11 Instant Pot Chicken Noodle Soup Recipes for Cozy Nights

Instant Pot chicken noodle soup works because the pressure cooker pulls slow simmered flavor out of the chicken and vegetables fast, while the broth turns rich and golden. Carrots, celery, and onion give the soup its sweet backbone, and the noodles soak up everything you cook into the pot. These eleven versions take that same foundation in genuinely different directions, from rich and creamy to fiery and bright.

Start with the Classic for the benchmark bowl, turn to Lemon Dill when you want it bright, and grab the Spicy Green Chile if you need heat. The Freezer Meal version works for nights when you want dinner to cook itself.

Which Chicken Noodle Soup Should You Make?

Classic Instant Pot Chicken Noodle Soup

This is the one you make when someone in the house is under the weather or you just want that straight ahead bowl of soup with no extra fuss. I keep the seasonings simple here because the chicken and vegetables do the work.

Ingredients (makes 6 servings)

• Olive oil: 15 ml (1 tbsp)
• Chicken thighs, boneless skinless: 680 g (1 1/2 lb)
• Carrots, peeled and sliced 1/4 inch thick: 3 medium
• Celery stalks, sliced: 3
• Yellow onion, diced: 1 medium
• Garlic cloves, minced: 3
• Low sodium chicken stock: 1.9 L (8 cups)
• Bay leaf: 1
• Dried thyme: 1/2 tsp
• Egg noodles, wide: 225 g (8 oz)
• Fresh parsley, chopped: 2 tbsp

Instructions

Step 1: Turn the Instant Pot to Sauté and let it heat for 2 minutes, then add the 1 tbsp oil, carrots, celery, onion, and garlic. You want the onion to soften and turn translucent, about 4 minutes, and you’ll smell it turning sweet before you see it.

Step 2: Add the 680 g (1 1/2 lb) chicken thighs, pour in 1.9 L (8 cups) stock, and drop in the bay leaf and 1/2 tsp thyme. Stir everything once, then secure the lid. You can leave the chicken whole; it shreds beautifully after pressure cooking.

Step 3: Seal the valve and cook on High Pressure for 8 minutes. When the time is up, let the pressure release naturally for 10 minutes, then release the rest manually and you’ll see the broth already deep golden.

Step 4: Move the chicken to a bowl with tongs and shred it with two forks while you keep the soup warm on Keep Warm. Fish out the bay leaf and discard it.

Step 5: Switch the Instant Pot back to Sauté, stir in 225 g (8 oz) egg noodles, and cook them uncovered for 6 to 7 minutes, until they are just tender. You can test one; it should still have a little chew.

Step 6: Fold the shredded chicken back in along with 2 tbsp parsley, then taste for salt so you can adjust it before serving. Ladle the hot soup into bowls and serve right away with crackers or crusty bread.

Creamy Herb Chicken Noodle Soup

This version leans rich and velvety, with a swirl of half and half stirred in at the very end so it stays silky instead of separating under pressure. I add more herbs than the classic because cream needs that hit of green to keep it lively.

Ingredients (makes 4 servings)

• Olive oil: 15 ml (1 tbsp)
• Chicken breast, boneless skinless: 450 g (1 lb)
• Carrots and celery, diced: 2 carrots, 2 celery stalks
• Yellow onion, diced: 1 small
• Garlic cloves, minced: 2
• Low sodium chicken stock: 1.4 L (6 cups)
• Dried thyme and rosemary: 1 tsp and 1/2 tsp
• Egg noodles, extra wide: 170 g (6 oz)
• Half and half: 120 ml (1/2 cup)
• Fresh chives, chopped: 2 tbsp

Instructions

Step 1: Set your Instant Pot to Sauté and heat the 15 ml (1 tbsp) oil. Once it shimmers, add the carrots, celery, onion, and garlic and cook about 5 minutes, until the onion turns soft and you can smell the sweetness.

Step 2: Add the 450 g (1 lb) chicken breast, pour in 1.4 L (6 cups) stock, and stir in 1 tsp thyme and 1/2 tsp rosemary. Secure the lid and seal the valve, and you’re ready to pressure cook.

Step 3: Cook on High Pressure for 10 minutes, then let the pressure release naturally for 8 minutes before you turn the valve to release the rest. You’ll notice the broth looks cloudy and rich from the chicken.

Step 4: Lift the chicken out and shred it with two forks while you set it aside for a moment. Switch the Instant Pot to Sauté and stir in 170 g (6 oz) noodles, then cook them uncovered for 6 minutes, until just tender.

