Nothing beats a warm bowl of homemade Instant Pot chicken noodle soup, especially when it comes together in under 30 minutes. This from-scratch version has tender chicken, soft noodles, and a rich, savory broth — perfect for chilly days or when someone in the house is feeling under the weather.
Why You'll Love This Recipe
- Ready in about 25 minutes — much faster than stovetop versions
- From-scratch flavor — real vegetables and broth, no shortcuts needed
- One pot, easy cleanup — sauté and pressure cook in the same pot
- Great for meal prep — stores and reheats well throughout the week
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1.5 lbs boneless, skinless chicken breasts
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 2 cups egg noodles
- Fresh parsley, chopped, for garnish
Step-by-Step Instructions
1. Sauté the vegetables. Set the Instant Pot to sauté mode. Heat the olive oil, then cook the onion, carrots, and celery for 3–4 minutes until softened. Add the garlic and cook for 30 seconds more.
2. Add the chicken and broth. Place the chicken breasts on top of the vegetables. Pour in the chicken broth, then add the thyme, bay leaf, salt, and pepper.
3. Pressure cook. Seal the lid and cook on high pressure for 10 minutes. Quick release the pressure once done.
4. Shred the chicken. Remove the chicken breasts, shred with two forks, and set aside.
5. Cook the noodles. Switch the pot back to sauté mode, bring the soup to a simmer, and add the egg noodles. Cook for 6–8 minutes, stirring occasionally, until tender.
6. Combine and serve. Stir the shredded chicken back into the pot. Remove the bay leaf, taste and adjust seasoning, then garnish with fresh parsley before serving.
Tips for the Best Chicken Noodle Soup
- Add noodles at the end — cooking them separately from the pressure cooking step prevents them from turning mushy.
- Use bone-in chicken for extra flavor — bone-in thighs or breasts add richness to the broth, though cook time will need adjusting.
- Don't skip the sauté step — browning the vegetables first builds a deeper flavor base.
- Season at the end — broths vary in saltiness, so it's easier to adjust once everything is combined.
Recipe Variations
- Gluten-Free Version: Swap egg noodles for a gluten-free pasta or rice.
- Extra Veggie Soup: Add mushrooms, peas, or spinach in the last few minutes of cooking.
- Lemon Chicken Noodle Soup: Stir in a splash of fresh lemon juice just before serving for brightness.
Frequently Asked Questions
Can I use frozen chicken breasts? Yes, add about 3–4 extra minutes to the pressure cook time when starting with frozen chicken.
Why do my noodles get mushy? Cooking noodles too long or adding them before pressure cooking often causes this. Adding them at the end, after pressure cooking, keeps them from overcooking.
How long does this soup last in the fridge? It stays fresh for 3–4 days in an airtight container. For longer storage, freeze the broth and chicken separately from the noodles.