Instant Pot Chicken Noodle Soup
Classic Instant Pot chicken noodle soup with tender chicken, egg noodles, and cozy veggies—USA sick-day and weeknight staple in under an hour. Pressure-cook chicken to 165°F, then add noodles so they don’t turn mushy.
đź›’Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 8 cups low-sodium chicken broth
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 6 ounces wide egg noodles
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice (optional)
🔧Kitchen Tools Needed
- Instant Pot
- Ladle
- Instant-read thermometer
- Cutting board
đź“ťInstructions
- 1
Set Instant Pot to Sauté. Heat oil; cook onion, carrots, and celery 4–5 minutes. Add garlic 30 seconds.
- 2
Add chicken, broth, salt, pepper, thyme, and bay leaf. Scrape bottom. Pressure cook High 8 minutes; natural release 5 minutes, then quick release.
- 3
Remove chicken; shred when it reaches 165°F (it should). Discard bay leaf. Return chicken to pot.
- 4
Set to Sauté. Add egg noodles; simmer 5–7 minutes until noodles are tender. Stir in parsley and lemon juice.
- 5
Serve hot. Refrigerate within 2 hours up to 4 days (noodles soften over time—cook noodles separately for meal prep if preferred). Reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 310
🏷️Recipe Tags
âť“Frequently Asked Questions
Bone-in chicken?
Use bone-in breasts/thighs and pressure cook 12–14 minutes; shred off the bone and confirm 165°F.
Gluten-free?
Swap GF noodles or cooked rice; add after pressure cooking and simmer until tender.
Frozen chicken?
Possible—add ~3–4 minutes under pressure and always verify 165°F in the center.
Too salty?
Use low-sodium broth and salt at the end after reducing.
Stovetop?
Simmer chicken in broth with veggies 20–25 minutes to 165°F; shred, add noodles, cook until tender.
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