Instant Pot Chicken Noodle Soup Recipe for Dinner Tonight

This instant pot chicken noodle soup goes from raw chicken to steaming bowls in 40 minutes flat. I make it on weeknights when I want the flavor of an all-day simmer without any of the time. The pressure cooker drives the broth deep into every carrot, celery stalk, and noodle.

Why This Instant Pot Chicken Noodle Soup Works

The pressure cooker breaks down the chicken until it shreds with a fork and concentrates the broth in a way that would take a stovetop pot two hours to achieve. High pressure for 25 minutes does the heavy lifting. The broth comes out rich, golden, and savory.

This instant pot chicken noodle soup recipe uses bone-in chicken thighs for flavor, but the meat shreds easily once cooked. The bones release collagen into the broth under pressure, giving it a body that thin store-bought broth cannot replicate.

The noodles go in during the last 5 minutes using the sauté function after pressure release. This keeps them from turning to mush and gives you al dente egg noodles in every bowl.

Ingredients

• 1.5 lbs (680 g) bone-in, skin-on chicken thighs (about 4 thighs)
• 3 large carrots, sliced into 1/4-inch rounds (about 1 1/2 cups / 180 g)
• 3 stalks celery, sliced (about 1 cup / 100 g)
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 8 cups (1.9 L) low-sodium chicken broth
• 1 teaspoon Italian seasoning
• 1/2 teaspoon poultry seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups (160 g) wide egg noodles, uncooked
• Fresh parsley, for serving

What You Need for Instant Pot Chicken Noodle Soup

Bone-in chicken thighs — the bones add collagen to the broth under pressure, giving it a fuller body and richer flavor than boneless cuts. Skin-on adds fat and flavor — skim any excess fat from the top after cooking if you prefer a leaner broth.

Carrots — slice them into 1/4-inch (0.6 cm) rounds so they soften fully during the pressure cook without turning to mush. Larger chunks stay too firm after 25 minutes.

Celery — adds a subtle vegetal depth that is essential to classic chicken noodle soup flavor. The strings soften completely under pressure so no chewy pieces remain.

Chicken broth — low-sodium lets you control the salt level. The pressure cooker concentrates the broth as it cooks, so starting with less salt is safer than starting with too much.

Italian seasoning and poultry seasoning — these two blends together add thyme, oregano, rosemary, and sage without opening five separate jars. Adjust to taste after pressure release.

Wide egg noodles — add these after pressure release using the sauté function. They cook in 5 to 7 minutes and absorb just enough broth without going soft. Thin egg noodles or rotini work as substitutes.

How to Make Instant Pot Chicken Noodle Soup

1. Add the chicken thighs, carrots, celery, onion, garlic, chicken broth, Italian seasoning, poultry seasoning, salt, and pepper to the Instant Pot.
2. Place the lid on and set the valve to Sealing.
3. Cook on High Pressure for 25 minutes.
4. Allow a 10-minute natural pressure release, then carefully switch the valve to Venting to release remaining pressure.
5. Remove the chicken thighs and place them on a cutting board. Remove and discard the skin and bones. Shred the meat with two forks.
6. Set the Instant Pot to Sauté mode.
7. Add the egg noodles to the hot broth and cook for 5 to 7 minutes, stirring occasionally, until tender.
8. Return the shredded chicken to the pot and stir to combine.
9. Taste and adjust salt and pepper. Serve topped with fresh parsley.

Instant Pot Chicken Noodle Soup Variations

Instant Pot Creamy Chicken Noodle Soup

After returning the chicken to the pot, stir in 1/2 cup (120 ml) of heavy cream and 1/4 cup (25 g) of grated Parmesan. The cream rounds out the broth and the Parmesan adds a nutty, savory depth. Do not boil after adding the cream.

Instant Pot Chicken Noodle Soup with Rice

Replace the egg noodles with 1/2 cup (90 g) of long-grain white rice and add it before pressure cooking rather than after. The rice absorbs the broth and thickens the soup slightly. Use 1 cup less broth to account for the liquid the rice absorbs.

Instant Pot Lemon Chicken Noodle Soup

Add the juice of 1 lemon (about 3 tablespoons / 45 ml) after pressure release and before adding the noodles. The acidity brightens the broth and cuts through the richness of the chicken fat. A teaspoon of lemon zest adds even more flavor without extra liquid.

Tips for the Best Instant Pot Chicken Noodle Soup

• I always use bone-in chicken thighs instead of boneless — the bones make the broth noticeably richer with only a few extra minutes of shredding work.
• Do not skip the 10-minute natural pressure release. Moving straight to quick release makes the chicken tough and stringy rather than tender and shreddable.
• Add the noodles after pressure release using the sauté function — pressure cooking noodles turns them to mush every time.
• Taste the broth before adding the noodles and adjust salt. The noodles will absorb some of the salt as they cook.
• If you have leftovers, store the noodles separately from the soup. Noodles left sitting in broth overnight absorb all the liquid and swell up.
• Skim the fat from the surface of the broth after pressure release using a spoon or a fat separator for a cleaner, lighter soup.

Make Ahead & Storage

Store this instant pot chicken noodle soup in an airtight container in the fridge for up to 4 days. I recommend storing the noodles separately if you know you will have leftovers. The noodles absorb broth as they sit and can turn mushy by day two.

To freeze, let the soup cool completely and store it without the noodles in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop over medium heat. Cook fresh noodles separately and add them to the reheated broth before serving.

Common Questions

How long does instant pot chicken noodle soup take to cook?

The total time is about 40 minutes: 5 minutes of prep, 25 minutes on high pressure, and 10 minutes of natural pressure release. The noodles cook in an additional 5 to 7 minutes on sauté mode after the pressure releases.

Can I use frozen chicken in the Instant Pot for this soup?

Yes. Add frozen bone-in chicken thighs directly to the pot without thawing. Increase the pressure cooking time to 35 minutes and allow the same 10-minute natural pressure release. The chicken will shred just as easily once cooked.

How do I keep the noodles from getting mushy in the Instant Pot?

Always add the noodles after pressure release using the sauté function, never before pressure cooking. Cook them 5 to 7 minutes until just tender, then turn off the heat. They will continue to soften in the hot broth if left sitting too long.

Can I freeze instant pot chicken noodle soup?

Yes, but freeze the soup without the noodles. The noodles become mushy when frozen and thawed. Freeze the broth and chicken in an airtight container for up to 3 months and add freshly cooked noodles when you reheat it.

This instant pot chicken noodle soup is the weeknight dinner that tastes like it simmered all day. Save this recipe and tap the link for the full ingredients list and step-by-step instructions.