Instant Pot Chicken Noodle Soup Recipe

I’m sharing what I consider the Best Instant Pot Recipe for chicken noodle soup, and there’s one pantry ingredient I always add that people never expect.

I love how a simple bowl can flip a bad day into something almost celebratory. My Instant Pot Chicken Noodle Soup always surprises me, it’s deeper and cleaner than I expect, and sometimes I wonder what kind of tiny kitchen magic is happening.

I start with a yellow onion and sliced carrots for the backbone, then walk away and let the pot do its thing. If you’re into Instant Pot Chicken Noodle Soup Recipes you’ll get why people keep coming back to this one, even when I swear I messed up.

Honestly, it tastes better than I deserve, and that’s the whole point.

Ingredients

• Chicken: Rich in protein, makes the soup hearty and filling, low carb, its easy to shred.
• Carrots: Adds natural sweetness, beta carotene vitamin A fiber for digestion, nice color.
• Celery: Lightly salty crunch, provides potassium and fiber, subtle savory bitterness classic base.
• Onion: Builds a deep savory base, adds sweetness when cooked antioxidants too.
• Garlic: Punchy aroma and flavor, immune supporting compounds, little heat, rounds out broth.
• Noodles: Carbs for quick energy, makes soup more filling, use whole grain for fiber dont overcook.
• Lemon juice: Brightens the broth with acidity, adds freshness balances richness nicely if used.

Ingredient Quantities

• 2 tablespoons olive oil or unsalted butter
• 1 large yellow onion, diced
• 3 medium carrots, peeled and sliced (about 1 1/2 cups)
• 2 celery ribs, sliced (about 1 cup)
• 3 garlic cloves, minced
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• 2 bay leaves
• 6 cups low-sodium chicken broth
• 1 cup water or additional broth
• 1 1/2 pounds boneless skinless chicken breasts or thighs, trimmed
• 8 ounces wide egg noodles or pasta of choice (about 2 cups)
• 2 tablespoons chopped fresh parsley
• 1 tablespoon fresh lemon juice, optional

How to Make this

1. Turn Instant Pot to Sauté and heat 2 tablespoons olive oil or butter, then add the diced onion, sliced carrots and celery and cook 4 to 6 minutes until softened, stirring now and then.

2. Add the minced garlic, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, thyme (dried or fresh) and the 2 bay leaves, stir 30 seconds until fragrant.

3. Pour in 6 cups low sodium chicken broth and 1 cup water or extra broth, scrape up any brown bits from the bottom, then nestle the 1 1/2 pounds chicken breasts or thighs into the liquid.

4. Secure the lid, set the valve to sealing and pressure cook on High for 8 minutes for breasts or 10 minutes for thighs.

5. When the cook time ends let the pot natural release for 5 minutes, then carefully do a quick release to drop the rest of the pressure and open the lid.

6. Remove the chicken to a cutting board and shred with two forks, discard the bay leaves.

7. Add the 8 ounces egg noodles to the pot, return shredded chicken to the broth, then switch to Sauté and simmer uncovered about 6 to 8 minutes until the noodles are tender, stirring so they don’t stick.

8. Taste and adjust salt and pepper, then stir in 2 tablespoons chopped fresh parsley and 1 tablespoon lemon juice if using; let sit a minute to meld the flavors and serve hot.

9. Tip: if you plan to reheat or freeze leftovers, cook the noodles separately and add them when serving so they dont go mushy.

Equipment Needed

1. Instant Pot or other electric pressure cooker (6 to 8 quart)
2. Cutting board
3. Chef knife
4. Measuring cups and measuring spoons
5. Wooden spoon or silicone spatula
6. Tongs and two forks for shredding the chicken
7. Ladle or large slotted spoon for serving
8. Colander (for draining noodles if you cook them separately)

FAQ

Instant Pot Chicken Noodle Soup Recipe Substitutions and Variations

• Olive oil or unsalted butter: swap with avocado oil or canola oil, same amount. For a richer, buttery taste use ghee or light butter instead.
• Boneless skinless chicken breasts or thighs: use shredded rotisserie chicken (stir it in at the end instead of pressure cooking), or bone-in chicken pieces (increase pressure time to about 10 minutes and do a natural release), or turkey breast in the same weight.
• 8 ounces wide egg noodles: substitute with 8 oz short pasta like shells or rotini (better to cook separately and add at the end), or 8 oz gluten-free pasta (cook separately), or swap for 1 1/2 cups long-grain rice but adjust liquid and cook time.
• 1 tablespoon fresh lemon juice: use 1 tablespoon white wine vinegar or apple cider vinegar, or 1 teaspoon lemon zest plus a pinch of salt, or just skip it if you dont want the acidity.

Pro Tips

1) Brown the veggies a bit longer than you think, and use a splash more fat if you can. Let the onions and carrots get some color, then deglaze the pot well so you scrape up those brown bits, they add way more flavor even tho its extra minute or two.

2) If you want deeper chicken flavor, use bone-in thighs or quickly sear the meat before pressure cooking. Or if you only got breasts, brine them for a short bit in salted water first — makes them much less likely to dry out when shredded.

3) Plan for leftovers? Cook the noodles separately and only add them when you serve. Noodles soak up broth and turn mushy fast, so keep them apart, or toss a little oil with cooked noodles so they dont clump when reheating.

4) Always taste and finish at the end with acid and fresh herbs. A squeeze of lemon or a splash of vinegar and a handful of parsley right before serving brightens the whole pot, and you can safely add salt at the end after the noodles are in.

5) For texture and speed hacks: let the chicken rest a minute before shredding so it stays juicy, or toss it in a stand mixer to shred fast. If you want a slightly thicker, richer broth, puree a cup of cooked veggies into the soup or whisk in a tiny cornstarch slurry while simmering.