Instant Pot Chicken Noodle Soup (Printable)

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

# 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 tsp dried thyme
08 - 1 tsp dried parsley
09 - 1 bay leaf
10 - 1/2 tsp black pepper
11 - 1 tsp salt

→ Pasta

12 - 6 oz egg noodles

→ Oil

13 - 1 tbsp olive oil

→ Garnish

14 - 2 tbsp fresh parsley, chopped

# How To Make It:

01 - Set the Instant Pot to Sauté mode. Add olive oil, then cook 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 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 to 6 minutes, or 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 -
  • The Instant Pot does all the heavy lifting, giving you that simmered-all-day flavor in just 30 minutes flat.
  • The broth develops this incredible richness that somehow tastes like it came from a chicken you roasted yourself, not just store-bought broth.
02 -
  • If you add the noodles too early, they'll turn to mush, a sad lesson I learned when I tried to cook everything together at once.
  • That 5-minute natural release isn't optional, it's what keeps your chicken tender instead of tough and stringy.
03 -
  • A splash of lemon juice or a drizzle of good olive oil just before serving brightens the entire bowl in a way that feels almost magical.
  • Sautéing the vegetables until they just start to caramelize before adding the liquid creates a deeper, more complex flavor base that makes all the difference.
Go Back