20-Minute Instant Pot Chicken Noodle Soup
From raw chicken to soup on the table in 40 minutes total.
Method · 9 steps
- 1
Set Instant Pot to SAUTE (normal). Add olive oil. Once hot, add onion, carrots, and celery. Saute 5 minutes until softened.
- 2
Add garlic and cook 30 seconds until fragrant.
- 3
Pour in 1 cup of the chicken broth and scrape every bit of fond off the bottom with a wooden spoon — this deglaze prevents a BURN error when pressurizing.
- 4
Add remaining 7 cups broth, bay leaves, thyme, salt, and pepper. Nestle in the chicken thighs.
- 5
Cancel saute. Lock the lid, set valve to SEALING. Cook on HIGH PRESSURE for 12 minutes. Total time is about 30 minutes including pressurize.
- 6
When cook time ends, let pressure NATURALLY RELEASE for 10 minutes, then quick release any remaining pressure.
- 7
Remove chicken thighs to a cutting board. Discard bay leaves. Shred meat with two forks, discarding bones.
- 8
Set pot back to SAUTE. Bring broth to a simmer and add egg noodles. Cook 6-8 minutes (per package) until just al dente — they keep cooking in the hot broth.
- 9
Return shredded chicken to the pot. Stir in lemon juice and parsley. Taste and adjust salt.
Chef's notes
- →Never pressure-cook egg noodles — they turn to paste. Add them AFTER the pressure cook while the broth is hot.
- →Bone-in thighs = depth of flavor. Boneless thighs work but the broth is thinner.
- →Squeeze of lemon at the end wakes up the whole pot. Do not skip.
Storage
Fridge 4 days. Freezer 3 months (freeze without noodles — cook fresh when reheating so they don't bloat).
