Best Instant Pot Chicken Noodle Soup – Rich, Savory, and Simple!

There’s nothing quite as comforting as a warm bowl of homemade chicken noodle soup. The rich, savory broth, tender chicken, and hearty noodles make it a go-to meal, especially on chilly days or when someone in the family needs a little extra comfort.

This Instant Pot Chicken Noodle Soup has been a staple in our home for years! We even made it for my sister’s fall wedding, serving over 100 guests—and it was a huge hit. The combination of sautéed veggies, perfectly seasoned chicken, and a flavorful broth makes this soup one we come back to again and again.I originally found a similar recipe from A Bountiful Kitchen (if you don’t follow her, you should—her recipes are amazing!). Over the years, we’ve made some tweaks to make it our own, and now we’re excited to share it with you.

Ingredients:

• 4 chicken thighs (boneless & skinless or bone-in & skin-on—see notes)
• 2 tablespoons butter
• 1 teaspoon dried thyme (see notes)
• Salt and pepper
• 2 cups carrots, chopped
• 2 cups onion, chopped
• 1 cup celery, chopped
• 2 cups cold water
• ¼ teaspoon garlic powder
• 1 teaspoon coarse salt
• ½ teaspoon coarse ground pepper
• 4 cups chicken broth (low sodium)
• 2 cups water
• 8-12 oz wide egg noodles
• 1 tablespoon Better Than Bouillon Roasted Chicken Base

Instructions:

1. Season & Sauté the Chicken:
   • Season both sides of the chicken thighs with salt, pepper, and thyme (about ½ teaspoon per side).
   • Set the Instant Pot to SAUTE and melt the butter.
   • Place the chicken in the pot and sear for 3-4 minutes per side until browned. Remove and set aside.
2. Sauté the Vegetables:
   • Add the chopped carrots, celery, and onion to the pot.
   • Sauté for about 2 minutes, stirring to coat in the residual butter and seasonings.
3. Pressure Cook the Chicken:
   • Pour in 2 cups cold water, then add garlic powder, salt, and pepper.
   • Place the browned chicken back into the pot on top of the veggies.
   • Close the lid, set the Instant Pot to HIGH PRESSURE for 6 minutes, and make sure the valve is set to sealing.
4. Release Pressure & Prepare the Broth:
   • Once the timer goes off, quick release the pressure by carefully moving the valve to venting. Open the lid once the pressure has fully released.
   • Remove the chicken and set it on a cutting board.
   • Add 4 cups of chicken broth and 2 additional cups of water to the pot.
   • Set the Instant Pot back to SAUTE and bring the broth to a boil.
   • Stir in 1 tablespoon of Better Than Bouillon Roasted Chicken Base.
5. Cook the Noodles & Shred the Chicken:
   • Once the broth is boiling, add the egg noodles and cook according to the package instructions (see notes for a faster method).
   • While the noodles cook, shred or chop the chicken and add it back into the soup.
6. Final Seasoning & Serve:
   • Taste and adjust seasoning with additional salt and pepper if needed.
   • Serve hot and enjoy!

Notes & Tips:

• Chicken Options: Some of my sisters prefer boneless, skinless thighs for easy shredding, while others swear by bone-in, skin-on thighs for a richer broth. Either works great!
• Thyme Substitutions: I love the texture of crushed thyme, but chunkier dried thyme adds a rustic touch. If you’re looking to switch things up, swap it for Italian seasoning!
• Faster Cooking Tip: I often cook my noodles separately on the stovetop while the Instant Pot is pressure cooking. This speeds up the process, so by the time the soup is done, I can toss everything together and serve immediately.

Total Time: From start to finish, this soup takes about 1 hour to make.

Enjoy!

This soup is the ultimate comfort food, perfect for cold and flu season or just a cozy winter night. My kids would eat it every night if they could, and they especially love how rich and flavorful the broth is.Let us know if you try it! We’d love to hear how it turns out for you.

xo -emma