Best Instant Pot Chicken Noodle Soup
My easy Instant Pot chicken noodle soup is made with juicy chicken thighs, a super flavorful broth, and hearty egg noodles. When you're craving comfort food this recipe cooks up quick!
Soup is my go to dinner in the Fall and winter. Using the Instant Pot makes it easy to create a dish that tastes like it cooked all day. I've previously shared Instant Pot Clam Chowder and Taco Soup. You can even make my Guinness Stew in the Instant Pot! This Instant Pot Chicken noodle sup cooks up in no time but tastes like you simmered it all day.
Why This Recipes Works: A Sprinkle of Food Science
- Use Chicken Thighs Not Breasts: They contain more fat which adds flavor and helps them stay tender and juicy.
- Sear Your Chicken: Browning the chicken caramelizes the exterior and adds flavor you just cant get any other way.
- Use Better Than Bouillon Not Broth: It has a richer flavor that tastes homemade without the work!
- Add Umami: I like to add a little Worcestershire sauce: its salty, meaty and add that little something extra.
Ingredient Notes and Shopping Tips
- Chicken: I like using chicken thighs as they're flavorful and juicy. I use bone in skinless thighs as bone adds flavor and helps keep the meat juicy. Meat Man like to use skin on to render the fat and cook the veggies in it! You could use boneless skinless chicken breasts in a pinch.
- This recipe is also great with leftover turkey.
- Better Than Bouillon: I like this so much better than broth, but you can certainly use broth if you prefer. Homemade stock would also be fantastic.
- Egg noodles: I used egg noodle nests, but any variety you have on handle will be great.
- Worcestershire Sauce: I love the depth this adds. If you're not a fan soy sauce is a good substitute.
Krystle's Tips: Steal My Culinary School Secrets
- Cut Veggies Evenly: This makes the soup easy to eat and helps everything cook at the same rate.
- Dry Chicken: Pat chicken dry to get the best sear.
- Safe Quick Release: Its necessary to do a quick release to stop the chicken from containing to cook. I like to cover the valve with a kitchen towel and open the valve using a wooden spoon to keep my hands and cabinets safe from any liquid.
More Instant Pot Comfort Food
Instant Pot Beef Roast and Potatoes
Instant Pot Chicken and Dumplings
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📖 Recipe
Best Instant Pot Chicken Noodle Soup
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Ingredients
- 2 Pounds Boneless Skinless Chicken Thighs About 6-8 Thighs
- 2 Tablespoons Olive Oil
- Salt/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 Basil Dried
- 1 Teaspoon Thyme Dried
Instructions
- Set Instant Pot to saute mode. Heat olive oil. Season chicken with salt and pepper and sear on both sites for 2-3 minutes each. Set aside.
- Add onion, carrots, and celery. Cook until veggies are softened (about 5-7 minutes). Add garlic and cook 1 more minute.
- Combine hot water with Better Than Bouillon until dissolved. Pour into pot and scrape the bottom.
- Stir in basil, oregano, and salt/pepper.
- Put the lid on the instant pot and close the pressure valve. Cook on manual high pressure for 7 minutes.
- Do a quick release of pressure. Remove chicken from pot and shred and discard bones.
- Stir in egg noodles. Place lid on instant pot, and allow to sit for 5 minutes.
Nutrition
I made this instant pot chicken noodle soup and it was so comforting—rich, flavorful, and ready in no time!
Just what the doctor ordered. Made this, we ate a bunch and I froze the rest. Yum!
This instant chicken noodle soup is delicious and perfect. Goes well with any homemade bread.
This instant pot chicken noodle soup is so good! Such a yummy recipe.
This beef instant pot chicken noodle soup is amazing! Such great and comforting recipe.