As the onion, carrots, and celery soften in the Instant Pot, the kitchen starts to smell like the beginning of a proper pot of soup. This Instant Pot Chicken Noodle Soup builds that familiar savory base right in the pressure cooker, then turns boneless chicken breasts into easy-to-shred pieces in one pressure cycle.
I keep the chicken breasts whole while they cook, then shred them before they go back into the broth. That gives you tender strands throughout the bowl without having to handle raw chicken more than once. Low-sodium broth keeps the soup from starting out overly salty, while dried thyme and a bay leaf quietly round out the flavor. The finished broth is light, the vegetables stay distinct, and each spoonful gets a good tangle of wide egg noodles.
Kitchen Note
Shred the chicken while it’s still warm; it pulls apart more easily than it does after cooling. I set it aside while the noodles cook, then stir it back in just before serving.
Save this Instant Pot Chicken Noodle Soup for a cozy bowl with tender chicken, soft vegetables, and wide egg noodles.
Why the Egg Noodles Go In After the Pressure Cycle
Egg noodles need far less cooking than the chicken breasts in this soup. If they went into the pot for the full high-pressure cook, they’d sit through the pressure release too, and the noodles would turn overly soft before you could check them. They’d also soak up more of the broth than you want.
Instead, the chicken cooks first in the seasoned broth. Once it’s out of the pot, the noodles cook uncovered on Sauté for 6 to 8 minutes, with an occasional stir. You can watch their texture as they soften, rather than guessing what happened behind a locked lid. The broth stays in the pot, so the noodles take on its chicken-and-thyme flavor as they cook.
This order also gives you a clean finish: shred the chicken while the noodles are in the broth, then stir it back in when the noodles are tender. Each ingredient gets the cooking time it needs, and you don’t have to dirty a second pot for the noodles.
What the Wide Noodles and Low-Sodium Broth Bring to the Pot
- Low-sodium chicken broth — It gives the soup a savory base while leaving room for the kosher salt in the pot. A store-brand broth works well; there’s no need to buy a specialty stock. Regular broth can stand in, but hold back some of the added salt and taste the soup before serving.
- Wide egg noodles — Their broad shape makes a substantial bite and catches plenty of broth. A basic dried brand is fine here; choose noodles that look intact rather than broken into crumbs in the bag. Add them after the pressure cycle so you can watch for tenderness.
- Boneless, skinless chicken breasts — Whole breasts cook in the broth and are easy to shred once they’re done. Trim away any large pieces of excess fat before they go into the pot, and keep them in one piece for the pressure-cooking stage.
- Onion, carrots, and celery — These make the soup’s aromatic base. Dice the onion and slice the carrots and celery so they soften together during the short Sauté step. Fresh vegetables are worth choosing here; limp celery or dried-out carrots won’t bring the same clean, sweet flavor.
- Olive oil — It helps the vegetables soften without sticking during Sauté. An everyday olive oil is all you need, and a neutral cooking oil can replace it without changing the soup’s flavor much.
- Garlic, dried thyme, and bay leaf — Minced garlic gives the broth a savory lift, while dried thyme and the bay leaf add gentle herbal notes. Add the garlic after the vegetables so it gets only a brief cook, and remember to remove the bay leaf before serving.
From Sautéed Vegetables to Tender Noodles in One Pot
Soften the Vegetables Before Adding Broth
Set a 6-quart Instant Pot to Sauté and heat the olive oil. Add the diced onion, sliced carrots, and sliced celery, then cook for 4 minutes, stirring occasionally. The vegetables should begin to soften but don’t need to brown. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
Scrape the Pot and Pressure-Cook the Chicken
Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Add the chicken breasts, kosher salt, black pepper, dried thyme, and bay leaf. Lock the lid, set the valve to Sealing, and cook on High Pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then carefully quick-release the remaining pressure.
Check the Chicken, Then Cook the Noodles
Remove the chicken and bay leaf from the pot, then check the chicken at its thickest part with an instant-read thermometer; it should register 165°F. Set the chicken aside and switch the Instant Pot to Sauté. Add the wide egg noodles to the broth and cook uncovered for 6 to 8 minutes, stirring occasionally, until tender.
Shred and Return the Chicken
Shred the chicken into bite-size strands while the noodles finish cooking. Once the noodles are tender, stir the chicken back into the soup. Give the pot a gentle stir so the chicken is distributed through the broth, then serve the soup while it’s hot.
Three Ways to Change This Pot of Chicken Soup
Use Boneless Chicken Thighs
Replace the chicken breasts with the same weight of boneless, skinless chicken thighs and keep the pressure-cooking time the same. Thighs have a richer taste and a slightly softer, more succulent texture when shredded.
Make It Gluten-Free
Use a wide gluten-free pasta in place of the egg noodles. Cook it separately in water according to the package directions, drain it, and stir it into the soup just before serving. The broth stays clearer, though the pasta won’t have the same egg-noodle chew.
Brighten Each Bowl with Lemon
Squeeze a little fresh lemon juice into each bowl just before serving. The citrus gives the savory broth a brighter finish without changing how the soup cooks; add it at the table so everyone can choose how much they like.
Storage and Reheating
- Refrigerator: Store leftovers in a covered container for 3 to 4 days. The noodles will continue to absorb broth, so the soup may thicken as it sits.
- Freezer: Freeze in airtight portions for up to 2 to 3 months. The soup freezes safely, but the noodles will be softer after thawing.
- Reheating: Warm gently on the stovetop, stirring, until hot. Add a splash of broth or water if the soup has thickened; a hard boil can make the noodles softer.
Questions That Come Up While Making Instant Pot Chicken Noodle Soup
Instant Pot Chicken Noodle Soup
Ingredients
Equipment
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- Stir the shredded chicken back into the soup and serve.
