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Instant Pot Chicken Noodle Soup

Instant Pot chicken noodle soup with pressure-cooked broth and tender egg noodles cooked right in the pot for an easy, classic comfort-bowl texture. The method uses a brief High-pressure cook, then natural release for juicy shredded chicken.
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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: 380
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast (raw, whole)
Carrots
  • 4 carrots, sliced
Celery
  • 4 celery, sliced
Onion
  • 1 onion, diced
Garlic
  • 4 cloves garlic, minced
Chicken broth
  • 8 cup chicken broth
Thyme
  • 1 tsp dried thyme
Dried parsley
  • 1 tsp dried parsley
Garlic powder
  • 0.5 tsp garlic powder
Bay leaves
  • 2 bay leaves
Egg noodles
  • 8 oz egg noodles (added after pressure cooking)
Salt and pepper
  • 0.25 tsp salt and pepper to taste
Fresh parsley
  • 2 tbsp fresh parsley for garnish

Equipment

  • 1 instant pot

Method
 

Pressure cook the soup base
  1. Place the chicken, carrots, celery, onion, and garlic into the Instant Pot, then add the chicken broth, thyme, dried parsley, garlic powder, and bay leaves. Stir gently to help everything sit evenly.
  2. Seal the Instant Pot and pressure cook on High for 15 minutes. Use a natural release for 5 minutes, then quick release to finish.
  3. Open the lid and carefully remove the chicken to a plate to shred. Remove the bay leaves from the pot before returning the meat.
Cook noodles and finish
  1. Set the Instant Pot to Sauté and return the shredded chicken to the pot. Stir to combine with the hot broth.
  2. Add the egg noodles and cook on Sauté for 6–8 minutes until tender, stirring often. Keep an eye on the pot so the noodles cook evenly.
  3. Season with salt and pepper to taste, then garnish with fresh parsley. Serve hot while the noodles are at their best texture.

Notes

For best texture, add and cook the egg noodles on Sauté after pressure cooking so they don’t over-soften. Refrigerate leftovers in an airtight container for up to 3 days; freeze soup only without noodles if possible (best quality) for up to 2 months. To make it gluten-free, use gluten-free egg noodles and follow the same Sauté timing until tender.