Instant Pot Chicken Noodle Soup
A quick and comforting chicken noodle soup made in the Instant Pot with tender chicken, hearty pasta, and flavorful vegetables. Perfect for weeknights!
Servings: 6
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
Slicing the chicken thinly (about ¼ inch) ensures it cooks evenly during the 4-minute high-pressure cycle.
Feel free to customize the soup with extra vegetables, fresh herbs, or a squeeze of lemon for added flavor.
Leftovers can be stored in the fridge for up to 4 days or frozen for up to 2 months.