Instant Pot Chicken Noodle Soup (Printable Version)

Hearty soup with tender chicken, vegetables, and egg noodles ready in 30 minutes.

# Components:

→ 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 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 oz egg noodles

→ Garnish

13 - 2 tablespoons fresh parsley, chopped

→ Oil

14 - 1 tablespoon olive oil

# Method 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 vegetables.
04 - Pour in chicken broth and 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 until tender.
09 - Return shredded chicken to the pot and stir to combine. Adjust seasoning as needed.
10 - Discard the bay leaf. Ladle soup into bowls and garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • It actually tastes homemade and comforting, not like you took shortcuts, even though you definitely did.
  • Ready in thirty minutes but tastes like it simmered all afternoon, which feels like winning at cooking.
  • The Instant Pot does the heavy lifting so you can breathe and maybe set the table instead of stirring constantly.
02 -
  • Don't skip the natural pressure release at the beginning, otherwise your chicken will be tough and you'll feel annoyed with yourself.
  • Cook the noodles right in the broth instead of separately so they taste like they actually belong in the soup and aren't just soaking in it.
03 -
  • Use chicken thighs if you can find them, they stay impossibly tender under pressure and taste richer than breast meat.
  • The moment you smell the garlic is the moment to add everything else, not a second later, or it'll taste sharp instead of mellow.
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