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Instant Pot Chicken Noodle Soup

Instant Pot chicken noodle soup with tender egg noodles and shredded chicken in a deeply golden, pressure-cooked broth. Cook chicken and vegetables under pressure, then sauté the noodles until just tender for a comforting, not-mushy 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: 360
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
  • salt To taste
  • black pepper To taste
Noodles and garnish
  • 8 oz egg noodles Added after pressure cooking
  • 1 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.
  4. Remove the chicken, shred it, and discard the bay leaves.
Sauté the noodles and finish
  1. Set the Instant Pot to Sauté and return the shredded chicken to the pot.
  2. Add egg noodles and cook for 6-8 minutes on Sauté, stirring often, until tender.
  3. Season with salt and black pepper to taste.
  4. Turn off the heat and garnish with fresh parsley before serving.

Notes

For best results, don’t add egg noodles until after pressure cooking—sautéing them keeps them tender without turning mushy. Store leftovers in the refrigerator up to 3 days; freeze is not recommended because noodles may soften further when thawed. Dietary swap: use gluten-free egg noodles if you need a gluten-free version.