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This easy homemade Instant Pot chicken noodle soup goes from raw chicken to a full pot of comfort in about 25 minutes. Tender chicken, soft vegetables, and fusilli noodles all cook together in one pot, with only 4 minutes under pressure.
It’s the cozy, fast, one-pot dinner for cold evenings and sick days alike.
Ingredients
- 1 lb skinless bone-in chicken thighs (about 4 to 5 thighs)
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 teaspoon garlic powder
- 2 carrots, sliced
- 2 celery stalks, sliced
- 6½ cups chicken broth
- 2 cups dry fusilli pasta
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme or parsley
How to Make Instant Pot Chicken Noodle Soup
Step 1: Sauté the Vegetables
Set the Instant Pot to Sauté and heat the olive oil. Add the diced onion, carrots, and celery and cook for 2 to 3 minutes until slightly softened.
Step 2: Add the Chicken and Broth
Slice the chicken thighs into thin strips, about ¼ inch thick, working carefully around the bones. Add the chicken strips and the bones to the pot along with the chicken broth, garlic powder, salt, pepper, thyme, and fusilli. Stir everything together so most of the pasta is submerged in the liquid.
Step 3: Pressure Cook
Close the lid and set the valve to Sealing. Cook on High Pressure for 4 minutes.
Step 4: Quick Release
When the timer finishes, turn the valve to Venting for a quick release. Open the lid only once the pressure has fully released.
Step 5: Rest and Shred
Stir the soup and let it sit for 3 to 5 minutes so it thickens slightly. Remove the bones and shred any meat that has come loose back into the pot.
Step 6: Taste and Serve
Taste and adjust the seasoning with extra salt, pepper, or a squeeze of lemon. Ladle into bowls and serve hot.
Recipe Notes
- Slice the chicken thin. About ¼ inch is what lets it cook through in just 4 minutes under pressure.
- Keep the bones in the pot. They add extra flavor to the broth while the soup cooks.
- Stir before sealing. Making sure most of the pasta is under the liquid helps it cook evenly.
- Boneless thighs work too. They give a tender result with less fuss, and you can skip the bone removal.
- Add greens at the end. Baby spinach or frozen peas stirred in after cooking add color and nutrition without overcooking.
- Finish with lemon. A small squeeze brightens the whole pot.
Storage
Fridge: Cool completely and store in an airtight container for up to 4 days. The noodles will absorb broth as the soup sits.
Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of broth or water to loosen the soup if needed.
Freezer: Freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
Instant Pot Chicken Noodle Soup
Easy homemade Instant Pot chicken noodle soup with tender chicken, vegetables, and fusilli, ready in about 25 minutes with only 4 minutes of pressure cooking.
Ingredients
- 1 lb skinless bone-in chicken thighs (4 to 5 thighs)
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 teaspoon garlic powder
- 2 carrots, sliced
- 2 celery stalks, sliced
- 6½ cups chicken broth
- 2 cups dry fusilli pasta
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme or parsley
Instructions
- Set the Instant Pot to Sauté. Heat the oil and cook the onion, carrots, and celery for 2 to 3 minutes.
- Slice the chicken into thin strips. Add the chicken, bones, broth, garlic powder, salt, pepper, thyme, and fusilli. Stir to combine.
- Close the lid, set the valve to Sealing, and cook on High Pressure for 4 minutes.
- Quick release the pressure. Open the lid once fully released.
- Stir and let the soup rest for 3 to 5 minutes. Remove the bones and shred any loose meat back into the pot.
- Adjust the seasoning and serve hot.
Notes
- Slice the chicken about ¼ inch thick so it cooks through in 4 minutes.
- Stir in baby spinach or frozen peas after cooking for extra color.
- Add a splash of broth when reheating leftovers.
Frequently Asked Questions
Can I use boneless chicken thighs for Instant Pot chicken noodle soup?
Yes. Boneless thighs give you a tender result and skip the step of removing bones. Slice them into thin strips the same way and keep the cook time at 4 minutes.
Can I use chicken breast instead of thighs?
You can, but thighs stay juicier under pressure. If you use breast, slice it thin and avoid cooking it any longer than the recipe says, since it can turn dry and stringy.
Why are my noodles mushy?
Pasta continues to soften after cooking, especially as the soup sits. Stick to the 4 minute cook time and use a quick release so the pasta doesn’t keep cooking in the trapped steam.
Can I use a different pasta?
Yes. Short pasta shapes like rotini, penne, or egg noodles work well. Check the package time and keep it close to 4 minutes, adjusting if your pasta needs longer.
Can I freeze Instant Pot chicken noodle soup?
Yes. Freeze it in individual portions for up to 2 months. The noodles will be a little softer after thawing, so it’s best to add fresh pasta if you want the best texture.
Do I need to use the Sauté function first?
It isn’t required, but sautéing the onion, carrots, and celery for a couple of minutes builds a deeper flavor in the broth. It only adds a few minutes to the recipe.
How do I add more vegetables to chicken noodle soup?
Stir in baby spinach or frozen peas after pressure cooking and let them wilt or warm through for a minute or two. Sturdier vegetables like extra carrots can go in with the sauté step.
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