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Instant Pot Chicken Noodle Soup

Instant Pot chicken noodle soup with a silky golden turmeric broth and tender shredded chicken. Cook the vegetables and chicken under pressure, then sauté egg noodles until just tender for a comforting, not-mushy bowl.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

Chicken noodle soup base
  • 1.5 lb chicken breast
  • 3 carrots sliced
  • 3 celery stalks sliced
  • 1 yellow onion diced
  • 3 garlic cloves minced
  • 6 cup chicken broth
  • 1 tsp turmeric
  • 2 cup egg noodles
  • 1 Parsley for serving

Equipment

  • 1 Instant Pot

Method
 

Pressure cook the soup
  1. Add the chicken breast, sliced carrots, sliced celery stalks, diced yellow onion, minced garlic cloves, chicken broth, and turmeric to the Instant Pot.
  2. Pressure cook on HIGH for 8 minutes.
  3. Use a natural release for 8 minutes, then carefully release any remaining pressure and open the lid.
  4. Shred the chicken in the pot, then stir to combine with the golden turmeric broth and vegetables.
Cook the noodles
  1. Turn on sauté and bring the soup to a gentle simmer, then add the egg noodles and cook for 6 minutes.
  2. Top with parsley and serve right away.

Notes

Turmeric is what gives the broth its golden color—stir well after shredding the chicken so the color stays even. Store leftovers in the refrigerator up to 3 days; noodles may soften further. Freezing is not recommended for best noodle texture. For a lighter option, use reduced-sodium chicken broth.