Instant Pot Chicken Noodle Soup Recipe
Enjoy a warm bowl of this hearty and flavorful Instant Pot Chicken Noodle Soup. Packed with tender chicken thighs, fresh vegetables, and egg noodles, it’s a perfect comfort meal for any day of the week.

The Importance of Using Fresh Herbs and Vegetables
Before we dive into the recipe, it’s essential to emphasize the importance of using fresh herbs and vegetables. These ingredients add a depth of flavor that takes this soup to the next level. Take the time to chop up your carrots, celery, and fresh herbs – it’s a therapeutic process that will make a significant difference in the end result.
The New and Improved Recipe: What’s Changed?
So, what’s changed in this new recipe? For starters, we’ve switched from using chicken breasts to chicken thighs. This simple swap makes a world of difference in terms of flavor. The richness and depth of flavor that chicken thighs bring to the table are unmatched. Trust us, you won’t go back to using chicken breasts again!
Preparing the Ingredients
To start, prep out all your ingredients, including chopping up those fresh herbs and vegetables. Take the time to season both sides of your chicken thighs with salt and pepper. It’s a crucial step that ensures even flavor distribution.
Browning the Chicken and Cooking the Vegetables
Next, pull out your Instant Pot and turn it on sauté mode. Add a tablespoon of olive oil and brown both sides of your chicken thighs for about two to three minutes on each side.
Don’t worry about cooking the inside of the chicken – it’ll finish cooking in the soup. Once the chicken is charred, set it aside and cook your vegetables.
Cooking your vegetables before adding everything to the Instant Pot brings out so much additional flavor. Make sure to add a little more olive oil if needed and cook until the onion is translucent and the carrots and celery are slightly softened.
Adding Garlic, Seasoning, and Chicken Stock
Mince some garlic cloves and add them to the veggies, cooking until fragrant. Now it’s time to season up the soup. Start light with your seasoning, keeping in mind that you can always add more but can’t take it away. Add a splash of chicken stock and scrape up those brown bits at the bottom of the Instant Pot – this step is crucial to prevent the burn signal.
Pressure Cooking and Shredding the Chicken
Add the chicken thighs back in, along with the remainder of the chicken stock and some bay leaves. Pop the top on your Instant Pot, making sure it’s on sealing, and set it for seven minutes. Once the timer goes off, let the soup sit for 10 minutes before doing a manual release. Remove the bay leaves and take the chicken thighs out, setting them aside to shred later.
Adding Egg Noodles and Shredding the Chicken
Turn your Instant Pot on sauté mode and let it get nice and bubbly. Add the egg noodles and cook for about seven to eight minutes, constantly stirring them around. Now it’s time to shred the chicken thighs. Make sure to remove all the bones and take two forks to shred the chicken nicely.
The Final Touches
Add the shredded chicken back into the soup and give it a good stir. Try the soup and see if you need any additional seasoning. As always, start light and add more as needed. That’s it! Your homemade chicken noodle soup is ready to be devoured. Top it with some fresh parsley, and you’re good to go!
This new and improved Instant Pot chicken noodle soup recipe is sure to become a staple in your household. It’s a flavorful, comforting, and nourishing meal that’s perfect for any time of the year. So go ahead, give it a try, and let us know what you think!
Instant Pot Chicken Noodle Soup

Enjoy a warm bowl of this hearty and flavorful Instant Pot Chicken Noodle Soup. Packed with tender chicken thighs, fresh vegetables, and egg noodles, it’s a perfect comfort meal for any day of the week.
Ingredients
- 1.5 lbs chicken thighs, bone-in, skinless
- Salt and pepper, to taste
- 2 TBSP olive oil
- 1 medium onion, diced
- 3 medium carrots, peeled and sliced
- 3 stalks celery, sliced
- 3 cloves garlic, minced
- 6 cups chicken stock
- 2 bay leaves
- 2 cups egg noodles
- Fresh parsley, for garnishing
Instructions
- Season chicken thighs with salt and pepper.
- Set Instant Pot to sauté mode, add olive oil, and brown chicken thighs for 2-3 minutes on each side. Remove and set aside.
- In the same pot, add more oil if needed, then sauté onions, carrots, and celery until softened.
- Add minced garlic and cook until fragrant.
- Deglaze the pot with a splash of chicken stock, scraping up any brown bits.
- Return chicken thighs to the pot, add remaining chicken stock and bay leaves.
- Seal the Instant Pot and cook on high pressure for 7 minutes, then allow a 10-minute natural release.
- Remove chicken to shred, discard bay leaves.
- Set the pot to sauté mode, add egg noodles, and cook for 7-8 minutes, stirring frequently.
- Return shredded chicken to the pot, stir well, and adjust seasoning as needed.
- Serve hot, garnished with fresh parsley.
Nutrition Information:
Serving Size:
per servingAmount Per Serving: Calories: 310Total Fat: 16gSaturated Fat: 4gCholesterol: 95mgSodium: 690mgCarbohydrates: 22gFiber: 2gSugar: 3gProtein: 20g