1Saute Mirepoix
Set Instant Pot to SAUTE on Normal. Heat olive oil, add diced onion, carrots, and celery, and cook for 3 to 4 minutes until vegetables soften slightly. Add minced garlic, cooking for 30 seconds.
Homestyle Instant Pot Chicken Noodle Soup in 30 Minutes
Tender shredded chicken, thick egg noodles, carrots, celery, and fresh dill simmer in a rich, restorative golden chicken broth made in just thirty minutes.
Quick Answer • Test Kitchen Standard
- Saute Mirepoix: Set Instant Pot to SAUTE on Normal. Heat olive oil, add diced onion, carrots, and celery, and cook for 3 to 4 minutes until vegetables soften slightly. Add minced garlic, cooking for 30 seconds.
- Add Chicken and Broth: Turn off Saute. Add raw chicken breasts, chicken bone broth, salt, pepper, thyme, and bay leaf. Press chicken down so it is fully submerged.
- Pressure Cook: Secure lid and turn valve to Sealing. Select Pressure Cook or Manual on HIGH for 8 minutes. When cooking finishes, let pressure naturally release for 5 minutes, then quick release remaining steam.
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| Recipe | Homestyle Instant Pot Chicken Noodle Soup in 30 Minutes |
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Got chicken? Never wonder what’s for dinner again.
Wondering how to make cozy, nourishing chicken noodle soup that tastes like it simmered all afternoon in just thirty minutes? You have come to the right place. Your Instant Pot does the magic, delivering golden restorative broth and tender noodles effortlessly.
Chickeeen At A Glance: Homestyle Instant Pot Chicken Noodle Soup in 30 Minutes
- Prep Time: 10 mins | Cook Time: 20 mins
- Ideal Pull Temp: 165°F (74°C) for chicken, pressure cooked for deep flavor extraction
- Elena’s Golden Rule: Cook the egg noodles using the Saute function after pressure cooking so the pasta cooks al dente without turning mushy.
- Master Chart: Compare cooking times and pull temperatures on our Master Chicken Cooking Times Chart
High Pressure Extraction of Vegetable and Herb Aromatics
Simmering chicken soup on a stovetop takes hours to extract flavor from mirepoix vegetables and herbs. Inside an electric pressure cooker at 15 psi, boiling point rises to 250°F. This thermal environment extracts beta carotene from carrots, aromatic allicin from onions, and herbal terpenes from thyme into the chicken bone broth in just eight minutes, yielding deep Sunday simmered flavor in half an hour.
Homestyle Instant Pot Chicken Noodle Soup in 30 Minutes Ingredients Spotlight
Here is what you need to make this recipe for homestyle instant pot chicken noodle soup in 30 minutes:
Chicken Breasts or Thighs: Cooks directly in the broth, infusing natural chicken juices into the soup.
Wide Egg Noodles: Classic tender noodles with rich egg flavor that hold up well in hot broth.
Carrots, Celery, and Onion: The essential mirepoix trio that builds sweet and savory soup foundation.
Fresh Dill and Lemon Juice: Stirred in at the very end to awaken the rich broth with clean, herbaceous brightness.
What to Serve With Homestyle Instant Pot Chicken Noodle Soup in 30 Minutes
Serve with warm crusty sourdough bread, buttery oyster crackers, or a warm grilled cheese sandwich.
How to Store and Reheat Homestyle Instant Pot Chicken Noodle Soup in 30 Minutes
Store soup in airtight glass containers in the refrigerator for up to 4 days. Warm gently on the stovetop over medium heat until simmering, or microwave individual bowls for 2 minutes.
The Technique
Mastering Instant Pot Chicken Noodle Soup comes down to precise temperature control and key technique cues.
2Add Chicken and Broth
Turn off Saute. Add raw chicken breasts, chicken bone broth, salt, pepper, thyme, and bay leaf. Press chicken down so it is fully submerged.
3Pressure Cook
Secure lid and turn valve to Sealing. Select Pressure Cook or Manual on HIGH for 8 minutes. When cooking finishes, let pressure naturally release for 5 minutes, then quick release remaining steam.
