Name: Instant Pot Chicken Noodle Soup
Prep time: 5 min
Cook time: 25 min
Ingredients: 1 tbsp olive oil; 1 white onion (chopped); 2 cups carrots (chopped); 1-2 cups celery (chopped); 2 chicken bouillon cubes; 1 tbsp soy sauce ((trust me)); `1 4-5 lb whole chicken (neck and gimlets removed); 14 cups water (divided); 12 oz egg noodles ((about 3/4 of a package))

If you haven’t made chicken noodle soup in your pressure cooker you are missing out! This Instant Pot Chicken Noodle Soup is the only recipe I make now for this classic comfort food. The broth turns out so rich and the chicken cooks perfectly.

Instant Pot Chicken Noodle Soup in bowl with oyster crackers and spoon

The best part of making this Instant Pot Chicken Noodle soup is that it all comes together in one pot quickly for an easy clean up. Sauté your vegetables, cook the chicken, and cook the noodles all in one! LOVE IT!

I finally nailed my chicken broth so that it is flavorful enough without adding extra salt at the end. And of course we serve it with oyster crackers. I don’t use the Instant Pot nearly enough as I should but love making soup in it such as my Instant Pot Steakhouse Chili and my Instant Pot Beefy Nacho Soup…so check those out, too!

What you need to make this Instant Pot Chicken Noodle Soup

Whole Chicken
Chicken Bouillon Cubes
Egg Noodles
Celery, Carrots, Onions
Salt & Pepper
Soy Sauce
Instant Pot, Pressure Cooker

Watch the video for this Instant Pot Chicken Noodle Soup below!

How to make Chicken Noodle Soup in the Instant Pot

First prepare all of your vegetables by chopping the carrots, celery, and onions.

Then set the Instant Pot to “Sauté Function” and let it warm up. Add a little of olive oil to the pot and toss in the carrots, onion, and celery. Sauté until vegetables are soft and fragrant.

Then add the whole chicken, bouillon cubes, soy sauce, salt, pepper, and six cups of water to the pot. Seal and lock the lid. Set the Instant pot to high pressure and cook for 15 minutes.

Once the time is up, carefully manually release the steam and unlock the lid. Then return the Instant Pot to “Saute” function. Remove the chicken and shred. Return the shredded chicken to the pot.

Add the rest of the water and the egg noodles. Let simmer for about six minutes until the noodles are cooked. (Or you can cook the noodles separate).

I use a whole bag because I like a lot of noodles, but about 1/2 to 3/4 of the package will do. Add more salt and pepper to taste, serve hot, and enjoy!

Enjoy friends! And don’t forget to share it, pin it, and stop back to let me know of you gave it a try!

Instant pot Chicken noodle soup pinterest image with text

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