Description
A cozy, weeknight-friendly chicken noodle soup made right in the Instant Pot. Bone-in chicken thighs give the broth rich flavor, while fusilli pasta makes every bowl hearty and satisfying.
Ingredients
Units
Scale
- 1 lb skinless, bone-in chicken thighs (about 4-5 thighs)
- 1 tbsp olive oil
- 1 small onion, diced
- 1 tsp garlic powder
- 2 carrots, sliced
- 2 celery stalks, sliced
- 6 1/2 cups chicken broth
- 2 cups dry fusilli pasta
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme or parsley
Instructions
- Set the Instant Pot to Sauté. Heat the olive oil and add the diced onion, carrots, and celery. Sauté for 2–3 minutes until slightly softened.
- Carefully slice the bone-in chicken thighs into thin strips, being mindful of the bones. Add the sliced chicken along with the bones, chicken broth, salt, pepper, thyme, and fusilli pasta to the pot. Stir everything together to combine, making sure most of the pasta is submerged.
- Close the lid and set the valve to Sealing. Cook on High Pressure for 4 minutes.
- When the cooking time is complete, perform a quick release by carefully turning the valve to Venting. Open the lid once the pressure has fully released.
- Stir the soup and let it sit for 3–5 minutes to thicken slightly. Remove the bones from the soup and shred any meat that has come loose back into the pot.
Notes
- Bone-in thighs naturally deepen the flavor.
- Rustic veggie chopping works—pressure cooking softens everything nicely.
- Stir gently after cooking to keep the broth clear.
- Always make sure your chicken reaches a safe internal temperature. The USDA recommends poultry be cooked to 165°F.
- Prep Time: 10 minutes
- Cook Time: 4 minutes (on high pressure)
- Category: Soup | Main Dish
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 305 kcal
- Sugar: 3 g
- Sodium: 920 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 70 mg