Instant Pot Chicken Noodle Soup is an incredibly easy way to make homestyle chicken noodle soup with thick egg noodles. It is literally a dump and start recipe- no sauteing, browning, or searing. With an 8 minute cook time it is ready in under 30 minutes!This is an intensely flavored soup recipe! It will be your new go-to Instant Pot soup recipe.
Dump the ingredients in this order in your Instant Pot:Cut veggies (3 celery stalks, 2 cups carrots, 1 onion, 3 garlic cloves)Seasonings (½ teaspoon each: turmeric, onion powder, and black pepper, 1 teaspoon kosher salt, 1 bay leaf)1 tablespoon Chicken base12 oz bag frozen egg noodles2 boneless skinless chicken breasts, each cut into quarters2 quarts chicken broth.
Pop the lid on and set the Instant Pot or Electric Pressure Cooker to cook on pressure mode, high for 8 minutes. Do a 5 minute natural release and then quick release the remaining pressure.
Take the chicken out and shred or dice it. Add it back to the pot. Give it a stir and serve!