This Instant Pot chicken noodle soup combines tender chicken thighs, carrots, celery, and egg noodles in a thyme-scented broth. The chicken cooks under pressure, then the noodles simmer with the lid off so you can stop cooking when they are just tender. A squeeze of lemon brightens each bowl.

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What you need

Use fresh or fully thawed boneless, skinless chicken thighs, low-sodium chicken broth, onion, carrots, celery, garlic, dried thyme, a bay leaf, and dry egg noodles. Low-sodium broth lets you adjust the seasoning at the end. This recipe is written for a 6-quart or larger electric pressure cooker.

How to make Instant Pot chicken noodle soup

1. Soften the onion, carrots, and celery using Sauté. Add the garlic briefly, then scrape up every browned bit with a splash of broth.
2. Add the chicken, remaining broth, and seasonings. Pressure-cook, then allow the pressure to release naturally.
3. Check the chicken with a thermometer, shred it, and remove the bay leaf.
4. Simmer the noodles in the broth with the lid off. Return the chicken and finish with lemon, salt, and pepper.

The 10-minute pressure setting is only one part of the cooking time. Allow extra time for sautéing, coming to pressure, natural pressure release, and cooking the noodles.

Instant Pot Chicken Noodle Soup

Chicken thighs, vegetables, and egg noodles in a lemon-thyme broth. Noodles simmer after pressure cooking for better texture. Timing is approximate and includes pressure buildup and natural release.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 tablespoon olive oil
• 1 onion diced
• 2 carrots cut into 1/2-inch pieces
• 2 celery stalks sliced
• 2 garlic cloves minced
• 1 pound boneless skinless chicken thighs fresh or fully thawed
• 6 cups low-sodium chicken broth
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 4 ounces dry egg noodles
• 1 tablespoon lemon juice or to taste
• Salt to taste

Method

 

1. Select Sauté. Add the oil, onion, carrots, and celery. Cook, stirring, until the onion begins to soften. Add the garlic and stir briefly.
2. Cancel Sauté. Pour in a little broth and scrape the base clean. Add the remaining broth, chicken, bay leaf, thyme, and pepper. Check the filled level against the exact cooker manual before sealing.
3. Select Pressure Cook, High, for 10 minutes. Allow pressure to release naturally until the float valve drops. Open the lid only when fully depressurized.
4. Check the chicken with a thermometer: it must reach 165°F. If needed, continue cooking until it does. Transfer to a board and shred; discard the bay leaf.
5. Select Sauté with the lid off. Add the egg noodles and simmer, stirring, for the package cooking time or until tender. Return the shredded chicken and heat through. Add lemon juice and salt to taste.

Keep the noodles from getting soggy

Add the dry noodles after pressure cooking and follow their package timing. Different brands soften at different rates. For meal prep, cook the noodles separately and add them to individual bowls; they absorb broth as they sit.

Can I use rice instead?

Cook rice separately and spoon it into bowls before adding the soup. Do not substitute dry rice for the noodles and use the same cooking instructions: rice varieties need different times and absorb different amounts of liquid.

Leftovers and freezing

Divide leftovers into shallow containers and refrigerate within 2 hours, or within 1 hour above 90°F. Keep at 40°F or below and use within 3–4 days. Reheat to 165°F, adding broth if needed. For the best noodle texture, freeze the chicken and broth separately from the noodles.

Serve it with

Add crusty bread and a simple salad. For a cool, tangy side, try our creamy cucumber yogurt dip with sliced vegetables.

Featured image: AI-generated illustration.