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Instant Pot Chicken Noodle Soup

Instant Pot chicken noodle soup with pressure-cooked, deeply golden broth and tender egg noodles. Shred chicken right in the pot after a quick natural release for an easy, comforting bowl.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1.5 lb chicken breast raw, whole
  • 4 carrots sliced
  • 4 celery sliced
  • 1 onion diced
  • 4 garlic cloves, minced
  • 8 cup chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 0.5 tsp garlic powder
  • 2 bay leaves
Noodles and finishing
  • 8 oz egg noodles added after pressure cooking
  • 0.5 salt and pepper to taste
  • 1 fresh parsley for garnish

Equipment

  • 1 Instant Pot

Method
 

Pressure cook the soup base
  1. Add raw chicken breast, sliced carrots, sliced celery, diced onion, minced garlic, chicken broth, dried thyme, dried parsley, garlic powder, and bay leaves to the Instant Pot. Make sure the chicken is submerged in the broth for even cooking.
  2. Seal the lid and pressure cook on High for 15 minutes. The Instant Pot will build pressure and cook until the chicken is tender.
  3. Let the pressure release naturally for 5 minutes, then do a quick release. Look for the float valve to drop and steam to vent to finish safely.
  4. Remove the chicken and shred it, then remove the bay leaves. The shredded chicken should be ready to return while the broth stays hot.
Cook noodles and finish
  1. Set the Instant Pot to Sauté and return the shredded chicken to the pot. Stir to rewarm and combine with the broth.
  2. Add egg noodles and cook on Sauté for 6-8 minutes until tender, stirring often. Watch for the noodles to soften without turning mushy.
  3. Season with salt and pepper to taste. Taste the broth and adjust so the flavor pops.
  4. Garnish with fresh parsley and serve hot. Top each bowl just before serving for the brightest green color.

Notes

Pro tip: use broth that fully covers the chicken so the pressure cook is even, then stir the pot frequently while the noodles simmer on Sauté to prevent sticking. Refrigerate leftovers in a sealed container for up to 3-4 days. Freezing is not recommended because egg noodles can soften when thawed. For a lighter version, use low-sodium chicken broth and reduce added salt to taste.