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.
Turn the Instant Pot to sauté, melt butter, and cook celery, onion, and carrots for 5 minutes until softened. Season with salt, pepper, and thyme, then add chicken, bay leaves, rosemary, and broth.
Secure the Instant Pot lid, set valve to sealing, and pressure cook on manual for 8 minutes. After cooking, allow the pot to naturally release pressure for 8 minutes before carefully venting remaining steam.
Remove chicken from the Instant Pot, shred with two forks, and return it to the broth. Stir in 1 ½ cups wide egg noodles, ensuring they are fully submerged in the liquid.
Close the lid, set valve to sealing, and let the noodles cook undisturbed for 12 minutes. Check for doneness; if needed, cover again and cook another minute or two until tender.