Instant Pot Chicken Noodle Soup (Printable Version)

A comforting, hearty soup with tender chicken, vegetables, and egg noodles ready in 30 minutes using your Instant Pot.

# 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 or to taste

→ Pasta

12 - 6 oz egg noodles

→ Garnish

13 - 2 tablespoons fresh parsley, chopped

→ Oil

14 - 1 tablespoon olive oil

# How To Make It:

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 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 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 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, stir to combine, and adjust seasoning as needed.
10 - Discard bay leaf. Ladle soup into bowls and garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • It tastes like someone's been simmering it for hours, but your Instant Pot does the heavy lifting in under half an hour.
  • The chicken comes out impossibly tender and the vegetables soften into the broth without turning to mush, which honestly surprised me the first time.
  • One pot means one cleanup, which is its own form of love on a busy weeknight.
02 -
  • Don't add the noodles before pressure cooking or you'll end up with soup that tastes like wallpaper paste instead of comfort food—learned that one the hard way.
  • Natural pressure release matters more than you'd think because it keeps the chicken from seizing up into rubber, and it gives the flavors time to actually marry instead of just sitting in the same pot.
03 -
  • Set a phone reminder for the five-minute natural release mark so you don't forget and end up releasing all the pressure at once, which can cause the noodles to overcook.
  • If you like your vegetables with more bite, add them after the chicken pressure cooks instead of at the beginning—they'll soften just enough during the noodle simmer.
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