30-Minute Instant Pot Chicken Noodle Soup

This Instant Pot chicken noodle soup delivers a full-simmered taste in about half an hour, start to finish. It is the one-pot rescue for cold nights, sick days, or any evening when you need a bowl of something warm without hovering over the stove.

The broth comes out golden and rich, with tender shreds of chicken and soft egg noodles in every spoonful. Best part: you brown the vegetables right in the pot, so the cleanup stays minimal.

Why This Soup Works

The pressure cooker builds deep flavor fast. A quick sauté of onion, carrots, celery, and garlic lays down a savory base, then the chicken cooks under pressure in minutes instead of hours. The meat stays moist because it braises in the broth.

Cooking the noodles right in the finished broth means they soak up all that flavor. You get a heartier, more cohesive soup than if you boiled them separately, and you save a pot in the process.

I keep this recipe in steady rotation because it asks for nothing fussy, just pantry vegetables, dried herbs, and whatever chicken I have on hand. It tastes like more work than it is.

Ingredients

• 1 tbsp olive oil: any neutral oil works
• 1 medium yellow onion, diced: about 1 cup
• 2 medium carrots, peeled and sliced into thin rounds: about 1 cup
• 2 celery ribs, sliced: about 1 cup
• 3 garlic cloves, minced
• 1 tsp dried thyme
• ½ tsp dried rosemary
• 1 bay leaf
• 1½ tsp kosher salt, plus more to taste
• ½ tsp black pepper
• 8 cups low-sodium chicken broth: use homemade or a good boxed broth
• 1½ lbs boneless, skinless chicken breasts or thighs: thighs stay juicier; breasts work fine
• 6 oz dried wide egg noodles: about 3 cups
• ¼ cup chopped fresh parsley, for serving

Variations / Substitutions

• Use rotisserie chicken: Skip the pressure-cook step. Add 3 cups shredded cooked chicken with the noodles during the last simmer; you will need only 6 cups of broth.
• Swap the noodles: Any short pasta like fusilli or ditalini works. For gluten-free, use lentil or chickpea noodles and watch the cook time closely.
• Change the herbs: A teaspoon of dried oregano and a pinch of red pepper flakes give the broth a different, slightly spicier character.
• Brighten it up: A squeeze of fresh lemon juice stirred in at the end cuts through the richness and makes the flavors pop.

For a heartier version with rice instead of noodles, try Chicken and Rice Soup.

How to Make 30-Minute Instant Pot Chicken Noodle Soup

Step 1: Sauté the Aromatics

Set your Instant Pot to the Sauté function and let it heat for about 2 minutes. Pour in the 1 tbsp olive oil, then add the diced onion, sliced carrots, and celery. Cook, stirring every minute or so, for about 5 minutes, until the onion turns translucent and the vegetables soften slightly at the edges.

Add the minced garlic, dried thyme, dried rosemary, bay leaf, salt, and pepper. Stir and cook just until you smell the garlic, about 30 seconds. This step wakes up the dried herbs before the liquid goes in.

Step 2: Pressure Cook the Chicken

Pour in the 8 cups of broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Nestle the chicken pieces into the liquid, making sure they are fully submerged. Cancel the Sauté function.

Secure the lid and set the valve to Sealing. Pressure cook on High for 7 minutes. When the cook time ends, let the pressure release naturally for 5 minutes, then carefully move the valve to Venting for a quick release of any remaining steam. The chicken will hit 165°F (74°C) at the center and pull apart easily.

Step 3: Shred the Chicken

Transfer the cooked chicken to a cutting board. Remove and discard the bay leaf from the pot. Let the chicken rest for about 5 minutes, just until it is cool enough to handle, then use two forks to shred it into bite-sized pieces.

The meat should be tender and come apart with almost no effort. If you used thighs, you might see a few soft bits of fat; you can pick those out or leave them in for extra richness.

Step 4: Cook the Noodles

Press the Sauté button again and bring the broth to a boil, which will take about 3 minutes. Once it is bubbling steadily, stir in the 6 oz of dried egg noodles. Cook uncovered, stirring occasionally, until the noodles are just tender, 5 to 7 minutes. Taste one to check; they will continue to soften a little after you turn off the heat.

The broth will reduce slightly and thicken from the starch released by the noodles, giving the soup a more velvety body without any cream.

