Easy Homemade Instant Pot Chicken Noodle Soup from scratch! Healthy and one of the best comfort foods. Make this pressure cooker chicken soup with chicken breasts, thighs, or rotisserie chicken. Ready with just 15 minutes of prep!
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Instant Pot Chicken Noodle Soup

Yield: 6 servings
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
50 mins
Easy Instant Pot Chicken Noodle Soup with chicken breasts or thighs. Warm and comforting with the cozy flavor we all love. Just 15 minutes of prep!

Ingredients

  • 2 1/2 pounds bone-in, skin-on chicken breasts, thighs, or a mix
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 medium onion — chopped
  • 1 pound carrots — peeled and cut into 1/4-inch-thick diagonal slices
  • 3 medium stalks celery — cut into 1/2-inch-thick slices
  • 1 1/4 teaspoons kosher salt — plus additional to taste
  • 1/2 teaspoon black pepper — or to taste
  • 1 teaspoon dried oregano
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 4 cups low-sodium chicken broth
  • 3 cups water — plus additional as needed
  • 2 1/2 cups uncooked whole wheat egg noodles — about 3 3/4 ounces
  • Chopped fresh parsley

Instructions

  1. Carefully remove the skin from the chicken. If your chicken breasts are very large (more than 1 pound each), use a very sharp knife to carefully slice them in half crosswise through the bone. Set aside.
  2. Turn your Instant Pot to the sauté setting. Add the olive oil and butter.
  3. Once the butter is melted, add the onion, carrots, and celery. Cook for 3 to 5 minutes, stirring often, until the onion softens and becomes translucent.
  4. Stir in the salt, pepper, and oregano. Place the thyme and bay leaf on top. Pour in the chicken broth and 3 cups water. Gently add the chicken pieces.
  5. Close and seal the Instant Pot. Cook on high pressure (manual) for 10 minutes. Let the pressure release naturally for 10 minutes, then immediately vent to release any remaining pressure. Carefully open the lid.

  6. Remove the chicken and transfer it to a cutting board. Pick out the thyme stems and bay leaf and discard. Turn the Instant Pot to saute (you will need to press “cancel” first).

  7. Add the noodles. Let cook, uncovered, until noodles are al dente, about 5 to 6 minutes.
  8. While the noodles cook, shred the chicken and discard the bones. Once the noodles are done, turn off the Instant Pot. Stir in the parsley and shredded chicken. If you’d like a more brothy, thinner soup, stir in additional water until your desired consistency is reached. Taste and adjust seasoning as desired. Enjoy hot with an extra sprinkle of fresh parsley.

Course: Main Course
Cuisine: American
Keyword: Instant Pot Chicken Noodle Soup, Instant Pot Soup

Nutrition Information

Amount per serving (1 of 6) — Calories: 403, Fat: 7g, Saturated Fat: 2g, Cholesterol: 5mg, Carbohydrates: 25g, Fiber: 5g, Sugar: 8g, Protein: 32g

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