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Instant Pot Chicken Noodle Soup

Instant Pot chicken noodle soup cooks tender chicken and vegetables in savory broth, then finishes with wide egg noodles right in the pot. Natural pressure release helps keep the chicken juicy while the noodles cook until tender.
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Prep Time 15 minutes
Cook Time 22 minutes
Natural pressure release 10 minutes
Total Time 47 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 carrots medium, sliced
  • 2 celery ribs, sliced
  • 2 cloves garlic minced
  • 8 cups low-sodium chicken broth
  • 1.5 lb chicken breasts boneless, skinless
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp dried thyme
  • 1 bay leaf
  • 6 oz wide egg noodles

Equipment

  • 1 6-quart Instant Pot

Method
 

  1. Set a 6-quart Instant Pot to Sauté and heat the olive oil. Add the onion, carrots, and celery and cook for 4 minutes, stirring occasionally.
  2. Stir in the garlic and cook for 30 seconds. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot.
  3. Add the chicken breasts, salt, pepper, thyme, and bay leaf. Lock the lid, set the valve to sealing, and cook on High Pressure for 10 minutes.
  4. Let the pressure release naturally for 10 minutes, then carefully quick-release the remaining pressure. Remove the chicken and bay leaf, and check that the chicken registers 165°F at its thickest part.
  5. Shred the chicken. Set the Instant Pot to Sauté, add the egg noodles to the broth, and cook uncovered for 6 to 8 minutes, stirring occasionally, until tender.
  6. Stir the shredded chicken back into the soup and serve.

Notes

For even cooking, arrange the chicken breasts in a single layer in the pot. Refrigerate leftovers for up to 3 days; freeze without the noodles for up to 3 months and add freshly cooked noodles when serving. For a gluten-free option, use gluten-free noodles.