Go Back
–+ servings
Top-down image of a bowl of Instant Pot Chicken Noodle Soup served on a white marble counter. The comforting soup is filled with shredded chicken, egg noodles, carrots, and celery in a flavorful broth. Garnished with fresh parsley and served with crusty bread for the perfect cozy meal.

Instant Pot Chicken Noodle Soup

Instant Pot Chicken Noodle Soup is a quick and comforting meal made with tender chicken, hearty vegetables, and soft egg noodles in a flavorful broth. Perfect for busy nights or when you need a warm, nourishing bowl of soup.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Servings 6 bowls

Equipment

  • Instant Pot For pressure cooking the soup
  • Wooden Spoon For stirring
  • Ladle For serving

Ingredients
  

  • 1 pound boneless, skinless chicken breasts or chicken thighs for extra tenderness
  • 6 cups chicken broth low sodium preferred
  • 2 medium carrots chopped
  • 2 stalks celery chopped
  • 1 small onion diced
  • 3 cloves garlic minced
  • 2 teaspoons salt adjust to taste
  • 1 teaspoon black pepper freshly ground
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme
  • 8 ounces egg noodles uncooked
  • 1 tablespoon olive oil for sautéing
  • 1 tablespoon lemon juice freshly squeezed, for brightness
  • 2 tablespoons fresh parsley chopped, for garnish

Instructions
 

  • Turn the Instant Pot to sauté mode. Add olive oil, then stir in chopped onions, carrots, and celery. Cook for about 3 minutes until softened.
  • Add minced garlic and cook for 30 seconds until fragrant. Stir in chicken broth, salt, black pepper, and thyme.
  • Place the chicken breasts in the broth. Close the Instant Pot lid and set to high pressure for 10 minutes.
  • After the cooking time is up, allow a natural release for 5 minutes, then carefully quick release the remaining pressure.
  • Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the soup.
  • Turn the Instant Pot back to sauté mode. Stir in the egg noodles and cook for 5 minutes until tender.
  • Turn off the Instant Pot. Stir in lemon juice for brightness. Taste and adjust seasoning if needed.
  • Ladle into bowls and garnish with fresh parsley before serving.

Notes

  • For extra richness, add a splash of heavy cream before serving.
  • If storing for later, cook the noodles separately and add them when reheating to prevent them from getting mushy.
  • Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
Keyword chicken noodle soup, instant pot soup, quick comfort food
Did you make this recipe?Mention @CooksCrafter or tag #CooksCrafter!