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Close-up top view of chicken noodle soup in a bowl, highlighting the golden broth, egg noodles, and chunks of chicken.
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Instant Pot Chicken Noodle Soup

This Instant Pot Chicken Noodle Soup is a quick and cozy one-pot dinner made with real ingredients, perfect for cold nights, busy days, or meal prep!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Diet: Low Fat
Skill Level: Beginner
Servings: 8 Servings
Author: Rena

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.
    Diced onion, celery, and carrots being sautéed inside the Instant Pot with broth nearby.
  • Add the diced 3 medium potatoes, seasoned chicken, and 2 teaspoons Italian seasoning to the pot.
    Raw chicken pieces, potatoes, carrots, celery, and broth added into the Instant Pot before cooking.
  • 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.
    Chicken pieces, potatoes, and broth cooking together inside the Instant Pot.
  • 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.
    Shredded chicken on a plate being returned to the Instant Pot filled with soup broth.
  • Return the shredded chicken to the pot and stir well to mix everything together.
    Instant Pot filled with hot broth and noodles being stirred with a ladle.
  • Garnish generously with freshly chopped parsley and serve hot.
    A white bowl filled with homemade Instant Pot chicken noodle soup, loaded with carrots, potatoes, and rotini noodles.

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

Calories: 353kcal | Carbohydrates: 37g | Protein: 30g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 86mg | Sodium: 275mg | Potassium: 1136mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3884IU | Vitamin C: 21mg | Calcium: 60mg | Iron: 3mg