Instant Pot Chicken Noodle Soup
This Instant Pot chicken noodle soup recipe is quick, warming, and packed with familiar flavors your whole family will love. It combines tender chicken, soft noodles, and sweet veggies, perfect for busy autumn evenings.
If you’ve got an Instant Pot on hand, that pressure cooker is a big step up from other chicken noodle soup methods. Not only does it lock in flavor and give you that slow-simmer taste without the wait, but it also keeps the chicken super tender and the broth bright and delicious.
When you try this recipe, make sure that your chicken reaches 165°F. Food safety matters, and at this temp the texture of the chicken will be just right (165°F is the safe internal temperature for chicken according to the USDA.) Also, don’t forget to toss in a handful of chopped parsley at the end to wake up the flavors.
I’m always amazed at how well a pressure cooker brings flavor together in minutes and if I cook a similar soup in a stockpot it can take all afternoon. That’s why this Instant Pot recipe is a smart play for anyone who values time and good soup.
Difficulty Level: easy
Ingredients
- 1 lb boneless, skinless chicken breasts
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 medium yellow onion (diced)
- 3 medium carrots (peeled and sliced)
- 3 celery stalks (sliced)
- 3 garlic cloves (minced)
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp salt (plus more to taste)
- 1/2 tsp black pepper
- 2 cups wide egg noodles
- 2 tbsp fresh parsley (chopped, for garnish)
Nutrition
Instructions
- Turn the Instant Pot to ‘Sauté’ mode. Add 1 tbsp olive oil or butter. Once hot, add diced onion, carrots, and celery. Sauté for 3-4 minutes until slightly softened.
- Add minced garlic and sauté for 30 seconds until fragrant. Press ‘Cancel’ to stop sauté mode.
- Place chicken breasts on top of vegetables. Pour in chicken broth and water. Add thyme, bay leaf, salt, and pepper. Stir gently.
- Secure the Instant Pot lid and set the valve to ‘Sealing.’ Cook on ‘Manual’ or ‘Pressure Cook’ mode for 10 minutes at high pressure.
- Once cooking completes, allow a 5-minute natural release, then carefully perform a quick release for remaining pressure.
- Remove chicken breasts and shred with two forks. Discard bay leaf.
- Turn Instant Pot back to ‘Sauté’ mode. Add egg noodles and cook for 4-5 minutes until tender (stir occasionally).
- Return shredded chicken to pot. Stir and let simmer 1-2 minutes. Taste and adjust seasoning if needed.
- Ladle soup into bowls, garnish with fresh parsley, and serve.