Instant Pot Chicken Noodle Soup (Printable)

A hearty, comforting bowl with tender chicken, vegetables, and egg noodles ready in 30 minutes.

# Ingredient List:

→ 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 (optional)

→ Oil

14 - 1 tablespoon olive oil

# Directions:

01 - Set the Instant Pot to Sauté mode. Add olive oil, then sauté onion, carrots, and celery for 3-4 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.
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 5-6 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 pressure cooking infuses the broth with incredible flavor in just 30 minutes, something my grandmother would have simmered all day to achieve.
  • You can prep everything while still in your pajamas on a sick day and have restorative soup without exhausting yourself.
02 -
  • Never skip the natural release period, as a full quick release makes the broth cloudy and can cause hot liquid to sputter from the valve.
  • Adding the noodles after pressure cooking prevents them from becoming mushy, a disappointing mistake I made in my early Instant Pot days.
03 -
  • Keep a zip-top bag of vegetable scraps in your freezer (onion ends, carrot peels, celery leaves) to make a quick vegetable stock that can be combined with boxed chicken broth for an even richer flavor.
  • If cooking for someone with a cold, add a generous pinch of grated ginger and a clove of extra garlic during the sautéing step for their natural decongestant properties.
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