The most flavorful Instant Pot Chicken Noodle Soup made with plenty of vegetables, tender shredded chicken, egg noodles, and a rich, bright broth. This version cooks in a fraction of the time of a slow cooker while delivering deep, homemade flavor.

Instant Pot cooking is fast and convenient — especially for soup. This Instant Pot Chicken Noodle Soup gives you comforting, nourishing bowls of soup in under an hour. It’s satisfying, family-friendly, and balanced with protein, vegetables, and carbohydrates.

Best Instant Pot Chicken Noodle Soup

This recipe is designed to deliver an outstanding broth and perfectly cooked chicken in minimal time. A few key features make it stand out:

• Deep, balanced flavor: a blend of dried and fresh herbs, spices, a touch of lemon, and a small amount of vinegar-based hot sauce create a layered, savory broth.
• Quick-release pressure: the method is optimized to avoid a long natural release so you can finish the soup quickly without compromising texture.
• Customizable and healthy: homemade soup lets you control salt, flavorings, and the ratio of vegetables, chicken, and noodles to suit your family’s needs.

Is chicken noodle soup healthy?

Homemade chicken noodle soup is generally healthier than store-bought or canned options because you control the ingredients and sodium. This Instant Pot version is full of vegetables, lean chicken, and simple seasonings with no additives or preservatives.

What You Need

This Instant Pot recipe is a close adaptation of a slow-cooker version, using pressure cooking to save time. Key ingredients:

• Chicken breast: 1.5 lbs boneless, skinless chicken breast (or swap 1:1 with boneless, skinless chicken thighs).
• Vegetables: onion, carrots, and celery — the classic aromatic trio that builds the base of the soup.
• Chicken broth: use regular chicken broth (not reduced-sodium) unless you plan to adjust salt later.
• Spices and herbs: Italian seasoning, minced dried garlic, fresh thyme, onion powder, red pepper flakes, and salt.
• Hot sauce or vinegar: a small amount brightens and balances the broth — a vinegar-based hot sauce is ideal, or substitute white or apple cider vinegar.
• Egg noodles: cook in the hot broth at the end so they stay tender; for leftovers, store noodles separately to avoid sogginess.
• Lemon juice: fresh lemon added at the end brightens and elevates the soup.

#1 Secret Ingredient

A small splash of vinegar-based hot sauce (or plain vinegar) is the secret to rounding out the flavors. If the soup tastes like it’s missing something but not salt, a little vinegar often fixes it. For no heat, use white or apple cider vinegar instead.

Quick Guide Instructions

1. Sauté the vegetables: Use the Instant Pot’s Sauté setting with olive oil to soften the onion, celery, and carrots. This builds flavor and shortens pressurization time.
2. Add remaining ingredients: Add broth, spices, herbs, hot sauce or vinegar, and submerge the chicken in the liquid.
3. Pressure cook: Seal the Instant Pot and cook on high pressure for 8 minutes. Expect about 10 minutes to reach pressure before the countdown begins.
4. Quick release: When the timer finishes, perform a quick pressure release — be cautious of hot steam.
5. Finish the soup: Remove the chicken, add any reserved broth, bring the soup to a boil on Sauté, shred the chicken with two forks, return it to the pot, then add egg noodles. Turn the Sauté off, cover, and let the noodles sit 4–6 minutes until tender.
6. Brighten and serve: Stir in fresh lemon juice, adjust seasoning, and serve hot.

How to Add Flavor

Flavor building is simple and rewarding. Try these techniques:

• Citrus: Add fresh lemon juice just before serving to brighten the broth.
• Vinegar or hot sauce: Adds acid that balances richness; a vinegar-based hot sauce contributes both heat and brightness.
• Herbs and spices: Fresh thyme, parsley, or additional dried herbs deepen the savory notes.
• Garlic: Don’t be shy—fresh garlic plus a little dried minced garlic can intensify the savory base.

What Kind of Onion?

Yellow onion is classic and works best for its balance of sweetness and savory flavor, but white or red onion are suitable substitutes if needed.

Should You Cook Noodles Separately?

For best leftover texture, cook noodles separately and store them apart from the soup. Noodles tend to absorb liquid over time and can become mushy if left in the broth.

Topping Ideas

Add a little crunch or a playful touch to each bowl:

• Saltine crackers
• Goldfish crackers
• Popcorn
• Tortilla chips
• Oyster crackers

Storage Suggestion

Store the soup in an airtight container in the refrigerator for 3–5 days. If possible, keep cooked egg noodles separate from the broth to preserve texture for leftovers.

How to Freeze

Freeze the soup without the noodles. Let the soup cool completely, transfer to freezer-safe bags or containers, remove excess air, and freeze for up to 3 months. Reheat gently and add freshly cooked noodles when ready to serve.

Instant Pot Chicken Noodle Soup

Summary: A bright and delicious chicken noodle soup made in the Instant Pot, ready in under an hour. The broth is flavorful and packed with vegetables.

Author: Lee Funke

Prep: 20 mins · Cook: 20 mins · Total: 40 mins · Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion, finely diced
• 4 cloves garlic, smashed and minced
• 6 medium carrots, peeled and chopped into half moons (about 1.5 cups)
• 4 large celery stalks, diced (about 1 cup)
• 8 cups chicken broth (separated — add 4 cups first, reserve 4 cups)
• 2 teaspoons Italian seasoning
• 1 teaspoon dried minced garlic
• 1/4–1/2 teaspoon red pepper flakes (optional, to taste)
• 1 teaspoon onion powder
• 1 tablespoon vinegar-based hot sauce (e.g., Frank’s) or 1 tablespoon white vinegar
• 3/4 teaspoon salt, divided (or more to taste)
• 2 tablespoons fresh thyme, minced
• 1.5 lbs boneless, skinless chicken breast
• 3 cups egg noodles
• 1.5 tablespoons fresh lemon juice

Instructions

1. Turn the Instant Pot to Sauté and heat 2 tablespoons olive oil.
2. Add the diced onion with 1/4 teaspoon salt and sauté 3–5 minutes until translucent.
3. Add garlic, carrots, celery, Italian seasoning, dried minced garlic, red pepper flakes, onion powder, hot sauce (or vinegar), the remaining salt, thyme, and 4 cups of chicken broth. Stir and submerge the chicken breasts.
4. Cover and seal the Instant Pot. Cook on high pressure (Manual) for 8 minutes. It will take about 10 minutes to pressurize before the countdown begins.
5. When the timer finishes, perform a quick pressure release and remove the lid carefully.
6. Remove the chicken breasts. Add the remaining 4 cups of broth, turn the Sauté function on, and bring the soup to a boil.
7. Shred the chicken with two forks and return it to the pot.
8. Turn the Instant Pot off, add the egg noodles, stir, and cover. Let the noodles sit in the hot broth 4–6 minutes until tender.
9. Stir in fresh lemon juice, taste and adjust seasoning, and serve immediately.

Tips & Notes

• Egg noodles: For leftovers or freezing, cook noodles separately and store them apart from the soup to prevent sogginess.
• Hot sauce: Use a vinegar-based hot sauce for brightness. Substitute plain vinegar if you prefer no heat.
• Adjust salt at the end after adding all broth and lemon, since broth brands can vary in saltiness.

Nutrition

Approximate per serving: Calories 282 · Carbohydrates 21 g · Protein 25 g · Fat 7 g · Fiber 3 g · Sugar 4 g

Nutrition information is an approximation and will vary based on ingredient brands and portion sizes.