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Instant Pot Chicken Noodle Soup

Instant Pot chicken noodle soup with tender shredded chicken and egg noodles, cooked fast under pressure for a deeply golden broth. Natural release then quick release keeps the texture juicy while sautéing finishes the noodles until tender.
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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: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast (raw, whole)
  • 1.5 lb chicken breast (raw, whole)
Carrots, sliced
  • 4 carrots, sliced
Celery, sliced
  • 4 celery, sliced
Onion, diced
  • 1 onion, diced
Garlic, minced
  • 4 garlic, minced
Chicken broth
  • 8 cup chicken broth
Dried thyme
  • 1 tsp dried thyme
Dried parsley
  • 1 tsp dried parsley
Garlic powder
  • 0.5 tsp garlic powder
Bay leaves
  • 2 bay leaves
Egg noodles
  • 8 oz egg noodles (added after pressure cooking)
Salt and pepper to taste
  • 1 salt and pepper to taste
Fresh parsley for garnish
  • 1 fresh parsley for garnish

Equipment

  • 1 Instant Pot

Method
 

Pressure cook the broth base
  1. Add raw chicken, carrots, celery, onion, garlic, chicken broth, dried thyme, dried parsley, garlic powder, and bay leaves to the Instant Pot. Spread everything evenly so it cooks through.
  2. Seal the lid and pressure cook on High for 15 minutes. When the time ends, let the pressure release naturally for 5 minutes, then do a quick release for the remaining pressure.
  3. Carefully remove the chicken and shred it, then discard the bay leaves. Return the shredded chicken to the pot.
Cook noodles and finish
  1. Set the Instant Pot to Sauté and bring the broth to a gentle simmer. Stir in the egg noodles and cook 6-8 minutes until tender, stirring often so they don’t stick.
  2. Season with salt and pepper to taste. Turn off the heat and garnish with fresh parsley before serving.

Notes

Pro tip: remove and shred the chicken right away so it stays moist, then return it to the hot broth for the final noodle stage. Refrigerate leftovers in a sealed container for up to 3 days; the soup will thicken as noodles hydrate—add a splash of broth or water to loosen when reheating. Freezing is not recommended because egg noodles can turn soft. For a lighter option, use low-sodium chicken broth and skip added salt until after the noodles are cooked.