leaf
- Salt and freshly ground black pepper
- 2 1/2 lbs bone-in, skin-on chicken thighs, skinned*
- 3 cups wide egg noodles, such as American Beauty
- 1 Tbsp fresh lemon juice
- 1/4 cup chopped fresh parsley
Instructions
- Select the "saute" setting on the Instant Pot and let heat until the label reads "hot."
- Drizzle in olive oil then add in carrots, celery and onion saute 2 minutes. Add garlic and saute 1 minute longer.
- Add in broth, thyme, rosemary, bay leaf and season with salt and pepper to taste, then add in chicken. Press "cancel" on Instant Pot turn turn off saute mode.
- Cover and close lid and make sure the vent on the lid is set to "sealing" position.
- Select "manual" (or high pressure on other pressure cookers) and set to 10 minutes.
- Once time is up let the pressure come down naturally for 10 minutes then carefully use the quick release method to release any remaining pressure.
- Remove chicken and transfer to a cutting board. Press "cancel" on the Instant pot then press "saute."
- Add noodles and let cook, uncovered, until noodles are tender, about 5 - 6 minutes.
- Meanwhile shred chicken. Once noodles are done, stir in lemon juice, parsley and chicken, serve warm.
- *I prefer this soup without the skin, it's much less greasy. But the bones add flavor so don't just go for boneless thighs. To skin the thighs simply start from one corner and pull the skin off, use a knife to trim away any portion that is stuck on.
- Recipe source: inspired by my Slow Cooker Chicken Noodle Soup