instant-pot ChartsDATASHEET // CT-IP-084
instant-potSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Chicken Noodle Soup in the instant pot
Specification: 1.5 lb boneless chicken thighs plus 6 oz wide egg noodles
Target Temp
High Pressure (239°F / 115°C)
Pressure Level
Total Time
8–10 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
165°F (74°C)
USDA Safe Pull
Release: quick release (8 min pressure + 5 min release)
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Add chicken noodle soup (1.5 lb boneless chicken thighs plus 6 oz wide egg noodles) to the Instant Pot inner pot. Seal the lid and set the valve to Sealing. Select High Pressure (239°F / 115°C) for 8–10 mins.
2
Pressure Cook
Cook at High Pressure (239°F / 115°C) for 8–10 mins. Use quick release.
3
Check & Rest
Noodles are al dente and chicken shreds effortlessly into bite-sized strips After quick release, carefully open the lid away from you. Let stand 5 minutes before serving.
Verification Basis & Testing Rig
Instant Brands Soup Program Timetable & USDA FSIS Soup Guidelines
Pro Tip: Pressure cook chicken and mirepoix for 7 minutes, quick release, shred meat, then stir in egg noodles on Sauté mode for 3 to 4 minutes.
Related instant pot Cook Times
White Rice (Long Grain)
High Pressure (239°F / 115°C)3 mins
Chicken Breast (Fresh, Boneless)
High Pressure (239°F / 115°C)8–10 mins
Chicken Breast (Frozen, Boneless)
High Pressure (239°F / 115°C)12–15 mins
Hard Boiled Eggs (5-5-5 Method)
High Pressure (239°F / 115°C)5 mins
Pot Roast (Chuck Roast)
High Pressure (239°F / 115°C)60–75 mins
Pulled Pork (Pork Shoulder / Butt)
High Pressure (239°F / 115°C)60–90 mins