I’ve always thought of chicken noodle soup as a hug in a bowl. When life feels a little heavy or the weather decides to throw a cold gray day at us, this Instant Pot Chicken Noodle Soup shows up like a warm blanket. It’s quick, it’s wholesome, and it brings that classic comfort without keeping you chained to the stove. Using the Instant Pot feels like having a cooking buddy that knows exactly when to step in and save the day. I’m talking tender chicken, carrots that still have a little bite, celery that doesn’t turn mushy, and noodles that soak up all the savory flavor. The best part? You don’t need to babysit a simmering pot or wait hours for flavors to deepen—they come together fast, and somehow still taste like you cooked all afternoon. I can’t count how many times this recipe has been my go-to when a friend drops by, a kid wakes up with the sniffles, or I just need something that feels grounding. The beauty is in its simplicity. Instant Pot recipes like this prove that comfort food can be both effortless and deeply satisfying.

1) Key Takeaways
2) Easy Instant Pot Chicken Noodle Soup Recipe
3) Ingredients for Instant Pot Chicken Noodle Soup
4) How to Make Instant Pot Chicken Noodle Soup
5) Tips for Making Instant Pot Chicken Noodle Soup
6) Making Instant Pot Chicken Noodle Soup Ahead of Time
7) Storing Leftover Instant Pot Chicken Noodle Soup
8) Try these Soups next!
9) Instant Pot Chicken Noodle Soup Recipe
10) Nutrition

1) Key Takeaways

Instant Pot Chicken Noodle Soup brings comfort and warmth to the table in less than an hour. You can expect tender chicken, soft vegetables, and noodles that soak in flavor without falling apart.

This soup stands out because it uses an Instant Pot. The machine does the hard work, leaving you with a dish that tastes like it simmered for hours.

The recipe is flexible. You can switch noodles, herbs, or broth based on what you have. It stays comforting even with small changes.

2) Easy Instant Pot Chicken Noodle Soup Recipe

I always say that making soup should feel like caring for yourself. This recipe proves that point. When I use my Instant Pot, I get a pot of soup that tastes slow cooked without hovering over the stove. It is why instant pot recipes keep a place in my weekly meals.

The rhythm of chopping vegetables, adding herbs, and locking the lid feels steady. I know dinner will be ready, and I can step away. That peace of mind makes cooking more than just feeding people. It feels like gifting yourself time back.

On days when schedules fill and energy runs low, this chicken noodle soup comes through. It is one of those chicken instant pot recipes that I lean on. The flavors bring calm, and the speed makes life easier. It is both homely and reliable.

3) Ingredients for Instant Pot Chicken Noodle Soup

Olive Oil adds a soft richness at the base. It lets the onion and carrots release sweetness without burning. That little sizzle at the start matters more than you think.

Onion builds flavor that feels deep and round. As it softens, it creates a base that every spoonful carries.

Carrots give color and a hint of natural sugar. They balance the salt in the broth and hold their shape under pressure.

Celery adds freshness. It gives crunch at first and later melts into the soup, leaving its light taste behind.

Garlic sharpens the mix. Its scent fills the kitchen, making it hard not to peek at the pot as it cooks.

Thyme and Parsley bring green notes. They lift the heavy broth and tie the vegetables and chicken together.

Chicken Broth forms the heart of the dish. A good broth makes the difference between average soup and a bowl that soothes you.

Chicken Breasts cook until tender and shred with ease. They release flavor into the broth while staying moist.

Egg Noodles soak up broth without breaking apart. Their texture fits the warm, comforting theme of the dish.

Lemon Juice brightens the finish. That splash cuts through the richness, making each bite feel fresh.

Fresh Parsley for garnish adds color and a final spark of freshness on top of the bowl.

4) How to Make Instant Pot Chicken Noodle Soup

Step 1. Warm olive oil in the Instant Pot on sauté mode. Add onion, carrots, and celery. Stir until they start to soften.

Step 2. Add garlic, thyme, parsley, salt, and pepper. Let the mix heat until the scent rises from the pot.

Step 3. Pour in chicken broth. Place the chicken breasts in the liquid. Cancel sauté and lock the lid. Cook on high pressure for ten minutes.

Step 4. Release the pressure when the time ends. Lift the chicken and shred it with forks. Return the meat to the pot.

Step 5. Switch back to sauté mode. Add egg noodles. Stir and cook until noodles soften but still hold shape.

Step 6. Stir in lemon juice. Taste and add more salt or pepper if needed. Spoon soup into bowls and top with parsley.

5) Tips for Making Instant Pot Chicken Noodle Soup

I’ve learned small steps turn a good soup into a great one. Start with broth. A strong broth lifts every ingredient. If homemade broth sits in your freezer, use it here.

Noodles matter too. Cook them just until soft. Overcooked noodles turn the soup heavy. With the Instant Pot, timing feels tight, but practice helps.

Add herbs at the right time. Dried herbs do well under pressure. Fresh ones belong at the end. That balance makes the flavor feel layered instead of flat.

6) Making Instant Pot Chicken Noodle Soup Ahead of Time

Cooking soup ahead makes busy days easier. This recipe holds up well when stored. The flavors deepen as it rests. When you reheat it, it feels like the soup got richer overnight.

One trick helps. Keep the noodles out if you plan to store it. Add them later when you warm the soup. That way they keep their bite and don’t swell too much.

I often cook a batch on Sunday. I store it in jars and line them up in the fridge. During the week, lunch feels sorted. That calm makes life smoother.

7) Storing Leftover Instant Pot Chicken Noodle Soup

Leftovers taste even better. Store the soup in airtight containers. It lasts about four days in the fridge.

For longer storage, freeze it. Leave a little room at the top of the container. Soup expands when frozen. When ready to use, thaw in the fridge and warm on the stove.

Always taste before serving. A pinch of salt or squeeze of lemon freshens reheated soup. That last touch makes the bowl feel new again.

8) Try these Soups next!

9) Instant Pot Chicken Noodle Soup Recipe