Step 5: Turn off the heat, stir in the 120 ml (1/2 cup) half and half along with the shredded chicken, and scatter the 2 tbsp chives over the top. Taste and add salt if you need it, then serve the soup hot in deep bowls.

Lemon Dill Chicken Noodle Soup

This one is for the days when you want chicken noodle soup to feel bright and almost springlike. A big handful of fresh dill and a good squeeze of lemon at the end turns the same cozy bowl into something lighter, and the orzo keeps it delicate.

Ingredients (makes 5 servings)

• Olive oil: 15 ml (1 tbsp)
• Chicken thighs, boneless skinless: 680 g (1 1/2 lb)
• Leeks, white and light green parts only, sliced: 2
• Carrots, thinly sliced: 3
• Celery stalks, sliced: 2
• Garlic cloves, minced: 2
• Low sodium chicken stock: 1.9 L (8 cups)
• Orzo pasta: 200 g (1 cup)
• Fresh dill, chopped: 3 tbsp
• Lemon, zested and juiced: 1

Instructions

Step 1: Heat the Instant Pot on Sauté and add 15 ml (1 tbsp) oil once the display reads Hot. Toss in the leeks, carrots, celery, and garlic, and cook them for 4 minutes, stirring a couple times, until the leeks soften and you can smell the vegetables.

Step 2: Add the 680 g (1 1/2 lb) chicken thighs and pour in 1.9 L (8 cups) stock. Seal the lid, pressure cook on High for 9 minutes, then let the pressure release naturally for 10 minutes before you flip the valve to release the rest.

Step 3: Pull the chicken out, shred it with two forks, and return it to the pot. Switch the Instant Pot to Sauté, add 200 g (1 cup) orzo, and cook for 8 minutes, stirring once, until the orzo is soft and you can press a grain flat with the back of a spoon.

Step 4: Turn off the heat and stir in the 3 tbsp dill, the lemon zest, and the juice from the lemon. Taste the broth and brighten it with more lemon or a pinch of salt if you like, then serve the soup hot in wide bowls.

Spicy Green Chile Chicken Noodle Soup

This is the one I reach for when I want chicken noodle soup with a gentle sweat on the back of my neck. Canned green chiles, cumin, and a spoonful of salsa verde bring a roasted, tangy heat that never gets in the way of the chicken.

Ingredients (makes 8 servings)

• Olive oil: 15 ml (1 tbsp)
• Chicken thighs, boneless skinless: 900 g (2 lb)
• Yellow onion, diced: 1 large
• Carrots and celery, diced: 3 carrots, 2 celery stalks
• Garlic cloves, minced: 4
• Green chiles and salsa verde: 2 (113 g / 4 oz) cans and 240 ml (1 cup)
• Low sodium chicken stock: 2.4 L (10 cups)
• Ground cumin and dried oregano: 1 tsp and 1/2 tsp
• Egg noodles, medium: 300 g (10 oz)
• Fresh cilantro, chopped: 3 tbsp

Instructions

Step 1: Turn the Instant Pot to Sauté and add 15 ml (1 tbsp) oil. Once hot, cook the onion, carrots, celery, and garlic for 5 minutes, until the onion softens and your kitchen starts to smell like roasted chiles.

Step 2: Stir in 1 tsp cumin and 1/2 tsp oregano, then add 900 g (2 lb) chicken, 2 cans green chiles, and 1 cup salsa verde. Pour in 2.4 L (10 cups) stock and give it all one good stir so your spices don’t sit in a clump.

Step 3: Lock the lid and pressure cook on High for 10 minutes. Let the pressure release naturally for 10 minutes, then quick release the rest, and you’ll see spicy little flecks floating on top.

Step 4: Fish out the chicken and shred it, then drop it back in. Switch to Sauté and add 300 g (10 oz) noodles; cook for 7 minutes, stirring once, until your noodles are just tender.

Step 5: Switch off the heat, stir in 3 tbsp cilantro, and taste before you salt it. The chiles and salsa bring plenty of salt, so go slowly. Ladle into wide bowls and serve with lime wedges if you have them.

Ginger Sesame Chicken Noodle Soup

A completely different direction, with garlic, ginger, and a splash of soy giving the broth a savory, almost ramen feel. I use rice vinegar and a pinch of sugar for that same sweet tang you get in a good noodle bar bowl.

