Name: Instant Pot Chicken Noodle Soup
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Ingredients: 1 pound skinless (bone-in chicken thighs (about 4–5 thighs)); 1 tablespoon olive oil; 1 small onion (diced); 1 teaspoon garlic powder; 2 carrots (sliced); 2 celery stalks (sliced); 6 ½ cups chicken broth; 2 cups dry fusilli pasta; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon dried thyme or parsley

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When I lift the lid on my Instant Pot Chicken Noodle Soup, steam rises carrying that deep savory chicken smell that fills the whole kitchen. The fusilli pasta spirals are plump with broth, and shredded chicken falls apart at the slightest touch of my spoon. Those bone-in thighs add a richness you can actually taste. It never lasts long.

A bowl of rotini pasta soup with vegetables, shredded chicken, and broth, reminiscent of comforting Instant Pot Chicken Noodle Soup, with a spoon placed inside the bowl. — Instant Pot Chicken Noodle Soup. Photo Credit: Hungry Cooks Kitchen.

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I make this for weeknight dinners, especially if someone’s feeling under the weather and needs something comforting. It’s perfect for cold winter nights when we want something warming fast. The soup keeps in the fridge for 3 to 5 days or freezes for up to 3 months, and it reheats beautifully.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

Ingredients for Instant Pot Chicken Noodle Soup arranged on a white surface, featuring chicken thighs, onion, celery, carrots, fusilli pasta, broth, olive oil, and a variety of seasonings. — Instant Pot Chicken Noodle Soup Ingredients. Photo Credit: Hungry Cooks Kitchen.

How to Make Instant Pot Chicken Noodle Soup with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

I love that this soup tastes like you simmered it all day, but it takes only 10 minutes of prep time with a few simple steps.

Sauté the Vegetables

Set your Instant Pot to Sauté mode and heat the olive oil. Toss in the diced onion, carrots, and celery, and cook for 2 to 3 minutes until they soften and the onion turns translucent around the edges. Your kitchen will smell amazing.

A mandoline slicer makes quick work of dicing these veggies, and it’s safe to use, because unlike the others, it prevents your fingers from coming into contact with the blade.

Add the Chicken and Broth

Slice the chicken thighs into thin strips, but keep their bones (yes, they’re going in too). Add them to the pot along with chicken broth, fusilli pasta, garlic powder, salt, pepper, and thyme.

Give everything a good stir with a wooden spoon to make sure the pasta is mostly submerged in the liquid.

Pressure Cook

Close the lid, turn the valve to Sealing, and set to cook on High Pressure for 4 minutes. Yes, just 4 minutes! The pressure does all the work here.

Uncooked rotini pasta, chicken, broth, and herbs in an Instant Pot, ready to become a comforting Instant Pot Chicken Noodle Soup. — Close the lid, set the valve to Sealing, and cook on High Pressure for 4 minutes.

Quick Release Pressure

Once the timer goes off, carefully turn the valve to Venting for a quick, natural release of pressure. Stand back because hot steam will shoot out.

A steam release diverter is especially perfect for this to keep the steam away from your walls and cabinets.

After the remaining pressure fully releases and the pin drops, open the lid and stir the soup gently. You can now press the Cancel button to turn off the pressure cooker at this point.

Thicken and Remove Bones

Let the soup sit for 3 to 5 minutes to thicken up slightly and let the flavors meld together as the pasta absorbs more broth.

Use long heat-resistant tongs or a slotted spoon to fish out any remaining bones, as they’ve already done their part, giving the broth a richer flavor.

Shred cooked chicken with two forks or a meat shredder if needed, and return them to the pot. Give the soup a quick stir before serving, as the pasta and chicken can settle to the bottom.

Serve Warm

Now, this part is optional, but you can also garnish it with fresh herbs like extra thyme, parsley, or some dried oregano and grated Parmesan cheese if you particularly want it Italian-style and you’re fine with dairy.

Finally, ladle the soup into bowls, serve, and enjoy it while it’s hot! I like to keep this ladle with dual spouts on hand because it makes serving so much easier and mess-free.

This homemade chicken soup travels well for potlucks, sick friends, or office lunches. You can use a food thermos or a leakproof airtight container packed in an insulated carrier to keep it warm.

