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Instant Pot Chicken Noodle Soup

Instant Pot chicken noodle soup with pressure-cooked broth and tender egg noodles. Shredded chicken, carrots, and celery simmer quickly on Sauté for a cozy, spoonable texture.
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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: 540
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
  • 1 salt and pepper to taste
Fresh parsley
  • 1 fresh parsley for garnish

Equipment

  • 1 Instant Pot

Method
 

Pressure cook the soup base
  1. Add the raw chicken, carrots, celery, onion, garlic, chicken broth, dried thyme, dried parsley, garlic powder, and bay leaves to the Instant Pot. Spread ingredients evenly so they cook uniformly.
  2. Seal the lid and pressure cook on High for 15 minutes. When the time ends, allow a natural release for 5 minutes, then quick release.
  3. Remove the chicken, shred it, and return it to the pot after removing the bay leaves. Use this time to pull meat into bite-size pieces.
Cook noodles and finish
  1. Set the Instant Pot to Sauté and return the shredded chicken to the pot. Stir to combine and heat the broth thoroughly.
  2. Add the egg noodles and cook on Sauté for 6-8 minutes until tender, stirring often. Watch for the noodles to soften but still hold their shape.
  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 clearer broth, skim any foam after pressure cooking before shredding the chicken. Store leftovers in the fridge for up to 3 days; the noodles will absorb liquid, so add a splash of broth when reheating. Freezing is not recommended because egg noodles can turn soft after thawing. For a lighter option, use reduced-sodium chicken broth and add extra celery for volume.