This Instant Pot Chicken Noodle Soup is THE BEST chicken soup recipe 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 vegetables. Homemade chicken noodle soup from scratch in less than an hour.
Instant Pot Chicken Noodle Soup Recipe
If you have been on the fence about buying an Instant Pot, this is the recipe that will make you an Instant Pot lover! It’s perfect for pressure cooking. 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 Instant Pot Chicken Noodle Soup is a great recipe to get started with! It’s easy to make, and you won’t believe how delicious it is.
Chicken Noodle Soup Instant Pot Ingredients
- Whole Chicken – a whole five pound chicken with giblets removed.
- Olive Oil – or avocado oil.
- Onion – one small yellow onion or half of a large onion
- Garlic Cloves – freshly minced garlic for the best flavor
- Carrots – fresh whole carrots peeled and cut into 1/2 inch chunks
- Celery Stalks – cut into 1/2 chunks
- Soy Sauce – for depth of flavor
- Water – use fresh filtered water for best results
- Egg Noodles – or any noodle of choice
- Salt and Pepper
- Parsley – other fresh herbs can be substituted or used in addition depending on preference. Thyme and Bay Leaf, fresh or dried are great additions.
How to Make Instant Pot Chicken Noodle Soup
- Start by using the Sauté function of the Instant Pot to sauté the onions and vegetables. One of the greatest features of the Instant Pot is that it is truly a one-pot wonder. You can sauté vegetables and brown meat right in the pot.
- 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 the 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.
Can I use Chicken Breasts instead of a Whole Chicken?
The really great part of this chicken soup recipe is that it’s made with a whole chicken which creates the homemade chicken broth. But I do think you can pretty easily substitute boneless skinless chicken breasts in this recipe. Chicken thighs or a combination of chicken thighs and chicken breasts would be an even better substitution. If using breasts or thighs, use low-sodium chicken broth instead of water.
How to Store Chicken Noodle Soup Leftovers
Transfer soup to an air tight container and let cool uncovered. Once cool, cover and store in the fridge for up to three days. If meal prepping or you plan on having significant leftovers, consider cooking the noodles separately from the broth and adding them to the soup. Noodles cooked in the soup broth don’t store as well as noodles boiled separately.
- If any liquid starts to escape from the pressure release valve during quick pressure release, immediately close the valve to avoid a mess. Try again in a few minutes. You can use a long wooden spoon to reach the valve. Do not leave Instant Pot unattended during quick pressure release.
- Some readers who have tried this chicken soup recipe recommend using chicken broth instead of water to create a double broth and add more flavor. If you try this variation, I recommend using low-sodium or no sodium chicken broth.
- For extra flavor try squeezing fresh lemon juice into the soup before serving!
More Instant Pot Recipes
Chicken Noodle Soup Instant Pot
Instant Pot Chicken Noodle Soup - Tender chunks of chicken in a rich homemade chicken broth with big hearty veggies. Homemade Instant Pot chicken noodle soup from scratch in less than an hour.
- 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 tablespoons 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
Set Instant Pot to Saute function.
Heat olive oil and onions until onions start to soften and become translucent, 2-3 minutes.
Add garlic, carrots, and celery, and saute for another minute.
Add whole chicken to Instant Pot, followed by water, soy sauce, 2 teaspoon of salt, and several turns of freshly ground pepper.
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.
Instant Pot will take 15-20 minutes to come to pressure, then will countdown from 20 minutes.
After 20 minutes at high pressure, Instant Pot will beep and switch to keep warm mode.
Turn pressure release valve to Quick Release pressure.
Carefully open Instant Pot, keeping lid angled away from you to avoid very hot steam.
Remove whole chicken and set aside to shred.
Turn Instant Pot back to Saute function and let chicken broth come to a boil.
Stir in egg noodles and let cook for about 5 minutes.
While noodles are cooking, shred chicken into bite sized pieces discarding bones and skin.
Once noodles are cooked, stir in chicken meat and fresh parsley.
Adjust salt and pepper to taste.
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Adapted from The America’s Test Kitchen Quick Family Cookbook
This chicken noodle soup recipe is pure comfort food, I can’t wait for you to try it!
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