Instant Pot Chicken Noodle Soup

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Entrée
  • Method: Instant Pot
  • Cuisine: American


Instant Pot Chicken Noodle Soup has all of hearty flavors of the old-fashioned classic in the fraction of the time.


  • 2 Tbsp. olive oil
  • 1 medium yellow onion, chopped
  • 4 medium carrots, peeled and sliced
  • 3 stalks celery, sliced
  • 2 cloves garlic, minced
  • 1 Tbsp. fresh thyme, or 1 tsp. dried thyme
  • 2 bay leaves
  • 6 cups unsalted chicken broth
  • 2 lbs. chicken thighs, boneless, skinless (about 8 thighs)
  • 2 and ½ cups egg noodles, dry
  • 1 cup kale, thick stems removed and torn into bite size pieces (baby spinach can be substituted)
  • Salt, to taste
  • Pepper, to taste


  1. Add oil to the inner pot and select Sauté to preheat.
  2. When the indicator says HOT, add the onion and cook until softened, about 3 -4 minutes.
  3. Add the carrots and celery and cook for 3 minutes.
  4. Add the garlic and thyme, cooking until garlic becomes fragrant, about 1 minute.
  5. Add the bay leaves, broth, and chicken thighs. Stir to combine.
  6. Close and lock the lid. Make sure the steam release handle is in the sealed position.
  7. Select the SOUP function (or MANUAL) on high pressure and set 6 minutes cooking time.
  8. When time is up, allow the steam to naturally release. When the valve has dropped, unlock the lid and open carefully.
  9. Remove the chicken thighs and shred with two forks.
  10. Add the noodles to the Instant Pot and set to Sauté. Boil until the noodles are al dente, about 6 minutes.
  11. Switch to Warm, add the shredded chicken and kale (or spinach if substituting) and heat until greens are just wilted. Season with salt and pepper.
  12. Serve immediately.