Instant Pot Chicken Noodle Soup (Printable Version)

Quick, comforting chicken noodle soup made effortlessly in the Instant Pot with tender chicken and vegetables.

# 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

# 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 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 the 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 the bay leaf. Ladle soup into bowls and garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • It's genuinely faster than ordering takeout, and tastes infinitely better than anything from a can.
  • The Instant Pot does all the heavy lifting while you can actually sit down for five minutes.
  • You get restaurant-quality comfort in a bowl without the fancy price tag or complicated techniques.
02 -
  • Never add the noodles before the chicken is fully cooked and shredded—they'll absorb all the liquid and turn into a starchy paste instead of swimming in lovely broth.
  • If you use bone-in chicken thighs, add two extra minutes to the pressure cooking time and your broth will be even richer.
03 -
  • Keep your chicken broth cold before adding it to the hot pot—it prevents the glass lid from cracking.
  • The secret that changed my soup forever was adding a parmesan rind to the broth and removing it before serving; it adds umami depth that makes people wonder what makes it taste so good.
Go Back