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Bowl of chicken noodle soup with shredded chicken, carrots, celery, and egg noodles

Instant Pot Chicken Noodle Soup

Chicken thighs, vegetables, and egg noodles in a lemon-thyme broth. Noodles simmer after pressure cooking for better texture. Timing is approximate and includes pressure buildup and natural release.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion diced
  • 2 carrots cut into 1/2-inch pieces
  • 2 celery stalks sliced
  • 2 garlic cloves minced
  • 1 pound boneless skinless chicken thighs fresh or fully thawed
  • 6 cups low-sodium chicken broth
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 4 ounces dry egg noodles
  • 1 tablespoon lemon juice or to taste
  • Salt to taste

Method
 

  1. Select Sauté. Add the oil, onion, carrots, and celery. Cook, stirring, until the onion begins to soften. Add the garlic and stir briefly.
  2. Cancel Sauté. Pour in a little broth and scrape the base clean. Add the remaining broth, chicken, bay leaf, thyme, and pepper. Check the filled level against the exact cooker manual before sealing.
  3. Select Pressure Cook, High, for 10 minutes. Allow pressure to release naturally until the float valve drops. Open the lid only when fully depressurized.
  4. Check the chicken with a thermometer: it must reach 165°F. If needed, continue cooking until it does. Transfer to a board and shred; discard the bay leaf.
  5. Select Sauté with the lid off. Add the egg noodles and simmer, stirring, for the package cooking time or until tender. Return the shredded chicken and heat through. Add lemon juice and salt to taste.