Easy Instant Pot Chicken Noodle Soup
Cozy, classic chicken noodle soup made fast in the Instant Pot. Tender chicken, soft noodles, and bright herbs in minutes.
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Servings:
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 cup diced yellow onion
- 1.5 cup sliced carrots
- 1 cup sliced celery
- 2 tsp minced garlic
- 1.25 lb boneless skinless chicken breasts or use boneless thighs
- 8 cup low-sodium chicken broth
- 0.75 tsp dried thyme
- 1.25 tsp fine sea salt to taste
- 0.5 tsp ground black pepper to taste
- 6 oz wide egg noodles, dried
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
Instructions
Preparation Steps
- Chop the onion; slice the carrots and celery; mince the garlic.
- Set Instant Pot to Sauté and warm the oil until shimmering.
- Cook onion, carrots, and celery, stirring, until softened, about 4 minutes.
- Stir in garlic and thyme; cook 30 seconds until fragrant.
- Add chicken, broth, salt, and pepper; scrape up any browned bits.
- Lock the lid and set to High Pressure for 10 minutes.
- Let pressure release naturally for 5 minutes, then quick-release remaining steam.
- Transfer chicken to a board and shred with two forks.
- Return shredded chicken to the pot and switch back to Sauté.
- Stir in egg noodles; simmer until tender, 5 to 6 minutes.
- Turn off heat; stir in lemon juice and parsley. Adjust seasoning and serve.
Notes
Variation: Swap chicken breasts for boneless thighs, or stir in 1 cup frozen peas after cooking the noodles.
Storage: Refrigerate up to 4 days. For best texture, cook noodles separately if planning leftovers. Freeze soup without noodles for up to 3 months.
This recipe is an original creation inspired by classic Easy Instant Pot Chicken Noodle Soup flavors. All ingredient ratios and instructions are independently developed.