Instant Pot Chicken Noodle Soup Recipe & Video (2024)

by Melissa 116 Comments

This Instant Pot Chicken Noodle Soup is THE BEST chicken souprecipeI 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.

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 soflavorful 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 thinkingof 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.

Instant Pot Chicken Noodle Soup Recipe & Video (2)

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 – fordepth of flavor
  • Water – use fresh filtered water for bestresults
  • Egg Noodles – or any noodle of choice
  • Salt and Pepper
  • Parsley – other fresh herbs can besubstituted 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

  1. 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.
  2. Add the whole chicken to the pot. Mine was about five pounds. Make sure you have removed any giblets.
  3. 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.
  4. 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.
  5. 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.

Recipe Tips

  1. 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.
  2. 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.
  3. For extra flavor try squeezing fresh lemon juice into the soup before serving!

More Instant Pot Recipes

      • Instant Pot Stuffed Peppers
      • Instant Pot French Dips
      • Instant Pot Macaroni and Cheese
      • Instant Pot Ramen
      • Instant Pot Beef Stew

Chicken Noodle Soup Instant Pot

5 from 54 votes

Instant Pot Chicken Noodle Soup Recipe & Video (7)

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Instant Pot Chicken Noodle Soup

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.

Course:Dinner

Cuisine:American

Keyword:Chicken Noodle Soup, Chicken Noodle Soup Instant Pot, Instant Pot Chicken Noodle Soup

Servings: 6

Calories: 401 kcal

Author: Melissa

Ingredients

  • 1tablespoonof olive oil
  • 1small oniondiced
  • 3clovesof garlicminced
  • 5carrotspeeled and sliced into 1/2 inch pieces
  • 2celery stickssliced into 1/2 inch pieces
  • 1whole 5 pound chickengiblets removed and discarded
  • 2tablespoonsof soy sauce
  • 8cupsof water
  • Kosher salt and freshly ground pepper
  • 4ouncesof extra wide egg noodles
  • 1/4cupof minced fresh flat leaf parsley

Instructions

  1. Set Instant Pot to Saute function.

  2. Heat olive oil and onions until onions start to soften and become translucent, 2-3 minutes.

  3. Add garlic, carrots, and celery, and saute for another minute.

  4. Add whole chicken to Instant Pot, followed by water, soy sauce, 2 teaspoon of salt, and several turns of freshly ground pepper.

  5. 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.

  6. Instant Pot will take 15-20 minutes to come to pressure, then will countdown from 20 minutes.

  7. After 20 minutes at high pressure, Instant Pot will beep and switch to keep warm mode.

  8. Turn pressure release valve to Quick Release pressure.

  9. Carefully open Instant Pot, keeping lid angled away from you to avoid very hot steam.

  10. Remove whole chicken and set aside to shred.

  11. Turn Instant Pot back to Saute function and let chicken broth come to a boil.

  12. Stir in egg noodles and let cook for about 5 minutes.

  13. While noodles are cooking, shred chicken into bite sized pieces discarding bones and skin.

  14. Once noodles are cooked, stir in chicken meat and fresh parsley.

  15. Adjust salt and pepper to taste.

Nutrition Facts

Instant Pot Chicken Noodle Soup

Amount Per Serving (8 g)

Calories 401Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 6g38%

Cholesterol 111mg37%

Sodium 467mg20%

Potassium 508mg15%

Carbohydrates 21g7%

Fiber 2g8%

Sugar 4g4%

Protein 28g56%

Vitamin A 8892IU178%

Vitamin C 10mg12%

Calcium 48mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

This post contains Amazon affiliate links.

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!

For even more dinner ideas, check out theseeasy dinner recipes!

If you like this recipe, you may also like some of my recent favorites:

Instant Pot French Dips

Instant Pot Macaroni and Cheese

Slow Cooker Chicken French Dip Sandwiches

One Pot Chicken Alfredo

One Pot Chicken Burrito Bowl

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Instant Pot Chicken Noodle Soup Recipe & Video (10)

My five FAVORITE recipes for busy families!

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Instant Pot Chicken Noodle Soup Recipe & Video (2024)
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