Instant Pot Chicken Noodle Soup

4.36 from 97 votes

This homemade healthy instant pot chicken noodle soup will be warm and ready on your table in under 30 minutes. Made with chicken thighs, veggies and even gluten free noodles, this is the best recipe you will find. You can even use frozen chicken!

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Prep Time10

Cook Time30

Total Time40

Servings: servings

Author: Molly Thompson

INGREDIENTS

2 Tablespoons olive oil
1 yellow onion diced
3 cloves garlic minced
2 1/2 pounds chicken thighs bone-in or boneless (Note 1 chicken breasts)
2 cups celery sliced (3-4 stalks)
2 cups carrots peeled and sliced (3-4 large carrots)
1 tablespoon thyme fresh chopped
8-10 cups reduced sodium chicken broth (or chicken bone broth)
2 bay leaves
1 teaspoon kosher salt
1/2 teaspoon black pepper
8-10 ounces Egg noodles gluten-free if needed (Note 2)
1/4 cup finely chopped parsley

INSTRUCTIONS

Turn the Instant Pot to the saute setting and drizzle olive oil in the bottom. Pat the chicken dry with paper towels and seasn both sides of the thighs with salt and pepper. When the oil is hot, place the chicken thighs smooth side down and sear on both sides for 3-4 minutes. It shouldn't be cooked all the way through. Remove the chicken to a cutting board or plate.
Drizzle a little more olive oil in the bottom then add the onion, celery, and carrots and cook for 3-5 minutes or until soft and translucent. Add the minced garlic and saute for another 1-2 minutes until the garlic is fragrant.
Press cancel to stop the saute setting then add the rest of the ingredients, except for the noodles, too the instant pot. Place the chicken thighs back in the broth, making sure they're fully submerged. Close the lid and make sure the valve is set to the sealing position.
Press pressure (manual) cook on high pressure for 8 minutes. Cook for 10 minutes if you're using bone-in chicken thighs. It will take about 10 minutes for the Instant Pot to come to pressure then will start counting down. Natural release (do nothing) for 5 minutes then turn the valve from sealing to venting to release the remaining pressure.
Carefully remove the cooked chicken to a clean cutting board and turn the soup back to the saute setting to bring it to a boil. While it's heating, shred the chicken with two forks. You could also cut it into bite-sized pieces.
Add the uncooked pasta to the soup when it begins to boil and cook the noodles for 5-7 minutes, or until the pasta is al dente. Double-check the package directions for exact timing. The noodles will continue to cook in the soup so be careful not to overcook them. Stir in the shredded chicken and parsley. Serve right away with more fresh parsley, thyme, and fresh black pepper

Recipe Equipment

6-Quart Instant Pot

Notes

Note 1. Bone-In. Add 2 minutes of cook time if you're using bone-in chicken thighs. For chicken breasts, reduce the cook time by 2 minutes (6 minutes total).

Note 2. Gluten-Free Egg Noodles. We used these Double Yolk Gluten-Free Egg Noodles and they held up well in the soup. Gluten-free noodles can be mushy, so keep that in mind when deciding on the brand. You can cook the noodles separately and stir them into the soup before serving to ensure they're al dente. You can also make my gluten-free egg noodles with a few simple ingredients.

Frozen chicken breasts: cook on high pressure for 13 minutes.

Storage: To store this soup, let it cool to room temperature and transfer it to an airtight container. Store it in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Reheat: transfer it to a pot and warm it up on the stovetop over medium heat. Reheat individual servings in the microwave until heated through. Add more broth as needed because the noodles will soak up some of the moisture over time.

Nutrition

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