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Instant Pot Chicken Noodle Soup

Instant Pot chicken noodle soup with pressure-cooked chicken and vegetables for a deeply golden, rich broth. Shredded chicken and egg noodles are added after pressure cooking so they stay tender without turning mushy.
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Prep Time 15 minutes
Cook Time 25 minutes
natural release 5 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 1.5 lb chicken breast raw, whole
  • 4 carrots sliced
  • 4 celery sliced
  • 1 onion diced
  • 4 garlic minced
  • 8 cup chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 0.5 tsp garlic powder
  • 2 bay leaves
Noodles and finishing
  • 8 oz egg noodles added after pressure cooking
  • 0.1 salt and pepper to taste
  • 1 fresh parsley for garnish

Equipment

  • 1 Instant Pot

Method
 

Pressure cook the soup base
  1. Add 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 Instant Pot and pressure cook on High for 15 minutes. When it reaches pressure, you should see the pot maintain steady pressure.
  3. Let the Instant Pot naturally release for 5 minutes. The float valve should drop gradually as pressure comes down.
  4. Quick release any remaining pressure. Open carefully to avoid steam.
  5. Remove the chicken and shred it, then discard the bay leaves. The shredded chicken should look fibrous and ready to return to the broth.
Cook noodles and finish
  1. Set the Instant Pot to Sauté and return the shredded chicken to the pot. You should see small bubbles forming around the edges.
  2. Add egg noodles and cook on Sauté for 6–8 minutes, stirring often. They should turn tender and hydrate fully without overcooking.
  3. Season with salt and pepper to taste. The broth should taste balanced after simmering with the noodles.
  4. Garnish with fresh parsley and serve right away. The top should look bright green against the golden broth.

Notes

Pro tip: add the egg noodles after pressure cooking so they don’t break down during the pressure phase. Refrigerate leftovers in a sealed container for up to 3–4 days; noodles may soften more over time. Freeze is not recommended because egg noodles can turn soft when reheated. For a lighter option, use low-sodium chicken broth and season to taste with extra herbs instead of extra salt.