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Instant Pot Chicken Noodle Soup

Instant Pot chicken noodle soup with pressure-cooked chicken and a deeply savory broth, then tender egg noodles simmered right in the pot. Finished with fresh parsley for a bright, classic bowl.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken soup base
  • 1.5 lb chicken breast Raw, whole.
  • 4 carrots Sliced.
  • 4 celery Sliced.
  • 1 onion Diced.
  • 4 garlic Minced.
  • 8 cup chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 0.5 tsp garlic powder
  • 2 bay leaves
  • 8 oz egg noodles Added after pressure cooking.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
  • 0.25 fresh parsley For garnish.

Equipment

  • 1 instant pot

Method
 

Pressure cook the soup base
  1. Add chicken breast, carrots, celery, onion, garlic, chicken broth, dried thyme, dried parsley, garlic powder, and bay leaves to the Instant Pot.
  2. 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.
  3. Remove the chicken, shred it, and discard the bay leaves.
Finish with noodles and seasoning
  1. Set the Instant Pot to Sauté and return the shredded chicken to the pot.
  2. Add egg noodles and cook on Sauté for 6–8 minutes, stirring often until tender and visibly hydrated.
  3. Season with salt and pepper to taste, then garnish with fresh parsley before serving.

Notes

For the best texture, stir the pot a few times while the noodles cook so they don’t stick. Refrigerate leftovers in a sealed container for up to 3 days; the noodles will continue to soften—reheat gently. Freezing is not recommended because egg noodles can become soft after thawing. For a lighter option, use low-sodium chicken broth and cut the added salt to taste.