Instant Pot Chicken Noodle Soup
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This Instant Pot Chicken Noodle Soup is a comforting and easy-to-make meal that combines tender chicken, hearty noodles, and flavorful vegetables in a savory broth. Perfect for busy weeknights or a cozy lunch, it’s ready in under 30 minutes and keeps everyone satisfied.
Looking for more quick soup ideas? Try this Instant Pot Chili Lime Chicken Soup next.
Instant Pot Chicken Noodle Soup is a total game-changer for busy nights!
It’s super quick, easy, and wholesome; you can make it your own by adding extra veggies, fresh herbs, or a squeeze of lemon. The pressure cooker does all the heavy lifting while you focus on setting the table.
This recipe is a great way to get a warm, balanced meal with protein, vegetables, and comforting carbs, keeping the whole family happy and nourished.
What You’ll Love About This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Instant Pot Chicken Noodle Soup:
Ingredient Notes
Chicken – Boneless thighs stay tender and juicy under pressure. You can also use chicken breasts if preferred.
Pasta – Fusilli holds up well, but egg noodles, rotini, or penne all work. Adjust pressure time down to 3 minutes for egg noodles.
Broth – Use low-sodium chicken broth and adjust salt to taste.
Veggies – Add mushrooms, peas, or diced zucchini after cooking for more texture and color.
Seasonings – Thyme or parsley add classic flavor. A pinch of dried dill is also great.
See the recipe card for full information on ingredients and quantities.
Recipe Variations
Stir in baby spinach or frozen peas after cooking for extra nutrients.
Add a squeeze of lemon juice to brighten the flavors.
Swap fusilli for whole-wheat pasta or gluten-free noodles if desired.
How to Make Instant Pot Chicken Noodle Soup: Step by Step
Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.
Step 1: Set the Instant Pot to Sauté. Heat the olive oil, then add the diced onion, carrots, and celery. Sauté for 2–3 minutes until slightly softened.
Step 2: Add the chicken thighs, chicken broth, salt, pepper, thyme, and fusilli pasta to the pot. Stir to combine, ensuring most of the pasta is submerged.
Step 3: Close the lid, set the valve to Sealing, and cook on High Pressure for 4 minutes; once done, carefully turn the valve to Venting for a quick release and open the lid when the pressure has fully released.
Step 4: Stir the soup and let it rest for 3–5 minutes to allow it to thicken slightly.
Recipe Tips and Tricks
Slice chicken thinly (about ¼ inch) to ensure it cooks completely in 4 minutes.
Adjust seasonings to taste after cooking.
Make a larger batch and store in individual portions for easy reheating.
Frequently Asked Questions
Yes, chicken breast works, but thighs remain juicier under pressure.
Up to 4 days in an airtight container.
Yes, freeze in individual portions for up to 2 months. Thaw overnight before reheating.
Add a splash of broth or water while reheating to maintain the soup’s consistency.
I hope you love this Instant Pot Chicken Noodle Soup! Please consider leaving a star 🌟🌟🌟🌟🌟 rating in the recipe card below. Thank you so much!
More Instant Pot Ideas
Instant Pot Chicken Noodle Soup
Ingredients
- 1 lb chicken thighs boneless, skinless (about 4–5)
- 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. Heat the olive oil, then add the diced onion, carrots, and celery. Sauté for 2–3 minutes until slightly softened.
- Add the chicken thighs, chicken broth, salt, pepper, thyme, and fusilli pasta to the pot. Stir to combine, ensuring most of the pasta is submerged.
- Close the lid, set the valve to Sealing, and cook on High Pressure for 4 minutes; once done, carefully turn the valve to Venting for a quick release and open the lid when the pressure has fully released.
- Stir the soup and let it rest for 3–5 minutes to allow it to thicken slightly.
Notes
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data