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Instant Pot Chicken Noodle Soup Recipe

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4.3 from 1 review

This comforting Instant Pot Chicken Noodle Soup combines tender bone-in chicken thighs with fresh vegetables and fusilli pasta, all cooked quickly under high pressure for a flavorful, hearty meal. Perfectly seasoned with garlic, thyme, and black pepper, this easy-to-make soup is ready in under 45 minutes and delivers warm, satisfying nourishment in every bowl.

Ingredients

Proteins

  • 1 lb skinless bone-in chicken thighs (about 4–5 thighs)

Vegetables

  • 1 small onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced

Liquids & Broth

  • 6½ cups chicken broth
  • 1 tbsp olive oil

Dry Ingredients & Seasonings

  • 2 cups dry fusilli pasta
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp dried thyme or parsley

Instructions

  1. Prepare Aromatics: Set the Instant Pot to Sauté mode and heat the olive oil. Add the diced onion, sliced carrots, and celery, cooking them for 2 to 3 minutes until they begin to soften and release their flavors.
  2. Slice Chicken & Add Ingredients: Carefully slice the skinless bone-in chicken thighs into thin strips, avoiding the bones. Add the chicken pieces with the bones to the Instant Pot. Pour in the chicken broth, then sprinkle garlic powder, salt, black pepper, and dried thyme or parsley. Add the dry fusilli pasta, ensuring most of it is submerged in the liquid. Stir all ingredients to combine well.
  3. Pressure Cook the Soup: Secure the Instant Pot lid and set the valve to Sealing. Cook on High Pressure for 4 minutes to allow the chicken and pasta to cook through and flavors to meld.
  4. Release Pressure & Remove Lid: Once cooking is complete, perform a quick release carefully to release the steam. When the pressure is fully released, remove the lid carefully to avoid steam burns.
  5. Finish & Serve: Stir the soup well and let it stand for 3 to 5 minutes to thicken slightly. Remove any chicken bones from the soup, shred or pull apart any chicken that came off the bones, and stir it back in. Taste the soup and adjust salt or seasoning as needed. Serve warm for a hearty, comforting meal.

Notes

  • Using bone-in chicken thighs enhances the soup's flavor and richness.
  • If preferred, dried parsley can substitute dried thyme for a different herbaceous note.
  • The resting step after cooking allows the pasta to absorb some broth for better texture.
  • Be cautious when performing the quick pressure release to avoid steam burns.
  • Leftover soup stores well in the refrigerator for up to 3 days and reheats beautifully.

Find it online: https://recipeplenty.com/instant-pot-chicken-noodle-soup-recipe/