Instant Pot Chicken Noodle Soup
Instant Pot Chicken Noodle Soup, made with a whole chicken and hearty vegetables, tastes like you cooked it for hours! The pressure cooker extracts the flavor from the chicken for a rich, flavorful broth. But it takes less than two hours! This pressure cooker Chicken Noodle Soup recipe is a favorite classic!
What is more soothing to the soul than a bowl of chicken noodle soup? Made with all the traditional ingredients, and a little extra herbs, this soup has a fresh, aromatic flavor. I always make this when one of us isn’t feeling well.
Instant Pot Chicken Noodle Soup
Prep Time
20 mins
Cook Time
35 mins
Total Time
1 hr 35 mins
Instant Pot Chicken Noodle Soup, made with a whole chicken, tastes like you cooked it for two hours! The pressure cooker extracts the flavor from the chicken for a rich, flavorful broth. But it takes less than two hours! This pressure cooker Chicken Noodle Soup recipe is a classic!
Course: Soup
Cuisine: American
Keyword: pressure cooker chicken noodle soup recipe
Servings: 8 - 10
Calories: 162 kcal
Ingredients
2 Tbsp Olive Oil
1 Tbsp Butter
1 large Onion, chopped
2 Bay Leaves
5 - 7 cloves Garlic, pressed or finely minced
1 1/2 cups Celery, chopped
3 Carrots, chopped (about 1 1/2 cups)
1 Turnip, chopped (optional)
1 Parsnip, peeled and chopped (optional)
3 tsp Rubbed Sage, dry
4 sprigs Fresh Thyme, (or 1/2 tsp dried)
2 4" sprigs Fresh Rosemary
1 - 2 tsp Kosher Salt (or more to taste)
1/2 tsp Pepper
7 cups Water, divided
2 Tbsp Soy Sauce (adds a great umami flavor)
1 3 - 4 lb Whole Chicken (or bone-in parts)
8 oz Wide Egg Noodles uncooked (about 3-4 cups)
Instructions
Turn on the Sauté function. When display reads “Hot” add the oil and butter.
Add onions, and bay leaf. Cook until vegetables are tender, stirring occasionally.
Add the celery and carrots, and 1 cup of the water. Stir and scrape the bottom of the pot.
Add the turnip, sage, thyme, rosemary, salt, and pepper. Stir.
Add the garlic and cook for 30 seconds, stirring constantly.
Pour in 4 cups of the water and the soy sauce and stir.
Add the chicken to the pot breast side up. Then pour in another 2 cups of the water, but don't use all of it if it gets too full (You can add more at the end).
Place the lid on the pot and set the Steam Release Knob to Sealing (not on Ultra).
Cancel the Sauté function.
Press the Pressure Cook (or Manual) button, or dial. Then press the + or - button or dial to select 25 minutes. It will take several minutes for the pot to come to pressure.
When the cook cycle ends, let the pot naturally release pressure for 10 minutes. Then manually release the remaining pressure in bursts, by turning the knob to Venting (or push the button on the Ultra). This is a full pot, so do a controlled Quick Release.
When the pin in the lid drops down, open the lid and stir the soup.
Very carefully take out the chicken with tongs and a large spoon and place it in a large bowl to cool down a little before you shred it.
Remove bay leaves and, if you want, at this point you can use a large spoon to skim off some of the fat floating on the surface of the soup.
Turn on the Sauté function again and add the noodles to the pot. Cook for 5-8 minutes, or until noodles are cooked to your liking.
Meanwhile, shred and debone the chicken. Set aside (save the bones for a batch of bone broth! Just freeze them until you need them.).
Cancel the Sauté function.
Add the chicken back into the soup and stir. At this point you can add another cup of water if you want more broth. Taste and adjust salt, if needed.
Serve with some warm, crusty bread!
Recipe Notes
I use a 6 qt Instant Pot and it was full. An 8 qt pot would work well, especially if you like to add extra water for more broth.