Instant Pot Chicken Noodle Soup is a hearty chicken soup recipe the family will love. It is going to become a family favorite during the cold winter months. Done in less than 30 minutes.
Turn the Instant Pot to sauté and melt the butter. Add sliced celery, diced onion, and carrots. Sauté for about 5 minutes until the onion softens, then season with salt, pepper, and thyme, stirring to combine.
Add the chicken breasts, bay leaves, and rosemary to the pot. Pour in the chicken broth and stir. Secure the lid, set the valve to sealing, and pressure cook on manual for 8 minutes.
When cooking ends, allow an 8-minute natural pressure release, then carefully vent the remaining steam. Open the lid away from your face, remove the chicken, shred it with two forks, and return it to the pot.
Stir in 1½ cups of extra-wide egg noodles. Cover and set the valve to sealing again. Let the noodles cook undisturbed for 12 minutes, then check for doneness, adding a minute or two if needed.