The Instant Pot Chicken Soup everyone’s raving about—fast, flavorful, and absolutely foolproof! I’m a Food Scientist and I’m spilling the secrets you need to making a 10/10 DELICIOUS chicken soup in a fraction of the time! 👌
If you’re anything like me and love soups, you’ve got to try this Chicken Instant Pot Soup Recipe. Try this easy recipe + taste the difference!
- Quick and convenient: I mean, what did we do before Instant Pots? Seriously, this recipe is just plug-and-play. And just 15 minutes of prep.
- Big batch friendly: This soup stores well in the fridge or freezer, letting you to have a delicious, home-cooked meal ready in minutes whenever you need it. On that note, I also have a super-delicious Crockpot Chicken Noodle Soup recipe and classic stovetop homemade chicken noodle soup recipe you must try.
- Family-friendly: A hit with both kids and adults, this soup appeals to all ages. Its familiar flavors and comforting texture make it a go-to meal for the whole family.
Here’s What You Need
To whip up this easy instant pot chicken soup recipe, you’ll need some typical winter ingredients. I love that I can swap the ingredients around depending on what I have at home.
Instant Pot Chicken Soup Ingredients
These ingredients are what you’ll need to make this easy-going recipe:
- Olive oil: Adds a subtle, fruity flavor to the soup. Any high-quality oil works well here.
- Onion: Essential for a flavorful base—don’t skip it!
- Celery: A classic in chicken soup, it brings a fresh, slightly peppery note.
- Carrot: Adds a sweet, juicy element that’s a must in chicken soup.
- Garlic: Freshly minced garlic brings an aromatic depth to the broth.
- Chicken broth: The backbone of flavor in this soup. Chicken bouillon works, too (I like Better than Bouillon brand concentrate).
- Dried parsley: Adds a hint of earthiness that complements the broth.
- Butter: This pairs so well with the tender noodles and chicken.
- Egg noodles: Absorb the broth beautifully, adding body to the soup.
- Boneless skinless chicken thighs: These are the perfect cut for quick cooking via the Instant Pot. You could use boneless skinless chicken breasts but they tend to dry out a bit more and are less flavorful.
- Soy sauce: A secret ingredient that adds a touch of salty, umami goodness.
Substitutions and Variations
This Instant Pot chicken noodle soup is cozy, hearty, and easy to customize.
- Make it gluten-free: Swap the egg noodles for gluten-free pasta or rice noodles. Adjust the cooking time based on the noodle type to prevent overcooking.
- Boost with veggies: Add spinach, kale, or green beans. Stir them in at the end, cooking on “Sauté” mode for 2-3 minutes.
- Swap egg noodles: Try other pasta types, such as orzo, ditalini, or broken spaghetti. Adjust cooking time as smaller pasta types may cook faster. (See: Pasta vs. Noodles)
- Add heat: For a spicier kick, add red or black pepper flakes or a dash of hot sauce while sautéing the garlic.
- Use fresh herbs: Substitute dried parsley with fresh parsley, thyme, or dill. Stir fresh herbs into the soup right before serving for a fragrant, bright flavor.
- Vegetarian version: Leave out the chicken and use vegetable broth instead of chicken broth. Add a can of chickpeas or white beans for protein.
- Add lemon for brightness: For some freshness, squeeze in some lemon juice before serving.
Tools to Grab
Round up these pieces of equipment to make your soup with:
- Instant Pot or other Pressure Cooker: For sautéing, pressure cooking, and finishing the soup
- Chef’s knife: To dice the onion, celery, carrots, and garlic
- Wooden spoon or silicone spatula: For stirring ingredients while sautéing
- Tongs: To handle the chicken when removing and shredding
- Forks: For shredding the cooked chicken
- Ladle: For serving the soup
How to Make Instant Pot Chicken Soup: An Easy Guide
Follow my step-by-step guide to making this Instant Pot chicken noodle soup recipe:
- Saute the vegetables: Set the Instant Pot to “sauté” and heat olive oil (or do it in separate pan). Add onion, celery, carrots, and 1 tsp kosher salt, cooking for 5-6 minutes until softened. Add garlic and sauté for 1 more minute.
- Add broth and chicken: Pour in chicken broth, add chicken thighs, parsley, and remaining salt, and stir to combine.
- Pressure cook: Cancel “Sauté” mode, secure the lid, and set it to “Sealing.” Pressure cook on high for 10 minutes, then let pressure release naturally for 10 minutes before carefully quick-releasing any remaining pressure.
- Shred the chicken: Remove the chicken, rest for a few minutes, shred with forks. Return shredded chicken to the pot.
- Cook the noodles: Switch back to “sauté” mode, stir in egg noodles, and cook for 5-6 minutes until tender.
- Finish the soup: Add butter for richness. Taste and adjust with soy sauce or salt as needed.
4 Common Mistakes When Making Instant Pot Chicken Soup
Check out what NOT to do when making your luscious chicken noodle soup recipe:
- Adding noodles during pressure cooking: Noodles cook quickly and will become mushy if pressure-cooked. Instead, add them at the end, using the “Sauté” mode, to make sure they stay tender without overcooking.
- Skipping the natural pressure release: Instantly quick-releasing the pressure can lead to tough chicken and less-developed flavors. Allow a natural release for about 10 minutes before using quick release to finish, which preserves both flavor and texture.
- Forgetting to sauté vegetables: Sautéing onions, carrots, celery, and garlic first is essential for building a robust flavor base. Skipping this step can make the soup taste flat, missing out on the vegetables’ natural sweetness and depth.
