Perfect Instant Pot Chicken Noodle Soup Recipe in 35 Minutes

The best chicken noodle soup recipe for Instant Pot combines tender chicken, flavorful broth, and perfectly cooked noodles in just 35 minutes total time. This pressure cooker method delivers rich, homemade flavor without hours of simmering, with precise settings of 12 minutes high pressure followed by natural release.

If you're searching for a quick chicken noodle soup recipe instant pot that doesn't sacrifice flavor, you've found the perfect solution. The Instant Pot transforms this classic comfort food from a time-consuming project into a weeknight-friendly meal while enhancing the broth's depth through pressure cooking.

Why Instant Pot Chicken Noodle Soup Beats Traditional Methods

Traditional chicken noodle soup requires hours of gentle simmering to develop flavor and tenderize chicken. The Instant Pot chicken noodle soup time is dramatically reduced while actually improving certain aspects of the dish. Pressure cooking extracts maximum flavor from bones and vegetables in a fraction of the time, creating a rich broth that would normally take all day.

Key advantages of using your pressure cooker:

• Complete recipe in under 35 minutes (vs. 2-3 hours traditionally)
• Perfectly tender chicken that doesn't dry out
• Deep, complex broth from rapid extraction of collagen
• No need to watch the pot—set it and forget it
• Energy efficient compared to stove-top simmering

Essential Ingredients for Perfect Instant Pot Chicken Noodle Soup

This homemade chicken noodle soup instant pot recipe uses simple, wholesome ingredients you probably already have. The magic happens through the pressure cooking process, not complicated techniques.

Ingredient	Amount	Notes
Chicken breasts or thighs	1.5 lbs	Boneless, skinless works best for quick cooking
Low-sodium chicken broth	4 cups	Homemade or quality store-bought
Carrots	2 medium	Peeled and sliced ¼-inch thick
Celery	2 stalks	Sliced ¼-inch thick
Yellow onion	1 medium	Diced
Garlic	3 cloves	Minced
Dried thyme	1 tsp	Or 1 tablespoon fresh
Bay leaves	2	Remove before serving
Egg noodles	3 oz	Thin or extra wide work best
Salt and pepper	To taste	Add after pressure cooking

Step-by-Step Instant Pot Chicken Noodle Soup Instructions

Preparation (5 minutes)

1. Prepare all vegetables: peel and slice carrots, dice celery and onion, mince garlic
2. Cut chicken into 1-inch cubes (larger pieces may not cook evenly)
3. Rinse egg noodles under cold water to prevent clumping

Cooking Process (25 minutes)

4. Set Instant Pot to Sauté mode and add 1 tablespoon olive oil
5. Add onions, carrots, and celery; cook 3-4 minutes until slightly softened
6. Add garlic and thyme; cook 30 seconds until fragrant
7. Pour in chicken broth, scraping bottom to release any stuck bits
8. Add chicken pieces, bay leaves, and a pinch of salt
9. Secure lid, set valve to Sealing, and select Manual/Pressure Cook for 12 minutes on high pressure
10. When cycle completes, allow 10 minutes natural release before quick releasing remaining pressure
11. Remove chicken with slotted spoon and shred with two forks
12. Return shredded chicken to pot and add egg noodles
13. Set Instant Pot to Manual for 3 minutes on low pressure (noodles will finish cooking)
14. Quick release pressure and season with salt and pepper to taste

Critical Timing for Perfect Instant Pot Chicken Noodle Soup

Many chicken noodle soup recipe instant pot failures happen because of incorrect timing. The 12-minute high pressure setting is crucial for tender but not overcooked chicken. The 10-minute natural release prevents the broth from becoming cloudy and allows proteins to settle.

Adding noodles at the end (step 10) prevents them from becoming mushy during the main pressure cycle. This two-stage cooking process is the secret to perfect texture in your best instant pot chicken noodle soup.

Common Mistakes to Avoid

• Overfilling the pot - Never fill beyond the ½ mark with ingredients that expand (like noodles)
• Skipping natural release - Causes cloudy broth and uneven cooking
• Adding noodles too early - Results in mushy, overcooked pasta
• Using high-sodium broth - Makes final seasoning difficult; always use low-sodium
• Over-seasoning before pressure cooking - Flavors concentrate during cooking

Delicious Variations for Your Instant Pot Chicken Soup

Once you've mastered the easy chicken noodle soup recipe instant pot, try these healthy adaptations:

• Gluten-free version: Substitute rice noodles or quinoa for egg noodles
• Extra vegetable boost: Add ½ cup frozen peas and 1 diced zucchini with the noodles
• Herb variation: Stir in 2 tablespoons fresh dill or parsley after cooking
• Spicy kick: Add ¼ teaspoon red pepper flakes with the garlic
• Low-carb option: Replace noodles with spiralized zucchini (add after pressure cooking)

Storage and Reheating Tips

Your healthy chicken noodle soup instant pot will keep well in the refrigerator for 3-4 days. For best results when storing:

• Store broth and noodles separately if possible (noodles will continue absorbing liquid)
• Freeze in portion-sized containers for quick meals
• When reheating, add a splash of broth or water to restore consistency
• Never freeze soup with noodles already added (they become mushy upon thawing)

Why This Recipe Works Every Time

This instant pot chicken noodle soup ingredients list focuses on quality components that shine through pressure cooking. The controlled environment of the Instant Pot extracts maximum flavor while preserving nutrients better than traditional boiling methods. Unlike slow cookers that can make chicken dry, the high pressure keeps poultry remarkably moist while tenderizing connective tissues for a richer broth.

How long does chicken noodle soup take in Instant Pot?

Total time for Instant Pot chicken noodle soup is approximately 35 minutes: 5 minutes prep, 12 minutes pressure cooking, 10 minutes natural release, and 8 minutes finishing. This is significantly faster than traditional stove-top methods which typically require 2-3 hours.

Can I use frozen chicken in Instant Pot chicken noodle soup?

Yes, you can use frozen chicken, but you'll need to increase the pressure cooking time to 15 minutes instead of 12. Make sure the chicken pieces are separated and not frozen together in a solid block for even cooking.

Why are my noodles mushy in Instant Pot soup?

Noodles become mushy when cooked too long under pressure. Always add noodles during the final 3-minute low pressure cycle after the main cooking is complete. For best results, slightly undercook the noodles as they'll continue softening in the hot broth.

Can I double this Instant Pot chicken soup recipe?

It's not recommended to double Instant Pot recipes as the pot should never be filled more than halfway with ingredients that expand (like noodles). Instead, make two separate batches or use a larger 8-quart Instant Pot if available.

How do I prevent broth from becoming cloudy?

Cloudy broth usually results from rapid pressure release. Always allow at least 10 minutes of natural release before quick releasing remaining pressure. Also, avoid stirring ingredients while pressure cooking and make sure to scrape the bottom well before sealing to prevent burned bits.