Instant Pot Chicken Noodle Soup


instant pot chicken noodle soup

I’m intentionally sharing chicken noodle soup as my first post of the year because more than any other dish, this soup represents hope and healing. And I’m hopeful this year will be a healing one.

instant pot chicken noodle soup

After the year we’ve had, I’m convinced that we could all use a bowl of soup right about now. And not just any soup, but a substantial soup made with chicken, noodles, vegetables, and broth. A restorative soup that’s soul-soothing, heart-warming, and nostalgia-inducing.

This recipe has all the ingredients you’d expect to find in a classic chicken noodle soup, plus a few additions that really should belong in every recipe, like garlic, ginger, turmeric, and a bit of cayenne too.

instant pot chicken noodle soup

This winter, I’ve been making chicken noodle soup more frequently than in years past. This soup has been in our regular dinner rotation. It makes quite a bit, so I pack extra soup to send to work with my husband (a healthcare worker who thankfully recently got his vaccine). I also keep some in the freezer – just in case.

Everyone who has tried this chicken soup really likes it – my young kids, my (picky) husband, our friends, and neighbors. For this reason, I feel pretty good about stating that this might just be one of the best chicken noodle soup recipes out there.

And while that statement might be debatable (I’m not bold enough to challenge anyone’s grandma’s chicken noodle soup or anything), one thing I can say with absolute confidence, something that is indisputable, is that my method for making this soup is the easiest and fastest out there. This chicken noodle soup is an almost pour and cook instant pot recipe, with perfect results every time.

instant pot chicken noodle soup

Why use an Instant Pot?

To make this soup, you saute onions, celery, ginger, and garlic, then pour nearly all the ingredients (except carrots and noodles) into an instant pot and cook for 5 minutes, with a quick release.

Why do I add the carrots and noodles at the end? Because we are pressure cooking soup, which calls for a considerable amount of liquid, and as a result, the pot will take a while to preheat and build pressure. If we were to add the carrots and noodles to the pot at the start, they would turn to mush in the time the pot takes to build pressure.

Instead, we boil them at the end, just before serving, which results in tender carrots and perfectly cooked pasta.

Can I freeze this soup?

Yes! I suggest freezing it before adding the noodles. That way, you can pull it out and add freshly cooked noodles. It’s fine if you want to freeze it with the noodles; it’ll still be good.

I suggest keeping a batch of this soup in the freezer – that way, if you are in need of some healthy comfort food, you can pull it out, add noodles, and have a nourishing meal ready to eat.

A note about noodles + gluten-free noodles:

You can use any noodles you’d like in this soup. You’re adding them at the end and cooking until tender, so use what you like and follow the cooking time listed on the package.

My husband and kids love egg noodles in their soup. Gluten-free noodles work just as well – I like the gluten-free fettuccine available in the refrigerated section at some grocery stores (trader joe’s, whole foods, and giant eagle).

You don’t need to serve a side with this soup – the noodles make this hearty enough. Though some saltine crackers or a small loaf of bread won’t hurt.

Stay healthy and safe this season! I hope you enjoy the flavor and ease of making this comforting bowl of soup.

instant pot chicken noodle soup

Instant Pot Chicken Noodle Soup

instant pot chicken noodle soup

Instant Pot Chicken Noodle Soup

5 from 13 reviews
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Cuisine American


  • 2 tablespoons butter
  • 1 onion diced (approx 2 to 3 cups diced)
  • 1 ½ cups celery slices 3 sticks of celery
  • 4 teaspoons minced garlic
  • 2 teaspoons minced ginger
  • 2 pounds boneless skinless chicken thighs, quartered
  • 2 tablespoons fresh thyme leaves
  • 2 teaspoons salt to taste
  • 1 teaspoon freshly ground black pepper to taste
  • 1 teaspoon dried oregano
  • ½ teaspoon turmeric
  • ¼ teaspoon cayenne to taste
  • 8 cups chicken broth

Add Later:

  • 2 cups carrots coins approx 4 carrots peeled and chopped
  • 8 ounces wide egg noodles or noodles of your choice gluten-free works too
  • 3 tablespoons finely chopped fresh flat-leaf parsley leaves plus extra for garnish


  • Press sauté and adjust heat to the highest setting. Add butter and once it melts, add the onion, celery, garlic, ginger, and sauté for 5 minutes, or until onion softens and becomes translucent.
  • Add the remaining ingredients to the pot and mix well.
  • Secure the lid, close the pressure valve, and cook for 5 minutes at high pressure.
  • Quick-release pressure.
  • Press the sauté button (the heat should still be on the highest setting - if not, adjust it), and add the carrots.
  • Now wait for the pot to come to a full boil (this takes about 8 minutes), then add the noodles to the pot and mix well. Cook for 5 to 7 minutes uncovered, or until the noodles are tender.
  • Add parsley, stir, taste for seasoning, and adjust if necessary. 
  • Pour into a bowl and garnish with additional parsley leaves and serve.