- Neglecting to adjust seasoning post-cooking: The pressure cooking process can mellow flavors, so tasting and adjusting seasoning at the end is crucial. A pinch of salt, a splash of soy sauce, or a squeeze of lemon can brighten the final flavor, ensuring a well-seasoned soup.
Make Ahead and Storage
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. They can be reheated gently on the stovetop or in the Instant Pot on “Sauté” mode.
- Store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator or in a bowl of warm water, then reheat on the stovetop or in the microwave.
How to Serve this Instant Pot Chicken Soup
Serve in deep bowls with a sprinkle of fresh herbs, such as parsley or dill, on top. Crack over some black pepper and a shaving of parmesan cheese, and you’re there!
Pair with cheesy garlic bread or classic saltine crackers for a perfect soup-and-crunch combo. The bread helps soak up the broth, making it next-level delicious.
Top with a squeeze of lemon juice for brightness, a dash of hot sauce for a little heat, or a sprinkle of grated Parmesan for a rich, umami boost.
Serve with a side salad or a warm, gooey grilled cheese sandwich with apple for a comforting meal. Perfect for cozy nights or when you need a little extra warmth.
Final Notes, Pro Tips + Science-Based Secrets
Here are 4 tips to getting incredible results with this recipe:
- Choose boneless chicken thighs vs breasts: Boneless thighs will cook quickly but the result is still soft, tender chicken. Chicken fillets or breasts won’t turn out quite as succulent.
- Layer flavors: Sautéing the vegetables first enhances their natural sugars, deepening the soup’s flavor base. Don’t rush this step!
- Use fresh herbs: Add fresh parsley, thyme, or dill at the end for a vibrant finish that elevates the soup.
- Browning for umami: Searing chicken or veggies before adding broth introduces the Maillard reaction, where heat turns proteins and sugars into complex, savory flavors, giving the soup that irresistible, homemade taste.
FAQs About Instant Pot Chicken Soup
Are you just skimming through this recipe? Don’t miss these key takeouts:
You can make this soup on the stove! Sauté the veggies, add the broth and chicken, then simmer on low for about 30 minutes. Add noodles in the last 5-6 minutes of cooking.
Yes, you can in a pinch. This cut of chicken might not turn out quite as tender as boneless thighs will.
Yes, you can use frozen chicken thighs. Increase the pressure cooking time to 15-18 minutes for frozen chicken, and make sure it reaches an internal temperature of 165°F.
Try adding fresh herbs like thyme, rosemary or a bay leaf during pressure cooking. A dash of soy sauce or a squeeze of lemon juice before serving also boosts flavor.
Other Winter Warmer Recipes You’ll Love
Check out more cozy wintery recipes to tuck into:
Foolproof Instant Pot Chicken Soup (Quick + EASY Recipe!)
Ingredients
- ⅓ cup olive oil
- 2 ½ cups finely-chopped onion
- 1 cup sliced celery
- 1 cup diced carrot
- 2 tsp kosher salt divided use
- 2 tsp minced garlic
- 8 cups chicken broth
- 1 tsp dried parsley
- 2 tbsp unsalted butter
- 4 oz egg noodles
- 2 lbs boneless skinless thighs
- A splash of soy sauce see notes
Instructions
- Sauté the veggies: Set the Instant Pot to "Sauté" and heat the olive oil. Add onion, celery, and carrots, along with 1 tsp kosher salt. Sauté for 5-6 minutes until softened.
- Add garlic and cook for another minute.
- Add broth and chicken: Pour in the chicken broth and add the raw chicken thighs. Add parsley and the remaining tsp of kosher salt. Stir to combine.
- Pressure cook: Cancel the sauté function. Secure the Instant Pot lid and set it to "Sealing." Cook on high pressure for 10 minutes. Once done, allow the pressure to naturally release for 10 minutes, then carefully do a quick release for any remaining pressure.
- Shred the chicken: Open the lid, remove the chicken, and let it rest for a few minutes. Shred the chicken using two forks, discarding the bones, and return the meat to the pot.
- Cook the noodles: Set the Instant Pot back to "Sauté" mode. Stir in the egg noodles and cook for 5-6 minutes until the noodles are tender.
- Finish the soup: Stir in the butter for extra richness. Taste and if it needs a bit more flavor/salt, add a splash of soy sauce or salt to season it.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved this recipe! The soup was delicious.
Not sure why we have to submit email address to get recipe instead of being able to print it.
This Instant Pot Chicken Soup knocked it out of the park. Easy and delicious. Will make again!
Same here, it was a hit with my kids!
Hey, is there an alternative to using carrots? Not a big fan but still wanna try this soup out.
Hi Wesley, you can just leave them out or try another aromatic vegetable, like leeks.
Made this recipe and told my family it was a secret recipe passed down for generations. Instant Pot, instant heirloom. 😉
Great use of the Instant Pot’s pressure cooking feature for this recipe. It really does extract flavors quickly and effectively.
Y’all, I gotta say, this Instant Pot Chicken Soup recipe brought back memories of grandma’s kitchen. I couldn’t get enough. A keeper for sure!
hey, can i use frozen chicken for this or does it gotta be thawed first? still figuring out this whole cooking thing lol
You can use frozen chicken, it’ll just take longer to come up to pressure! The actual pressure cooking time will be the same.
Just tried this Instant Pot Chicken Soup recipe, and it’s super good. perfect for those busy weeknights. Thanks, Jennifer!