---
title: Classic Instant Pot Chicken Noodle Soup
author: Chungah Rhee (Damn Delicious)
servings: 6
prep_time: 15m
cook_time: 20m
tags:
  - dinner
  - soup
  - instant-pot
  - chicken
  - comfort-food
source: Damn Delicious
---

Set #electric pressure cooker{} to Sauté mode on Normal. Melt @unsalted butter{2%tbsp}.

Add diced @yellow onion{1%medium}, sliced @carrots{3%medium}, sliced @celery stalks{3}, and minced @garlic{3%cloves}. Sauté until fragrant and vegetables begin to soften, about ~{4%minutes}.

Add @boneless skinless chicken breasts or thighs{1.5%lbs}, @chicken broth{6%cups}, @dried thyme{1/2%tsp}, @dried oregano{1/2%tsp}, @bay leaves{2}, @kosher salt{1%tsp}, and @freshly ground black pepper{1/2%tsp}.

Secure the pressure cooker lid and cook on High Pressure for ~cook{10%minutes}.

When cooking completes, perform a quick pressure release. Carefully remove lid.

Transfer cooked chicken to a cutting board and shred with two forks. Discard bay leaves.

Turn Sauté mode back on High and bring soup to a rolling boil. Add @wide egg noodles{6%oz} and cook uncovered until tender, about ~cook noodles{6%to 8%minutes}.

Stir shredded chicken back into the pot along with @fresh lemon juice{1%tbsp} and chopped @fresh parsley{1/4%cup}. Season with salt and pepper to taste and serve steaming hot.\n