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5 from 8 votes

Instant Pot Chicken Noodle Soup

This Instant Pot chicken noodle soup is heavy on the noodles, and is ready quickly thanks to the pressure cooker. With juicy chicken thighs, carrots, celery, aromatics, thyme, and egg noodles, it’s classic and so comforting.
Prep Time15 minutes
Cook Time20 minutes
Time to pressurize + natural pressure release30 minutes
Total Time1 hour 5 minutes
Course: Soup
Cuisine: American
Diet: Low Fat
Servings: 8
Calories: 306kcal


  • 1 ½ lbs boneless skinless chicken thighs roughly 7-8 small thighs or 4 large thighs; see note 1
  • 4 ribs celery chopped small
  • 4 carrots peeled & chopped small
  • 1 onion diced
  • 4 cloves garlic minced
  • 2 teaspoons dried thyme leaves
  • 1 teaspoon salt
  • 1 tablespoon better than bouillon chicken base; see note 2
  • 2 bay leaves
  • 10 cups chicken stock

Add after pressure cooking

  • 4 cups broad egg noodles uncooked; see note 3


  • Combine- Add all ingredients except noodles to the stainless steel insert of your Instant Pot. Stir to combine.
    ingredients for chicken noodle soup in the instant pot before cooking
  • Cook- Place the lid on your Instant Pot and set the steam release handle in the ‘sealing’ position. Pressure cook on high pressure for 10 minutes. When the Instant Pot beeps, allow it to naturally depressurize (aka just let it sit) for 10 minutes, before releasing the remaining pressure.
    instant pot with 10 minutes on the timer
  • Remove chicken + bay leaf- use tongs to transfer the chicken thighs to a clean bowl. Remove the bay leaves and discard.
    pulling chicken out of the instant pot to shred it
  • Shred chicken- Use two forks or an electric hand mixer to shred the chicken into strips.
    shredded chicken in a bowl with forks
  • Cook noodles- add the egg noodles to the Instant Pot. Select the ‘sauté’ function, and simmer the noodles for 7-10 minutes, until cooked through. Remove the stainless steel insert from the Instant Pot to prevent the noodles from overcooking.
    egg noodles added into the instant pot
  • Serve- return the shredded chicken to the pot. Garnish with parsley if desired. Enjoy!
    overhead view of chicken noodle soup in the Instant Pot



1- you may swap boneless skinless chicken thighs for boneless skinless chicken breasts; reduce the cook time to 8 min with a 10 min natural pressure release
2- *if you cannot find Better Than Bouillon, 1 tablespoon powdered bouillon may be used in place. For bouillon cubes, we estimate you'd need 3 (but have not tested)
3- if you use thin egg noodles, the cook time will be closer to 5 min. You may swap for your favorite noodle, adjust the cook time as needed
4- serving size is strictly an estimate; nutritional information reflects ⅛ of the batch
Cool completely, then store in an air tight container in the fridge for up to 4 days. I do not recommend freezing as the noodles get very soft.
Heat individual portions in the microwave until steaming hot. Heat larger portions in a pot on the stove over medium heat for 15 minutes, or until warmed through.
Freezer packs
To assemble ahead and freeze before cooking, place all ingredients except for the noodles and chicken stock, in a gallon-sized freezer bag or meal prep container. Freeze for up to 6 months. Thaw completely before cooking as directed above.


Serving: 1cup; see note 4 | Calories: 306kcal | Carbohydrates: 30g | Protein: 27g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 845mg | Potassium: 749mg | Fiber: 2g | Sugar: 8g | Vitamin A: 5252IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 2mg