Instant Pot Chicken Noodle Soup

The steam that hits your face when you lift that Instant Pot lid is something else entirely. I stumbled onto this recipe during a particularly brutal February when my ancient slow cooker finally gave up the ghost. My sister had been raving about pressure cooking for months, and I figured it was time to see what the fuss was about. Now, even my soup-skeptical husband asks for this on Sunday afternoons.

Last winter, my neighbor texted at 5 PM desperate with a nasty cold. I had this on the table in 35 minutes flat, and she swore it was exactly what her grandmother used to make. Something about the combination of fresh herbs and the way the pressure coaxes every bit of flavor out of those chicken thighs.

Ingredients

• 1 lb boneless skinless chicken breasts or thighs: Thighs stay juicier under pressure, but breasts work perfectly fine if that is what you have on hand
• 1 medium onion diced: Yellow onions give the best sweetness, but white onions work in a pinch
• 3 medium carrots peeled and sliced: Cut them about 1/4 inch thick so they soften but do not turn to mush
• 3 celery stalks sliced: Include some of the leafy tops for extra herbal flavor
• 3 cloves garlic minced: Fresh garlic matters here, do not be tempted to use the jarred stuff
• 8 cups low sodium chicken broth: You can always add salt later, but you cannot take it away
• 1 tsp dried thyme: This is the backbone of the flavor profile
• 1 tsp dried parsley: Dried works beautifully in the broth, save fresh for garnish
• 1 bay leaf: Do not skip this, it adds that classic soup flavor you cannot quite put your finger on
• 1/2 tsp black pepper: Freshly ground makes a noticeable difference
• 1 tsp salt or to taste: Start here and adjust at the end
• 6 oz egg noodles: These hold up better than spiral pasta in hot soup
• 2 tbsp fresh parsley chopped optional: Adds a bright pop of color and fresh flavor
• 1 tbsp olive oil: Helps soften the vegetables and adds a touch of richness

Instructions

Build your flavor foundation:

Set your Instant Pot to Sauté mode and let it heat up for a minute. Add the olive oil, then toss in your onion, carrots, and celery. Cook for about 3 to 4 minutes, stirring occasionally, until the vegetables start to soften and the onion turns translucent.

Wake up the garlic:

Toss in the minced garlic and stir constantly for just 30 seconds. You want it fragrant but not brown, which would make the taste bitter.

Layer in the chicken:

Place your chicken breasts or thighs right on top of the softened vegetables. Do not stir them in yet, this placement helps them cook evenly.

Create the broth base:

Pour in all 8 cups of chicken broth, then add the thyme, parsley, bay leaf, black pepper, and salt. Give everything a gentle stir, being careful not to disturb the chicken layer too much.

Pressure cook to perfection:

Lock the lid in place and make sure the valve is set to Sealing. Cook on High Pressure for exactly 10 minutes.

Release naturally first:

When the timer beeps, let the pressure release naturally for 5 minutes. Then carefully turn the valve to Venting to release any remaining pressure.

Shred the chicken:

Remove the chicken to a cutting board and use two forks to shred it. The meat should be so tender it practically falls apart on its own.

Cook the noodles:

Set the Instant Pot back to Sauté mode. Add the egg noodles directly to the bubbling broth and cook for 5 to 6 minutes, stirring occasionally so they do not stick together.

Bring it all together:

Return the shredded chicken to the pot and stir everything together. Taste the broth and add more salt or pepper if needed.

Finish and serve:

Fish out and discard the bay leaf. Ladle the hot soup into bowls and sprinkle with fresh parsley if you are feeling fancy.

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My daughter declared this better than any restaurant version after her third bowl, which is saying something for an eight year old. Something magical happens when you let the pressure do the work, almost like the ingredients have time to become friends without you hovering over the stove.

Making It Your Own

I have learned that the best adaptations come from what is languishing in your crisper drawer. Sometimes I add parsnips for extra sweetness or throw in a handful of spinach at the very end for color. The recipe is forgiving enough that you can experiment without fear of ruining dinner.

Getting Ahead of The Game

You can absolutely prep everything the night before, just keep the vegetables and broth in separate containers. The morning of cooking, it takes literally two minutes to dump everything in and start the pot. Coming home to dinner that is halfway done feels like cheating, but nobody needs to know.

Storage Secrets

This soup freezes beautifully if you leave the noodles slightly undercooked. Portion into freezer-safe bags, lay them flat to save space, and you have emergency meals for months. Just thaw overnight in the fridge and reheat gently on the stove.

• Cool the soup completely before freezing to prevent ice crystals
• Add fresh noodles when reheating if you prefer them al dente
• Freeze without the garnish, add fresh herbs after reheating

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There is something profoundly comforting about knowing you can put a nourishing, homemade meal on the table in half an hour. It is not just soup, it is a warm hug in a bowl.

Recipe Q&A

→ Can I use frozen chicken breasts?

Yes, you can use frozen chicken breasts. Increase the pressure cooking time to 12-15 minutes depending on thickness. The rest of the method remains the same.

→ What noodles work best?

Egg noodles hold up well and absorb flavor beautifully. You can also use rotini, shells, or gluten-free pasta alternatives depending on dietary needs.

→ How long does this last in the refrigerator?

Store cooled soup in an airtight container for up to 4 days. The noodles may absorb more broth over time, so add additional liquid when reheating if needed.

→ Can I freeze this soup?

For best results, freeze without the noodles. Cook noodles separately when reheating. If freezing with noodles, they may become slightly soft but remain tasty for up to 3 months.

→ Can I make this on the stovetop?

Absolutely. Simmer chicken in broth with vegetables for 20-25 minutes until cooked through. Remove, shred, and return to pot. Cook noodles directly in the broth for 6-8 minutes until tender.

→ How can I add more flavor?

Add a splash of lemon juice before serving, incorporate a Parmesan rind during cooking, or use fresh herbs like thyme and rosemary. A bit of poultry seasoning also enhances the classic taste.