Cozy Instant Pot Chicken Noodle Soup Recipe
Cozy Instant Pot Chicken Noodle Soup is a quick and comforting homemade classic featuring tender chicken, soft egg noodles, and a rich savory broth with fresh veggies and herbs. Perfect for chilly days or whenever you crave a wholesome, nourishing meal made with minimal effort using the Instant Pot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Gluten Free (with gluten-free noodle substitution)
Ingredients
Scale
Proteins
- 1.5 pounds boneless, skinless chicken breasts or thighs
Vegetables & Aromatics
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
Broth & Liquids
- 6 cups low-sodium chicken broth
- 2 tablespoons olive oil or butter
Herbs & Seasonings
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 2 tablespoons fresh parsley stems (plus chopped parsley for garnish)
- 1 bay leaf
- Salt and black pepper, to taste
Noodles
- 6 ounces egg noodles
Instructions
- Sauté the Aromatics: Set Instant Pot to sauté mode and heat olive oil or butter. Add chopped onion, garlic, carrots, and celery. Cook until softened and fragrant, about 4-5 minutes, building a flavorful base.
- Add Chicken and Broth: Place chicken breasts or thighs on top of sautéed vegetables. Pour in low-sodium chicken broth. Add thyme, parsley stems, bay leaf, and season lightly with salt and pepper.
- Pressure Cook: Seal lid and cook on high pressure for 10 minutes. This cooks chicken thoroughly and melds flavors.
- Shred Chicken and Add Noodles: Carefully release pressure, remove chicken, shred with two forks, and return to pot. Add egg noodles and cook on sauté mode or quick pressure release for 3-5 minutes until noodles are tender but not mushy.
- Final Seasoning and Serve: Taste soup and adjust salt, pepper, or herbs as needed. Remove bay leaf and herb stems. Ladle into bowls and garnish with freshly chopped parsley, optional lemon juice, or black pepper.
Notes
- Use bone-in chicken for richer broth; remove bones after cooking.
- Add noodles last and cook briefly to avoid mushiness.
- Stir fresh parsley or thyme in just before serving to brighten flavors.
- Rough chop vegetables to keep texture and appearance.
- Adjust broth quantity to preference for thicker or soupier consistency.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: chicken noodle soup, instant pot soup, cozy soup, comfort food, easy chicken soup, gluten free chicken soup, healthy soup