Instant Pot Chicken Noodle Soup (Printable Version)

Hearty chicken and vegetables with tender egg noodles in a savory broth, made quickly in your Instant Pot.

# What You'll 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 ounces egg noodles

→ Garnish

13 - 2 tablespoons fresh parsley, chopped

→ Oil

14 - 1 tablespoon olive oil

# Steps:

01 - Set the Instant Pot to Sauté mode. Add olive oil, then sauté onion, carrots, and celery for 3 to 4 minutes until softened.
02 - Add garlic and cook for 30 seconds until fragrant.
03 - Place chicken breasts or thighs on top of the vegetables.
04 - Pour in chicken broth, add thyme, parsley, bay leaf, black pepper, and salt. Stir gently to combine.
05 - Lock the lid, set the valve to Sealing, and cook on High Pressure for 10 minutes.
06 - Allow a natural pressure release for 5 minutes, then carefully quick-release any remaining pressure.
07 - Remove chicken to a plate and shred using two forks.
08 - Set the Instant Pot to Sauté mode again. Add egg noodles and simmer for 5 to 6 minutes, or until noodles are tender.
09 - Return shredded chicken to the pot, stir to combine, and adjust seasoning as needed.
10 - Discard the bay leaf. Ladle soup into bowls and garnish with fresh parsley if desired.

# Expert Insights:

01 -
  • The broth develops incredible depth in just 10 minutes under pressure, as if its been simmering all afternoon
  • Everything cooks in one pot, meaning minimal cleanup and maximum comfort
  • The noodles cook directly in the seasoned broth, absorbing all that flavor while staying perfectly tender
02 -
  • The soup will continue thickening as it sits because the noodles absorb more broth, so do not worry if it looks slightly thin initially
  • If you prefer your vegetables with more bite, add them after pressure cooking during the noodle simmer step instead
  • Never quick-release immediately with soups containing starchy ingredients, as the foam can clog the steam vent
03 -
  • Sautéing the aromatics first makes a noticeable difference in the depth of flavor
  • Cutting the vegetables into uniform pieces ensures everything cooks evenly
  • Let the chicken rest for a minute or two after shredding for the most tender texture
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