instant pot chicken noodle soup recipe

The instant pot chicken noodle soup recipe below is built for busy weeknights when you want a full pot of soup without standing at the stove for an hour. It uses bone-in chicken thighs for deeper flavor and a short pressure cycle that keeps the meat juicy. You get a clean, savory broth with soft egg noodles and a generous amount of vegetables in about 35 minutes of active and cook time.

Pressure cooking extracts collagen from the thighs quickly, which gives the broth body without any cream or flour. The noodles go in after the pressure step so they stay tender instead of turning to paste. This method is repeatable and forgiving if you follow the stated water levels and release timing. If you enjoyed this, our chicken marengo step is worth trying next. Making this instant pot chicken noodle soup at home is surprisingly straightforward once you know the key steps.

Why You'll Love These Instant Pot Chicken Noodle Soup

• One pot means fewer dishes and a broth that picks up every ingredient's flavor.
• Bone-in thighs stay moist under pressure and shred cleanly for a hearty bowl.
• Noodles cook separately so they don't over-soften during the pressure cycle.
• You control the salt by using a low-sodium boxed broth as the base.

Ingredients You'll Need

• 1.5 lb bone-in chicken thighs (skin removed) — gives collagen and rich taste
• 8 cups low-sodium chicken broth — base liquid for the pressure step
• 2 medium carrots, sliced into coins — adds sweetness and color
• 2 celery stalks, sliced — classic soup aroma and crunch after cooking
• 1 small yellow onion, diced — builds the savory base
• 3 garlic cloves, minced — sharpness that rounds out under pressure
• 2 bay leaves — subtle herbal note during cooking
• 1 tsp dried thyme — earthy tone that suits chicken
• 8 oz wide egg noodles — added after pressure so they stay tender
• 1 tbsp olive oil — used to sauté the aromatics
• 1 tsp salt, plus more to finish — start low with broth already salty
• 1/2 tsp black pepper — fresh ground holds up best
• 2 tbsp chopped parsley — stirred in at the end for brightness

Ingredient Substitutions

Bone-in chicken thighs: Replace with 1.25 lb boneless skinless chicken breasts if you prefer white meat. Breasts cook faster and release less collagen, so the broth will be lighter and slightly less silky. Check them at 8 minutes of pressure and shred as soon as they release easily to avoid dryness. The instant pot chicken noodle soup works well for weeknight cooking when time is limited.

Wide egg noodles: Use 8 oz rotini or fusilli if you don't have egg noodles on hand. These shapes hold up well and won't clump as much, though they lack the soft bite of egg pasta. Add them at the same point and simmer 5 minutes longer since denser wheat pasta needs more time. Storing leftover instant pot chicken noodle soup correctly keeps it tasting good for days.

Low-sodium chicken broth: Swap with homemade stock using a 1:1 volume replacement. Homemade stock varies in salt, so taste before adding the measured salt and adjust at the end. A richer stock will make the soup heavier, so thin with 1 cup water if it looks too dark. For the best results with this instant pot chicken noodle soup, read through all the steps before starting.

Carrots: Replace with 1.5 cups diced parsnip for a sweeter, more floral root note. Parsnips soften faster than carrots, so cut them slightly larger to keep some texture. The broth will take on a paler, golden tone rather than orange. For another easy option, check out our baked caesar chicken.

Step-by-Step Instructions

1. Set the Instant Pot to medium-low heat using the Sauté setting and add olive oil. Cook onion, carrot, and celery for 5 minutes until the onion turns translucent and smells sweet.
2. Add garlic, thyme, and bay leaves, stirring for 30 seconds until the garlic loses its raw edge but does not brown.
3. Place chicken thighs in the pot and pour in the broth. Scrape the bottom with a wooden spoon to lift any stuck bits that could trigger a burn warning.
4. Lock the lid, set valve to sealing, and cook on High Pressure for 12 minutes. The thighs should reach an internal temp of 165°F when checked after release.
5. Let the pot sit for a 5 minutes natural release, then move the valve to venting to release remaining pressure safely.
6. Open the lid and remove chicken and bay leaves. Shred the meat with two forks on a cutting board and discard bones.
7. Switch to Sauté again and add noodles with the shredded chicken. Simmer 8 minutes until noodles are golden and crispy on none but tender through, stirring once midway.
8. Stir in parsley, pepper, and salt to taste. Turn off the pot and let the soup rest 5 minutes so the broth settles before serving.

Pro Tips

Brown the onion fully during the first sauté; the slight caramelization adds a round sweetness that survives pressure. A pale onion leaves the broth tasting flat even with good broth underneath.

Debone the chicken on a separate board so stray bone fragments don't slip back into the pot. Smooth shredding makes the final bowl easier to eat and looks cleaner.

If your pot frequently shows a burn error, add an extra half cup of broth before sealing. The pressure cooking environment needs enough liquid to create steam without scalding the base.

Reserve a cup of broth before adding noodles if you like a thicker bowl later. Reheated noodles drink liquid, and the extra broth lets you loosen leftovers without watering down flavor.

Common Mistakes to Avoid

Adding noodles before pressure cooking is the most common error; they overcook and break into starch that clouds the broth. Keep them out until the chicken is done and you're on Sauté.

Using regular sodium broth and then salting as written makes the soup too salty to fix. Start with low-sodium and season at the end when you can taste the reduced liquid.

Skipping the natural release rushes the steam out and can make thigh meat seize slightly. The short 5 minutes rest keeps fibers relaxed and easier to shred. You might also like our pork loin in.

Serving Suggestions

Ladle the soup into wide bowls and top with extra parsley for a fresh note against the warm broth. A side of lentil soup works as a second course if you're feeding a crowd.

Offer crackers or a slice of toasted sourdough to soak up the last of the broth. For a lighter meal, pair with caesar chicken on the side rather than extra bread.

Storage and Reheating

Cool the soup to room temperature within 2 hours and store in an airtight container for up to 3 days. The noodles will soften more each day as they hold broth.

Freeze the soup without noodles for freeze for up to 2 months if you want the best texture. Cook fresh noodles when you reheat the thawed base on the stove.

Reheat on the stove until the chicken reaches 165°F internally, or use the microwave in 90-second bursts with a stir between. Yes, this freezes well for up to 3 months when noodles are left out before freezing.

Recipe Variations

Spicy Version

Add 1 tsp red pepper flakes with the garlic and use 1 diced jalapeño in place of half the celery. The broth takes on a warm heat that builds after a few spoonfuls without masking the chicken. Serve with a squeeze of lime to lift the spice.

Low-Carb Option

Skip the egg noodles and add 2 cups chopped zucchini in the final sauté for 5 minutes. The soup stays broth-forward with a tender vegetable bite and far fewer carbs. You lose the pasta texture but keep the full savory base.

Herb Swap

Replace thyme and bay with 1 tbsp fresh dill and 1 tsp oregano for a brighter, more garden-like broth. Add the dill at the end so it stays green and fragrant. This version pairs well with creamy lemon chicken as a follow-up dinner.

White Meat Version

Use boneless breasts as noted in substitutions and cut the pressure time to 8 minutes. The result is leaner with a cleaner broth, though less silky. Shred carefully since breast meat dries faster than thigh.