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There’s nothing more comforting than a bowl of homemade chicken noodle soup — and this Instant Pot version gives you all that cozy, simmered-all-day flavor in a fraction of the time. Tender chicken, hearty veggies, soft egg noodles, and a broth that tastes like it’s been cooking for hours? Yes, please.
Why this recipe is so delicious: The Instant Pot builds deep, rich flavor by pressure-cooking the whole chicken with aromatics, turnip, and thyme, giving you a broth that’s naturally velvety and incredibly savory — no long stovetop simmer required.
If you love cozy chicken soup recipes, you’ll also enjoy my Mexican Chicken Soup and Crack Chicken Noodle Soup, and if you want something in the same comforting family but a little different, try my Chicken Gnocchi Soup and Italian Chicken Soup — all absolute reader favorites.
And now… ladle up something warm and delicious. 💛
✨ Before You Begin
✨ Check your pot size: This recipe was tested in a 6-quart Instant Pot. A smaller pot will overflow; an 8-quart pot works perfectly.
✨ Whole chicken = richer broth: Using a full bird gives you flavor and body you just can’t get from breasts alone.
✨ Use the sauté function wisely: Let the onions and veggies soften a bit — it builds the browned fond that creates a deeper broth.
✨ Scrape the bottom fully: Any stuck bits can trigger a “burn” notice. Deglazing with water is essential.
✨ Season the chicken separately: After cooking, season the shredded chicken before adding it back. This keeps the flavor bright and balanced.
✨ Al dente noodles only: Overcooking them in the pot will make your soup cloudy and gummy as it sits.
Instant Pot Chicken Noodle Soup Ingredients + Key Notes
This is just a quick glance at what you’ll need. For exact amounts, head to the recipe card below.
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Whole chicken (about 3 pounds): Builds the richest broth and gives you tender meat that stays juicy.
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Vegetable oil: Helps the aromatics caramelize during the sauté step.
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Onion, celery, carrots: Your classic soup base. Carrots are divided — some sauté, some pressure-cook.
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Garlic: Minced + halved bulb for double flavor.
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Turnip: Adds sweetness and broth body — it disappears into the soup.
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Better Than Bouillon (chicken): Gives the broth concentrated savory depth.
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Thyme + bay leaves: Classic, clean herbal backbone.
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Egg noodles: Cook at the end so they stay tender, not soggy.
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Parsley: Brightens everything at the end.
🔬 The Science of Rich Instant Pot Broth
Pressure cooking forces hot steam into the chicken bones and connective tissues, extracting collagen much faster than stovetop cooking. That collagen dissolves into the liquid and becomes natural gelatin — the secret behind that silky, mouth-coating broth everyone loves in a classic chicken noodle soup. No bouillon cubes or long simmer required!
How To Make Instant Pot Chicken Noodle Soup
- Sauté the aromatics: Turn on Sauté. Add oil, then onion, minced garlic, celery, carrots, salt, and pepper. Cook 4–5 minutes until softened.
- Deglaze: Add 1 cup of water and scrape up all browned bits from the bottom.
- Build the broth: Add remaining water, dissolved Better Than Bouillon, chicken, turnip, halved garlic, bay leaves, and thyme.
- Pressure cook: Secure the lid, set valve to Sealing, and pressure cook on High for 20 minutes. Allow a 10-minute natural release, then quick-release.
- Strain & prep: Remove the chicken and cool slightly. Discard turnip, garlic bulb, bay leaves, and thyme stems.
- Cook the noodles: Turn pot to Sauté (High) and bring to a boil. Add noodles; cook 4–5 minutes until al dente.
- Shred & season: Remove skin and bones from the chicken. Cut into chunks, season with salt and pepper, and stir into the soup. Adjust seasoning and serve warm.
***See the full instructions below.
⭐ Pro Tips for the Best Instant Pot Chicken Noodle Soup
⭐ Don’t skip the deglazing step.
Any stuck bits on the bottom can trigger a burn warning — scraping thoroughly keeps the pot happy and adds flavor.
⭐ Let the chicken cool just a bit before shredding.
Warm meat shreds beautifully; cold meat becomes stringy.
⭐ Season the chicken separately after shredding.
Pressure cooking can mute salt — seasoning afterward gives you full flavor.
⭐ Use wide egg noodles if possible.
They hold their texture better and feel heartier in the broth.
⭐ Add a splash of broth as needed.
If the noodles absorb too much broth, just add a little water or extra Better Than Bouillon mixture to loosen it.
⭐ Stir in parsley at the very end.
It keeps its color and freshness that way.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing
- Refrigerate in an airtight container for 3–4 days. Store noodles separately if possible to prevent over-softening.
Reheating
- Warm gently on the stovetop over medium-low heat. Add a splash of broth or water to loosen — noodles continue soaking up liquid in the fridge.
Freezing
- Freeze without noodles for best results — they get mushy when thawed. Freeze in airtight containers for up to 3 months, then thaw and add fresh noodles when reheating.
Make-Ahead
- Cook the broth + chicken ahead. Shred the chicken and refrigerate. Add noodles right before serving for the freshest texture.
Food Safety
- If you’d like more info on food safety, check out this link.
What to Serve With Instant Pot Chicken Noodle Soup
Fresh + Crisp Sides
Pair this cozy soup with something bright and crunchy like my House Salad, Harvest Salad, or Carrot Salad.
