This Instant Pot Chicken Noodle Soup is THE BEST chicken noodle soup I have ever had and it’s one of the easiest I have ever made. Tender chunks of chicken in a rich homemade chicken broth with big hearty veggies. If you have been on the fence about buying an Instant Pot, this is the recipe that will make you an Instant Pot lover! Homemade chicken noodle soup from scratch in less than an hour. I am talking the most delicious homemade chicken broth you have ever had. This soup is so flavorful and rich, you won’t believe that this starts with just a whole chicken, veggies and water.
If you are just getting started with your Instant Pot, or are thinking of adding one of these handy electric pressure cookers to your kitchen, this is a great recipe to get started with! It’s easy to make, and you won’t believe how delicious it is.
Start by using the Saute function of the Instant Pot to saute the onions and veggies. One of the greatest features of the Instant Pot is that it is truly a one-pot wonder. You can saute veggies and brown meat right in the pot.
Then add the whole chicken to the pot. Mine was about five pounds. Make sure you have removed any giblets.
Add 8 cups of water, soy sauce, salt and pepper. The soy sauce is the secret ingredient to this rich and flavorful chicken broth. You can’t taste the soy sauce, but it enhances the meaty flavor of the broth. Lock the lid in place and set the Instant Pot to High Pressure for 20 minutes.
The Instant Pot will take 15-20 minutes to come to pressure, then it will start the count down from 20 minutes. After the countdown is complete and the Instant Pot switches to keep warm function, Quick Release the pressure and carefully remove the lid once all the pressure is released. Remove the chicken and set aside to shred.
Turn the Instant Pot back to Saute and let the chicken broth come to a simmer. Add in the noodles and let it simmer for about 5 minutes. While the noodles are cooking, shred the chicken. Once the noodles are tender, add the chicken meat back to the Instant Pot and stir in the parsley. The soup will be very hot, so be careful when serving.
- 1 tablespoon of olive oil
- 1 small onion diced
- 3 cloves of garlic minced
- 5 carrots peeled and sliced into 1/2 inch pieces
- 2 celery sticks sliced into 1/2 inch pieces
- 1 whole 5 pound chicken giblets removed and discarded
- 2 tablespoon of soy sauce
- 8 cups of water
- Kosher salt and freshly ground pepper
- 4 ounces of extra wide egg noodles
- 1/4 cup of minced fresh flat leaf parsley
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Set Instant Pot to Saute function.
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Heat olive oil and onions until onions start to soften and become translucent, 2-3 minutes.
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Add garlic, carrots and celery and saute for another minute.
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Add whole chicken to Instant Pot, followed by water, soy sauce, 2 teaspoon of salt and several turns of freshly ground pepper.
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Turn off Saute function, lock Instant Pot lid in place, make sure pressure valve is set to sealing and set Instant Pot to High Pressure for 20 minutes, via manual mode.
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Instant Pot will take 15-20 minutes to come to pressure, then will countdown from 20 minutes.
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After 20 minutes at high pressure, Instant Pot will beep and switch to keep warm mode.
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Turn pressure release valve to Quick Release pressure.
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Carefully open Instant Pot, keeping lid angled away from you to avoid very hot steam.
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Remove wole chicken and set aside to shred.
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Turn Instant Pot back to Saute function and let chicken broth come to a boil.
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Stir in egg noddles and let cook for about 5 minutes.
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While noodles are cooking, shred chicken into bite sized pieces discarding bones and skin.
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Once noodles are cooked, stir in chicken meat and fresh parsley.
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Adjust salt and pepper to taste.
Adapted from The America’s Test Kitchen Quick Family Cookbook
This chicken noodle soup is pure comfort food!
I can’t wait for you to try it!
The Instant Pot is really a must-have kitchen tool! I’m excited to share more recipes soon!
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If you like this recipe, you may also like some of my recent favorites:
Instant Pot Macaroni and Cheese
Slow Cooker Chicken French Dip Sandwiches
Looks delicious! Can’t wait to try it. We have had our IP for a few months, but haven’t made soup yet. I definitely will be giving this a try! Thanks!
Thanks, Kelly! I’d love to hear how it turns out!
What size IP are you using for this recipe?
Hi Anna!
I’m using the 6qt.
This soup is absolutely amazing! I had alot of chicken /veggie broth and used that instead of the water and WOW! I didn’t have a whole chicken, so I used 5 lbs of chicken thighs… I’m already on my 2nd batch in less than 24 hrs!! 🙂 Thanks again!
I make chicken noodle soup all the time, but wasn’t sure how to transfer it to the IP. I was worried about making the veggies too mushy. I will have to try this!
I made this soup for dinner tonight and my husband said it is the best Chicken Noodle soup he has ever had.
Just made this, but also added fresh ginger, a squeeze of fresh lemon, a 1/2 tsp of dried thyme, and whole peppercorns
Does this soup freeze well?
I haven’t tried to freeze it yet. Once thing I’ve noticed is that noodles cooked in the broth tend to get mushy when freezing. If you plan on freezing, maybe consider cooking the noodles separately and then adding them to the soup. Hope that helps!
Made this yesterday! Delicious!
I made this and it was quick and easy as promised! However, I definitely had to refrigerate and skim the fat before we could eat it, so we had it the next day. I’m just curious to know how others have dealt with the tons of fat that a whole chicken leaves behind? I’ve had this issue making chicken soup the conventional way, as well.
Planning to make this today, but I’m thinking I’m going to cook the chicken with the water, salt, and pepper first (no veggies) so I can skim some excess fat from the broth. Then I would have the broth in a separate container while I sauté the veggies, add the broth and chicken meat, and the noodles, and cook until done. I’ll let you know how it turns out 😁
How did it turn out?
I put my chicken in thinking it could be placed in there’s still partially frozen but when the timer went off I took it out and outside looked fine but was still blood you on inside. Next time I’ll have to thaw first. I put it back I need for another 20. Hopefully it won’t overlook the veggies.
Hi Kimberly! I’m sorry the frozen didn’t work out. I recommend using a fresh or thawed chicken. Hope you were able to save the soup!
I already made this recipe once, and it was DELICIOUS! I’m making again and was wondering what the time adjustment, if any, would be for a frozen chicken….any suggestions would be greatly appreciated!thank you!
Hi Jen! I’m sorry, I’ve never made it from frozen. Please let me know if you do and what timing worked for you! Good luck!
This was the very first Instant Pot recipe I tried and it turned out great. Thank you!
Thanks, Julie!
Sounds wonderful, but I am trying to reduce my salt intake. Anything else I can use instead of the soy sauce?
Try low sodium soy sauce!
Coconut aminos have a similar flavor, but 90 mg of sodium per tsp. My lite soy sauce has something like 530 mg. sodium per tbsp. So that looks to be about half for the coconut aminos.
you can also try an few dried mushrooms (porcini, for example) or a T or two of tomato paste – they’re both able to up the umami factor….
I am making this tonight and I’d love to use rice instead of noodles. Would I treat it the same as the noodles?
I really enjoyed it!! Thank you!!
I’m so glad! Thank you!
Just made your recipe. Kids loved it! Looking forward to trying more of your recipes.
Awesome! Thank you, Jessica!