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Instant Pot Chicken Noodle Soup

Instant Pot chicken noodle soup with pressure-cooked, deeply golden broth and tender shredded chicken, finished with egg noodles cooked right in the pot. A classic American soup with carrots, celery, and herbs, ready in under 1 hour.
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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: 360
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast (raw)
  • 1.5 lb chicken breast raw, whole
Vegetables
  • 4 carrots sliced
  • 4 celery sliced
  • 1 onion diced
  • 4 garlic minced
Broth & seasonings
  • 8 cup chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 0.5 tsp garlic powder
  • 2 bay leaves
  • salt and pepper to taste
Noodles
  • 8 oz egg noodles added after pressure cooking
Garnish
  • fresh parsley for garnish

Equipment

  • 1 Instant Pot

Method
 

Pressure cook the soup base
  1. Add raw chicken, carrots, celery, onion, garlic, chicken broth, dried thyme, dried parsley, garlic powder, and bay leaves to the Instant Pot. Spread ingredients evenly so everything steams in the same rhythm.
  2. Seal the Instant Pot and pressure cook on High for 15 minutes. Pressurized heat builds a deeply golden broth.
  3. Let the pot naturally release for 5 minutes, then quick release any remaining pressure. Keep the lid locked until pressure fully drops.
  4. Remove the chicken and shred it, then discard the bay leaves. Return the shredded chicken to the pot right away while the broth stays hot.
Cook noodles and finish
  1. Set the Instant Pot to Sauté and bring the soup back to a steady simmer. This keeps the noodles from sticking while they cook.
  2. Add egg noodles and cook for 6-8 minutes on Sauté until tender, stirring often. The broth will thicken slightly as starch releases.
  3. Season with salt and pepper to taste. Taste after the noodles soften so the flavor matches the final texture.
  4. Garnish with fresh parsley and serve. The bright green topping adds freshness over the warm soup.

Notes

For best texture, stir the soup frequently once the egg noodles go in so they don’t clump. Refrigerate leftovers in a sealed container up to 4 days; for freezing, freeze portions without the noodles if possible, or expect noodles to soften further after thawing. To make it gluten-aware, use gluten-free egg noodles and keep the sauté stirring the same way.