Instant Pot Chicken Noodle (Print Page)

Hearty chicken and egg noodle dish with fresh herbs, ready in under 40 minutes.

# What You Need:

→ Protein & Pasta

01 - 1 lb boneless, skinless chicken breasts or thighs
02 - 6 oz wide egg noodles

→ Vegetables

03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 1 medium yellow onion, diced
06 - 3 cloves garlic, minced

→ Broth & Seasoning

07 - 8 cups low-sodium chicken broth
08 - 1 tsp salt or to taste
09 - ½ tsp black pepper
10 - 1 bay leaf
11 - ½ tsp dried thyme
12 - ½ tsp dried rosemary
13 - ¼ cup fresh parsley, chopped, plus extra for garnish
14 - 2 tbsp olive oil
15 - Juice of ½ lemon, optional

# Directions:

01 - Set the Instant Pot to Sauté mode and heat olive oil. Add diced onion, sliced carrots, and celery. Cook for 3 to 4 minutes until softened.
02 - Incorporate minced garlic and sauté for an additional 1 minute until fragrant.
03 - Add chicken pieces, chicken broth, salt, black pepper, bay leaf, dried thyme, and rosemary. Stir thoroughly to combine.
04 - Seal the Instant Pot and cook on High Pressure for 10 minutes.
05 - Allow natural pressure release for 5 minutes, then perform a quick release for any remaining pressure.
06 - Remove chicken from pot and shred using two forks.
07 - Add egg noodles to the pot alongside shredded chicken. Set Instant Pot to Sauté and cook for 5 to 6 minutes until noodles become tender.
08 - Stir in chopped fresh parsley and optional lemon juice. Adjust seasoning to preference.
09 - Ladle soup into bowls and garnish with additional parsley as desired. Serve hot.

# Expert Tips:

01 -
  • Tastes like it took all day but comes together while you're still in your apron.
  • The fresh herbs wake up the whole thing and make it taste intentional, not rushed.
  • Perfect for feeding people without making yourself crazy in the kitchen.
02 -
  • Don't skip the sauté step at the beginning, even though you're in a hurry, because that's where flavor lives.
  • Add the noodles after pressure cooking, not before, or they'll turn into mush and you'll have soup that tastes like regret.
  • Fresh parsley at the end tastes completely different from dried herbs in the broth, so don't substitute one for the other.
03 -
  • Shred the chicken right away while it's still warm and falls apart easily instead of waiting for it to cool.
  • Use thighs if you can because they stay moist and taste richer, and they forgive overcooking in ways breasts don't.

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