Instant Pot Chicken Noodle Soup
Introducing what might just be the quickest and easiest chicken noodle soup you’ll ever make! Using bone-in chicken thighs gives the broth a rich, homemade flavor, while the pressure cooker gets the job done in less than half an hour. It’s hearty, wholesome, and made for cold days when you want a big bowl of comfort.
Make sure you don’t miss my Instant Pot spaghetti, Instant Pot beef stew, Instant Pot mac and cheese, Instant Pot oatmeal, and Instant Pot chicken and rice – all firm reader favorites.
Ingredients & Process Overview
This Instant Pot chicken noodle soup starts with bone-in chicken thighs, which add plenty of flavor to the broth as they cook. Onion, carrots, and celery create the classic soup base, while chicken broth, herbs, and fusilli pasta turn it into a hearty, family-friendly meal that’s ready in a fraction of the time it takes on the stovetop.
Start by sautéing the onion, carrots, and celery in a little olive oil until they begin to soften.
Add the sliced chicken thighs (along with the bones), chicken broth, garlic powder, salt, pepper, thyme, and fusilli. Give everything a good stir, making sure most of the pasta is covered by the broth.
Lock the lid in place and cook on High Pressure for 4 minutes, then carefully perform a quick release.
Let the soup stand for a few minutes to thicken slightly, then remove the bones and return any chicken to the pot before serving. Super easy!
If You’re New to the Instant Pot…
Don’t overthink it. One of the biggest surprises for new Instant Pot owners is just how little liquid cooks away during pressure cooking. Unlike a pot simmering on the stove, everything stays sealed inside, so the broth keeps all of its flavor.
For recipes like this, it’s also worth remembering that the Instant Pot doesn’t stop cooking the second the timer beeps. The soup will continue to cook for a minute or two while the pressure releases and as it rests afterwards, which is why the pasta finishes perfectly without becoming overdone.
Recipe Notes & Tips
- Bone-in thighs are worth it: They add far more flavor to the broth than boneless chicken. It only takes a minute to fish out the bones at the end, and the richer soup is well worth the extra step. They’re also typically cheaper than other cuts, an extra bonus.
- Slice the chicken before cooking: Cutting the thighs into strips before pressure cooking means the chicken cooks evenly and you don’t have to wrestle with hot chicken on a chopping board afterwards. Any meat that falls away from the bones can simply be stirred back into the soup.
- Don’t overcook the pasta: Four minutes on High Pressure is enough. The pasta will continue to soften as the soup stands, so it’s better to err on the side of slightly firm than mushy.
- Adjust the consistency: Like most noodle soups, this thickens as it sits because the pasta keeps absorbing the broth. If you’re reheating leftovers, don’t be surprised if you need to stir in an extra splash of chicken broth or water.
- Make it your own: A handful of frozen peas or sweetcorn stirred in after pressure cooking is an easy way to add a little extra color and sweetness without changing the recipe.
Storage & Reheating
Store leftover chicken noodle soup in an airtight container in the refrigerator for up to 4 days.
The pasta will continue to soak up the broth as it sits, so the soup will naturally become thicker. When reheating, add a splash of chicken broth or water and warm gently on the stovetop or in the microwave until piping hot, stirring occasionally.
If you’re making this specifically for meal prep, you might want to consider cooking the pasta separately and adding it to each portion just before serving. That way, the noodles stay perfectly tender all week.
Serving Ideas
This soup is hearty enough to serve on its own, but it’s even better with a chunk of crusty bread or a warm bread roll for dunking into the broth.
For a bigger meal, pair it with a grilled cheese sandwich or a simple green salad. Just before serving, sprinkle over a little fresh parsley and plenty of black pepper for a fresh finish.
Instant Pot Chicken Noodle Soup
Ingredients
- 1 lb skinless bone-in chicken thighs about 4–5 thighs
- 1 tbsp olive oil
- 1 small onion diced
- 1 tsp garlic powder
- 2 carrots sliced
- 2 celery stalks sliced
- 6½ cups chicken broth
- 2 cups dry fusilli pasta
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme or parsley
Instructions
- Set the Instant Pot to Sauté and heat the olive oil. Add the onion, carrots, and celery, then cook for 2 to 3 minutes until they begin to soften.
- Carefully slice the bone-in chicken thighs into thin strips, taking care to avoid the bones. Add the chicken, including the bones, to the Instant Pot along with the chicken broth, garlic powder, salt, pepper, thyme, and fusilli. Give everything a good stir, making sure most of the pasta is submerged.
- Secure the lid and set the valve to Sealing. Cook on High Pressure for 4 minutes.
- Once the cooking time is up, carefully perform a quick release. When the pressure has fully released, remove the lid.
- Stir the soup and let it stand for 3 to 5 minutes to thicken slightly. Remove the bones, then stir any chicken that has come away from them back into the soup.
- Taste and adjust the seasoning if needed, then serve warm.
If you’ve tried this recipe, I’d love to hear from you! You can leave a review and star rating below.