Cozy Instant Pot Chicken Noodle Soup made with chicken, egg noodles, broth, carrots, celery, and onion—ready fast and full of comfort.
Okay, so I’ve gotta be honest—I never thought I’d be one of those people who raves about soup made in an Instant Pot. I used to be suspicious of anything that cooked this fast. I mean, how could something that takes 20 minutes actually taste like love? My grandma used to simmer her chicken soup all day, filling the whole house with that deep, rich smell that made you wanna change into pajamas and just sit at the table even if it wasn’t mealtime.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
But then I had a week. Not a week. That week. Sick kid. Cold weather. Me running purely on tea and vague hope. I remembered the last time I felt halfway okay was curled up with a hot bowl of soup—so I took a gamble. Threw some carrots, chicken, broth, and a prayer into my Instant Pot. No plan. No expectations. Just survival mode.
And wow. I’m not saying it replaced grandma’s soup. That would be borderline illegal in my family. But this Instant Pot Chicken Noodle Soup? It was like a warm blanket. Or fuzzy socks. Or a hug from someone who doesn’t need anything from you. It saved me that day. I mean, not emotionally—but like, maybe a little emotionally too.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Instant Pot Chicken Noodle Soup Recipe?
So here’s the thing: I’m not a chef. I cook because people in my house need to eat. But this chicken noodle soup? It makes me feel like I’m doing something good. Something nourishing. And not in the diet-y, wellness-y kind of way. I mean like, real nourishment—the kind where your heart feels a little fuller afterward.
And the best part? The Instant Pot does most of the work. You don’t have to stir or simmer or even stand there looking busy. It doesn’t care if you’re wearing mismatched socks and haven’t washed your hair in three days. This soup will still come out tasting like you tried.
It’s fast. It’s simple. And it hits that perfect sweet spot of comforting-but-not-boring. You know the one? Yeah. That.
Ingredient Notes:
I promise you, you don’t need anything fancy. This is pantry-meets-fridge realness. Also, full permission to eyeball some of this. I’ve done it. The soup forgives.
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Chicken breasts: I usually use two, chopped up into chunks. They cook fast and shred beautifully after pressure cooking. But you know what? Thighs work too. Honestly, sometimes I like them even more because they’re juicier and harder to mess up.
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Carrots, celery, onion: You’ve seen this trio a hundred times. It’s not glamorous, but it builds the kind of base that makes you think “home.” I sometimes add more carrots because my kid calls them “orange coins” and thinks they’re lucky. So… yeah.
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Garlic powder, salt, pepper: I use garlic powder here for speed, but if you wanna mince some fresh garlic like a kitchen rebel, go for it. Just don’t skip the salt. That’s the backbone of flavor in this whole thing.
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Chicken broth: Use the good stuff if you can. Homemade? Awesome. Store-bought in a box? Also awesome. Just don’t use that low-sodium kind unless you really know what you’re doing.
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Egg noodles: The squiggly kind. The kind that soak up broth and remind you of being seven years old with cold cheeks and warm soup. You can sub in other noodles, but these are the gold standard for a reason.
How To Make Instant Pot Chicken Noodle Soup?
Let’s not overcomplicate this. The beauty of this Instant Pot Chicken Noodle Soup is that it doesn’t ask much of you. Just a little faith and the push of a button.
Step 1: Dump and stir.
No fancy pre-cooking here. Toss in your chicken, onion, carrots, celery, garlic powder, salt, pepper. Then pour in that golden chicken broth. Stir it all together so it doesn’t look like a science experiment.
Step 2: Pressure cook.
Seal the lid, set your Instant Pot to High Pressure for 10 minutes, and walk away. Seriously. Fold some laundry. Scroll Instagram. Stare into the void. Whatever. It’ll take about 10–15 minutes to build up pressure, so you’ve got time to zone out.
Step 3: Quick release (don’t panic).
When it’s done, use the quick release. Yes, it hisses. Yes, it’s scary. I still flinch every time. You’re not alone.
Step 4: Noodle time.
