Instant Pot Chicken Noodle Soup

Instant Pot Chicken Noodle Soup coming right up 🥣💛
Cozy, reliable, zero babysitting.

Ingredients

• 1 lb chicken (thighs = richer, breasts = leaner)

• 8 cups chicken broth (or water + bouillon)

• 2 carrots, sliced

• 2 celery stalks, sliced

• 1 small onion, diced

• 3 cloves garlic, smashed

• 1 tsp salt (adjust later)

• ½ tsp black pepper

• 1 tsp dried thyme or Italian seasoning

• 1 bay leaf

• 1 tbsp olive oil

• 2 cups egg noodles

• Optional: parsley, dill, lemon juice

Instant Pot Steps

1. Sauté mode
   Add olive oil. Sauté onion, carrot, and celery 3–4 min until softened. Add garlic for 30 seconds.

2. Build the soup
   Add chicken, broth, salt, pepper, thyme, and bay leaf.

3. Pressure cook

• High pressure: 8 minutes

• Natural release: 5 minutes, then quick release

4. Shred chicken
   Remove chicken, shred, return to pot.

5. Noodles time
   Add egg noodles.

• Sauté mode, lid off, 5–7 minutes until noodles are tender.

6. Finish
   Taste and adjust salt. Add herbs and a squeeze of lemon if you’re feeling fancy.

Pro tips

• Add noodles after pressure cooking or they’ll turn to mush.

• Thighs = deeper flavor, especially if you’re using boxed broth.

• For extra richness, toss in a parmesan rind at step 2.

Want a sick-day version, extra garlicky, or homemade stock from frozen chicken version?