Instant Pot Chicken Noodle Soup

Name: Instant Pot Chicken Noodle Soup
Total time: 35 min
Yield: Family
Ingredients: 500 g chicken breasts; 2 cups egg noodles; 3 carrots, sliced; 2 stalks celery, sliced; 1 onion, diced; 6 cups chicken broth; 3 cloves garlic, minced

Instant Pot chicken noodle soup is the fastest route to a cozy, from-scratch bowl with juicy shredded chicken. The pressure cooker extracts deep flavor from the chicken and vegetables in minutes, no all-day simmer required. It is soothing comfort food for busy weeknights or sick days.

Dairy-Free High-Protein Instant Pot Lunch Dinner Family One-Pot Comfort Food Chicken

⏱ 35 min
📊 easy
🍽 Family

Ingredients

500 g chicken breasts
2 cups egg noodles
3 carrots, sliced
2 stalks celery, sliced
1 onion, diced
6 cups chicken broth
3 cloves garlic, minced

Instructions

Add the chicken, carrots, celery, onion, garlic, and broth to the Instant Pot.
Seal the lid and pressure cook on high for 8 minutes.
Quick-release the pressure carefully, then remove the chicken.

Shred the chicken with two forks and return it to the pot.
Switch to saute mode, add the egg noodles, and simmer 6 to 8 minutes until tender.
Season with salt, pepper, and fresh parsley, then serve hot.

💡 Chef's tip

Add the noodles only after pressure cooking, using the residual heat on saute mode, so they stay perfectly tender instead of turning mushy.

Cooking the chicken right in the broth under pressure keeps it incredibly moist, and the rendered juices enrich the soup far more than adding pre-cooked chicken would.