Open the lid (carefully—no eyebrow steam burns today), switch to Sauté, and stir in the noodles. Let them simmer for about 6 minutes or until they’re tender and dreamy. Stir occasionally so they don’t stick and turn into a noodle blob.
Step 5: Taste, tweak, and serve.
Grab a spoon and taste the broth. Need more salt? Maybe a crack of black pepper? Fix it up how you like it, then ladle into bowls and serve with something cozy on the side. Pajamas recommended, but not required.
Storage Options:
If by some miracle you don’t eat the whole pot, store the leftovers in the fridge for up to 4 days. The noodles will soak up some broth, which honestly makes it thicker and somehow even better. If you’re reheating and it feels more like stew, just splash in some broth or water.
Want To Save This Recipe?
Wanna freeze it? Sure! Just do it before adding the noodles. Frozen noodles are like reheated fries—technically food, but just not the same.
Variations and Substitutions:
Look, we don’t always have everything on hand. Or sometimes we’re just in a mood. Here’s how to roll with it:
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Chicken thighs instead of breasts: More forgiving, more flavor, less chance of dry chicken sadness.
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Fresh garlic instead of garlic powder: Go for it. Just mince it fine.
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Pasta switch-up: No egg noodles? Use rotini, shells, ditalini. Even rice works.
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Add veggies: Got spinach? Throw it in at the end. Peas? Yes. Zucchini? Why not.
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Spice it up: Red pepper flakes. Hot sauce. Go rogue. Grandma won’t mind.
What to Serve with Instant Pot Chicken Noodle Soup?
Soup deserves friends. Here are a few:
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Crusty bread: To dunk. Always to dunk.
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Grilled cheese: A classic for a reason.
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Side salad: If you feel like pretending to be balanced.
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Saltines or oyster crackers: Throwback vibes.
Frequently Asked Questions:
Can I use frozen chicken?
Totally. Just add a couple extra minutes to the cook time. And make sure it’s not one solid iceberg of poultry or your Instant Pot might cry.
Can I make it ahead?
Yup. It reheats like a dream. The flavors even deepen. Just maybe add a splash of broth when you reheat.
Can I double it?
Sure thing, just don’t go past the “max fill” line on your Instant Pot. That thing means business.
So yeah… this Instant Pot Chicken Noodle Soup isn’t revolutionary. But it is real. And warm. And weirdly comforting even when everything else feels like a lot. It’s soup for the soul, but also soup for the tired, the sick, the overwhelmed, the “I forgot to defrost anything” days.
If you try it, let me know how it goes. And if you tweak it and it turns out amazing (or totally weird)? Definitely tell me. I’m all ears… and soup bowls.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Instant Pot Chicken Noodle Soup
Ingredients
- 2 boneless skinless chicken breasts, cut into 2-inch pieces
- 1 medium yellow onion chopped
- 1 cup carrots peeled and chopped
- 2 celery stalks chopped
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- 6 cups chicken broth
- 2 cups egg noodles
Instructions
Combine primary ingredients:
- In the bowl of a multi-functional pressure cooker (such as an Instant Pot), add the chicken breast pieces, chopped onion, carrots, celery, salt, garlic powder, and black pepper. Stir gently to distribute the seasonings evenly.
Add the broth and cook:
- Pour the chicken broth into the pot and stir to combine. Secure the lid and lock it in place. Select the High Pressure setting, and set the timer for 10 minutes. Allow 10–15 minutes for the pressure to build.
Release the pressure safely:
- Once the cooking cycle is complete, carefully release the pressure using the quick-release method as per manufacturer instructions. This process will take approximately 5 minutes. Remove the lid once pressure has fully released.
Cook the noodles using Sauté function:
- Select the Sauté function on the Instant Pot. Add the egg noodles to the broth, and allow them to cook for approximately 6 minutes, or until tender, stirring occasionally to prevent sticking.
Final adjustments and serve:
- Once the noodles are fully cooked, taste the soup and adjust seasoning if necessary. Serve the soup hot, garnished with fresh herbs if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
