Instant Pot chicken noodle soup uses simple ingredients, takes just minutes to prep, and comes out so flavorful, brothy and comforting. Perfect for a cozy meal on a chilly day.

We've got one full week coming up, but then we are off for spring break and a three-times delayed trip to Disney World.

To say we are excited after having to wait 2 whole years is an understatement. I cannot believe this trip is finally happening, and I'm ready for all the magic of Disney. (Plus a day at Universal for some Harry Pottery world fun!)

It cannot get here quickly enough! But in the meantime... work and packing.

OK, let’s move along to the food and get this week starated.

Today we’re dipping into a little cool weather comfort with this Instant Pot chicken noodle soup.

It’s a different version of my easy chicken noodle soup and every bit as delicious. (I also have a slow cooker chicken noodle soup if you want to check out that version.)

This soup is warm, brothy, aromatic and just so satisfying.

It’s perfect for a pick-me-up on a cold, dreary day, or a day when you feel like you might be coming down with a cold.

This soup is a feel-good classic for a reason, after all!

And it's super easy to prep and easy to make in the Instant Pot.

My 10-year-old daughter also adores this soup and often requests it for lunch at school in her thermos.

It also makes a great dinner to take to a friend or neighbor. They can just reheat it and get a hug in a bowl.

OK, let’s get cooking so you can enjoy this soup, too!

Now, I’ve got some notes and tips coming up below on how to make Instant Pot chicken noodle soup. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Notes on making Instant Pot chicken noodle soup:

• Chicken: I use boneless, skinless chicken breasts for this recipe, but you could certainly substitute chicken thighs or use a mix of breasts and thighs.
• Shredded or chopped: The chicken will cook with the soup and then you remove it to shred or chop it. Either way is fine, just depends on your preferences. It gets added back at the end, once the egg noodles are cooked (so the chicken doesn’t get tough).
• Broth: Make sure to use a really good broth, since that imparts a lot of the flavor. Homemade is of course a great way to go, but a good store-bought broth is fine. I do recommend low-sodium so you can control the seasoning.
• Seasonings: The poultry seasoning and bay leaves are kind-of optional in the recipe, but I recommend using them if you have them on hand in your pantry. They add some good flavor.
• Egg noodles: The recipe calls for 3 cups of egg noodles, which is about half of a normal sized bag. They get added after the chicken is cooked and removed, and you set the Instant Pot for an additional 5 minutes of cooking to cook the noodles.

Otherwise, this is super easy to put together.

You saute the veggies in the Instant Pot, then add the chicken, broth and seasonings. Seal it and cook on high pressure for 10 minutes.

Then, remove the chicken. Add the egg noodles to the insert and set the Instant Pot for another 5 minutes at high pressure.

Shred or chop the chicken, stir it back in when the noodles are cooked and that’s it!

It’s ready to serve!

Oh, a quick disclaimer: Instant Pot recipes often fail to mention the time it takes for the pot to come to pressure or to release it.

I have found it misleading when trying to plan, so I wanted to be sure to include it here.

I’ve listed “additional time” as 20 minutes to account for the amount of time it will take for the pot to come to pressure and then the time for the quick release. (We’re doing that twice, once to cook the chicken and once to cook the noodles.) The exact amount of time can vary, but that’s at least a rough estimate.

In case you’re in the market for one, I have and love this 6-quart Instant Pot.

OK, let’s eat!

While this soup is plenty flavorful all on its own, you can certainly jazz it up with some toppings.

Here are a few ideas.

Toppings for chicken noodle soup:

• Fresh chopped parsley or mixed herbs
• Chopped chives
• Grated Parmesan cheese
• Fresh lemon juice (and/or zest)
• Oyster crackers
• Dash of hot sauce

We also sometimes serve our soup with some biscuits or cornbread. These Parmesan herb drop biscuits would be a good pairing.

Or you could do some store-bought rolls or a hunk of crusty bread.

Yummy yum yum.

Finally, let’s talk about the leftovers.

How to store leftover chicken noodle soup: 

- Leftovers, once cooled, can be stored in the refrigerator for up to 5 days.

- Or freeze the leftovers. Place in individual servings in a freezer-safe bag or container for up to 5 months. Be sure to label and date it.

- Thaw in the refrigerator overnight, then reheat in a small pot on the stove until warmed through.

One note: The egg noodles sometimes break down a bit after freezing and reheating. It still tastes great, but just a heads up about the texture. If you want, you can keep the egg noodles out of the portion you are freezing and then cook and add them fresh when you reheat the soup.

There you have it.

Any remaining cold weather this season, we are ready for you. Soup’s on, spoons are ready and life is good.

Enjoy!

XO,

Kathryn