Ingredients (makes 6 servings)

• Olive or canola oil: 15 ml (1 tbsp)
• Chicken thighs, boneless skinless: 680 g (1 1/2 lb)
• Carrots, julienned: 2
• Shiitake mushrooms, sliced: 150 g (5 oz)
• Garlic and fresh ginger, minced and grated: 3 cloves and 2 tbsp
• Low sodium chicken stock: 1.9 L (8 cups)
• Soy sauce, rice vinegar, and sugar: 60 ml (1/4 cup), 1 tbsp, and 1 tsp
• Rice noodles, wide: 200 g (7 oz)
• Baby bok choy and scallions, halved and sliced: 2 heads and 3
• Sesame oil: 1 tsp

Instructions

Step 1: Set the Instant Pot to Sauté and heat 15 ml (1 tbsp) oil until it shimmers. Add 3 cloves minced garlic and 2 tbsp grated ginger, and stir for 30 seconds until your whole kitchen turns fragrant.

Step 2: Add 680 g (1 1/2 lb) chicken, 2 julienned carrots, and 150 g (5 oz) mushrooms. Pour in 1.9 L (8 cups) stock plus the 60 ml (1/4 cup) soy sauce, 1 tbsp rice vinegar, and 1 tsp sugar, and give it all a good turn so you don’t leave a soy slick at the bottom.

Step 3: Secure the lid and cook on High Pressure for 8 minutes. Let the pressure release naturally for 10 minutes, then quick release the rest and you’ll see the mushrooms darkening the broth a little.

Step 4: Pull the chicken out and shred it, then stir it back in. Switch to Sauté and add 200 g (7 oz) rice noodles along with 2 halved bok choy; cook for 4 minutes, until the noodles are soft and the greens have wilted, so you can twirl a noodle easily around a chopstick.

Step 5: Finish with 1 tsp sesame oil and 3 sliced scallions, then taste and add more soy if you want a saltier broth. Serve the soup hot, and let everyone slurp a little.

Gluten Free Chicken Noodle Soup

The trick to a good gluten free chicken noodle soup is choosing a noodle that holds its shape, and thin rice vermicelli does that better than most corn or bean pastas. It stays light in the broth, which keeps the soup from turning starchy.

Ingredients (makes 4 servings)

• Olive oil: 15 ml (1 tbsp)
• Chicken breast, boneless skinless: 450 g (1 lb)
• Carrots and celery, sliced: 2 each
• Yellow onion, diced: 1
• Garlic cloves, minced: 2
• Low sodium chicken stock: 1.4 L (6 cups)
• Fresh thyme sprigs: 2
• Rice vermicelli noodles: 85 g (3 oz)
• Fresh parsley, chopped: 2 tbsp
• Cornstarch slurry: 1 tbsp cornstarch mixed with 2 tbsp water

Instructions

Step 1: Turn the Instant Pot to Sauté and heat 15 ml (1 tbsp) oil, then add the carrots, celery, onion, and garlic. Cook for 4 minutes, stirring once or twice, until the onion goes soft and you can see the vegetables sweating in the pot.

Step 2: Add 450 g (1 lb) chicken breast and 1.4 L (6 cups) stock, then drop in 2 sprigs of thyme. Seal the lid, set the valve to sealing, and your soup is ready to pressure cook.

Step 3: Pressure cook on High for 9 minutes, then let the pressure release naturally for 10 minutes before you quick release the rest. Open the lid away from your face so the steam rolls up and out.

Step 4: Move the chicken to a board and shred it with two forks. Switch to Sauté, stir in 85 g (3 oz) rice vermicelli, and cook for 3 minutes, until the noodles go clear and soft; you can lift a strand with tongs to check.

Step 5: Whisk the 1 tbsp cornstarch slurry into the bubbling soup and let it thicken for 1 minute while you stir. Return the chicken, scatter 2 tbsp parsley on top, and serve hot in bowls.

Low Carb Chicken Zoodle Soup

If you are counting carbs, this is your chicken noodle soup, and it still feels like the real thing because the zoodles go in at the very end so they warm through without turning to mush. The broth stays light and you keep the comfort.

Ingredients (makes 5 servings)

• Olive oil: 15 ml (1 tbsp)
• Chicken thighs, boneless skinless: 680 g (1 1/2 lb)
• Zucchini, spiralized into noodles: 450 g (1 lb)
• Carrots, sliced thin: 1
• Celery stalks, sliced: 2
• Yellow onion, diced: 1/2
• Garlic cloves, minced: 3
• Low sodium chicken stock: 1.9 L (8 cups)
• Dried basil and oregano: 1 tsp and 1/2 tsp
• Fresh parsley, chopped: 2 tbsp
• Parmesan cheese, grated: 3 tbsp

Instructions

Step 1: Set the Instant Pot to Sauté and warm 15 ml (1 tbsp) oil, then add 1/2 onion, 2 celery stalks, 1 carrot, and 3 minced garlic cloves. Cook for 4 minutes, until the onion softens and your spoon leaves a clear track through the veg.

