Instant Pot Chicken Noodle Soup (Print version)

Quick, hearty chicken noodle soup made effortlessly in the Instant Pot. Ready in just 30 minutes for a cozy meal.

# 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 Steps:

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 sautéed vegetables.
04 - Pour in chicken broth and add dried thyme, dried parsley, bay leaf, black pepper, and salt. Stir gently to combine.
05 - Lock the lid, set the valve to Sealing position, and cook on High Pressure for 10 minutes.
06 - Allow a natural pressure release for 5 minutes, then carefully quick-release any remaining pressure using the valve.
07 - Remove chicken to a plate and shred using two forks until completely separated.
08 - Set the Instant Pot to Sauté mode again. Add egg noodles and simmer for 5 to 6 minutes, or until noodles reach desired tenderness.
09 - Return shredded chicken to the pot and stir to combine all ingredients. Adjust seasoning as needed.
10 - Discard the bay leaf. Ladle soup into bowls and garnish with fresh chopped parsley if desired.

# Tips from the pros:

01 -
  • The whole thing comes together in under thirty minutes, which means you can go from thinking about dinner to actually eating it before the evening gets away from you.
  • Chicken gets impossibly tender under pressure while the vegetables stay just firm enough to feel intentional, not mushy.
  • It's the kind of soup that tastes even better the next day, so you're basically getting two good meals out of one cooking session.
02 -
  • Don't skip the natural pressure release at the beginning—trying to quick-release right away can cause the broth to foam out and you'll lose liquid, which throws off your whole soup.
  • The egg noodles will continue absorbing broth after you turn off the heat, so if you're not eating it immediately, you might need to add a splash of extra broth when you reheat it the next day.
  • If you use rotisserie chicken instead of cooking chicken from raw, add it at the same time as the noodles so it just warms through instead of getting stringy from overcooking.
03 -
  • Brown your chicken slightly in the sauté phase before adding broth if you have an extra minute—it adds a depth of flavor that changes everything without requiring extra time.
  • Save a cup of broth before adding noodles and keep it on the side, because this soup absorbs liquid overnight and you'll want it for reheating without making it soupy.
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