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Instant Pot Chicken Noodle Soup

Instant Pot chicken noodle soup with pressure-cooked broth, tender egg noodles, and shredded chicken. Finished on Sauté for noodles that stay bouncy and the soup that tastes deeply savory.
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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: 420
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 clove garlic, minced
  • 8 cup chicken broth
Seasonings and noodles
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 0.5 tsp garlic powder
  • 2 bay leaves
  • 8 oz egg noodles (added after pressure cooking)
  • salt and pepper to taste
  • fresh parsley for garnish

Equipment

  • 1 Instant Pot

Method
 

Pressure cook the soup base
  1. Add chicken breast, carrots, celery, onion, garlic, chicken broth, dried thyme, dried parsley, garlic powder, and bay leaves to the Instant Pot.
  2. Seal the lid and pressure cook on High for 15 minutes.
  3. Let the pressure release naturally for 5 minutes, then quick release any remaining pressure.
  4. Remove the chicken, shred it, and remove the bay leaves from the pot.
Cook noodles and finish
  1. Set the Instant Pot to Sauté and return the shredded chicken to the pot.
  2. Add the egg noodles and cook on Sauté for 6-8 minutes, stirring often, until tender.
  3. Season with salt and pepper to taste.
  4. Garnish with fresh parsley and serve hot.

Notes

For best noodle texture, stir often while simmering on Sauté so the egg noodles don’t stick to the bottom. Store leftovers in the fridge up to 3 days; reheat gently until warmed through. Freezing is not recommended because egg noodles can soften. For a lighter option, use reduced-sodium chicken broth and skip added salt until the end.