homemade chicken noodle soup instant pot

Homemade Chicken Noodle Soup Instant Pot is one of those recipes that perfectly sums up why I love cooking. Hi, I’m Anjalina — a 28-year-old from the UK who believes that healthy food should be joyful, not complicated. This cozy, nourishing bowl brings comfort in minutes, proving that wholesome meals can still be quick, flavorful, and fun. Using simple ingredients and one pot, this Instant Pot chicken noodle soup fills your kitchen with warmth and your heart with calm. It’s the kind of easy, feel-good dish that reminds us that home cooking is about creativity, laughter, and care—not perfection.

Serving Versatility

This soup is wonderfully versatile — it fits right into any mood or mealtime. For a classic dinner, serve it in deep bowls with a side of crusty sourdough or warm biscuits to soak up the broth. When I’m craving something lighter, I ladle it over a handful of fresh spinach or quinoa for extra greens and grains.
It’s also fantastic for lunches. Pour it into a thermos and take it to work — it stays warm for hours and feels like a homemade hug in the middle of your day. And if you’re keeping things low-carb, skip the noodles and add spiralized zucchini instead for a healthy chicken noodle soup Instant Pot version that’s every bit as satisfying.

Ingredients (Detailed & Humanized)

1 tablespoon butter: adds a touch of richness and golden flavor.
1 cup diced onion: brings savory sweetness that deepens the broth.
4 carrots, peeled and sliced: soft, slightly sweet, and full of color.
3 celery stalks, chopped: adds crunch and earthy freshness.
3 garlic cloves, minced: the aromatic base that makes everything cozy.
1 pound boneless, skinless chicken breasts (or thighs): tender, lean protein that shreds beautifully.
1 teaspoon salt: enhances every natural flavor in the pot.
½ teaspoon black pepper: subtle warmth that balances the broth.
1 teaspoon dried thyme: classic herb for comforting depth.
1 teaspoon dried parsley: adds gentle, earthy fragrance.
6 cups low-sodium chicken broth: rich, golden, and nourishing.
2 cups egg noodles: soft and comforting, the soul of this soup.
1 bay leaf: gives old-fashioned, slow-cooked aroma.
Fresh lemon juice (1 tablespoon): brightens and lifts every bite.
Fresh parsley, chopped: the final touch of color and freshness.
Optional: a sprinkle of red pepper flakes for gentle heat.

Directions (Step-by-Step Cooking Guide)

1. Sauté the aromatics. Set your Instant Pot to Sauté mode. Melt the butter, then add onion, carrots, and celery. Let them cook for about 3–4 minutes until the vegetables soften slightly and your kitchen smells heavenly. Add garlic and stir for another 30 seconds — just until fragrant.
2. Add the chicken and seasonings. Nestle the chicken breasts into the pot and sprinkle in salt, pepper, thyme, and parsley. Stir everything gently so the seasonings coat the vegetables and chicken.
3. Pour in the broth. Add your chicken broth and drop in the bay leaf. Stir to combine. Lock the Instant Pot lid in place, set the valve to “Sealing,” and pressure cook on High for 10 minutes.
4. Natural release. Once the timer beeps, let the pressure release naturally for about 10 minutes, then carefully switch to “Venting.” The aroma when you open the lid is pure comfort.
5. Shred the chicken. Remove the chicken breasts with tongs, shred them using two forks, and return the tender pieces to the pot.
6. Cook the noodles. Switch the Instant Pot back to Sauté mode, add your egg noodles, and simmer for about 5 minutes until they’re perfectly tender.
7. Finish with brightness. Stir in fresh lemon juice and taste the broth — adjust salt or pepper if needed.
8. Serve with love. Ladle the soup into bowls, top with fresh parsley, and enjoy the cozy warmth that only homemade soup can give.

Why You’ll Love This Recipe

✅ Quick to make: Ready in under 30 minutes thanks to the Instant Pot.
✅ Budget-friendly: Uses simple, affordable pantry staples.
✅ Cozy, homemade flavor: Feels like it simmered all day.
✅ Nutritious and balanced: Packed with protein, veggies, and comfort.
✅ Great for meal prep: Stays delicious for days and freezes beautifully.
✅ Family-approved: Even picky eaters ask for seconds.

Cultural or Technique Note

Chicken noodle soup has roots in so many cultures — from American kitchens to Asian comfort bowls. The beauty of this Instant Pot chicken noodle soup recipe is how it blends old-fashioned comfort with modern ease. Pressure cooking captures all that “slow-cooked for hours” flavor in a fraction of the time, sealing in tenderness and aroma the way our grandmothers’ stovetops once did.

Serving Suggestions

With rice or quinoa for a hearty dinner.
Inside wraps with a smear of hummus for a cozy lunch.
Over a crisp salad for a light, protein-packed meal.
Paired with roasted veggies or garlic bread for balance.

Pro Tips for Success

✨ Use chicken thighs if you like extra-rich broth.
✨ Don’t skip the lemon juice — it brightens everything.
✨ Add noodles after pressure cooking to prevent mushiness.
✨ For extra depth, stir in a teaspoon of chicken bouillon.
✨ Let the soup rest 5 minutes before serving — it thickens naturally.
✨ Freeze in single portions for quick weeknight dinners.

Common Mistakes to Avoid

⚠️ Overcooking the noodles: Add them after pressure release — not before.
⚠️ Skipping sautéing the vegetables: It builds essential flavor.
⚠️ Not seasoning as you go: Taste before serving to keep it balanced.
⚠️ Forgetting to shred the chicken properly: Larger chunks can dry out; shredding helps soak up the broth.
⚠️ Using too much salt early: The broth concentrates under pressure — season lightly at first, then adjust later.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 4 days — it actually gets better as the flavors meld. For longer storage, freeze portions in freezer-safe containers for up to 2 months.
When reheating, warm it gently on the stove over low heat or in the microwave with a splash of broth or water. Avoid boiling — that can make the noodles too soft. Slow and gentle keeps everything tender and fresh-tasting.

Frequently Asked Questions (FAQ)

Can I use chicken thighs instead of breasts?
Absolutely! Thighs stay extra juicy and give the broth a deeper, richer flavor.

How can I make it dairy-free?
Simply skip the butter and use olive oil instead — it’s heart-healthy and equally delicious.

Can I make this in a Crock Pot instead?
Yes! Just sauté the veggies first, then cook on Low for 6 hours or High for 3–4.

How can I make it spicier or milder?
Add red pepper flakes for heat or stick with black pepper for gentle warmth.

Can I double the recipe for meal prep?
Definitely — the Instant Pot can handle it! Just don’t fill past the max line and adjust seasonings to taste.

Closing Paragraph

Cooking isn’t just about getting dinner on the table — it’s about creating moments of warmth and togetherness. This homemade chicken noodle soup Instant Pot recipe brings comfort with every spoonful, whether you’re soothing a cold, feeding your family, or simply craving something cozy after a long day. It’s quick, healthy, and made with love — the perfect balance for real life.

Final Thoughts

Whenever I make this soup, I’m reminded that the simplest recipes are often the most special. A handful of ingredients, a few comforting aromas, and a warm bowl shared with someone you love that’s the heart of home cooking. Follow me on Pinterest for more cozy, quick, and nostalgic recipes.