Save There's something about the sound of an Instant Pot hissing that signals relief on a Tuesday night when you haven't thought about dinner until 5 PM. My kitchen was cold, the pantry felt bare, and I needed something that would warm us all up without sending me into a cooking spiral. That's when I remembered the chicken in the freezer and realized I could have a proper, homemade soup ready before my kids asked for takeout again.
My neighbor stopped by while this was simmering and the smell of it made her pause at the doorway. She sat at my counter for the last ten minutes, watching me shred the chicken, and by the time I poured her a bowl, she was already asking if I'd written down the recipe. That was the moment I realized how rare it is to make something that feels both effortless and genuinely impressive.
Ingredients
- Boneless, skinless chicken breasts or thighs (1 lb): Thighs stay juicier under pressure, but breasts are leaner if that matters to you, and either way they shred beautifully once cooked.
- Medium onion, diced: This is where your flavor foundation starts, so don't skip it even if you think you're not an onion person.
- Medium carrots, peeled and sliced (3): They soften into the broth and add a natural sweetness that balances everything.
- Celery stalks, sliced (3): The holy trinity isn't complete without it, and the Instant Pot softens it just enough that it practically melts into each spoonful.
- Garlic, minced (3 cloves): Fresh garlic makes all the difference here; dried garlic powder won't give you that same brightness.
- Low-sodium chicken broth (8 cups): Low-sodium lets you control the salt level and prevents the soup from tasting like the ocean.
- Dried thyme and parsley (1 tsp each): These herbs infuse the broth as it pressurizes, so the flavors become deep and integrated rather than scattered.
- Bay leaf (1): Remove it before serving, but don't forget about it—it's doing quiet work in the background.
- Black pepper and salt (1/2 tsp and 1 tsp): Taste as you go and adjust at the end, especially if your broth was already salted.
- Egg noodles (6 oz): They cook fast in the simmering liquid at the end, which means they won't turn to mush.
- Fresh parsley, chopped (2 tbsp optional): A final sprinkle wakes up the whole bowl and reminds you this is fresh food, not something from a can.
- Olive oil (1 tbsp): This is for the sauté phase, where it helps coax flavor from the vegetables before everything pressurizes.
Instructions
- Build your flavor base with a quick sauté:
- Switch your Instant Pot to Sauté mode, let the oil heat until it shimmers, then add your diced onion, carrots, and celery. You'll notice them start to soften and release their sweetness after 3 to 4 minutes, and the kitchen will smell like you've been cooking for hours.
- Wake up the garlic:
- Add your minced garlic and listen for that immediate, pungent aroma—that's your signal it's working. Thirty seconds is enough; any longer and it'll turn bitter.
- Nestle the chicken into the vegetables:
- Lay your chicken breasts or thighs right on top of what you've sautéed, so they'll cook gently in the steam and broth.
- Pour in the liquid and seasonings:
- Add your chicken broth, then sprinkle in the thyme, parsley, bay leaf, pepper, and salt. Stir gently so everything mingles without disturbing the chicken.
- Seal and pressurize:
- Lock the lid, set the valve to Sealing, and set the Instant Pot to High Pressure for 10 minutes. The pressure builds quietly, and you can walk away and do something else while it cooks.
- Release the pressure carefully:
- Let the pot sit for 5 minutes so the pressure releases naturally, then slowly open the valve to let any remaining steam escape. If you rush this, you'll get a messy surprise.
- Shred the chicken:
- Transfer the cooked chicken to a clean plate and use two forks to pull it apart into tender shreds. It should come apart without any resistance because the pressure did all the work.
- Cook the noodles in the simmering broth:
- Switch back to Sauté mode, add your egg noodles directly into the hot liquid, and let them simmer for 5 to 6 minutes. Stir occasionally so they don't stick together.
- Bring everything back together:
- Return your shredded chicken to the pot and stir until combined. Taste the broth and adjust the salt or pepper if needed.
- Finish and serve:
- Fish out the bay leaf, ladle the soup into bowls, and scatter fresh parsley on top if you have it. The contrast between the warm broth and the fresh herb is worth that extra step.
Save Last winter, my daughter came home from school feeling under the weather, and I had this soup ready by the time she walked through the door. She ate two bowls in silence, then asked for a third, and for the first time in years, she let me sit beside her while she ate without complaining that I was hovering.
Why This Works in the Instant Pot
The pressure cooks the chicken so thoroughly that it shreds without any effort, and it draws out the flavors from the vegetables in a way that would normally take an hour on the stove. By the time you release that pressure, the broth tastes like it's been simmering all day, not just 10 minutes. The whole process respects your time while never skipping on taste.
Variations and Swaps That Actually Work
I've made this soup with rotisserie chicken on nights when I couldn't be bothered with raw poultry, and it's still delicious—just add it when you add the noodles so it warms through without falling apart. For a heartier version, I sometimes throw in diced potatoes alongside the other vegetables, and they soften right into the broth. If you need it gluten-free, swap the egg noodles for rice noodles or gluten-free pasta, and nobody at the table will notice the difference.
Save This recipe became my quiet answer to chaos, the thing I make when someone needs comfort more than perfection. It's honest food that tastes like someone cared enough to cook for you.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work perfectly and add extra flavor and moisture to the soup. The cooking time remains the same.
- → Can I add the noodles during pressure cooking?
It's best to add noodles after pressure cooking to prevent them from becoming mushy. Cooking them during the sauté phase gives you better control over texture.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Note that noodles will absorb broth over time, so you may need to add extra broth when reheating.
- → Can I freeze this soup?
Yes, but it's best to freeze without the noodles. Freeze the broth and chicken separately, then cook fresh noodles when ready to serve for the best texture.
- → What other vegetables can I add?
Feel free to add peas, corn, green beans, or diced potatoes. Add heartier vegetables during pressure cooking and delicate ones like peas during the final simmer.
- → Can I make this without an Instant Pot?
Absolutely. Use a large pot on the stovetop, simmer the chicken for 20-25 minutes until cooked through, then proceed with shredding and adding noodles as directed.