Instant Pot Chicken Noodle Soup is a hearty chicken soup recipe the family will love. Packed full of flavor Instant Pot Chicken Noodle Soup is going to become a family favorite during the cold winter months.
Set Instant Pot to sauté and melt butter. Add celery, onion, and carrots, cooking about five minutes until onion becomes translucent. Stir in salt, pepper, and thyme, then add chicken breasts, bay leaves, rosemary, and chicken broth.
Secure the Instant Pot lid and set the valve to sealing. Pressure cook on manual for 8 minutes. When cooking finishes, allow an 8-minute natural release, then carefully vent remaining pressure before opening the lid.
Remove the cooked chicken from the Instant Pot and shred it using two forks. Return the shredded chicken to the pot, then add 1½ cups extra-wide egg noodles and stir everything together until evenly combined.
Replace the lid and set the valve to sealing, but do not pressure cook again. Let the Instant Pot sit undisturbed for 12 minutes. Check noodles for doneness, replacing the lid for another minute or two if needed.