Description

This Instant Pot Chicken Noodle Soup recipe delivers a comforting, hearty soup made quickly using pressure cooking. Tender chicken thighs, fresh vegetables, aromatic herbs, and egg noodles combine in a flavorful homemade broth. The Instant Pot makes it easy to create a classic soup with rich homemade taste in a fraction of the time, perfect for soothing meals any day.

Ingredients

Scale

Main Ingredients

2 Tbsp. butter
1 medium onion, chopped
4 medium carrots, peeled and sliced
3 ribs celery, sliced
2 cloves garlic, minced
1 Tbsp. fresh thyme, or 1 tsp. dried thyme
6 cups unsalted chicken stock*
2 lbs. chicken thighs, boneless, skinless (about 8 thighs)
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
2 and ½ cups fine or medium egg noodles, dry
1 cup kale, thick stems removed and torn into bite size pieces (optional)

Instructions

Sauté Vegetables: Add butter to the inner pot of the Instant Pot and select the Sauté function to preheat. When the butter has melted, add chopped onion, sliced carrots, and celery. Cook while stirring frequently until vegetables are softened, about 4-5 minutes.
Add Garlic and Thyme: Stir in minced garlic and thyme (fresh or dried). Cook for about 30 seconds, stirring constantly, to release aromas.
Add Stock and Chicken: Pour in 6 cups of unsalted chicken stock. Add the boneless, skinless chicken thighs, bay leaves, salt, and black pepper. Stir gently to combine all ingredients.
Pressure Cook: Close and lock the Instant Pot lid. Ensure that the steam release handle is in the sealed position. Select High Pressure and set the timer for 6 minutes. The pot will take some time to pressurize, then cook for the set time. After cooking, allow the pressure to release naturally until the float valve drops, then carefully unlock and open the lid.
Remove Chicken and Bay Leaves: Take out the chicken thighs and bay leaves. Discard the bay leaves and set the chicken aside for shredding.
Cook Noodles: Add the dry egg noodles directly to the broth inside the Instant Pot. Select the Sauté function again and cook the noodles, stirring frequently, until al dente, about 6 minutes.
Shred Chicken: While noodles cook, use two forks to shred the cooked chicken thighs into bite-sized pieces.
Finish Soup: Switch the Instant Pot to Warm mode. Add the shredded chicken and torn kale leaves, if using. Stir occasionally until the kale just wilts. Taste the broth and adjust salt and pepper as desired. Serve hot.

Notes

Using boneless, skinless chicken thighs keeps the meat tender and flavorful.
Unsalted chicken stock allows better control of salt in the soup.
Kale is optional but adds extra nutrition and color.
Allowing natural pressure release helps keep the chicken juicy.
Cooking noodles in the broth inside the Instant Pot avoids using extra pots.
Adjust cooking time slightly depending on noodle type and thickness.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Instant Pot
Cuisine: American

Keywords: Instant Pot chicken noodle soup, easy chicken soup, pressure cooker chicken soup, homemade chicken noodle soup