Instant Pot Chicken Noodle Soup

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recipe by Bruce Weinstein

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Okay, all you chicken soup fanatics, forgive us. Our version is not pure yellow. We lobby for browning the chicken before cooking it in the broth with the vegetables and herbs (which we then discard since they’ve leached their flavor into the broth). The result is a cloudy stock, even brown. But the flavor is over the top: rich, decadent, and decidedly, well, chicken-y. <br />If you insist on old-school aesthetics, skip browning the chicken (omit the olive oil, too) and cook them in the broth with the vegetables and aromatics before carrying on as written. But honestly, why would anyone skimp on flavor for color?

Inspired by:

recipe updated Jun 16, 2020


  • Red onion icon
    Red onion
    1 (about 135 g)
  • Carrot icon
    4 (about 200 g)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Dill icon
    1 tbsp (about 3.9 g)
  • Olive oil icon
    Olive oil
    2 tbsp (about 27.3 g)
  • Bone-in skinless chicken breast icon
    Bone-in skinless chicken breast
    454 g (about 2 cups)
  • Bone-in skinless chicken thighs icon
    Bone-in skinless chicken thighs
  • Salt icon
    ½ tsp (about 3 g)
  • Black pepper icon
    Black pepper
    ½ tsp (about 1.07 g)
  • Chicken broth icon
    Chicken broth
    6 cups (about 1.494 kg)
  • Fresh thyme icon
    Fresh thyme
    3 sprigs
  • Fresh sage icon
    Fresh sage
    2 sprigs
  • Egg noodles icon
    Egg noodles
    113.5 g (about 113 ½)


  • kCook icon Instant Pot
  • kCook icon Work surface
  • kCook icon Inner pot
  • kCook icon Plate
  • kCook icon Cutting board

Step preview

  1. Add olive oil to the inner pot
  2. Pre-heat until hot - Sauté, Normal
  3. Place bone-in skinless chicken breast and bone-in skinless chicken thighs on a clean work surface
  4. Season with salt and black pepper
  5. Transfer chicken to inner pot
  6. Brown well - approx 6 min
  7. Transfer chicken to plate
  8. Pour chicken broth into the inner pot
  9. Deglaze
  10. Return chicken to inner pot
  11. Add red onion, carrot, garlic clove, fresh thyme and fresh sage to the inner pot
  12. Close and lock the lid and turn the steam release handle to Sealing
  13. Pressure cook - Soup, High, 18 min
  14. Release pressure -
  15. Transfer just the content of inner pot to cutting board
  16. Debone chicken
  17. Cut into bite-size pieces
  18. Discard vegetables and herbs
  19. Stir egg noodles and dill into the inner pot
  20. Close and lock the lid and turn the steam release handle to Sealing
  21. Pressure cook - Manual, High, 4 min
  22. Release pressure -
  23. Return chicken to inner pot
  24. Serve
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