Instant Pot Chicken Noodle Soup (Printable version)

Hearty chicken and egg noodle dish with fresh herbs, made quickly in the Instant Pot for a cozy meal.

# What You'll Need:

→ Protein & Pasta

01 - 1 lb boneless, skinless chicken breasts or thighs
02 - 6 oz wide egg noodles

→ Vegetables

03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 1 medium yellow onion, diced
06 - 3 cloves garlic, minced

→ Broth & Seasoning

07 - 8 cups low-sodium chicken broth
08 - 1 tsp salt, or to taste
09 - ½ tsp black pepper
10 - 1 bay leaf
11 - ½ tsp dried thyme
12 - ½ tsp dried rosemary
13 - ¼ cup fresh parsley, chopped, plus extra for garnish
14 - 2 tbsp olive oil
15 - Juice of ½ lemon (optional)

# How to Prepare:

01 - Set the Instant Pot to Sauté mode and heat olive oil. Add onion, carrots, and celery; cook for 3 to 4 minutes until softened.
02 - Stir in minced garlic and sauté for an additional 1 minute until fragrant.
03 - Add chicken, chicken broth, salt, black pepper, bay leaf, thyme, and rosemary. Stir to blend ingredients evenly.
04 - Seal the Instant Pot lid and cook under high pressure for 10 minutes.
05 - Allow a natural pressure release for 5 minutes, then carefully perform a quick release to remove remaining pressure.
06 - Remove chicken pieces and shred finely using two forks.
07 - Add egg noodles to the pot and return shredded chicken. Set Instant Pot to Sauté and cook for 5 to 6 minutes until noodles are tender.
08 - Stir in fresh parsley and lemon juice if desired. Adjust seasoning to taste before serving.
09 - Ladle soup into bowls and garnish with additional parsley if preferred. Serve hot.

# Expert advice:

01 -
  • Tastes like it simmered all day, but you're eating it in less than an hour.
  • The fresh herbs make it feel like actual cooking, not just reheating something from a can.
  • It's forgiving enough to make on a weeknight, elegant enough to serve when someone stops by unexpectedly.
02 -
  • Don't skip the natural pressure release—it's the difference between tender chicken and something that tastes overcooked.
  • Add noodles only after the pressure is released completely, or they'll turn mushy and absorb all the broth.
  • Taste before serving because you might want less salt than the recipe calls for, or more lemon than you'd expect.
03 -
  • Buy a few extra garlic cloves because one always rolls under the counter, and minced garlic is forgiving if you have slightly more than called for.
  • If your chicken isn't shredding easily, it needs another minute or two in the broth—overcooking isn't possible with this method.

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