Step 5: Combine and Serve

Return the shredded chicken to the pot and stir in the chopped parsley. Let everything warm through for 1 minute on the residual heat, then taste and add more salt or pepper if needed.

Ladle the soup into wide bowls so the broth pools around the noodles and chicken. Serve right away while the noodles are perfectly soft but still holding their shape.

A Few Notes Before You Start

• Use thighs for the juiciest result: They handle the pressure cooking without drying out, and they shred beautifully. Breasts work, but check them a minute sooner if you want to play it safe.
• Don’t add noodles until the end: If they hang out in the hot broth too long, they will turn mushy. Keep the timing tight and serve immediately.
• Salt the broth after cooking: Low-sodium broth gives you control. Taste the finished soup before adding extra salt, because the noodles and chicken absorb some while they cook.
• For a clearer broth, skim any foam from the surface after pressure cooking and before you start the noodle step. It takes 30 seconds and makes a visible difference.

Noodle cook times by type:

Storing Leftovers

• Refrigerate: Store soup in an airtight container for up to 4 days. The noodles will absorb liquid as they sit, turning softer. If you are planning for leftovers, scoop out the noodles after cooking and store them separately, adding them to each bowl as you reheat.
• Reheating: Warm gently on the stovetop or in the microwave. You may need to add a splash of broth or water to loosen the soup back up.

What to Serve With This Soup

A thick slice of crusty bread, toasted and rubbed with a cut garlic clove, turns the meal into something you mop up with joy. A simple green salad with a sharp vinaigrette cuts through the richness and adds crunch. If you want something heartier, a grilled cheese sandwich on sourdough makes an unbeatable pair, the buttery crisp edges dunking right into the broth.

Frequently Asked Questions

Can I make this soup with frozen chicken?

Yes. Add the frozen chicken directly to the pot and increase the pressure cook time to 12 minutes, followed by a 10-minute natural release. The chicken will cook through safely and shred just as easily.

How do I make this on the stovetop?

Simmer the vegetables, broth, and raw chicken in a large pot over medium-low heat, covered, for 25 to 30 minutes, until the chicken reaches 165°F (74°C). Then remove and shred the chicken, bring the broth to a boil, and cook the noodles as directed.

Can I freeze this soup?

You can, but the noodles will turn soft upon thawing. For best texture, freeze the soup without the noodles, then add freshly cooked noodles when you reheat it. The broth and chicken freeze well for up to 3 months.

Is this recipe gluten-free as written?

No, but you can make it gluten-free by swapping in your favorite gluten-free pasta and using a certified gluten-free broth. Watch the cook time on the package, as gluten-free noodles cook faster and can fall apart if overdone.

Instant Pot Chicken Noodle Soup Recipe

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 448

Ingredients Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and sliced into thin rounds
• 2 celery ribs, sliced
• 3 garlic cloves, minced
• 1 tsp dried thyme
• ½ tsp dried rosemary
• 1 bay leaf
• 1½ tsp kosher salt, plus more to taste
• ½ tsp black pepper
• 8 cups low-sodium chicken broth
• 1½ lbs boneless, skinless chicken breasts or thighs
• 6 oz dried wide egg noodles
• ¼ cup chopped fresh parsley, for serving

Method

 

1. Set the Instant Pot to Sauté and heat the olive oil. Cook the onion, carrots, and celery until softened, about 5 minutes. Add garlic, thyme, rosemary, bay leaf, salt, and pepper, and cook 30 seconds more.
2. Pour in the broth and scrape up any browned bits. Add the chicken, secure the lid, and pressure cook on High for 7 minutes. Let the pressure release naturally for 5 minutes, then quick release any remaining pressure.
3. Transfer the chicken to a cutting board and discard the bay leaf. Let the chicken rest 5 minutes, then shred it with two forks.
4. Bring the broth to a boil on Sauté mode. Add the egg noodles and cook uncovered until tender, 5 to 7 minutes.
5. Return the shredded chicken and parsley to the pot, stir, and warm through for 1 minute. Taste and adjust seasoning, then serve immediately.

Notes

If you plan on having leftovers, store the noodles separately from the broth so they don’t absorb too much liquid overnight. The soup tastes even better the next day after the flavors meld.