Deep, savory broth, tender shredded chicken, and egg noodles that stay just soft enough to twirl on a spoon — this is the kind of chicken noodle soup that earns repeat status because it tastes like it simmered all afternoon, even though the pressure cooker does most of the work. The vegetables come out sweet and mellow, the broth turns golden, and the whole pot lands with that old-school comfort people expect from chicken noodle soup.
What makes this version work is the order. The chicken, carrots, celery, onion, garlic, herbs, and broth go in together so the pressure cooker can build a rich base without any extra steps. The noodles go in after pressure cooking, which keeps them from turning bloated or breaking apart. If you’ve ever ended up with mushy noodles or a broth that tastes flat, the fix is usually right there: cook the soup in stages, not all at once.
Below, I’ll walk through the one detail that keeps the noodles from overcooking, plus a few swaps that still give you a solid bowl when you need to work with what’s already in the kitchen.
The broth came out so flavorful, and the noodles stayed tender instead of turning to mush. I loved that I could shred the chicken right in the pot and dinner was on the table in under an hour.
Save this Instant Pot Chicken Noodle Soup for a fast homemade broth, tender chicken, and noodles that finish perfectly after pressure cooking.
The Reason the Noodles Go in After the Pressure Cooking
Pressure-cooked noodles are a common mistake in soup like this. They don’t just get soft; they drink up broth, swell, and lose their shape fast. That’s why the chicken and vegetables pressure cook first, then the pot switches to Sauté for the noodles at the very end. You get a broth that tastes developed and a noodle that still has a little bite.
The other piece that matters is the chicken. Raw chicken breast cooks nicely under pressure, and because it’s cooked in broth with the vegetables, it stays moist enough to shred cleanly. If you start with pre-cooked chicken, the soup works, but the broth won’t have the same body. The bones and skin from a rotisserie chicken can add flavor too, but for this version, raw chicken breast keeps the method simple and the texture consistent.
What Each Ingredient Is Actually Doing in This Soup
- Chicken breast — Raw, whole chicken breast shreds beautifully after pressure cooking and helps build the broth at the same time. Thighs work too if you want a richer soup, but they’ll give you a slightly darker, more robust flavor.
- Chicken broth — This is the base of the soup, so use one that tastes good on its own. If yours is low-sodium, that’s the easiest way to keep the final seasoning balanced; just adjust salt at the end.
- Carrots, celery, and onion — These soften into the soup and give it the familiar chicken noodle backbone. Slice them evenly so they cook at the same rate and don’t disappear into the broth.
- Bay leaves, thyme, parsley, and garlic — These are what make the broth taste cooked, not just warm. Dried thyme and bay leaves hold up especially well under pressure, and the garlic gives the soup depth without needing a long simmer.
- Egg noodles — Add them only after pressure cooking. They only need a short sauté to go from firm to tender, and that final step keeps the broth from turning starchy.
Building the Soup in Two Stages
Load the Pot With the Base First
Add the raw chicken, carrots, celery, onion, garlic, broth, herbs, and bay leaves to the Instant Pot. This is the part that creates the soup’s backbone, and it works because the pressure cooker traps flavor instead of letting it evaporate. Leave the noodles out for now or they’ll break down before the chicken is even cooked. The pot should be no more than about two-thirds full so the broth can move freely under pressure.
Pressure Cook, Then Shred
Seal the pot and cook on High pressure for 15 minutes, then let it sit for 5 minutes before you quick release the rest. That short natural release keeps the chicken tender and helps the broth settle instead of spitting starchy foam all over the lid. Pull the chicken out, shred it with two forks, and remove the bay leaves. If the chicken looks pale and stringy, it needs a minute longer under the lid, not a higher setting.
Finish With the Noodles
Switch the Instant Pot to Sauté and return the shredded chicken to the broth. Add the egg noodles and stir often while they cook for 6 to 8 minutes. The broth should stay at a gentle simmer, not a hard boil, or the noodles can get unevenly soft. Stop when they’re tender but still intact, then season with salt and pepper and finish with fresh parsley.
How to Adapt This for Different Kitchens and Different Needs
Gluten-Free Version
Swap the egg noodles for a gluten-free noodle that holds up to heat, or use rice noodles and add them only at the very end. Gluten-free noodles can go soft faster than wheat noodles, so start checking early and stop cooking as soon as they’re tender.
Use Chicken Thighs for a Richer Bowl
Boneless chicken thighs give you a deeper, silkier broth and stay especially juicy after pressure cooking. They’re a good choice if you want the soup to taste a little more old-fashioned and less lean.
Dairy-Free and Naturally Light
This soup is already dairy-free, so there’s nothing to change there. The clean broth and herbs carry the dish on their own, which is part of why it works so well as a weeknight staple.
Storage and Reheating
- Refrigerator: Store for up to 4 days. The noodles will continue to absorb broth, so the soup thickens as it sits.
- Freezer: Freeze the soup without the noodles for the best texture. Add fresh noodles after thawing and reheating, or they’ll turn soft and waterlogged.
- Reheating: Warm it gently on the stove or in the microwave until just hot. If the broth got absorbed in the fridge, add a splash of broth or water before heating so the noodles don’t turn gummy.
Answers to the Questions Worth Asking
Instant Pot Chicken Noodle Soup
Ingredients
Equipment
Method
- Add chicken breast, carrots, celery, onion, garlic, chicken broth, dried thyme, dried parsley, garlic powder, and bay leaves to the Instant Pot.
- Seal the lid and pressure cook on High for 15 minutes.
- Let the pressure release naturally for 5 minutes, then quick release.
- Remove the chicken, shred it, and discard the bay leaves.
- Set the Instant Pot to Sauté and return the shredded chicken to the pot.
- Add egg noodles and cook for 6-8 minutes on Sauté, stirring often, until tender.
- Season with salt and black pepper to taste.
- Turn off the heat and garnish with fresh parsley before serving.
