Instant Pot Chicken Noodle

There's something about the sound of an Instant Pot hissing that makes you feel like you're actually cooking, even when you've barely lifted a finger. My kitchen smelled incredible after just twenty minutes—that deep, savory aroma of chicken and herbs filling every corner—and I realized this was the soup I'd been craving on those days when I didn't have hours to stand over a stove. What started as a weeknight shortcut became the recipe I make whenever someone needs comfort in a bowl.

I made this for my sister when she called saying she wasn't feeling well, and watching her face light up as she tasted it reminded me why simple food is sometimes the most powerful. She had three bowls, and I knew right then that this recipe had earned its permanent spot in my rotation.

Ingredients

• Boneless, skinless chicken breasts or thighs (1 lb): Thighs actually stay more tender under pressure, but breasts work fine if that's what you have—just don't skip the shredding step.
• Wide egg noodles (6 oz): The ridges catch the broth beautifully, and they hold up better than thin pasta in this cooking method.
• Carrots and celery (2 medium and 2 stalks): These are your flavor base, so don't rush the sautéing—they should smell sweet before you add the garlic.
• Yellow onion (1 medium, diced): The foundation of everything good happening here, so use fresh ones and dice them fairly small.
• Garlic (3 cloves, minced): Fresh garlic makes all the difference—the moment it hits the hot oil, your kitchen changes.
• Low-sodium chicken broth (8 cups): Use good broth here because you're not reducing it heavily, and the quality will taste like it.
• Salt, black pepper, bay leaf, dried thyme, and dried rosemary: These herbs are the soul of the dish, and their flavors actually intensify under pressure.
• Fresh parsley (1/4 cup plus extra): Always save some for the end—it adds brightness that the dried herbs can't quite reach.
• Olive oil (2 tbsp): Just enough to coat the pot without making it greasy.
• Lemon juice (optional): A squeeze at the end wakes up all the flavors you just built.

Instructions

Sauté your vegetables until they're already smelling amazing:

Heat your Instant Pot on Sauté mode and let the oil get properly hot—if you add the onion and it doesn't sizzle, wait another moment. Let the carrots, celery, and onion soften for 3 to 4 minutes, stirring occasionally, until they've lost that raw edge and smell almost sweet.

Wake up the garlic:

Add your minced garlic and let it cook for just one more minute, watching it turn golden—this is where you'll smell that unmistakable garlic aroma that tells you you're on the right track.

Build your soup:

Add the chicken, broth, salt, pepper, bay leaf, thyme, and rosemary all at once, stirring gently so everything's combined and the chicken isn't sticking to the bottom. This looks humble right now, but trust the process.

Pressure cook into tenderness:

Seal the Instant Pot, make sure the valve is set to Sealing, and cook on High Pressure for 10 minutes. The cooking happens fast at this point—that's the magic of the Instant Pot.

Release pressure gently:

When the timer beeps, let it sit for 5 minutes (natural release) so the chicken stays tender, then carefully turn the valve to Quick Release. Steam will escape, so keep your face back and use the wooden spoon to turn the valve if you'd like.

Shred that chicken:

Carefully remove the chicken pieces to a cutting board (it should fall apart easily) and shred them with two forks, pulling them apart into bite-sized pieces. This takes two minutes and makes every spoonful better.

Cook the noodles right in the soup:

Return the shredded chicken to the pot, add your egg noodles, and set it back to Sauté. Let it bubble gently for 5 to 6 minutes, stirring occasionally, until the noodles are tender—taste one to be sure.

Finish with fresh flavors:

Stir in your fresh parsley and a squeeze of lemon juice if you're using it. Taste and adjust the salt and pepper—this is your moment to make it exactly right.

Serve immediately:

Ladle into bowls while it's hot, garnish with extra parsley, and watch people relax as they eat something that tastes this good.

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My mom told me once that the best meals are the ones nobody has to think too hard about, and this soup proved her right. It's become the thing I make when life gets busy but I still want to feed people something that tastes like I care.

Why the Instant Pot Actually Changes Everything Here

The traditional way to make chicken noodle soup involves simmering for an hour, which means you're locked to your kitchen on nights when you're already exhausted. The Instant Pot does something different—the pressure breaks down the chicken and melds the herbs into the broth in a fraction of the time, without any of the sacrifice in flavor. I've made this both ways, and honestly, the Instant Pot version tastes just as rich and comforting, which feels like cheating in the best possible way.

Seasoning as You Go

The dried herbs (thyme and rosemary) go in early because they need time to infuse their flavors, but the fresh parsley goes in at the very end—it loses all its bright, grassy quality if you cook it for too long. This timing difference taught me something about how different herbs work in soups, and now I use that knowledge in almost everything else I make. The lemon is optional but honestly transformative, so squeeze it in unless you have a reason not to.

Making It Your Own

This recipe is a foundation, not a rule, so feel free to play with it once you've made it once and know how it works. I've added spinach at the end, swapped in mushrooms for extra umami, and once threw in some white wine that made the whole thing deeper and more complex. If you have a parmesan rind hiding in your fridge, drop it in during cooking and fish it out before serving—your future self will thank you.

• Store leftovers in the fridge for up to 3 days, but add extra broth when reheating since the noodles keep absorbing it.
• Gluten-free noodles work perfectly if you need them, just follow the package timing since they cook at different rates.
• Crusty bread and a green salad turn this from soup into a complete meal with almost no extra work.

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This is the soup I come back to when I need a win in the kitchen—something that looks impressive, tastes nourishing, and asks almost nothing of my time. Make it once, and I promise it'll become yours too.

Recipe Help & Support

→ What type of chicken works best for this dish?

Boneless, skinless chicken breasts or thighs are great choices for tender, juicy results.

→ Can I substitute the egg noodles?

Yes, gluten-free noodles or other pasta varieties can be used depending on dietary needs.

→ How do fresh herbs influence the flavor?

Fresh parsley adds brightness and freshness, balancing the savory broth and spices.

→ Is it important to use low-sodium broth?

Low-sodium broth allows better control over salt levels and prevents the dish from becoming too salty.

→ What’s the best way to reheat leftovers?

Reheat gently on the stove, adding extra broth or water as noodles may absorb liquid overnight.

→ Can I add other vegetables to this preparation?

Absolutely, vegetables like peas or spinach can enrich the dish and add more texture.