This easy Instant Pot chicken noodle soup is cozy, hearty, and full of classic comfort-food flavor. It is made with tender chicken thighs, a rich savory broth, carrots, celery, onion, garlic, and satisfying egg noodles. When you want homemade chicken noodle soup without simmering a pot all afternoon, this pressure cooker version is a quick and reliable choice.
Soup is one of the easiest dinners to turn to during fall and winter, especially when the weather calls for something warm and soothing. The Instant Pot makes the process simple because it builds deep flavor in a fraction of the time. This Instant Pot chicken noodle soup tastes like it has been gently simmering for hours, but it comes together quickly enough for a busy weeknight.
The key is layering flavor from the start. Searing the chicken adds a rich browned taste, while sautéed onion, carrots, celery, and garlic create the classic base every great chicken noodle soup needs. Better Than Bouillon gives the broth a bold, homemade-style flavor, and a splash of Worcestershire sauce adds extra savory depth. Finished with egg noodles, basil, and thyme, this soup is simple, filling, and comforting from the first spoonful.
Why This Recipe Works: A Sprinkle of Food Science
- Use chicken thighs instead of breasts: Chicken thighs contain more fat, which gives the soup better flavor and helps the meat stay tender and juicy under pressure.
- Sear the chicken first: Browning the chicken caramelizes the surface and creates savory flavor that cannot be achieved by simply boiling the meat.
- Use Better Than Bouillon: This concentrated chicken base creates a richer broth than many boxed broths and gives the soup a homemade taste with very little effort.
- Add umami: Worcestershire sauce brings a salty, meaty depth that makes the broth taste more balanced and satisfying.
Ingredient Notes and Shopping Tips
- Chicken: Chicken thighs are the best choice for this Instant Pot chicken noodle soup because they stay moist and flavorful. The recipe card uses boneless skinless chicken thighs, but bone-in thighs can also be used if you prefer the extra flavor they add. If using bone-in chicken, remove and discard the bones after cooking. Boneless skinless chicken breasts can be used in a pinch, though they may be slightly less juicy.
- Leftover turkey: This soup is also a great way to use leftover turkey. Add it near the end so it warms through without overcooking.
- Better Than Bouillon: This chicken base is convenient and flavorful. If you prefer, you can use chicken broth or homemade chicken stock instead of the water and bouillon mixture.
- Egg noodles: Egg noodle nests work well, but any egg noodles you have on hand can be used. The noodles soften quickly in the hot soup after pressure cooking.
- Worcestershire sauce: A small amount adds depth and a savory finish. If you do not enjoy Worcestershire sauce, soy sauce is a good substitute.
Krystle’s Tips: Steal My Culinary School Secrets
- Cut the vegetables evenly: Evenly sliced carrots, celery, and onion cook at the same rate and make the soup easier to eat.
- Dry the chicken before searing: Patting the chicken dry helps it brown instead of steam, giving the soup a deeper flavor.
- Deglaze the pot: After adding the broth, scrape the bottom of the Instant Pot to release any browned bits. This adds flavor and helps prevent a burn warning.
- Use a safe quick release: A quick release stops the chicken from continuing to cook. Cover the valve loosely with a kitchen towel and open it carefully with a wooden spoon to keep your hands away from the steam.
- Add noodles at the end: Stirring the egg noodles into the hot soup after pressure cooking keeps them from becoming mushy.
More Instant Pot Comfort Food
Instant Pot Crack Chicken
Instant Pot Beef Roast and Potatoes
Instant Pot Mac and Cheese
Instant Pot Mashed Potatoes
Instant Pot Chicken and Dumplings
Instant Pot Beef Stew
Instant Pot Potato Soup
📖 Recipe
Best Instant Pot Chicken Noodle Soup
Ingredients
- 2 pounds boneless skinless chicken thighs about 6 to 8 thighs
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup baby carrots thinly sliced
- 2 stalks celery sliced
- 1 onion diced
- 2 cloves garlic
- 1 tablespoon Worcestershire sauce
- 6 cups water
- 2 tablespoons Better Than Bouillon chicken base
- 2 cups egg noodles uncooked
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
Instructions
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Set the Instant Pot to sauté mode. Heat the olive oil. Season the chicken thighs with salt and pepper, then sear on both sides for 2 to 3 minutes per side. Transfer the chicken to a plate.
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Add the onion, carrots, and celery to the pot. Cook for 5 to 7 minutes, or until the vegetables begin to soften. Add the garlic and cook for 1 more minute.
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Combine the hot water and Better Than Bouillon until dissolved. Pour the mixture into the pot, add the Worcestershire sauce, and scrape the bottom to loosen any browned bits.
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Stir in the basil, thyme, and additional salt and pepper to taste. Return the chicken to the pot.
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Secure the lid and close the pressure valve. Cook on manual high pressure for 7 minutes.
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Carefully perform a quick release. Remove the chicken from the pot, shred it, and discard any bones if you used bone-in thighs.
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Return the shredded chicken to the soup. Stir in the egg noodles, place the lid back on the Instant Pot, and let the soup sit for 5 minutes, or until the noodles are tender.
Nutrition
