Instant Pot Chicken Noodle Soup with Fresh Herbs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting bowl of chicken noodle soup made quickly in the Instant Pot, featuring tender chicken, fresh vegetables, and fragrant herbs for a soothing meal. This American-inspired Instant Pot recipe, ready in about 35 minutes, pairs boneless skinless chicken thighs, chicken broth, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 6 American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Set the Instant Pot to sauté mode and add 2 tbsp olive oil, then sauté 1 medium diced yellow onion, 2 diced carrots, and 2 diced celery stalks for 4 minutes until softened and fragrant.
  2. Step 2: Add 3 minced garlic cloves and cook for 30 seconds until aromatic.
  3. Step 3: Pour in 6 cups chicken broth, add 1 lb boneless skinless chicken thighs, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh thyme leaves. Seal the lid and set to pressure cook on high for 12 minutes.
  4. Step 4: When cooking is complete, quick release the pressure and carefully remove the chicken thighs. Shred the chicken with two forks.
  5. Step 5: Set Instant Pot to sauté mode again, add 4 oz egg noodles, and simmer for 5 minutes until noodles are tender.
  6. Step 6: Return shredded chicken and 1/4 cup chopped fresh parsley to the pot, stir well, and adjust seasoning with more salt or pepper if needed before serving.

Frequently asked questions

How long does Instant Pot Chicken Noodle Soup with Fresh Herbs take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Instant Pot Chicken Noodle Soup with Fresh Herbs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken broth from drying out.

Can I substitute ingredients in Instant Pot Chicken Noodle Soup with Fresh Herbs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Instant Pot Chicken Noodle Soup with Fresh Herbs for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Instant Pot Chicken Noodle Soup with Fresh Herbs?

American instant pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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