Instant Pot Chicken Noodle Soup (Print Version)

Quick, hearty chicken noodle soup made effortlessly in the Instant Pot. Ready in 30 minutes for a cozy meal.

# What You'll Need:

→ Poultry

01 - 1 lb 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 tsp dried thyme
08 - 1 tsp dried parsley
09 - 1 bay leaf
10 - 1/2 tsp black pepper
11 - 1 tsp salt or to taste

→ Pasta

12 - 6 oz egg noodles

→ Garnish

13 - 2 tbsp fresh parsley, chopped

→ Oil

14 - 1 tbsp olive oil

# Method:

01 - Set 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 and add thyme, 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 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 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 Advice:

01 -
  • It tastes like it simmered all day, but your Instant Pot does the heavy lifting in just 20 minutes of cooking.
  • One pot means less cleanup, and honestly, who isn't grateful for that on a Wednesday night.
  • The noodles stay perfectly tender without becoming mushy, a trick that took me a few tries to master.
02 -
  • Never skip the natural pressure release step; jumping straight to quick release can cause the broth to splatter and the chicken to seize up and toughen.
  • Add the noodles after pressure cooking, not before—I learned this by creating what can only be described as chicken noodle porridge.
03 -
  • Don't rush the sauté step; those few minutes of caramelizing the vegetables on the bottom of the pot build the flavor foundation that makes this soup taste like you've been stirring it for hours.
  • Keep the broth low-sodium so you have room to season to your taste; store-bought broths vary wildly in sodium content, and you don't want your soup to taste one-dimensional and salty.
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