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4.8 from 171 votes

Instant Pot Chicken Noodle Soup

The easiest and BEST chicken noodle soup you will ever make in your IP! So cozy, so hearty, and so so good.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6 servings
Course: Main Course , Soup

Ingredients

  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 1 onion diced
  • 3 carrots peeled and diced
  • 3 celery ribs diced
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 ½ pounds boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper to taste
  • 4 cups chicken broth
  • 1 prig fresh Rosemary
  • 2 bay leaves
  • 8 ounces wide egg noodles
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons chopped fresh parsley leaves

Instructions

    Cup of Yum
  1. Set 6-qt Instant Pot® to the high saute setting. Add olive oil, garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 2-3 minutes. Stir in thyme and rosemary until fragrant, about 1 minute.
  2. Season chicken with salt and pepper, to taste. Add chicken, chicken broth, rosemary sprig, bay leaves and 4 cups water to the Instant Pot®. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.
  3. Remove chicken from the Instant Pot® and shred, using two forks.
  4. Select high sauté setting. Bring to a boil; stir in pasta and cook, uncovered, until tender, about 8-11 minutes. Stir in chicken, lemon juice and parsley; season with salt and pepper, to taste.
  5. Serve immediately.