Instant Pot Chicken Noodle Soup - Fed & Fit (2024)

This Instant Pot chicken noodle soup recipe is every bit as comforting as the chicken noodle soup from your childhood – its rich, flavorful broth is loaded with juicy chicken, tender veggies, and of course, lots of noodles – but this chicken noodle soup cooks in a fraction of the time.

Chicken noodle soup is the most comforting food ever, am I right? It has a way of nourishing both the body and soul. It’s always my go-to dinner dish when someone in my family is feeling under the weather or just needs an extra hug in the form of good ole comforting food!

Unlike the original, this Instant Pot version has the power of pressure behind it. Acting like a wonderful infuser, the Instant Pot transforms a 30-minute broth into one that tastes like it’s been simmering for hours.

Intriguing? Check out what else the Instant Pot can make quick work of, like this super flavorful Instant Pot barbacoa or these fall-off-the-bone rustic Instant Pot short ribs that cook in 1 hour. Want to know more about the Instant Pot? We’ve got you covered with these guides to help you decide which Instant Pot model is right for you and how to keep your Instant Pot clean.

Why You’ll Love This Recipe

• It’s rich and flavorful – utilizing the infusing capabilities of the pressure cooker this Instant Pot chicken noodle soup is deeply flavorful.
• It’s got the perfect noodle to broth ratio – this soup is loaded with veggies, chicken, and noodles – “the good stuff” – not just broth. I just don’t love SUPER brothy (read: lacking in “good-stuff”) soups, so I can really appreciate the “good-stuff” to liquid ratio here.
• It’s quick and easy to make – because all of the cooking happens in the Instant Pot, this recipe is practically a set and forget. Once the lid goes on, you won’t have any pots to watch, so you can get about your business.

Instant Pot Chicken Noodle Soup Ingredients

Just a handful of ingredients – flavorful chicken thighs, some chopped vegetables, a few aromatics, broth and a couple finishing touches – takes this Instant Pot chicken noodle soup to the next level. Find ingredient notes (including substitutions and swaps) below.

• Chicken Thighs – I can’t overstate how much more flavor chicken thighs pack than the usual boneless, skinless chicken breasts in this chicken noodle soup recipe. But, if you really prefer white meat, chicken breasts will make a perfectly delicious soup, too.
• Noodles – chicken NOODLE soup has to include noodles! You’ll need 12 ounces of noodles (gluten-free rotini is pictured here) for your soup. Any small shape (think: rotini, penne, bowtie, etc.) will work great.
• Chicken Broth – store-bought works great, but if you want to go the homemade route, we’ve got you covered. Check out this recipe for homemade chicken broth.

A full ingredient list with exact amounts can be found in the recipe card below.

Recipe Variations and Modifications

• Use rotisserie chicken – you can easily skip cooking the chicken and add shredded rotisserie chicken to the soup later. You may lose a little richness in flavor, but it’s a tasty shortcut worth a try.
• Make it gluten-free – gluten-free noodles will work just as well as regular noodles in this chicken noodle soup. Just follow the package directions for the correct cooking time.
• Use homemade broth – swap store-bought chicken broth for homemade broth – or even homemade bone broth – for added flavor.
• Kick the flavor up a notch – if you’re looking to put a fun spin on traditional chicken noodle soup you could add a couple tablespoons of your favorite red pepper sauce (like Frank’s Red Hot)! My mom actually does this sometimes, and it’s really yummy. You could also stir in a dollop or two of pesto for another fun take (again, thanks mom!).

How to Make Instant Pot Chicken Noodle Soup

This basically hands-off recipe can be made from start-to-finish in the Instant Pot. To find out how to make it yourself, follow along below.

How to Serve

Serve piping hot with a garnish of parsley and a squeeze of fresh lemon juice and a crusty piece of bread.

How to Store and Reheat

To store: You can go one of two routes here: either freeze any leftover soup you have, OR make a double batch and freeze an entire batch for a busy night in the future. If you’re freezing leftovers, the noodles will have already been added to the soup, and there is a chance that they’ll fall apart slightly through the freeze and reheat process (it’ll still be yummy, though). The soup will keep frozen for 5 months.

Otherwise, this soup will keep in the fridge in an airtight container for up to 5 days.

To reheat: Pop the frozen soup into an appropriately sized pot and heat over low to medium-low heat on the stovetop until completely thawed. Then, bring it to a boil over medium-high heat. If you need to cook the noodles, add the noodles and cook according to the package directions. Garnish and serve.

Frequently Asked Questions

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