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The Boat Shed Kitchen

Instant Pot Chicken Noodle Soup

This Instant Pot Chicken Noodle Soup is the ultimate comfort food—rich, flavorful broth, tender shredded chicken, and perfectly cooked veggies combined with egg noodles for a hearty, cozy meal ready in a fraction of the time.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 4 lbs whole chicken
  • 4 cups chicken broth
  • 4 cups water
  • 4 tbsp butter
  • 1 tbsp chicken bouillon
  • 1 bay leaf
  • ½ tsp dried sage
  • 2 tsp salt
  • ½ tsp ground pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp dried thyme
  • 2 cups carrots sliced
  • 1 small yellow onion
  • 2 cups celery sliced
  • Egg noodles cooked separately

Method
 

  1. Mix sage, salt, pepper, onion powder, garlic powder, and thyme.
  2. Rub chicken with seasoning.
  3. Place chicken in Instant Pot. Add broth, water, bouillon, butter, and bay leaf.
  4. Cook on high pressure for 25 minutes.
  5. Let pressure release for 15 minutes, then vent.
  6. Remove chicken, let rest, then shred.
  7. See full steps with tips & photos → https://theboatshedcafe.com/instant-pot-chicken-noodle-soup/

Notes

  • For richer flavor, replace water with extra chicken broth.
  • Add a squeeze of lemon juice before serving for brightness.
  • Store noodles separately if making ahead so they don’t soak up too much broth.