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.
Instant Pot Chicken Noodle Soup
Ingredients
Method
- Season both sides of the chicken thighs with salt, pepper, and thyme (about 1/2 teaspoon thyme per side).
- Set the Instant Pot to SAUTE and melt the butter. Sear the chicken 3-4 minutes per side until browned, then remove and set aside.
- Add the carrots, celery, and onion. Saute about 2 minutes, stirring to coat in the butter and seasonings.
- Pour in 2 cups cold water, then add the garlic powder, salt, and pepper. Place the browned chicken back on top of the veggies.
- Close the lid, set to HIGH PRESSURE for 6 minutes, and make sure the valve is sealing.
- When the timer goes off, quick release the pressure. Once fully released, open the lid and move the chicken to a cutting board.
- Add 4 cups chicken broth and 2 cups water. Set to SAUTE and bring to a boil, then stir in the Better Than Bouillon.
- Add the egg noodles and cook according to package directions (see notes for a faster method). Meanwhile, shred or chop the chicken and stir it back in.
- Taste and adjust seasoning with more 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.
