Instant Pot Chicken Noodle Soup
Whole bone-in thighs go in raw, come out fall-apart tender, and the noodles cook in the residual heat so they never turn to mush.
- Cook temp
- 240°F
- 116°C · preheat
- Total time
- 45 min
- 10 prep · 30 cook · 5 rest
- Pull at
- 165°F
- USDA safe minimum
- Rest
- 5 min
- Before slicing
Instant Pot Chicken Noodle Soup (5 Minute Cooking Time) · Six Sisters' Stuff
Six Sisters' Stuff shows pressure cooking chicken breasts with mirepoix and broth, shredding, and cooking egg noodles directly in the hot pot.
- Target //Cook at High Pressure, plus residual Keep Warm for 30 mins.
- Doneness //Pull when internal temperature reaches 165°F (USDA safe minimum). Rest 5 mins before slicing.
- Golden Rule //The single upgrade that separates good chicken soup from great is 1 tsp of dried dill added with the thyme. It is what your grandmother used and it is what you have been missing.
- Family Tweak //Ladle broth and noodles into a shallow bowl with a small mound of shredded chicken on top. Kids reject soup with too much liquid — control the ratio at the ladle.
Ingredients
- 2 lbsBone-In Skinless Chicken Thighs, about 5-6 thighs
- 8 cupsLow-Sodium Chicken Broth
- 8 ozWide Egg Noodles
- 2 tbspUnsalted Butter
- 1 mediumYellow Onion, diced
- 3 mediumCarrots, peeled and sliced into coins
- 3 ribsCelery Ribs, sliced
- 4 clovesFresh Garlic, minced
- 1 tspDried Thyme
- 1 tspDried Dill
- 2 tbspFresh Parsley, chopped
- 1 Fresh Lemon, cut into wedges for serving
- to taste Kosher Salt
- to taste Black Pepper
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Not included: Bone-In Skinless Chicken Thighs, Dried Dill — no confident product match, so you'll need to add them yourself.
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Get to the point
- 1
Sauté onion, carrots, celery 4 min; add 4 garlic cloves, 1 tsp thyme, 1 tsp dill.
- 2
Add 2 lbs bone-in thighs and 8 cups broth. Cook 10 min High Pressure, quick release.
- 3
Lift thighs, shred with 2 forks, return meat. Add 8 oz egg noodles, cover with lid off pressure.
- 4
Let sit 8 minutes on Keep Warm until noodles are tender. Squeeze lemon over each bowl.
Step by step
Tap a step to cross it offSweat the Classic Mirepoix
4 minSet Instant Pot to Sauté Normal. Add 2 tbsp butter, 1 diced onion, 3 sliced carrots, and 3 sliced celery ribs. Cook 4 minutes, stirring, until the onion turns translucent. Add 4 minced garlic cloves, 1 tsp dried thyme, and 1 tsp dried dill; stir 30 seconds.
WhyDill is the underrated MVP here — it is what makes homemade chicken soup taste like homemade chicken soup instead of just chicken with broth.
Add Broth and Raw Thighs
Cancel Sauté. Pour in 8 cups low-sodium chicken broth and scrape any fond off the bottom. Add 2 lbs bone-in skinless chicken thighs directly into the broth, tucking them into a single layer.
WhyCook the chicken raw — the pressure extracts far more flavor from a raw thigh than a pre-cooked or rotisserie one. Bones are non-negotiable for broth body.
Pressure Cook 10 Minutes
20 minSeal the lid and set the valve to Sealing. Cook at High Pressure for 10 minutes. When the cook cycle ends, carefully quick-release the pressure by opening the valve.
WhyQuick release now is fine because there are no starches or pasta in the pot yet. Adding noodles first and then quick-releasing sprays starch through the valve.
Shred the Chicken
Lift the thighs onto a cutting board. Using 2 forks, pull the meat off the bones in bite-sized shreds. Discard the bones. Stir shredded chicken back into the pot.
WhyShred the meat while hot — cold thighs go stringy and rubbery. This is a 90-second window.
Cook Noodles in Residual Heat
8 minAdd 8 oz wide egg noodles to the pot. Do not press Sauté. Place the lid on loosely without sealing and let the residual heat cook the noodles for 8 minutes on Keep Warm.
WhyCooking noodles under pressure turns them to paste every time. Residual heat is the entire trick — the broth stays at 190°F for a full 10 minutes after depressurizing.
Season and Finish
Taste and adjust with kosher salt and black pepper. Stir in 2 tbsp chopped fresh parsley. Ladle into bowls with a fresh squeeze of lemon and a crack of black pepper.
WhySalt at the end — the broth reduces slightly as it sits, and salting up front leaves it over-seasoned by the time you plate.
- Dad pro tip
- The single upgrade that separates good chicken soup from great is 1 tsp of dried dill added with the thyme. It is what your grandmother used and it is what you have been missing.
- Kid & toddler adjustment
- Ladle broth and noodles into a shallow bowl with a small mound of shredded chicken on top. Kids reject soup with too much liquid — control the ratio at the ladle.
- Serve with
- Buttered saltine crackers · Grilled cheese on sourdough · Simple green salad with vinaigrette
- Reheating
- Reheat in a saucepan over medium-low for 6 minutes, stirring often. Noodles keep absorbing broth in the fridge — thin with 1/2 cup extra broth per bowl as you warm it.
- Calories
- 315
- Protein
- 26 g
- Carbs
- 28 g
- Fat
- 11 g
Nutrition source: USDA FoodData Central #171465 (chicken thigh) and #169740 (egg noodles). Cook-time basis: Tested on 2 lbs bone-in skinless chicken thighs with 8 cups low-sodium broth, standard mirepoix, and 8 oz wide egg noodles in a 6-qt Instant Pot Duo.
Frequently Asked Questions
Why bone-in thighs instead of breasts?
Bones release gelatin under pressure that gives the broth body. Boneless breasts give you flat, watery broth and dry meat in the same pot.
Can I freeze this?
Freeze the broth and chicken without the noodles — pasta turns to sponge after a freeze-thaw. Add fresh noodles when reheating.
How do you reheat leftover instant pot chicken noodle soup without ruining the texture?
Reheat in a saucepan over medium-low for 6 minutes, stirring often. Noodles keep absorbing broth in the fridge — thin with 1/2 cup extra broth per bowl as you warm it.
What is the target internal temperature for this recipe?
Confirm internal core temperature reaches 165°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 5 minutes before slicing to let carryover heat equalize and lock in juices.
How do I adapt this meal for picky kids or toddlers?
Ladle broth and noodles into a shallow bowl with a small mound of shredded chicken on top. Kids reject soup with too much liquid — control the ratio at the ladle.
What are the best side dishes to serve with this?
Recommended sides include Buttered saltine crackers, Grilled cheese on sourdough, Simple green salad with vinaigrette.