Deeply savory broth, tender shredded chicken, and noodles that hold their shape without turning mushy are what make this Instant Pot chicken noodle soup worth keeping on repeat. The pressure cooker pulls flavor out of the chicken and vegetables fast, so you get a broth that tastes like it simmered all afternoon without standing over the stove.
The key is building everything except the noodles under pressure first. That gives the broth time to pick up body from the chicken and sweetness from the carrots and onions, while the bay leaves and thyme do their work in the background. The noodles go in after pressure cooking, which keeps them from bloating into starch-heavy strands that cloud the soup.
Below, I’ve included the little details that matter most here: when to release the pressure, how long to cook the noodles so they stay pleasantly chewy, and what to do if you want to make the soup ahead without the pasta soaking up all the broth.
The broth came out so clear and flavorful, and the noodles stayed perfectly tender after the 6-minute sauté. I’ve made it twice now, and shredding the chicken right back into the pot makes it taste like it cooked much longer.
Pin this Instant Pot chicken noodle soup for a broth-rich, weeknight-friendly bowl with tender chicken and noodles that don’t overcook.
The Part That Keeps the Noodles from Going Soft
Pressure cooking the noodles with everything else is the fastest way to end up with a cloudy, overthickened soup. Egg noodles break down fast under pressure, and they keep absorbing liquid after the lid comes off. That’s why the broth, chicken, and vegetables get their time first, then the noodles are cooked at the end on Sauté.
The five-minute natural release matters too. It keeps the chicken tender and gives the soup a smoother transition from pressure to finishing. If you quick release immediately, the broth can spatter more aggressively and the chicken can tighten a little. Five minutes is enough to settle everything without slowing the recipe down.
What Each Ingredient Is Doing in This Soup
- Chicken breast — Raw chicken breast cooks directly in the broth and shreds easily once it’s done. If you use pre-cooked chicken, the soup won’t have the same depth because the broth won’t pick up as much flavor from the meat while it cooks.
- Carrots, celery, and onion — This trio gives the broth sweetness, aroma, and the familiar soup base most people expect. Cut the vegetables into even pieces so they soften at the same rate and don’t leave you with crunchy bits next to mushy ones.
- Chicken broth — Use a broth you’d actually drink on its own, because it sets the tone for the whole pot. If yours is on the salty side, hold back on the seasoning until after the noodles are in.
- Egg noodles — These belong after pressure cooking, not before. If you want to swap them, use a sturdy small pasta and watch it closely on Sauté so it stops at tender, not swollen.
- Thyme, dried parsley, garlic powder, and bay leaves — These season the broth from the inside out while the soup cooks. Fresh herbs alone won’t give you the same steady backbone, though a parsley finish at the end brightens everything up.
Building the Broth, Then Adding the Noodles at the Right Time
Load the Pot in the Right Order
Add the chicken, vegetables, garlic, broth, dried herbs, garlic powder, and bay leaves straight into the Instant Pot. There’s no need to sauté first for this version, because the pressure cooker is doing the heavy lifting and the broth gets enough depth from the raw chicken and aromatics. Keep the ingredients submerged in the liquid as much as possible so the pot comes up to pressure evenly.
Pressure Cook and Rest Briefly
Seal the lid and cook on High for 15 minutes. When the cycle ends, let it sit for 5 minutes before releasing the remaining pressure. That short rest keeps the chicken juicy and helps the broth settle; if you blast it with a full quick release right away, the liquid can surge and sputter more than you want.
Shred the Chicken and Finish the Soup
Pull out the chicken, remove the bay leaves, and shred the meat with two forks. Set the pot to Sauté and return the chicken to the broth, then add the egg noodles and cook until they’re tender, usually 6 to 8 minutes. Stir often so the noodles don’t clump together or stick to the bottom of the pot, and turn off the heat as soon as they’re cooked through.
Three Ways to Make It Fit What You Have on Hand
Gluten-Free Version
Swap the egg noodles for a gluten-free pasta that holds its shape well, or use rice noodles if that’s what you have. Cook them just until tender after pressure cooking, because gluten-free pasta can go soft faster than wheat noodles and it keeps cooking in the hot broth even after the burner is off.
Dairy-Free, Broth-Forward Bowl
This soup is naturally dairy-free as written, so there’s nothing to remove. If you want a richer finish without dairy, stir in a spoonful of olive oil at the end for a silkier mouthfeel and a little extra roundness.
Use Chicken Thighs Instead of Breasts
Chicken thighs give you a richer, slightly more forgiving soup because they stay tender even if they sit a little longer in the pot. The broth will taste a bit fuller, and the shredded meat will be softer and juicier than breast meat.
Storage and Reheating
- Refrigerator: 4 days. The noodles will keep absorbing broth, so expect the soup to thicken as it sits.
- Freezer: Freeze the soup without the noodles for the best texture. Cook fresh noodles when you reheat, because frozen noodles usually turn soft and break apart.
- Reheating: Warm it gently on the stove over medium-low heat. Add a splash of broth if needed, and don’t boil it hard or the chicken will dry out and the noodles will get bloated.
Questions I Get Asked About This Recipe
Instant Pot Chicken Noodle Soup
Ingredients
Equipment
Method
- Add chicken breast, carrots, celery, onion, garlic, chicken broth, dried thyme, dried parsley, garlic powder, and bay leaves to the Instant Pot.
- Seal the Instant Pot and pressure cook on High for 15 minutes, then allow a natural release for 5 minutes before quick releasing any remaining pressure.
- Remove the chicken, shred it, and discard the bay leaves.
- Set the Instant Pot to Sauté and return the shredded chicken to the pot.
- Add egg noodles and cook on Sauté for 6–8 minutes, stirring often until tender and visibly hydrated.
- Season with salt and pepper to taste, then garnish with fresh parsley before serving.
