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Instant Pot Chicken Noodle Soup

Cozy, comforting, and super easy to make, this Instant Pot Chicken Noodle Soup is perfect for busy weeknights or a chilly day. Full of tender chicken, soft noodles, and flavorful veggies, it is one of those soups everyone will ask for seconds of.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion medium diced
  • 3 garlic cloves minced
  • 3 carrots medium sliced
  • 3 celery stalks sliced
  • 1 teaspoon thyme dried
  • 1 teaspoon parsley dried
  • ½ teaspoon black pepper
  • 6 cups chicken broth
  • 2 cups chicken cooked shredded
  • 2 cups egg noodles
  • Salt to taste
Optional:
  • parsley fresh for garnish

Method
 

  1. Turn the Instant Pot to sauté mode and add olive oil. Cook onions, carrots, and celery for 3 to 4 minutes until onions are soft. Add garlic, thyme, parsley, and pepper and cook for 1 more minute.
  2. Add the shredded chicken and chicken broth. Stir well and scrape the bottom to avoid sticking.
  3. Lock the lid and set the Instant Pot to high pressure for 5 minutes. When cooking is done, perform a quick release.
  4. Switch to sauté mode. Stir in the egg noodles and cook for 5 to 6 minutes until tender. Taste and add salt if needed.
  5. Ladle soup into bowls and sprinkle fresh parsley on top if desired. Enjoy warm!

Notes

Tips

  • Chop veggies ahead of time to save even more time.
  • Cook and shred chicken a day before for extra flavor.
  • Add extra veggies like peas, corn, or green beans for more nutrition.
  • Store leftovers in airtight containers in the fridge for 3 to 4 days.

Variations

  • Vegetarian: Swap chicken with chickpeas or tofu and use vegetable broth.
  • Spicy Kick: Add a pinch of red pepper flakes while sautéing the veggies.
  • Creamy Soup: Stir in a little heavy cream or coconut milk at the end for richness.
  • Different Noodles: Use rotini, shells, or broken spaghetti instead of egg noodles.