Instant Pot Chicken Noodle Soup

I make Instant Pot Chicken Noodle Soup when I want that deep, rich flavor you'd expect from hours of simmering but need dinner fast. The bone-in chicken thighs make the soup incredibly flavorful, while the fusilli pasta spirals catch all that savory broth in every bite. It's perfect for busy weeknights when someone's feeling under the weather or when I just want something warm and filling without spending an hour at the stove. It reheats beautifully without the noodles getting mushy, so it's ideal for making ahead too.

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Prep Time: 10

Cook Time: 4

Total Time: 14

Course: Dinner, Main Course, Soup

Cuisine: American

Keyword: Instant Pot Chicken Noodle Soup

Servings:

Calories: 377kcal

Equipment

Ingredients

1 pound skinless bone-in chicken thighs (about 4–5 thighs)
1 tablespoon olive oil
1 small onion diced
1 teaspoon garlic powder
2 carrots sliced
2 celery stalks sliced
6 ½ cups chicken broth
2 cups dry fusilli pasta
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme or parsley

US Customary – Metric

Instructions

Set the Instant Pot to Sauté mode. Heat the olive oil, then add the onion, carrots, and celery. Cook for 2–3 minutes until the vegetables begin to soften.
1 small onion, 2 carrots, 2 celery stalks, 1 tablespoon olive oil
Slice the chicken thighs into thin strips, keeping the bones aside. Add both the sliced chicken and bones to the pot. Add the chicken broth, pasta, garlic powder, salt, pepper, and thyme. Stir to combine, making sure the pasta is mostly submerged.
1 pound skinless, 1 teaspoon garlic powder, 6 ½ cups chicken broth, 2 cups dry fusilli pasta, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon dried thyme or parsley
Close the lid and set the valve to Sealing. Cook on High Pressure for 4 minutes.
Once the timer is done, carefully perform a quick release by turning the valve to Venting. After the pressure fully releases, open the lid and give the soup a good stir. Let it rest for 3–5 minutes to thicken slightly.
Remove any remaining bones, shred the chicken if needed, and return the meat to the soup. Serve warm.

Notes

I’ve made this soup a dozen times, and here’s what I’ve learned in making the most flavorful chicken noodle soup I’ve ever had:

Cook chicken with bones: The bones add a richer taste to the broth that boneless chicken just can’t match, and slicing the meat thin makes sure it cooks through in 4 minutes. You can also use chicken breasts here instead.

Boost flavor: Replace thyme with poultry seasoning if you like a more complex flavor with sage, rosemary, and marjoram. Toss in a bay leaf before pressure cooking for a subtle depth and a floral note; just remove it before serving.

Adjust the pasta: If you prefer your noodles less soft, cook the soup for 3 minutes instead of 4, or use a sturdier pasta shape like penne. Or if you want your pasta nutty with extra fiber, try whole wheat egg noodles.

Add butter for richness: Stir in dairy, like 1 to 2 tablespoons of butter, after pressure cooking for a silkier broth, especially if you’re using chicken breast instead of bone-in thighs, since you’ll mostly be missing the richness from the bones.

Store and reheat properly: Let the soup cool completely to room temperature, then refrigerate in leakproof airtight containers for 3 to 5 days. Warm on the stovetop or in the microwave, adding a splash of broth if it becomes too thick.

Flash-freeze for meal prep: Freeze individual portions in muffin tins or freezer containers for 2 hours, then pop them out and store in a freezer bag for up to 3 months so you can grab single servings without thawing the whole batch.

Nutrition

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How to Store Leftovers

Let the soup cool to room temperature, then transfer it to leakproof airtight containers. It’ll keep in the fridge for 3 to 5 days.

The pasta will continue to soak up broth as it sits, so you might want to add a splash of chicken broth when you reheat it over the stove or in the microwave to loosen things up.

Freeze portions in silicone soup freezer molds for up to 3 months. The chicken and vegetables hold up great, though the pasta might be slightly softer after freezing. To serve, thaw overnight in the fridge before reheating.

What to Serve With Instant Pot Chicken Noodle Soup

Serve the soup with crusty bread or buttery garlic bread for dipping into that rich broth. Oyster crackers or saltines are classic choices, and a simple green salad with vinaigrette balances the richness nicely. Grilled cheese sandwiches pair perfectly, especially if you’re feeding kids. Cornbread muffins soak up the broth beautifully, and if you want a bigger meal, add a Caesar salad or some roasted vegetables on the side.

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About the Author

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Hey there! I’m Mandy

Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.

She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.

She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.

Instant Pot Chicken Noodle Soup

Ingredients You’ll Need