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A steaming bowl of vibrant Instant pot soup, garnished with fresh herbs, sits on a rustic wooden table with a spoon resting in it.

Hearty Chicken Noodle & Vegetable Instant Pot Soup

A comforting classic made effortlessly in your Instant Pot. This soup is packed with tender chicken, wholesome vegetables, and hearty egg noodles, perfect for a warming meal any day of the week.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 medium yellow onion chopped
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 6 cups chicken broth
  • 2 cups water
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1/2 tsp black pepper
  • 1/2 tsp salt or to taste
  • 4 oz wide egg noodles
  • 1/4 cup fresh parsley chopped, for garnish

Equipment

  • Instant Pot (6-quart or larger)
  • Cutting Board
  • Chef's Knife
  • Two forks (for shredding chicken)

Method
 

  1. Press the "Sauté" button on your Instant Pot and add olive oil. Once hot, add chopped onion, carrots, and celery. Sauté for 5-7 minutes until vegetables begin to soften, stirring occasionally.
  2. Stir in minced garlic and cook for another minute until fragrant. Press "Cancel" to turn off the Sauté function.
  3. Pour in about 1/4 cup of the chicken broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. This prevents a "Burn" notice.
  4. Place chicken breasts on top of the vegetables. Pour in the remaining chicken broth and water. Add dried thyme, bay leaf, black pepper, and salt. Do not stir.
  5. Secure the lid, ensuring the sealing vent is in the "Sealing" position. Select "Manual" or "Pressure Cook" and set the time to 5 minutes on High Pressure.
  6. Once cooking is complete, allow a Natural Pressure Release (NPR) for 10 minutes. Then, carefully turn the sealing vent to "Venting" for a Quick Release (QR) of any remaining pressure.
  7. Carefully open the lid. Remove the chicken breasts and transfer them to a cutting board. Shred the chicken using two forks and set aside. Discard the bay leaf from the soup.
  8. Press the "Sauté" button again. Bring the soup to a gentle boil. Add the egg noodles and cook, stirring occasionally, for 5-7 minutes, or until the noodles are tender to your liking.
  9. Stir the shredded chicken back into the soup. Taste and adjust seasoning if needed. Ladle into bowls, garnish with fresh parsley, and serve hot.

Notes

For a creamier soup, stir in 1/4 cup of heavy cream or a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) at the end, while the soup is on Sauté, to thicken slightly.
This soup can be stored in an airtight container in the refrigerator for up to 3-4 days. The noodles may absorb more liquid over time, so you might need to add a splash of broth when reheating.
Feel free to add other quick-cooking vegetables like corn, peas, or fresh spinach in the last few minutes of cooking the noodles.