Instant Pot Chicken Noodle Soup

There's something about the smell of sautéed onions and celery hitting the Instant Pot that immediately makes a kitchen feel like home. I stumbled onto this recipe on a particularly gray afternoon when I wanted something warm without spending half the day cooking, and what started as a simple weeknight solution became my go-to comfort formula. The herbs do most of the heavy lifting here, turning basic chicken and broth into something that tastes like it simmered for hours. Now whenever someone mentions they're under the weather or just need a quiet dinner, this is what I make.

I made this for my neighbor who had just moved in, and the way her whole face softened when she tasted it told me everything. She kept asking what restaurant I'd gotten it from until I admitted it came from my Instant Pot, and watching her surprise was worth every minute. Sometimes the simplest meals bridge the biggest gaps between people.

Ingredients

• Chicken breasts or thighs: I've learned thighs stay more forgiving and flavorful, but breasts work perfectly if that's what you have on hand.
• Wide egg noodles: The wider surface catches the broth better than thin noodles, making each bite feel intentional.
• Carrots and celery: These three vegetables are the backbone of every good soup, and slicing them by hand instead of chopping gives the finished dish better texture.
• Onion and garlic: The sauté step unlocks their sweetness before everything else goes in, which is the real secret.
• Chicken broth: Low-sodium lets you control the salt and means the herbs' flavor isn't buried.
• Fresh parsley: Added at the end so it stays bright and doesn't fade into the background like it would if cooked the whole time.
• Dried thyme and rosemary: These two together create that classic herb flavor that makes people ask what spice you used.
• Lemon juice: Optional but genuinely transformative, waking everything up in the final moment.
• Olive oil and bay leaf: Good oil during sauté means better flavor foundation, and the bay leaf adds depth you'll notice but can't quite name.

Instructions

Build your flavor base:

Turn on Sauté mode and let the oil heat until it moves easily in the pot. Add onion, carrots, and celery, and listen for that gentle sizzle that tells you they're browning. Watch for the moment when everything softens and the kitchen starts smelling like actual cooking.

Bloom the garlic:

Add minced garlic and give it exactly one minute—any longer and it can turn bitter. You want it fragrant and golden, not dark.

Combine everything for pressure cooking:

Add the chicken, broth, salt, pepper, bay leaf, thyme, and rosemary. Stir once so nothing's stuck to the bottom, then seal the lid and set to high pressure for 10 minutes.

Release the pressure with intention:

After 10 minutes, let the pot sit untouched for 5 minutes so the pressure releases naturally. Then carefully turn the valve to let out any remaining steam. The chicken will be so tender it practically falls apart.

Shred and set aside:

Remove the chicken with tongs and use two forks to pull it into bite-sized pieces. This small moment of hands-on cooking makes the soup feel like you actually made it, not just assembled it.

Add the noodles:

Pour the shredded chicken back in, add the egg noodles, and switch back to Sauté for 5-6 minutes. Stir occasionally and taste a noodle to know when they're exactly where you want them—soft enough but not mushy.

Finish with brightness:

Stir in fresh parsley and a squeeze of lemon juice if you're using it. Adjust salt and pepper to match your mood, then serve it steaming in bowls.

Save to Pinterest

The real magic happened when my daughter, who usually refuses anything green, asked for seconds and then requested this soup for her birthday dinner instead of the usual fare. Watching her choose something I made with my own hands over restaurant options reminded me that comfort food is really just paying attention to people you love.

Why the Instant Pot Changes Everything

Before I had one, chicken soup meant timing the chicken right so it didn't dry out, managing multiple pots, and generally spending the afternoon hovering over the stove. The Instant Pot eliminates that vigilance—you seal it and walk away, and the pressure does the patient work that normally takes hours. The result tastes like slow cooking even though you've only been in the kitchen for half an hour.

Making It Your Own

This recipe is a framework more than a rule book, and I've learned that the best versions are the ones you customize slightly. Some people add a parmesan rind during cooking for richness, others swap in gluten-free noodles without changing anything else. The herbs are what make it sing, but if you only have one fresh herb on hand, use more of that instead of feeling stuck.

Storage and the Next-Day Truth

Leftovers actually improve overnight as the flavors settle together, though the noodles will absorb more broth than you'd expect. Store it in the fridge for up to 3 days and add water or extra broth when reheating so it doesn't thicken into a stew. This recipe is also one of the few that actually benefits from being made ahead, turning it into something even easier to enjoy when you need it most.

• Crusty bread on the side transforms soup into a complete meal without extra cooking.
• A simple green salad cuts through the richness and makes the whole dinner feel balanced.
• Serve it in your favorite bowls because the vessel somehow makes it taste better.

Save to Pinterest

This soup has become my answer for almost any moment that needs something warm and genuine. It's the meal I make when words aren't enough, and somehow it always says what needs saying.

Recipe FAQs

→ What type of chicken works best for this dish?

Boneless, skinless chicken breasts or thighs can be used; thighs offer more moisture while breasts provide a leaner option.

→ Can I substitute the wide egg noodles with other pasta?

Yes, gluten-free or other pasta shapes can be used, but cooking times may vary slightly.

→ How do the fresh herbs influence the dish?

Fresh parsley adds brightness, while dried thyme and rosemary provide earthy, aromatic undertones.

→ Is it possible to prepare this without a pressure cooker?

This can be made on the stovetop by simmering chicken and vegetables until tender, then adding noodles separately and cooking until soft.

→ How can I store leftovers to maintain flavor and texture?

Store in an airtight container in the fridge for up to 3 days. Add extra broth when reheating to compensate for noodle absorption.