Kitchen notes · a little help before you start
Instant Pot Chicken Noodle Soup
Chicken noodle soup has a way of making dinner feel welcoming before the first spoonful. Here, soft egg noodles curl through a savory broth with shredded chicken, and a little parsley keeps the bowl feeling fresh. It's an easy dish to look forward to on a quiet evening.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Original yield
- Serves 8
- Ingredients
- 15 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Lunch
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Pressure cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Soups · Soups & stews · Noodles
A few quick notes
1. Start with softened onion
Saute the onion with the carrots and celery until it softens and turns translucent before seasoning.
2. Release before opening
Let the pressure release as directed, then carefully unlock the lid before removing the chicken.
3. Cook noodles uncovered
Switch back to saute for the noodles and leave the pot uncovered until they are cooked.
Get to know the ingredients
Chicken
Chicken with skin and bones gives the broth more depth; boneless skinless breast is also allowed.
Broth
Use broth without added sodium, then taste the finished soup before making its final seasoning adjustment.
Herbs
Fresh chopped oregano and dried thyme have separate listed amounts; measure the form you choose accordingly.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 9 steps completeMake room for Instant Pot Chicken Noodle Soup
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Return the shredded chicken
Cancel the heat, stir the shredded chicken back in and taste before adding optional extra parsley.
A little more help as you go
Shred outside the pot
Lift the chicken pieces out and use two forks to shred them before returning the meat.
Freezing plans
Leave out the noodles when freezing the soup and add them when you reheat it.
A few questions you might have
Can I use chicken thighs?
Yes, thighs or drumsticks are allowed, provided there is enough meat to shred back into the soup.
Can water replace the broth?
Yes. Replace the chicken broth with the specified additional amount of water.
What if my pot has no Soup setting?
Use Manual at high pressure, following the same pressure cooking duration specified in the method.
When does the bouillon go in?
Stir it into the softened vegetables with the herbs and seasonings before pouring in the broth.
Do the noodles cook under pressure?
No, they cook on saute after the pressure stage and after you remove the chicken for shredding.
Any more cooking tips?
What is an Instant Pot: An IP is a multi-cooker, it’s like seven different appliances all in one! It does the job of a slow cooker, pressure cooker, rice cooker, steamer, yogurt maker, etc. I don’t have an Instant Pot, can I still make this soup: Absolutely, you would follow the exact steps except it would take a bit longer to cook the chicken in the broth. Or you can see my Homemade Chicken Noodle Soup or Crockpot Chicken Noodle soup recipe for the crockpot version. Can I use boneless skinless chicken breast: Yes, of course but cooking the chicken with the skin and bones will give you a deeper more delicious broth. Can I use chicken drumsticks or thighs: Yes, you can. Any part of the chicken can be used, as long as you have enough chicken meat to add to the soup after you shred it. Can I use frozen chicken: Yes, you can. The time can vary depending on how big your chicken pieces are but I would start with 10 to 12 minutes and go from there. Why use chicken broth, can I just use water instead: Yes, you can absolutely replace the chicken broth with an additional 4 cups of water. Can I freeze this soup : If you plan to freeze the soup, hold off on adding the noodles. Wait to add the noodles when you take the soup from the freezer and reheat it. The noodles won’t hold up very well when defrosted and reheated.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: jocooks.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
