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Square overhead shot of a white bowl of instant pot chicken noodle soup recipe with shredded chicken, carrots, and egg noodles, a spoon resting in the bowl, on a rustic wooden surface
Jonas Mitchell

Instant Pot Chicken Noodle Soup

Real, honest-timed Instant Pot chicken noodle soup — chicken cut comparison, quick release, and a sauté-and-boil noodle method that actually works.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: lunch
Cuisine: American
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 carrots sliced
  • 2 celery ribs diced
  • 2 garlic clove minced
  • 1 1/2 lbs boneless, skinless chicken thighs
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper, to taste
  • 6 oz egg noodles
  • 2 tablespoons fresh parsley, chopped
  • 8 cups chicken broth

Equipment

  • 1 Instant Pot (6 qt or larger)
  • 2 forks (for shredding)
  • 1 cutting board

Method
 

  1. Turn the Instant Pot to Sauté. Add olive oil, then the onion, carrots, and celery. Cook 3-5 minutes until the onion softens.
  2. Add the garlic and cook for another 30 seconds, until fragrant.
  3. Add the chicken, broth, thyme, bay leaf, salt, and pepper. Do not add the noodles yet.
  4. Close the lid, set the valve to sealing, and pressure cook on high for 8 minutes.
  5. Quick release the pressure. Remove the chicken and shred with two forks, discarding the bay leaf.
  6. Switch back to Sauté. Add the egg noodles and simmer uncovered 5-6 minutes, until just tender.
  7. Stir the shredded chicken back in, adjust seasoning, and garnish with parsley.

Notes

For bone-in chicken, pressure cook 10 minutes instead of 8. Real total time including pressure build-up runs closer to 35-40 minutes. Store in the fridge up to 4 days, or freeze the broth and chicken (without noodles) up to 3 months.