This Instant Pot Chicken Noodle Soup is an easy, delicious and healthy meal that is made in just minutes using your Pressure Cooker. Homemade soup loaded with tender chicken and loads of veggies in a rich, flavorful broth. That is what comfort food is all about!
Why You’ll Love This Recipe
- EASY – With just a couple of easy steps, you’ll be enjoying this delicious soup. Some people can get intimidated by using an Instant Pot or a Pressure Cooker. But there is no need, it’s so simple!
- QUICK – While making a proper, delicious homemade chicken noodle soup could take hours on your stove top, this Pressure Cooker Chicken Noodle Soup literally takes just 30 minutes from start to finish!
- WHOLESOME – Say goodby to those canned and instant soups if you want shortcuts. Now you can have a yummy homemade soup made with simple, wholesome ingredients. So you know exactly what you are feeding your family!
Homemade Instant Pot Chicken Noodle Soup
For step-by-step instructions, check out the printable recipe card below. But here is what you’ll need to get started.
Pressure Cooker Chicken Noodle Soup Ingredients
- OIL – Used to saute your vegetables and garlic. We use Extra Virgin Olive Oil. But you can use any oil with a higher smoke point.
- ONION – We used yellow onion because of it’s sweeter, milder flavor. But you can use red onion if you’d rather.
- GARLIC – Fresh garlic, minced. Will sauce in your oil. The aromas are amazing.
- SALT AND BLACK PEPPER – To taste.
- CARROTS – We peel and dice the carrots. You can use matchstick carrots if you’d like. Do not buy the pre-peeled baby carrots.
- CELERY – Diced.
- WHOLE CHICKEN – One whole chicken. About 4 pounds. Just make sure it can fit in your pressure cooker.
- WATER – We use 8 cups of water. If you want to substitute a couple of those cups of water for an equal amount of chicken or vegetable stock, you may..
- EGG NOODLES – Uncooked. We will be adding these noodles AFTER pressure cooking the soup. Don’t put them in before or they will be mushy.
- PARSLEY – Minced.
Do You Have To Use A Whole Chicken For This Soup?
The best chicken broth comes from cooking with a whole chicken (with skin and bones). While this usually takes hours on a stovetop, it really only takes a couple of minutes in your Instant Pot. But, if you don’t have a raw chicken, or you already have leftover chicken that has already been cooked, we can make this work too.
This is also great for leftover turkey after the holidays. In this case, you’ll just wait to put your cooked turkey or chicken into the soup until after pressure cooking your broth. It won’t be as rich, we promise you. But it will work.
If you happen to buy a whole chicken that is too large for your Instant Pot, you can cut it up into pieces and fit it in as needed. If you need to cut off a wing or leg, so be it. But it’s important to have the chicken breast in there.
How To Make Instant Pot Chicken Noodle Soup
- Precut all of your vegetables and mince garlic. Set your Instant Pot to the saute mode.
- Place 1 tablespoon of olive oil in the Instant Pot with the diced onions and saute until the onions become translucent about 3 minutes.
- After onions become translucent add garlic, carrots and celery and saute for another 2 minutes.
- Remove giblets from the center of chicken and then add the entire chicken to Instant Pot. Add water, 1 tablespoon salt and 1/2 tablespoon of freshly ground pepper.
- Turn off Instant Pot, lock the lid in place, make sure pressure valve is set to sealing and set the manual mode to high pressure for 20 minutes. Because of the amount of liquid in the pot, it will take about 20 minutes to come to pressure, don’t worry. Once it comes to pressure it will start counting down the minutes.
- When the manual mode is finished, let NPR for about 5 minutes and then Quick Release the rest of the pressure.
- Open the pressure cooker and remove the chicken. Turn the Instant Pot back to saute mode and let the soup come to a boil. After it starts boiling, add egg noodles and cook for about 5 minutes. Set Instant Pot to warm.
- Shred chicken into bite-sized pieces discarding bones and skin. Stir chicken and parsley into the soup. Add seasoning and enjoy!
Leftovers and Freezing
You can keep your leftover Chicken Noodle Soup in an airtight container in the refrigerator. It should stay good for up to 5 days. Reheat in the microwave.
You can freeze this soup. Allow it to fully cool and transfer it to a freezer safe bowl or tupperware. It will be good in your freezer for up to 4 months. Allow to thaw overnight in your fridge.
We hope you enjoy this Instant Pot Chicken Noodle Soup Recipe. We’d love to hear how it turns out in the comments section!
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Instant Pot Chicken Noodle Soup
Ingredients
- 1 tablespoon of olive oil
- 1 small yellow onion diced
- 4 cloves of garlic minced
- salt and fresh ground pepper
- 6 carrots peeled and sliced
- 3 celery sticks sliced
- 1 whole 5-pound chicken
- 8 cups of water
- 4 ounces extra wide egg noodles
- 2 tablespoons fresh flat leaf parsley minced
Instructions
- Precut all of your vegetables and mince garlic. Set your Instant Pot to the saute mode.
- Place 1 tablespoon of olive oil in the Instant Pot with the diced onions and saute until the onions become translucent about 3 minutes.
- After onions become translucent add garlic, carrots and celery and saute for another 2 minutes.
- Remove giblets from the center of chicken and then add the entire chicken to Instant Pot. Add water, 1 tablespoon salt and 1/2 tablespoon of freshly ground pepper.
- Turn off Instant Pot, lock the lid in place, make sure pressure valve is set to sealing and set the manual mode to high pressure for 20 minutes. Because of the amount of liquid in the pot, it will take about 20 minutes to come to pressure, don't worry. Once it comes to pressure it will start counting down the minutes.
- When the manual mode is finished, let NPR for about 5 minutes and then Quick Release the rest of the pressure.
- Open the pressure cooker and remove the chicken. Turn the Instant Pot back to saute mode and let the soup come to a boil. After it starts boiling, add egg noodles and cook for about 5 minutes. Set Instant Pot to warm.
- Shred chicken into bite-sized pieces discarding bones and skin. Stir chicken and parsley into the soup. Add seasoning and enjoy!
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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