This Instant Pot Chicken Noodle Soup delivers clean, concentrated chicken flavor, springy noodles, and tender vegetables in about 20 minutes start to finish. The pressure cycle extracts body from chicken and aromatics quickly, while a short sauté finish cooks the noodles to al dente so they don’t turn mushy. A precise salt strategy, restrained herbs, and a splash of lemon at the end keep the broth bright and balanced—comforting without being heavy.
Ingredients & Measurements
- Yield: 6 servings (about 1½ cups each)
- Chicken & Seasoning
- 680 g (1½ lb) boneless, skinless chicken thighs (juiciest) or breasts, trimmed
- 1½ tsp fine sea salt, divided (start with 1 tsp; adjust at the end)
- ½ tsp freshly ground black pepper
- ½ tsp garlic powder (boosts savoriness without raw garlic bite)
- Aromatics & Vegetables
- 1 Tbsp olive oil
- 1 medium yellow onion, small dice (about 180 g)
- 2 large carrots, peeled and sliced 6–8 mm (¼–⅓ in) (about 180 g)
- 2 celery ribs, sliced 6–8 mm (about 120 g)
- 3 garlic cloves, very finely minced (about 1 Tbsp)
- Liquid & Herbs
- 1.4 L (6 cups) low-sodium chicken broth
- 240 ml (1 cup) water (for ideal noodle hydration)
- 1 bay leaf
- 1 tsp dried thyme or 2 tsp fresh thyme leaves
- 1 tsp dried parsley or 2 Tbsp fresh chopped, divided (half for garnish)
- Noodles & Finishers
- 170–200 g (6–7 oz) wide egg noodles (about 4 cups loosely packed)
- 1 Tbsp unsalted butter (gloss; optional but recommended)
- 1–2 Tbsp fresh lemon juice (to taste)
- Extra salt & pepper to finish
Equipment: 6–8 L Instant Pot (or similar electric pressure cooker), long tongs, ladle, instant-read thermometer, fine mesh skimmer (optional).
Step-by-Step Instructions
- Prep and season the chicken. Pat chicken pieces very dry. Toss with 1 tsp salt, black pepper, and garlic powder. Dry, pre-seasoned chicken expresses less water and flavors the broth faster.
- Sauté aromatics for a sweet base (3–4 minutes). Choose Sauté (Normal) on the Instant Pot. Add olive oil and, when shimmering, stir in onion, carrots, and celery with a pinch of salt. Cook 3 minutes, stirring occasionally, until the onion turns translucent and edges look glossy. Add minced garlic; cook 30 seconds just until fragrant (keep it pale).
- Load the pot cleanly. Add seasoned chicken, chicken broth, water, bay leaf, thyme, and ½ tsp of the remaining salt (hold the rest for after pressure). Scrape the bottom with a spoon to release any stuck bits (prevents the “Burn” warning). The liquid should be above the chicken by at least 1 cm (½ in).
- Pressure cook (5 minutes at high). Lock the lid with the valve set to Sealing. Select Pressure Cook (High) for 5 minutes (thighs) or 4 minutes (breasts). The pot takes 5–7 minutes to come to pressure—use this time to set out noodles and finishers.
- Quick release and remove chicken (1–2 minutes). When the timer ends, carefully perform a Quick Release. Open the lid away from you. Use tongs to transfer the chicken to a board. Press Cancel, then switch back to Sauté to bring the soup to a lively simmer.
- Cook noodles to al dente in the broth (4–5 minutes). When the soup simmers, add egg noodles and cook, stirring every 30–45 seconds, until al dente, 4–5 minutes (check package time minus 1). This prevents clumping and yields springy noodles with clean broth.
- Shred and return chicken (1–2 minutes). While noodles cook, shred chicken into bite-size pieces using two forks (or chop). Return chicken and any juices to the pot along with 1 Tbsp butter (optional) for a polished sheen. Stir in half of the parsley.
- Balance and finish (30–60 seconds). Turn Keep Warm on. Add 1 Tbsp lemon juice; taste and adjust salt in pinches until the flavor pops (usually the remaining ½ tsp), plus pepper to taste. If soup thickened more than you like, stir in ¼–½ cup hot water to loosen; if too thin, simmer 1–2 minutes more on Sauté.
- Garnish and serve. Ladle into warm bowls. Sprinkle with the remaining parsley. Serve with extra lemon wedges and black pepper at the table.
- Hold & store safely. On Keep Warm, the noodles will continue to soften slowly; serve within 20–30 minutes for best texture. Cool leftovers quickly, store airtight in the fridge up to 3 days. Noodles will absorb broth; when reheating, add 2–4 Tbsp water or broth per serving and warm gently (stovetop or microwave at 50–70% power). For freezing, freeze broth + chicken + veg without noodles up to 2 months; add fresh noodles when serving.
Cooking Notes
- Thighs vs. breasts: Thighs stay juicier and are the most forgiving; breasts are leaner and cook faster. Use the shorter pressure time for breasts (4 minutes) to avoid stringy meat.
- Why cook noodles after pressure: Pressure-cooked noodles turn soft and cloudy; simmering them post-release keeps the broth clear and the noodles slightly chewy.
- Broth clarity: Sautéing just to translucent (not browned) and skimming any foam after Quick Release keep flavors clean. If a few browned bits remain, they add welcome depth—just avoid the “Burn” trigger by scraping before sealing.
- Salt discipline: Low-sodium broth gives you control. Season lightly before pressure, then finish with salt and lemon once noodles and chicken are back in. Acid brightens without oversalting.
- Herb management: Dried thyme withstands pressure well. Add tender herbs (parsley, dill) after pressure for freshness. For a rotisserie-style vibe, replace thyme with ½ tsp dried oregano and ¼ tsp dried rosemary (crushed).
- Vegetable texture: Slicing carrots/celery to 6–8 mm (¼–⅓ in) keeps them tender but intact after pressure + noodle simmer. If you prefer firmer veg, add half of them after pressure and simmer 2–3 minutes with the noodles.
- Richer body: Stir in 1–2 tsp chicken bouillon paste or ½ tsp fish sauce at the end for an umami lift (you won’t taste fish sauce specifically).
- Gluten-free route: Swap in GF egg noodles or short gluten-free pasta; begin doneness checks 2 minutes earlier and stir gently. Verify your broth is gluten-free.
- Kid-friendly variation: Skip lemon and black pepper; serve with lemon wedges on the side. Add ½ cup frozen corn in the last 2 minutes for sweetness and color.
- Cold & flu boost: Add 1 Tbsp minced ginger with the garlic, and finish with extra lemon and a few dill fronds.
- Scaling: The recipe scales to 8–10 servings in an 8 L pot. Increase broth to 8 cups, water to 2 cups, chicken to 2 lb / 900 g, noodles to 250 g (9 oz), and keep the pressure time the same (5 min thighs / 4 min breasts); it just takes longer to come to pressure.
Nutrition Facts (per serving)
- Calories: 285 kcal
- Total fat: 9 g
- Saturated fat: 3 g
- Carbohydrates: 28 g
- Dietary fiber: 2 g
- Total sugars: 3 g
- Protein: 22 g
- Sodium: 790 mg (varies by broth and salt additions)
Conclusion
This Instant Pot Chicken Noodle Soup is engineered for speed without sacrificing clarity or comfort: a short high-pressure cycle builds body, noodles cook separately on Sauté for perfect bite, and a lemon-parsley finish keeps the broth bright and restorative. Follow the timings, season in stages, and you’ll have a weeknight bowl that tastes like it simmered all afternoon—ready in about 20 minutes.
