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Instant Pot Chicken Noodle Soup Made Easy

Instant Pot Chicken Noodle Soup Made Easy

A cozy pressure-cooker chicken noodle soup with tender shredded chicken, vegetables, herbs, and wide egg noodles. The noodles are added after pressure cooking so they stay pleasantly tender instead of turning mushy.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon Olive oil
  • 1 Medium yellow onion, diced
  • 3 about 1 1/2 cups Medium carrots, peeled and sliced
  • 3 about 1 cup Celery ribs, sliced
  • 3 Garlic cloves, minced
  • 8 cups Low-sodium chicken broth or stock
  • 1 1/2 pounds Boneless, skinless chicken breasts
Seasonings
  • 1 teaspoon Dried thyme
  • 1 teaspoon Dried parsley, optional
  • 1–2 Bay leaves
  • 1 teaspoon, plus more to taste Kosher salt
  • 1/2 teaspoon Black pepper
Finishing Ingredients
  • 2 cups, approximately 4 ounces Dried wide egg noodles
  • 2 tablespoons Fresh parsley, chopped
  • 1 tablespoon Fresh lemon juice, optional

Method
 

Step-by-Step
  1. Set the Instant Pot to Sauté. Add the olive oil, onion, carrots, and celery, then cook for 3–4 minutes, until the vegetables begin to soften. Add the minced garlic and cook for 30 seconds.
  2. Pour in the chicken broth. Add the chicken breasts, dried thyme, optional dried parsley, bay leaves, kosher salt, and black pepper.
  3. Lock the lid and set the pressure valve to Sealing. Cook on High Pressure for 6 minutes for average-size fresh chicken breasts; use 8–10 minutes for larger pieces or a more thoroughly cooked, shreddable texture.
  4. Allow the pressure to release naturally for 10 minutes, then carefully vent the remaining pressure. Transfer the chicken to a plate and shred it with two forks.
  5. Remove the bay leaves. Set the Instant Pot to Sauté and add the egg noodles, simmering for approximately 5–7 minutes, or until just tender.
  6. Return the shredded chicken to the pot. Stir in the fresh parsley and optional lemon juice, then taste and adjust the salt and pepper before serving.

Notes

Adding the noodles after pressure cooking helps prevent mushy pasta. For leftovers, store noodles separately when possible because they continue absorbing broth. Low-sodium broth gives you better control over the final seasoning.