Instant Pot Chicken Noodle Soup (Printable)

A comforting soup with tender chicken, vegetables, and egg noodles ready in 30 minutes.

# What You'll Need:

→ Poultry

01 - 1 pound boneless, skinless chicken breasts or thighs

→ Vegetables

02 - 1 medium onion, diced
03 - 3 medium carrots, peeled and sliced
04 - 3 celery stalks, sliced
05 - 3 cloves garlic, minced

→ Soup Base

06 - 8 cups low-sodium chicken broth

→ Seasonings

07 - 1 teaspoon dried thyme
08 - 1 teaspoon dried parsley
09 - 1 bay leaf
10 - 1/2 teaspoon black pepper
11 - 1 teaspoon salt

→ Pasta

12 - 6 ounces egg noodles

→ Garnish

13 - 2 tablespoons fresh parsley, chopped

→ Oil

14 - 1 tablespoon olive oil

# How to Make It:

01 - Set the Instant Pot to Sauté mode. Add olive oil, then sauté onion, carrots, and celery for 3 to 4 minutes until softened.
02 - Add minced garlic and cook for 30 seconds until fragrant.
03 - Place chicken breasts or thighs on top of the vegetables.
04 - Pour in chicken broth, add dried thyme, dried parsley, bay leaf, black pepper, and salt. Stir gently to combine.
05 - Lock the lid, set the valve to Sealing, and cook on High Pressure for 10 minutes.
06 - Allow a natural pressure release for 5 minutes, then carefully quick-release any remaining pressure.
07 - Remove chicken to a plate and shred using two forks.
08 - Set the Instant Pot to Sauté mode again. Add egg noodles and simmer for 5 to 6 minutes, or until noodles are tender.
09 - Return shredded chicken to the pot, stir to combine, and adjust seasoning as needed.
10 - Discard the bay leaf. Ladle soup into bowls and garnish with fresh parsley if desired.

# Expert Tips:

01 -
  • The pressure cooking concentrates the broth flavor in ways stovetop methods simply cant match, giving you that simmered-all-day taste in just 30 minutes flat.
  • Theres something magical about the way the chicken stays incredibly tender while still holding its shape, creating perfect forkfuls where every ingredient sings together rather than competing.
02 -
  • Using the sauté function first creates that essential flavor foundation that cant be achieved by simply dumping everything in and pressurizing, a mistake I made with my first disappointing batch.
  • Adding the noodles after pressure cooking rather than before prevents them from absorbing too much liquid and turning to mush, a revelation that completely transformed my results.
03 -
  • For an even richer broth, throw in a leftover parmesan rind during cooking, fishing it out before serving for an umami depth that will have everyone wondering about your secret ingredient.
  • When time allows, shred only half the chicken and leave the rest in bite-sized chunks for a textural contrast that makes each spoonful more interesting.
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