Instant Pot Chicken Noodle Soup (Printable)

Comforting soup made quick in the Instant Pot with tender chicken, vegetables, and egg noodles ready in 30 minutes.

# What You Need:

→ Poultry

01 - 1 lb boneless, skinless chicken breasts or thighs

→ Vegetables

02 - 1 medium onion, diced
03 - 3 medium carrots, peeled and sliced
04 - 3 celery stalks, sliced
05 - 3 cloves garlic, minced

→ Soup Base

06 - 8 cups low-sodium chicken broth

→ Seasonings

07 - 1 teaspoon dried thyme
08 - 1 teaspoon dried parsley
09 - 1 bay leaf
10 - 1/2 teaspoon black pepper
11 - 1 teaspoon salt

→ Pasta

12 - 6 oz egg noodles

→ Garnish

13 - 2 tablespoons fresh parsley, chopped

→ Oil

14 - 1 tablespoon olive oil

# Directions:

01 - Activate Instant Pot to Sauté mode. Add olive oil, then sauté diced onion, sliced carrots, and celery for 3 to 4 minutes until softened.
02 - Add minced garlic and cook for 30 seconds until fragrant.
03 - Position chicken breasts or thighs on top of the sautéed vegetables.
04 - Pour in chicken broth and add dried thyme, parsley, bay leaf, black pepper, and salt. Stir gently to combine.
05 - Secure lid and set valve to Sealing position. Cook on High Pressure for 10 minutes.
06 - Allow natural pressure release for 5 minutes, then carefully perform quick-release for any remaining pressure.
07 - Transfer cooked chicken to a plate and shred completely using two forks.
08 - Return Instant Pot to Sauté mode. Add egg noodles and simmer for 5 to 6 minutes until tender.
09 - Return shredded chicken to the pot and stir thoroughly. Adjust seasoning to preference.
10 - Remove bay leaf. Ladle soup into serving bowls and garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • It comes together in under thirty minutes, which means you can have real soup on the table before anyone notices you were stressed.
  • The Instant Pot handles all the timing anxiety, so you don't have to babysit a stovetop or worry about overcooking the chicken.
  • One pot means one cleanup, which honestly might be the best part of an otherwise hectic evening.
02 -
  • Don't skip the natural pressure release at the beginning, rushing straight to quick-release can leave your chicken stringy and tough instead of tender.
  • The noodles go in last for a reason, adding them earlier means they'll turn into mush and soak up all your beautiful broth.
03 -
  • Sauté your vegetables until they're actually golden and caramelized at the edges, don't rush this step because that's where real flavor is hiding.
  • Use chicken thighs instead of breasts if you want the soup to taste richer and more forgiving, they hold up better to pressure cooking anyway.
Go Back