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This Instant Pot Chicken Noodle Soup is the kind of cozy, no-fuss meal you whip up when you want something warm and satisfying – but fast. The best part? The Instant Pot does most of the heavy lifting, so dinner’s ready in just over half an hour, but it tastes like you’ve been simmering it all day!
This is the kind of soup that’s always happening in my kitchen, especially when the weather starts to change or one of the kids starts sniffling. It’s so simple, filled with wholesome ingredients, but totally accessible with things I always have on hand like carrots, potatoes, egg noodles, and chicken.
The Instant Pot just makes it easier and faster, which is especially good on busy weeknights. I’ve been making some version of this for years, and it always hits the spot!
If you’re into cozy, chicken‑and‑carb comfort meals, you’ll definitely want to try Easy Beef Noodle Soup, Chicken Orzo Soup, or this Healthy Lasagna Soup.
Recipe Overview
Before You Get Started
A few helpful tips before you dive in:
- If you’re using both drumsticks and chicken breasts, remove the drumsticks first after cooking, as they’ll fall apart more easily and are easier to shred while hot.
- Chop your veggies on the smaller side so everything cooks evenly and quickly under pressure.
- Don’t overcook the noodles. Stop cooking when they’re just shy of done. They’ll soften more as they sit in the hot broth.
Common Questions
A mix of drumsticks and chicken breasts gives you the best flavor and texture. The drumsticks add richness to the broth, and the breasts shred beautifully. You can use just one type if needed.
Yes, just skip the sauté step and add the frozen chicken straight into the pot with the broth and veggies. Increase the pressure cook time by 3-5 minutes and make sure it reaches 165°F before shredding.
Definitely. Try my Dutch Oven Chicken Noodle Soup or go with this Creamy Chicken Noodle Soup that uses rotisserie chicken for a quick stovetop option.
Yes, you can swap the drumsticks for boneless and skinless chicken thighs.
Ingredients Needed & Notes
Below are the ingredients you’ll need to make Chicken Noodle Soup in your Instant Pot. The full quantities can be found in the recipe card further down the post.
- Chicken drumsticks: You can use bone-in chicken thighs instead.
- Boneless skinless chicken breasts: Easy to shred and keeps things lean. Boneless thighs are a great option too.
- Vegetables: You’ll need sweet onion, carrots, celery, parsnip, garlic, and potatoes. If you don’t have parsnip, just add a little extra carrot or potato.
- Olive oil: For sautéing the vegetables. Avocado oil works too.
- Italian seasoning: A simple way to add flavor. If you’re out, use dried oregano and thyme.
- Low-sodium chicken broth: Gives you more control over salt levels. Regular broth works, just adjust the seasoning.
- Egg noodles: Traditional and cozy. Gluten-free noodles work as well, just undercook them slightly. Any other noodles you have on hand will work.
- Kosher salt & ground black pepper: Add to taste.
- Fresh parsley: Optional, but adds a bright, fresh finish right before serving.
How to Make Instant Pot Chicken Noodle Soup
Here’s how to get perfect results every time:
1️⃣ Sauté the Veggies
Turn on the SAUTE function on your Instant Pot. Add olive oil, then sauté the onion, carrots, celery, parsnip, and garlic for 5-6 minutes until softened. Season the chicken with salt and pepper while the veggies cook.
✏️ Sautéing first helps build flavor. Don’t skip this step even if you’re in a hurry!
2️⃣ Add the Chicken and Potatoes
Place the seasoned chicken (breasts and drumsticks) into the pot along with the diced potatoes and Italian seasoning.
3️⃣ Add Broth and Pressure Cook
Pour in the chicken broth and stir everything together. Lock the lid, set the valve to sealing, and pressure cook on MANUAL (or SOUP setting) for 15 minutes. Do a quick release when the timer is done.
✏️ Be cautious during quick release. You can use a long utensil to avoid steam burns.