  • Egg noodles absorb broth as they sit, you may need to add more broth when reheating leftovers.
  • If using a different type of noodle, follow the cook time listed on the package
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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Recipe Rating


  1. IR says

    5 stars
    I am overdue to write a review. I have been coming back to this recipe time and time again. It is delicious. Have had to substitute things occasionally based on what is available as i but everything “organic.” Always so good. Sometimes I add “better than bouillon” instead of salt for extra flavor. I have also substituted chicken meat and broth for beef, and noodles for quinoa, and that was amazing as well. Thank you for this! The recipe is gold as a draft to modify and play with. I’ve added tarragon and basil too. So hearty and satisfying. A staple that I continue to share with friends!

  2. Niru says

    Made this amazing soup today for a rainy day. Everyone at home enjoyed the soup and had extra servings.

    This is long overdue. I admire your work a lot. You are the only reason I’m able to cook for my family while working full time. All your recipes are awesome and very less time consuming. onion tomato masala is a life saver. My heartfelt gratitude.

    Wish you a very happy new year!

    • Ashley - My Heart Beets says

      Aw thank you! You know… I don’t, but maybe I should! I put bones, water, veggie scraps, salt, pepper in my Instant Pot, cook for 30 minutes, and strain. Maybe one of these days I’ll make a proper post. Thanks for showing interest 🙂 For the soup recipes I test for the blog, I use storebought broth (unless noted otherwise) so I can make sure it tastes similar to what others might make at home.

  3. Madhu says

    Hi Ashley, Thank you for sharing your recipes.
    I have a question on the chicken broth. Is it store bought? If so, do you mind sharing which brand you used?

    Thank you,

  4. Breeanna says

    5 stars
    My husband said this was the best chicken soup he’s ever had. I used some fresh egg fettucine for the noodles. Next time, I would probably leave the chicken thighs whole during the pressure cooking, so they can be fetched out and shredded easily. But otherwise wouldn’t change anything else.

  5. Jerry says

    Hi Ashley,

    Is this meant for the 6 qt instant pot? Would you simply have to halve all the ingredients for a 3 qt instant pot?


  6. Isabelle says

    5 stars
    I just got done making this recipe. It’s fantastic! It’s flavorful, fragrant, and colorful. The broth came out a deep yellow. The only thing I did differently was use 8 oz of rinsed, soaked basmati rice instead of noodles because I was in the mood for rice. Great recipe! Thank you!

  7. William says

    Do you think Zoodles (zucchini noodles) or something like that, would work? I have celiac and diabetes so I’m following a low carb diet to control my blood sugars. If not, I’ll save the recipe for when I’ve hit my goal weight and ‘cheat’ a little.

    • Ashley - My Heart Beets says

      Hi William, while it won’t be the same as if you were to use noodles, I think the broth is flavorful enough to make it work well with zoodles. I think it’ll still be good. Let me know how it goes if you try 🙂

  8. James says

    Ashley, you’ve done it again! My wife said she hasn’t had chicken noodle soup so good in quite a while and I totally agree. I’m making your aloo methi to go with it. Thank you for so many great recipes!

  9. Ruby says

    5 stars
    So good! I’ve never found a great recipe for Chicken noodle soup that I really enjoy. Growing up in Canada and from a South Asian background, my comfort foods tend to be western foods with Indian twists, so this was perfect! Tasted a lot like the same turkey soup my mom makes after Thanksgiving, but so easy too. Will be my go to for Chicken noodle soup 🙂

  10. Sharon says

    Ditto to everything Kunal said. I am a white girl in Edmonton and your recipes have brought a lot of fun and afvture and learning to my life. My Indian friends are impressed and tell me that I have taught THEM a few things. Lol!

  11. Kunal says

    Hi Ashley, just an overall comment to all your work on this site – THANKYOU.

    I cannot express how grateful I am for your work here, and how you have inspired me, a guy who couldn’t cook anything about a month ago, into someone who loves to cook and has made the grocery trips, food prep, roasting/grinding of the cumin and coriander spices, learning about the exciting ways to cook vegetables from eggplants to green beans, and all the part of my new routine for which I enjoy and look forward to daily.

    I know it is hard to express such gratitude over a blog post comment, but I cannot express how grateful I am to have found your blog. I love how your recipes are extremely easy to follow, and the spices are perfect amounts to the palette. I come back to your site at least once a day, if not two or three times just to pick up a new delicious (and healthy!) recipe.

    Thankyou thankyou thankyou!!

    Kunal K
    Edmonton, Alberta, Canada

    • My Heart Beets says

      Hi Kunal, that is awesome! Thank you for the kind words – this was so nice to read. I’m happy to hear that you’re making and enjoying my recipes so much. Thanks for taking the time out to write this 🙂

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