Cozy Breads
Warm bread makes every soup night feel special — try my Cheddar Biscuits, Beer Bread, Garlic Bread, or Practically No Knead Bread.
Sweet Finishes
Complete the meal with a nostalgic favorite like Apple Pie with Crumb Topping or Apple Cobbler, Sugar Cream Pie, Haystacks, or the Best Rice Krispies.
✦ Frequently Asked Questions
✦ Can I use boneless chicken instead of a whole chicken?
Yes, but the broth won’t be as rich. If using breasts or thighs, reduce pressure cook time to 10 minutes and add ½ teaspoon extra Better Than Bouillon.
✦ Can I make this gluten-free?
Absolutely — swap egg noodles for gluten-free noodles and cook them separately to prevent breakage.
✦ My soup seems too thick — what happened?
Noodles absorb a lot of broth. Add ½–1 cup of broth or water to loosen as needed.
✦ Do I have to use turnip?
No — but it adds natural sweetness and depth. If skipping, add an extra carrot for balance.
✦ Can I use frozen chicken?
Frozen whole chickens are not recommended for Instant Pots due to uneven cooking. Fresh or fully thawed works best.
Still have questions? Drop them in the comments — I love helping you cook with confidence! 💗
More Chicken Soups to Keep You Cozy
There are chicken soup recipes for every day of the week— and you’ll find them all in my 25+ Chicken Soup Recipes collection,
If you love cozy chicken soup recipes, here are a few favorites to try next:
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Chicken and Rice Soup: Classic, brothy, and hearty — this one is packed with tender chicken, vegetables, and perfectly cooked rice for an ultra-comforting bowl.
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Chicken Potato Soup: Creamy without being heavy, this soup combines tender potatoes and savory chicken in a cozy, filling broth.
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Chicken Vegetable Soup: A lighter, veggie-forward option with bright broth and lots of nourishing greens and carrots.
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Lemon Chicken Soup: Fresh, citrusy, and vibrant — perfect for days when you want something warm but not too rich.
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Chicken Florentine Soup: Creamy, silky, and loaded with spinach and tender chicken in a luxurious broth.
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Cream Of Chicken Soup: Smooth, creamy, and incredibly versatile — great on its own or served with warm bread.
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Chicken Corn Chowder: Sweet corn, tender chicken, and a creamy base make this a cozy, hearty favorite your readers will love.
Tried This Recipe?
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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen
Instant Pot Chicken Noodle Soup
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion chopped
- 2 cloves garlic minced
- 3 stalks celery cut into 1/2 inch pieces
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 5 cups water
- 1 (3-pound) whole chicken
- 1 tablespoon Better Than Bouillon dissolved in 1/2 cup boiling water chicken flavor
- 1/4 turnip
- 2 large carrots chopped into 1/2 pieces
- 1 head garlic halved
- 2 bay leaves
- 1/4 bunch thyme
- 2 cups egg noodles
- 2 tablespoons parsley chopped
Instructions
- Turn Instant Pot onto saute function. Add the vegetable oil (2 tablespoons) when display reads "hot". Add the onion (1), garlic (2 cloves), carrots (2), and celery (3 stalks), 1 tablespoon salt and 1/8 teaspoon black pepper.
- Cook stirring frequently until the vegetables have slightly softened, about 4-5 minutes. Add 1 cup of water and stir, scraping up the brown bits on the bottom of the pan.
- Add 4 cups water and chicken flavored Better Than Bouillon dissolved in water and mix. Add the chicken, turnip (1/4), garlic (1 head), bay leaves (2 bay), and thyme (1/4 bunch).
- Place the lid on and set the "steam release" knob to "sealing". Set to pressure cook on high for 20 minutes.
- When the pressure cooking cycle has completed, allow it to sit, undisturbed, and completely depressurize for 10 minutes.
- When the pressure cooking cycle has completed, set to "quick release" and wait until cycle has completed.
- Carefully remove the lid (there may still be remaining steam). Remove the chicken and set aside to a large bowl until cool enough to handle.
- Remove and discard turnip, garlic, bay leaves, and remaining thyme stems.
- Set the Instant Pot to high saute and bring the soup to a boil. When at a boil, add the noodles (2 cups) and cook just until al dente, about 4-5 minutes.
- Remove the skin and bones from the chicken and cut into chunks. Liberally season the chicken pieces with salt and pepper and return it to the soup. Adjust seasoning as needed and ladle into individual bowls and serve.
Fans Also Made:
Notes
- Made in a 6 qt Instapot.
- Don’t skip the deglazing step. Any stuck bits on the bottom can trigger a burn warning — scraping thoroughly keeps the pot happy and adds flavor.
- Let the chicken cool just a bit before shredding. Warm meat shreds beautifully; cold meat becomes stringy.
- Season the chicken separately after shredding. Pressure cooking can mute salt — seasoning afterward gives you full flavor.
- Use wide egg noodles if possible. They hold their texture better and feel heartier in the broth.
- Add a splash of broth as needed. If the noodles absorb too much broth, just add a little water or extra Better Than Bouillon mixture to loosen it.
- Stir in parsley at the very end. It keeps its color and freshness that way.
Nutrition
If I don’t have an instant pot, can I cook on stovetop just cook until everything is done?
Hey, Joe! Yes, you can 🙂
We also have another Chicken Noodle Soup recipe that cooks on stovetop. Enjoy!
My dad wasn’t feeling well so I made this. He liked it! He’s ok now too
Thanks, Mariam! I’m happy you made this for your dad.