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Instant Pot Chicken Noodle Soup

Soul-warming comfort homemade chicken noodle soup made in the Instant Pot with rich, savory flavors ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 carrots, sliced
  • 3 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 pound boneless, skinless chicken breasts
  • 8 cups chicken broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 8 oz egg noodles
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped

Method
 

  1. Set your Instant Pot to sauté mode and heat the olive oil until it shimmers. Add the diced onion, carrots, and celery, cooking for about 5 minutes until the vegetables soften and the onion becomes translucent. Stir in the minced garlic during the last minute to prevent burning.
  2. Place the chicken breasts directly on top of the sautéed vegetables. Pour in the chicken broth, making sure it covers the chicken completely. Add the bay leaves and dried thyme, giving everything a gentle stir.
  3. Secure the Instant Pot lid and set the valve to sealing position. Select manual high pressure and set the timer for 8 minutes.
  4. When cooking completes, perform a quick pressure release. Carefully remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot along with the egg noodles.
  5. Set the Instant Pot back to sauté mode and cook for an additional 3-4 minutes until the noodles reach your desired tenderness. Remove the bay leaves, season with salt and pepper to taste, and stir in the fresh parsley for a bright finishing touch.

Notes

Smart substitutions: Use chicken thighs for extra richness, swap egg noodles for rice or orzo, or add frozen mixed vegetables. Time-saving tip: Prep vegetables the night before. Don't skip sautéing vegetables first for flavor depth. Avoid overcooking noodles by adding at the end. Store leftovers in refrigerator for up to 4 days or freeze for up to 3 months. For frozen chicken breasts, add 2-3 extra minutes to pressure cooking time.