Step 2: Add 680 g (1 1/2 lb) chicken thighs, pour in 1.9 L (8 cups) stock, and stir in 1 tsp basil and 1/2 tsp oregano. Lock the lid and seal the valve, and you’re set.

Step 3: Cook on High Pressure for 10 minutes, then let the pressure release naturally for 10 minutes before you vent the rest. You’ll notice the broth looks evenly golden and smells like roasted poultry.

Step 4: Lift the chicken out, shred it, and return it to the pot. Switch to Sauté and bring the soup to a gentle bubble, then drop in 450 g (1 lb) zucchini noodles and cook them for 2 minutes, just until they soften and your fork can cut one easily.

Step 5: Stir in 2 tbsp parsley and 3 tbsp Parmesan, then taste and adjust salt if you need it. Ladle into bowls and serve right away, because the zoodles are best the moment they hit the hot broth.

Loaded Vegetable Chicken Noodle Soup

This version is for anyone who always wishes their chicken noodle soup had a few more spoonfuls of vegetables. Corn, green beans, and fresh spinach pile in at different moments so each one keeps its own texture instead of cooking into a soft pile.

Ingredients (makes 8 servings)

• Olive oil: 15 ml (1 tbsp)
• Chicken thighs, boneless skinless: 900 g (2 lb)
• Carrots and celery, diced: 3 each
• Yellow onion, diced: 1 large
• Garlic cloves, minced: 3
• Low sodium chicken stock: 2.4 L (10 cups)
• Green beans and corn: 150 g (5 oz) and 150 g (1 cup)
• Fresh baby spinach: 100 g (3 cups)
• Egg noodles, wide: 300 g (10 oz)
• Fresh parsley, chopped: 3 tbsp

Instructions

Step 1: Turn the Instant Pot to Sauté and heat 15 ml (1 tbsp) oil, then add the carrots, celery, onion, and garlic. Cook for 5 minutes, until the onion softens and you can see the vegetables release their liquid.

Step 2: Add 900 g (2 lb) chicken and pour in 2.4 L (10 cups) stock. Drop in the green beans and corn now so they simmer into the broth, then lock the lid and seal the valve, and you’re ready.

Step 3: Pressure cook on High for 10 minutes, then let the pressure release naturally for 10 minutes before you quick release the remaining steam. Open the lid and you’ll see a full, colorful pot.

Step 4: Move the chicken to a bowl and shred it while you switch the Instant Pot to Sauté. Stir in 300 g (10 oz) noodles and cook them for 7 minutes, until tender.

Step 5: Add the 100 g (3 cups) spinach in two handfuls, pushing it down so it wilts into the hot broth, about 1 minute. You’ll see it shrink fast, which is exactly what you want.

Step 6: Return the shredded chicken and stir in 3 tbsp parsley, then taste for salt and adjust it if you like. Ladle the soup into big bowls and serve hot with good bread for dipping.

Tiny Pasta Stars Chicken Noodle Soup

I make this one for kids, or honestly for anyone who wants a bowl with lots of tiny pasta in every spoonful. The mini star pasta cooks fast and soaks up the broth without turning heavy, and the carrots are grated so they disappear into the soup.

Ingredients (makes 5 servings)

• Olive oil: 15 ml (1 tbsp)
• Chicken breast, boneless skinless: 450 g (1 lb)
• Carrots, grated: 2
• Celery stalks, finely diced: 1
• Yellow onion, finely diced: 1
• Garlic clove, minced: 1
• Low sodium chicken stock: 1.7 L (7 cups)
• Dried thyme: 1/2 tsp
• Anellini or mini star pasta: 150 g (5 oz)
• Fresh parsley, finely chopped: 1 tbsp

Instructions

Step 1: Set the Instant Pot to Sauté and heat 15 ml (1 tbsp) oil, then add the onion, celery, carrot, and garlic. Cook for 3 minutes, just until the onion turns translucent and you can no longer see the raw white edge.

Step 2: Add 450 g (1 lb) chicken breast, pour in 1.7 L (7 cups) stock, and stir in 1/2 tsp thyme. Seal the lid, pressure cook on High for 8 minutes, then let the pressure release naturally for 10 minutes before you vent the rest.

Step 3: Move the chicken out and shred it with two forks, then return it to the pot. Switch to Sauté, stir in 150 g (5 oz) pasta stars, and cook for 4 minutes, until the pasta is tender and your spoon catches several at once.

