Instant Pot Chicken Noodle Soup (Printable)

Quick and hearty chicken noodle soup made effortlessly in the Instant Pot in just 30 minutes.

# What you'll need:

→ 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 - 1/2 teaspoon black pepper
11 - 1 teaspoon salt, or to taste

→ Pasta

12 - 6 ounces egg noodles

→ Garnish

13 - 2 tablespoons fresh parsley, chopped

→ Oil

14 - 1 tablespoon olive oil

# How to make it:

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 Suggestions:

01 -
  • The whole thing comes together in 30 minutes flat, which means you can actually relax while it cooks instead of standing over a stove.
  • Real chicken, real vegetables, and actual flavor that tastes nothing like the canned version but somehow feels just as comforting.
02 -
  • Don't skip the natural pressure release step or your soup will taste muddy instead of bright—those 5 minutes matter more than you'd think.
  • If you're using frozen chicken, add an extra 2 minutes to the cook time and it'll still turn out perfect.
03 -
  • Don't open the lid to peek while it's pressurizing—I learned this the hard way when I interrupted the process and the texture suffered.
  • If you layer your ingredients instead of stirring them together, the flavors integrate more evenly during the pressure cooking.
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