Instant Pot Chicken Noodle Soup in 40 Minutes

Instant Pot Chicken Noodle Soup

The scent of carrots and onions sautéing in butter immediately reminds me of my grandmother's home. That particular fragrance is incredibly comforting. For years, I believed that spending hours simmering on the stovetop was the only secret to achieving a rich, complex taste.

However, my first attempts with the pressure cooker were a struggle. I incorrectly added the noodles at the beginning, cooking them right along with the chicken. The outcome was a mushy mess of overdone noodles that resembled paste. It was such a failure that I nearly stopped using the machine altogether.

This updated method solves those problems. By using a two-step approach, we ensure the chicken remains tender while the noodles stay firm. You can now enjoy a hearty bowl of homemade Instant Pot Chicken Noodle Soup without wasting your whole Sunday standing over the stove.

Why This Recipe Works

Late Stage Noodles: Cooking noodles on the Sauté setting after the pressure cycle prevents them from absorbing too much liquid and becoming mushy.

Thighs over Breasts: Chicken thighs handle the high heat and pressure better, staying juicy while releasing more collagen into the broth.

This method works because the pressure forces flavor into the meat quickly, while the final simmer finishes the starches.

What Each Ingredient Does

Now, let's go over the ingredients you'll need to have on hand. Don't skip the lemon juice it's essential for preventing the broth from tasting bland.

The Full Ingredient List

• 2 tbsp (28g) unsalted butter Why this? Creates a lush, buttery foundation for the vegetables
• 1 medium (150g) yellow onion, diced (Alternative: Shallots)
• 3 medium (120g) carrots, sliced into rounds (Alternative: Parsnips)
• 2 stalks (60g) celery, sliced (Alternative: Bok choy stems)
• 4 cloves (12g) garlic, minced (Alternative: Garlic powder)
• 1 tsp (2g) dried thyme (Alternative: Dried rosemary)
• 1 tsp (2g) dried oregano (Alternative: Italian seasoning)
• 1/2 tsp (3g) salt (Alternative: Sea salt)
• 1/4 tsp (1g) cracked black pepper (Alternative: White pepper)
• 1.5 lbs (680g) boneless, skinless chicken thighs, trimmed (Alternative: Rotisserie chicken)
• 8 cups (1.9L) low sodium chicken broth (Alternative: Bone broth)
• 1 bay leaf (Alternative: Extra thyme)
• 1 tbsp (15ml) fresh lemon juice (Alternative: Lime juice)
• 3 cups (180g) wide egg noodles (Alternative: gluten-free pasta)
• 1/4 cup (15g) fresh parsley, chopped (Alternative: Fresh cilantro)

Quick Recipe Specs

• Prep time: 10 minutes
• Cook time: 10 minutes
• Total time: 40 mins
• Yield: 6 servings

Pro Tip: For those with a smaller 3 quart Instant Pot, cut the chicken and liquid in half to stay below the "max fill" line and prevent overflows.

Tools You Will Need

Basic home equipment is all you need. The heavy lifter here is a 6 quart pressure cooker. While my KitchenAid is great for other recipes, a sharp chef's knife and a wooden spoon are the only tools required for the prep work.

Have two forks ready for the shredding process, as it's significantly faster than chopping the chicken once it's cooked.

How To Make It

Phase 1: Building the Flavor Foundation

1. Set the Instant Pot to Sauté mode and melt the butter over medium heat.
2. Add the diced onion, carrots, and celery. Stir frequently for 4–6 minutes until onions are translucent.
3. Stir in the garlic, thyme, oregano, salt, and pepper, and sauté for 60 seconds until the garlic smells fragrant.

Phase 2: The Pressure Cycle

4. Press Cancel. Pour in the chicken broth and scrape the bottom of the pot to remove any browned bits. Creating this ‘fond’ adds a ton of flavor to the soup and prevents the burn notice.
5. Add the chicken thighs and the bay leaf, ensuring the chicken is mostly submerged.
6. Lock the lid, set the valve to Sealing, and select Pressure Cook (High) for 10 minutes.
7. Allow a Natural Release for 10 minutes, then manually release any remaining steam.

Phase 3: The Finishing Touch

8. Remove chicken thighs to a plate and shred them using two forks.
9. Turn the Instant Pot back to Sauté mode, stir in the egg noodles, and cook for 5–7 minutes until tender but still slightly firm.
10. Stir the shredded chicken, fresh lemon juice, and chopped parsley back into the pot before serving.

Fixing Common Problems

Dealing with a pressure cooker can be stressful when things don't go as planned. The most common issue I see is the "Burn" warning. This usually happens when the vegetables stick to the bottom and caramelize too much. Just make sure you scrape every single brown bit off with your spoon before you lock the lid.

Another frustration is the broth consistency. If it feels too thin, you can mash a few of the cooked carrots against the side of the pot. This releases natural starches that thicken the liquid without needing flour.

Handling The Burn

If the pot warns you of a burn, the heat is too concentrated. Deglaze with more broth and stir thoroughly.

Broth Too Thin

If the soup lacks body, simmer on sauté for an extra 5 minutes without the lid to reduce the liquid.

Lacking Flavor

If it tastes bland, add a pinch more salt or an extra squeeze of lemon juice to wake up the flavors.

Keeping The Soup Fresh

You can keep this soup chilled for 3 to 4 days. I suggest storing the noodles in a separate container with a touch of oil; otherwise, they'll act like sponges and absorb all the broth by day two.

If you're using the freezer, omit the noodles. The chicken and broth base can be stored for up to 3 months. When reheating, simply add fresh noodles for a few minutes to ensure it tastes like it was just made.

To cut down on waste, save your onion peels and carrot scraps in a freezer bag to use for a homemade vegetable stock later.

Best Side Dish Ideas

This is a heavy hitter on its own, but a few sides can balance the richness. I love serving this with a crisp, acidic side to cut through the butter and chicken fat.

A side of frozen green beans that are charred and snappy provides a great texture contrast to the tender noodles. If you want something more filling, a toasted sourdough slice rubbed with a raw garlic clove is the way to go.

It also pairs well with a light salad. Keep it simple with lemon and olive oil to let the soul warming flavors of the soup stay front and center.

Ways To Swap Things

Feel free to customize this recipe based on what you have on hand. If you're using a rotisserie chicken, you can bypass the pressure cooking stage for the meat. Simply sauté your vegetables, pour in the broth, let it simmer for 5 minutes, and then stir in the noodles and pre-cooked shredded chicken.

For a healthier version of this Instant Pot Chicken Noodle Soup, replace the egg noodles with cauliflower florets or zoodles. These only need about 2 minutes in the hot liquid to soften.

If you prefer using chicken breasts, just be mindful of the timing reduce the pressure cook time to 8 minutes to ensure the meat stays tender and doesn't become rubbery.

Quick Decision Guide:

• Need more zing? → stir in 1 tsp lemon zest
• Want a thicker base? → mash 3 carrots into the broth
• Prefer a spicy kick? → add 1/4 tsp red pepper flakes

When planning a larger meal for family, this soup pairs perfectly with a classic macaroni salad for the ultimate comfort food feast.

Common Pressure Cooking Myths

Some believe that pressure cooking strips vegetables of their nutrients. In reality, because the cooking duration is significantly shorter than that of a slow cooker, more vitamins are actually preserved.

Another common misconception is that you can't achieve a proper sear in an Instant Pot. While it isn't a cast iron pan, the sauté function reaches high enough temperatures to brown celery and onions perfectly, providing that rich, golden color.

High in Sodium