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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