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Instant Pot Chicken Noodle Soup

This classic chicken noodle soup comes together quickly and perfectly in the Instant Pot.
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Prep Time 5 minutes
Cook Time 25 minutes
Course: Appetizer, Main Course, Soup
Ingredients Method Video Notes

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)

Method
 

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

Video

Notes

If your chicken is a little larger I would add 1-2 minutes to the pressure cook time.
You can always opt to cook the noodles separately.