Instant Pot Chicken Noodle Soup

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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.

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 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.

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!

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Instant Pot Chicken Noodle Soup

This classic chicken noodle soup comes together quickly and perfectly in the Instant Pot.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course Appetizer, Main Course, Soup

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)

Instructions

 

• Prepare all of your vegetables by washing and chopping.
• Set Instant Pot to "Saute" function and add oil and vegetables.
• Saute until vegetables are soft and fragrant.
• Then add the whole chicken, bouillon cubes, salt and pepper, and soy sauce.
• Pour in 6 cups of water.
• Seal and lock the lid and set Instant Pot to "High Pressure" cook for 15 minutes.
• Once cooked, carefully manually release steam and unlock the lid.
• Remove the chicken and shred and debone.
• Return pulled chicken to the pot and set the Instant Pot to " Saute" function again.
• Once simmering, add egg noodles and let simmer for about 6 minutes.
• Add more salt and pepper to taste and serve hot and enjoy!

Video

Keyword chicken noodle soup, Instant Pot, soup

I hope you stop back and let me know if you gave this a try! And if you liked this recipe, make sure to check out my:

Instant Pot Beefy Nacho Soup

Mom’s Beef Stroganoff

Italian Sausage & Tortellini Soup

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