Instant Pot Chicken Noodle Soup (Print Version)

Comforting bowl of tender chicken and vegetables in savory broth, ready in 30 minutes.

# What to Use:

→ Poultry

01 - 1 pound 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 - 0.5 teaspoon black pepper
11 - 1 teaspoon salt

→ Pasta

12 - 6 ounces egg noodles

→ Oil

13 - 1 tablespoon olive oil

→ Garnish

14 - 2 tablespoons fresh parsley, chopped (optional)

# How to Prepare:

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

# Expert Advice:

01 -
  • It's genuinely faster than takeout, and tastes better because you know exactly what's in it.
  • The Instant Pot does the heavy lifting while you actually have time to sit down.
  • Leftovers taste even better the next day, which never happens with delivery soup.
02 -
  • If you skip the natural pressure release and go straight to quick-release, your noodles can turn to mush—those five minutes matter even though they feel like nothing.
  • Taste before you salt heavily because the pressure cooker intensifies everything, and you can always add more but you can't take it back.
03 -
  • Don't open the pot during cooking—I know you want to peek, but steam escaping means longer cooking time and uneven results.
  • If you're using frozen chicken, add an extra two minutes to the cooking time and your soup will still come out perfectly.
Go Back