4️⃣ Shred Chicken While Noodles Cook
Carefully remove the chicken and set it aside on a plate. Press SAUTE again and stir the egg noodles into the soup. Let them cook for 4-5 minutes, then press CANCEL. Meanwhile, shred the chicken and discard any bones.
5️⃣ Add Chicken Back to Soup
Return the shredded chicken to the pot and stir to combine. Let it sit for a minute or two so the flavors come together.
✏️ You can taste the soup here and decide if you want to add more salt.
6️⃣ Garnish and Serve
Ladle the soup into bowls and top with freshly chopped parsley if you like. Serve hot and enjoy!
Variations & Tips
→ Add a bay leaf before pressure cooking for deeper flavor, then discard before serving.
→ Squeeze lemon juice over the top before serving to brighten everything up a bit.
→ Use whole wheat noodles for a bit more fiber and texture.
→ Toss in a handful of frozen peas right before serving for extra color and sweetness.
→ Drizzle with a little fresh lemon juice at the end to brighten up the broth.
Storage & Make-Ahead Tips
- Fridge: Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze without the noodles (they don’t hold up well). Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
- Reheating: Warm it gently on the stovetop or in the microwave. If frozen, cook fresh noodles separately and stir them in just before serving.
Instant Pot Chicken Noodle Soup
Ingredients
- 1 pound chicken drumsticks, or boneless thighs
- 1 pound boneless skinless chicken breasts
- Kosher salt and ground pepper, to taste
- 1 tablespoon olive oil, or avocado oil
- 1 medium sweet onion, or 2 small , diced
- 3 medium carrots, diced
- 3 stalks celery, diced
- 1 parsnip, finely diced
- 1-2 garlic cloves, minced
- 3 medium potatoes, peeled and diced
- 2 teaspoons Italian seasoning
- 12 cups low-sodium chicken broth
- 5 ounces egg noodles
Optional:
- freshly chopped parsley, to garnish
Instructions
- Season the 1 pound chicken drumsticks and 1 pound boneless skinless chicken breasts with Kosher salt and ground pepper on both sides. Turn on the SAUTE function of the Instant Pot, add 1 tablespoon olive oil, and sauté the 1 medium sweet onion, 3 medium carrots, 3 stalks celery, 1 parsnip, and 1-2 garlic cloves for 5-6 minutes until softened and fragrant.
- Add the diced 3 medium potatoes, seasoned chicken, and 2 teaspoons Italian seasoning to the pot.
- Pour in the 12 cups low-sodium chicken broth and stir to combine. Secure the lid, set the valve to SEAL, and cook on the MANUAL or SOUP setting for 15 minutes. When done, carefully quick-release the steam.
- Remove the chicken and place it on a large plate. Press SAUTE again and add the 5 ounces egg noodles to the soup. Cook for 4-5 minutes, then press CANCEL. While the noodles cook, shred the chicken and discard any bones.
- Return the shredded chicken to the pot and stir well to mix everything together.
- Garnish generously with freshly chopped parsley and serve hot.
Notes
- Dice veggies small so they cook evenly under pressure.
- Add noodles after pressure cooking to avoid mushiness.
- Shred the chicken while the noodles cook to save time.
- A splash of lemon juice at the end brightens the broth.
- Stir in frozen peas before serving for extra flavor and color.
Storage & Reheating
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze (without noodles) for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm on the stovetop or in the microwave until heated through. Cook fresh noodles separately if frozen.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with Instant Pot Chicken Noodle Soup
A hearty bowl of chicken noodle soup pairs beautifully with warm breads or rolls that help soak up every bit of that savory broth. Try serving it alongside Homemade Dinner Rolls, Italian Focaccia, or a rustic slice of Whole Wheat Bread for a cozy, comforting meal.
More Soup Recipes
- Albondigas Soup
- Creamy Turmeric Roasted Cauliflower Soup
- Chicken Enchilada Soup
- Chicken Mushroom and Wild Rice Soup
- Easy Lasagna Soup
- White Bean Tuscan Soup
- Mexican Chicken Soup Recipe
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- Chicken Noodle Casserole
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