The Story & Intro
There’s something magical about a bowl of Instant Pot chicken noodle soup especially when you’re craving comfort but don’t have hours to babysit a pot on the stove. The first time I made this recipe, I had just moved from Paris to the U.S., and I still remember standing in my tiny American apartment kitchen, fascinated by the Instant Pot like it was some futuristic cooking robot. I tossed in my ingredients, pressed a button, and voilà Instant Pot chicken noodle soup in minutes.
Bonjour my friends! 👋 I’m Lacamorea, a 31-year-old French girl who swapped Parisian cafés for cozy American kitchens 🇫🇷➡️🇺🇸. Ever since I was tall enough to peek over the countertop, I loved stirring pots, sneaking cake batter tastes, and watching my mother transform simple ingredients into pure joy. Cooking is my love language, my comfort, my therapy… and nothing comforts quite like a steamy bowl of Instant Pot chicken noodle soup.
This recipe is warm, soothing, and incredibly fast thanks to the Instant Pot. Whether you’re fighting off a cold, feeding your family, or just craving something nostalgic, this Instant Pot chicken noodle soup delivers that homemade taste without spending the whole day in the kitchen. It’s the perfect mix of tender chicken, soft noodles, flavorful broth, and aromatic vegetables all ready in a fraction of the time.
And because I’m always chasing that balance between authentic European flavors and American convenience, this dish is exactly the kind of recipe that stole my heart when I arrived in the States. Quick, hearty, family-friendly, and bursting with cozy goodness… this is the bowl that feels like a hug. 💛
Ingredients
Here’s everything you need to make this ridiculously comforting soup:
- 1 lb boneless skinless chicken breasts or thighs
- 2 cups egg noodles
- 1 medium onion, diced
- 3 carrots, sliced
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 tablespoon olive oil
- Salt and pepper to taste
- Juice of ½ lemon (optional but amazing!)
- Fresh parsley for garnish
Step-by-Step Instructions
Sauté the veggies
Turn your Instant Pot to Sauté mode. Drizzle in olive oil, then add onions, carrots, celery, and garlic. Cook 3–4 minutes until fragrant.
Add chicken and seasoning
Place chicken breasts or thighs on top of the veggies. Sprinkle thyme, oregano, parsley, salt, and pepper. Add the bay leaf.
Pour in the broth
Pour in chicken broth, making sure the chicken is fully covered.
Pressure cook
Secure the lid, set the Instant Pot to High Pressure for 10 minutes.
Once the time is up, allow it to natural release for 5 minutes, then quick release the rest.
Shred the chicken
Open the lid, remove the chicken, and shred it using two forks. Return shredded chicken to the pot.
Add noodles
Turn Instant Pot back to Sauté mode. Add egg noodles and cook for 6–7 minutes until tender.
Finish with brightness
Add lemon juice for a little spark of flavor, then adjust seasoning as needed.
Serve
Ladle into bowls, sprinkle with fresh parsley, and enjoy the coziest soup ever. 🍲💛
Serving Suggestions
This Instant Pot chicken noodle soup pairs beautifully with:
- Warm crusty bread
- Garlic toast
- A fresh green salad
- Crackers
- A squeeze of extra lemon
- A swirl of cream for richness
Serve it as a starter, a comforting weeknight dinner, or your go-to sick-day remedy.
Tips & Notes
- Use chicken thighs for richer flavor.
- Swap egg noodles for gluten-free pasta if needed.
- Add frozen peas at the end for extra color and sweetness.
- For thicker broth, stir in a slurry of cornstarch + water.
- This soup freezes beautifully—just add fresh noodles when reheating.
Short 100-Word Story Version
Bonjour friends! I’m Lacamorea, your French cooking friend now living in America 🇫🇷➡️🇺🇸. When I first discovered the Instant Pot, I felt like a little kid watching magic happen in my kitchen. This Instant Pot chicken noodle soup became one of my first comfort creations here. It reminded me of the cozy soups my mother simmered in Paris, but ready in minutes instead of hours. Tender chicken, soft noodles, warm broth each spoonful feels like a hug. It’s quick, hearty, and perfect for busy days, sick days, or whenever you need a taste of home. 💛🍲
📜 Recipe Card
🕒 Time
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
🛒 Ingredients
- Chicken breasts or thighs
- Egg noodles
- Carrots
- Celery
- Onion
- Garlic
- Chicken broth
- Herbs
- Lemon
- Olive oil
- Salt & pepper
👩🍳 Instructions
- Sauté onion, carrot, celery, and garlic.
- Add chicken + seasoning.
- Pour in broth and pressure cook 10 min.
- Natural release 5 min.
- Shred chicken; return to pot.
- Add noodles; cook 6–7 min.
- Stir in lemon juice; serve warm.
📝 Notes
- Add peas for color.
- Thighs give richer flavor.
- Freeze without noodles.
🍽️ Nutrition (per serving)
Approx: 280 calories, 22g protein, 8g fat, 28g carbs.
Conclusion
Instant Pot chicken noodle soup is the perfect blend of comfort, convenience, and cozy homemade flavor. In just minutes, you get a nourishing bowl of warmth that tastes like it simmered all afternoon. Whether you’re craving something soothing, feeding your family, or stocking your freezer, this recipe is always a winner. So grab your Instant Pot, gather your ingredients, and enjoy a bowl of love straight from my French-American kitchen to yours. 💛🍲