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Instant Pot Chicken Noodle Soup

instant pot chicken noodle soup

Instant Pot Chicken Noodle Soup

5 from 8 reviews
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Cuisine American


  • 2 tablespoons butter
  • 1 onion diced (approx 2 to 3 cups diced)
  • 1 ½ cups celery slices 3 sticks of celery
  • 4 teaspoons minced garlic
  • 2 teaspoons minced ginger
  • 2 pounds boneless skinless chicken thighs, quartered
  • 2 tablespoons fresh thyme leaves
  • 2 teaspoons salt to taste
  • 1 teaspoon freshly ground black pepper to taste
  • 1 teaspoon dried oregano
  • ½ teaspoon turmeric
  • ¼ teaspoon cayenne to taste
  • 8 cups chicken broth

Add Later:

  • 2 cups carrots coins approx 4 carrots peeled and chopped
  • 8 ounces wide egg noodles or noodles of your choice gluten-free works too
  • 3 tablespoons finely chopped fresh flat-leaf parsley leaves plus extra for garnish


  • Press sauté and adjust heat to the highest setting. Add butter and once it melts, add the onion, celery, garlic, ginger, and sauté for 5 minutes, or until onion softens and becomes translucent.
  • Add the remaining ingredients to the pot and mix well.
  • Secure the lid, close the pressure valve, and cook for 5 minutes at high pressure.
  • Quick-release pressure.
  • Press the sauté button (the heat should still be on the highest setting - if not, adjust it), and add the carrots.
  • Now wait for the pot to come to a full boil (this takes about 8 minutes), then add the noodles to the pot and mix well. Cook for 5 to 7 minutes uncovered, or until the noodles are tender.
  • Add parsley, stir, taste for seasoning, and adjust if necessary. 
  • Pour into a bowl and garnish with additional parsley leaves and serve.



  • Egg noodles absorb broth as they sit, you may need to add more broth when reheating leftovers.
  • If using a different type of noodle, follow the cook time listed on the package
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