Simple Instant Pot Chicken Noodle Soup Recipe

5 / 5 (1 review) No Comments

Instant pot chicken noodle soup recipe

Amazing Pressure Cooker Chicken Noodle Soup Recipe!

You’re going to love this instant pot chicken noodle soup recipe. It’s so good and so easy to make. In fact, I probably won’t make chicken noodle soup any other way now.

One of the reasons I love this recipe so much is because of how simple it is. It basically consists of just water, chicken, and veggies, but it still ends up being extremely flavorful. Definitely one of the best chicken noodle soup recipes out there!

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Pressure cooker chicken noodle soup

It gets even better…

This is totally a one-pot meal too! Saute the veggies, cook the chicken, make the chicken broth, and boil the noodles right there in the Instant Pot. Easy peasy.

Carrots and veggies for instant pot chicken noodle soup

Carrot Selection Tips

This pressure cooker chicken noodle soup will turn out great whether you use whole carrots or baby carrots. Just make sure they’re peeled and sliced and you’re good to go!

Whole chicken in the instant pot chicken noodle soup broth

Whole Chicken vs Chicken Breast

A big part of why this chicken noodle soup is so delicious and flavorful is that the chicken broth is fresh and homemade. I don’t particularly love dealing with a whole raw chicken and the giblets and what not, but it is cost effective and the fresh broth really is the best.

If you must use boneless skinless chicken breast, I have added substitution notes to the recipe (found below), but I strongly encourage you to use a whole chicken!

Adding soy sauce for flavor

Flavor Tip!

Another bonus that adds some flavor is the addition of soy sauce. Don’t skip it or you’ll be missing out!

Cooking the instant pot chicken noodle soup

Shredding the Chicken

By the time the chicken is done cooking it is pretty much falling apart which makes it super easy to shred. Just be careful when taking it out of the pot because you don’t want it to fall and splash hot broth everywhere. And yes, I’m telling you this from personal experience. 😉

PS. I love that the noodles are just cooked right there in the boiling broth for a few minutes. So easy, plus the noodles become infused with some of that delicious broth flavor.

Finished best instant pot chicken noodle soup

You need to try this Instant Pot Chicken Noodle Soup

I’m not kidding around when I say this recipe is the best. The flavor is there, it’s simple to make, and the cleanup is easy. What more could you ask for?

Next time you see those little chickens for sale, snag at least one and plan to make this delicious farmhouse-style instant pot chicken noodle soup recipe! My whole family loves it and I hope yours does too!

More Instant Pot Soup Recipes:

See more Instant Pot recipes. See more soup recipes.

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Pressure cooker chicken noodle soup recipe

Simple Instant Pot Chicken Noodle Soup Recipe

5 / 5 (1 review)
Prep Time: 15 mins | Cook Time: 20 mins + pressurize time
Yield: about 9 cups | Serves: 8

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, diced (about 3/4 cup)
  • 1/2 teaspoon dried thyme (optional)
  • 3 cloves garlic, minced
  • 4 carrots, peeled and sliced into 1/2 inch pieces (about 1 1/2 to 2 cups)
  • 2 celery sticks, sliced into 1/2 inch pieces (about 1 cup)
  • 1 whole 4- to 5-pound chicken, giblets discarded
  • 2 tablespoons soy sauce
  • 8 cups water
  • salt and pepper
  • 4 ounces extra wide egg noodles (2 2/3 cups)
  • 1/4 cup minced fresh parsley

Instructions

  1. Set Instant Pot to Saute. Add olive oil and saute onions until softened, about 3 minutes. Add garlic, carrots, celery and thyme (if using) and saute for another minute or so.
  2. Be sure giblets are removed, then add whole chicken to Instant Pot. Add water, soy sauce, 2 teaspoons salt and several turns of freshly ground pepper (or about 1/2 teaspoon). Turn off Saute function and set to cook at High Pressure in manual mode for 20 minutes. Cook time will start once pot is pressurized, which may take around 15 mins or so.
  3. When cook time is finished, turn pressure valve to do quick release. If spurting liquid, wait 5 minutes then try releasing pressure again.
  4. Carefully, remove whole chicken and set aside to shred. It will be tender and falling apart, so you may need to check broth for pieces.
  5. Set Instant Pot back to Saute and let chicken broth come to a boil. Stir in egg noodles and cook for about 5 minutes, until tender.
  6. While noodles are cooking, shred chicken into bite-size pieces, discarding bones and skin. Stir shredded chicken meat and fresh parsley into broth. Salt and pepper to taste. Serve warm.

Notes

Sub boneless skinless chicken breast: Use about 2 pounds raw chicken breast and 8 cups chicken broth in place of the whole chicken and water.

Recipe Adapted From: America's Test Kitchen Quick Family Cookbook and No. 2 Pencil

Ingredients: Carrots, Celery, Chicken, Garlic, Olive Oil, Onion, Parsley, Pasta, Pepper, Salt, Soy Sauce, Thyme, Water
Meal Type: Main Dish, Fall, Winter, Dairy Free, Gluten Free
Categories: Meat and Poultry, Pasta, Soups and Chilis, Vegetables, Pressure Cooker

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