4Shred Chicken
Carefully remove lid. Transfer cooked chicken breasts to a plate and shred into bite sized ribbons with two forks. Discard bay leaf.
5Cook Egg Noodles and Finish
Set Instant Pot to SAUTE. Stir in uncooked wide egg noodles. Cook uncovered for 5 to 6 minutes until noodles are tender al dente. Turn off heat, return shredded chicken to the pot, and stir in fresh dill and lemon juice before ladling into warm bowls.
Test Kitchen Standards
Essential Benchmarks for Perfect Poultry
Every recipe on Chickeeen relies on these four core culinary physics principles. Use our tested reference cards before you start cooking.
🌡️
Safety & Juiciness
Safe Pull Temp
165°F White / 175°F Dark
Exact target internal pull temperatures by cut to lock in maximum moisture.
Read Full Guide
→
⏱️
Moisture Lock
Resting Time Formula
5 to 15 Minutes
Retain up to 40% more natural juices with proper carryover heat resting.
Read Full Guide
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🧂
Deep Flavor
Salt Ratio & Timing
1% by Total Weight
Dry brining science and salt penetration window for deeply seasoned poultry.
Read Full Guide
→
🍗
Maximum Crunch
Crispy Skin Science
Surface Dehydration
The baking powder secret, high heat Maillard reaction, and fat rendering rules.
Read Full Guide
→
📋
Get Printable Chart
→
Master Chicken Cooking Times and Temperature Chart
Every cut, cooking method, and safe pull temperature on one printable page.
Practical notes
Substitutions
Boneless chicken thighs can replace breasts. Ditalini or gluten free noodles can substitute for egg noodles.
Storage
Store soup in airtight glass containers in the refrigerator for up to 4 days.
Make ahead
Dice mirepoix vegetables and trim chicken 24 hours in advance. Everything can be dumped into the pot in under 2 minutes.
Reheating
Warm gently on the stovetop over medium heat until simmering, or microwave individual bowls for 2 minutes.
Nutrition per serving
Calories
380
Protein
32g
Fat
26g
Carbs
1g
Sodium
620mg
Sugar
0g
Calculated by Nutrifox · estimates only · varies by brand
Frequently asked
Instant Pot Chicken Noodle Soup, your questions.
How long do you pressure cook chicken breasts for soup in an Instant Pot?
Pressure cook boneless chicken breasts on HIGH pressure for 7 minutes, followed by a 10-minute natural pressure release. This guarantees fully cooked, juicy chicken (165°F) that shreds effortlessly.
What makes Instant Pot Chicken Noodle Soup worth making?
Tender shredded chicken, thick egg noodles, carrots, celery, and fresh dill simmer in a rich, restorative golden chicken broth made in just thirty minutes.
How long does Instant Pot Chicken Noodle Soup take to make?
Instant Pot Chicken Noodle Soup takes 30 minutes total: 10 min prep and 20 min cook time.
What equipment do you need for Instant Pot Chicken Noodle Soup?
You will need: 6-quart or 8-quart electric pressure cooker (Instant Pot), Tongs, Two dinner forks (for shredding), Ladle.
What is the key technique for Instant Pot Chicken Noodle Soup?
**Cook Egg Noodles and Finish**: Set Instant Pot to SAUTE. Stir in uncooked wide egg noodles. Cook uncovered for 5 to 6 minutes until noodles are tender al dente. Turn off heat, return shredded chicken to the pot, and stir in fresh dill and lemon juice before ladling into warm bowls.
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Technique Guides
Related Techniques
- Chicken Internal Temperature Pull temps by cut
- How to Brine Chicken Wet & dry brine times
- Crispy Chicken Skin Maillard at 280°F+
- How Long to Rest Chicken Up to 40% more juice
- How to Season Chicken 45 min before cooking
- Chicken Cuts Guide Breast vs thigh vs drum
- How to Spatchcock a Chicken 30% faster, 100% crispy skin