This Instant Pot chicken noodle soup is a fast, cozy classic. It starts with a buttery mirepoix (onion, carrot, celery), adds tender chicken thighs, classic egg noodles, and a bright hit of lemon for the perfect weeknight bowl. Simple ingredients, ready in about 30 minutes, and pure comfort.
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Instant Pot Chicken Noodle Soup
This chicken noodle soup made in the Instant Pot is my go-to recipe when I want comfort food that comes together quickly. It takes only about 10-15 minutes to prep the ingredients and less than 15 minutes of cook time in the Instant Pot. I thought now is the perfect time to share this recipe – there is nothing better than warm and cozy soup on a cold winter day. And the Instant Pot makes it easy to make this homestyle classic.
Gluten-Free & Low Carb Chicken Noodle Soup in Pressure Cooker
This chicken noodle soup keeps things simple – no weird processed ingredients, just real, wholesome goodness in every bowl! You can make this soup gluten-free by using gluten-free egg noodles or by using zoodles (noodles made from zucchini, or even sweet potatoes). If you are looking for a low carb chicken noodle soup in the pressure cooker, use zoodles.
Stovetop Version
Heat the oil and butter in a large pot, then sauté the mirepoix (onion, carrots, and celery) until softened. Add garlic, seasoning, and the chicken thighs, then pour in the broth and water. Bring to a boil, reduce to a simmer, cover, and cook 25–30 minutes. Remove and shred the chicken. Add the noodles and simmer until tender (6 – 8 minutes), then stir in the chicken and lemon juice and serve.
Can You Use Boneless Chicken Breast for the Chicken Noodle Soup
Yes, you can use boneless chicken breasts but cooking the chicken with the bones and skin on will give you a more flavorful and delicious broth. If you use boneless chicken breasts, reduce the time to 8 minutes.
Can You Use Frozen Chicken in the Pressure Cooker
Yes, you can. The time will vary depending on how big your chicken pieces are. You could start with 12 minutes or longer if the chicken pieces are large. If the chicken is still not cooked through, add the chicken back to the Instant Pot and cook for a couple more minutes.
Can You Freeze This Soup
Egg noodles don’t hold up well in the freezer. The noodles gets overcooked and mushy when reheated, and can make the whole meal a bit of a mess. If you cook this chicken noodle soup in the pressure cooker specifically to freeze for later, just don’t add any noodles. You can add freshly cooked egg noodles when you defrost and reheat the soup. Or if you have leftover soup, and you would like to freeze it for later, you can remove the noodles before freezing.
More Instant Pot Soup Recipes
If you are looking for more delicious and healthy Instant Pot Soup recipes, try these:
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Turn the Instant Pot to the ‘Saute’ setting and add the oil and butter. Stir until butter has melted. Add the onion, carrots, and celery and saute for about 3 minutes, or until the onions soften. Add the garlic and saute for about 30 seconds.
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Season with salt and pepper, and add thyme. Season the chicken thighs with salt and pepper on both sides and add them to the pot. Pour carefully the chicken broth and water.
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Close the lid and set the Instant Pot to the ‘Soup’ setting and set the timer to 10 minutes.
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Once the Soup cycle is complete do a Quick Release. Carefully unlock and remove the lid. Remove the chicken thighs from the soup and place on a cutting board.
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Add the egg noodles to the soup and press the ‘Saute’ setting. Cook the noodles uncovered for about 6-7 minutes.
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While the noodles are cooking, shred the chicken. Once noodles are done, stir in lemon juice, shredded chicken and parsley. Serve warm.
Calories: 319kcal | Carbohydrates: 16g | Protein: 18g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 98mg | Sodium: 842mg | Potassium: 450mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2765IU | Vitamin C: 12.9mg | Calcium: 40mg | Iron: 1.2mg
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