Step 4: Stir in 1 tbsp parsley and taste the broth, adding a pinch of salt if you like. Serve the soup in mugs or shallow bowls so every spoonful has plenty of little stars.

Freezer Meal Chicken Noodle Soup

This is the one to make when you want two bags sitting in the freezer for nights when cooking feels like too much. Everything goes into freeze safe bags raw, and you dump a bag straight into the Instant Pot later, no thawing required.

Ingredients (makes 2 freezer bags, 4 servings each)

• Chicken thighs, boneless skinless: 900 g (2 lb) total, split
• Carrots, thickly sliced: 4
• Celery stalks, thickly sliced: 4
• Yellow onions, diced: 2
• Garlic cloves, minced: 4
• Low sodium chicken stock, divided: 1.9 L (8 cups)
• Dried thyme and parsley: 1 tsp each
• Bay leaves: 2
• Egg noodles, wide: 300 g (10 oz)
• Frozen peas: 150 g (1 cup)

Instructions

Step 1: Divide 900 g (2 lb) chicken thighs, 4 carrots, 4 celery stalks, 2 onions, and 4 garlic cloves between 2 large freezer bags. Add 1/2 tsp thyme and 1/2 tsp parsley to each bag, press out the air, and seal them tight, then you can label each bag with the date.

Step 2: Freeze the bags flat in your freezer so they stack neatly, or move straight to cooking if you’re hungry now. When you’re ready, take one bag out and run it under warm water just long enough to loosen the sides.

Step 3: Dump the contents of one bag into the Instant Pot, pour in 950 ml (4 cups) stock, and drop in 1 bay leaf. Seal the lid and set the valve, and you don’t need to thaw anything first.

Step 4: Pressure cook on High for 12 minutes from frozen, then let the pressure release naturally for 10 minutes before you quick release the rest. The longer cook time makes the chicken tender enough to shred with a spoon.

Step 5: Fish out the chicken and shred it, then return it to the pot. Switch to Sauté and stir in 150 g (5 oz) noodles and 75 g (1/2 cup) peas; cook for 6 minutes, until the noodles are just tender and the peas turn bright green, and you can see the broth bubbling around the edges.

Step 6: Taste the broth and adjust salt if you need it, then serve the soup hot in big bowls. Use the second bag on another night, and you’ll be glad your past self did the prep.

Old Fashioned Thick Broth Chicken Noodle Soup

This is the bowl that tastes like it simmered on the back of your stove all afternoon, with a thicker, slightly cloudy broth from a roux built right in the Instant Pot. It clings to the noodles in a way a thinner soup never does.

Ingredients (makes 6 servings)

• Butter: 45 g (3 tbsp)
• Chicken thighs, boneless skinless: 680 g (1 1/2 lb)
• Carrots and celery, sliced: 3 each
• Yellow onion, diced: 1
• Garlic cloves, minced: 2
• All purpose flour: 30 g (1/4 cup)
• Low sodium chicken stock: 1.9 L (8 cups)
• Dried thyme: 1 tsp
• Egg noodles, homestyle: 225 g (8 oz)
• Fresh parsley, chopped: 2 tbsp

Instructions

Step 1: Set the Instant Pot to Sauté and melt 45 g (3 tbsp) butter until it foams, then add the carrots, celery, onion, and garlic. Cook for 5 minutes, stirring now and then, until the onion turns soft and sweet.

Step 2: Scatter 30 g (1/4 cup) flour over the vegetables and stir for 1 minute, so the raw flour taste cooks off and your mixture looks pasty. This step is what gives the broth its body, so don’t rush it.

Step 3: Pour in 1.9 L (8 cups) stock a little at a time, whisking or stirring as you go so no lumps form. Add 680 g (1 1/2 lb) chicken and 1 tsp thyme, then secure the lid.

Step 4: Pressure cook on High for 10 minutes, then let the pressure release naturally for 10 minutes before you quick release the rest. You’ll see the broth looks thicker and slightly creamy around the edges.

Step 5: Move the chicken to a board and shred it, then stir it back in. Switch to Sauté, add 225 g (8 oz) noodles, and cook for 7 minutes, until tender and your spoon drags through a visibly thicker soup.

Step 6: Switch off the heat, scatter 2 tbsp parsley over the top, and taste for salt. Serve the soup in deep bowls, and you can put crusty bread on the side for everyone.

The moment you add the noodles makes or breaks any of these soups. Pressure cook first, then switch to Sauté and add them at the end so they stay tender instead of dissolving under pressure. If you are using rice noodles or zoodles, check even earlier, because they go from just right to soft in under a minute.

Pick the one that matches your night and cook it. Hot chicken noodle soup made this way will not let you down.