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Instant Pot Chicken Noodle Soup - quick and easy chicken noodle soup made in an instant pot. Takes only 45 mins from prep to dinner table. So good!
Table of Contents
- Chicken Noodle Soup
- Why Instant Pot Or Pressure Cooker Is Great For Chicken Noodle Soup
- How Do You Make Chicken Noodle Soup In An Instant Pot
- More Chicken Soup And Less Noodles
- Cooking Tips For The Best Homemade Chicken Noodle Soup
- Frequently Asked Questions
- What To Serve With This Recipe
- Other Recipes You Might Like
- Instant Pot Chicken Noodle Soup Recipe
Chicken Noodle Soup
Chicken Noodle Soup is everyone’s favorite soup, especially during Fall or Winter.
The weather has been cold in SoCal and I decided to make a pot of Chicken Noodle Soup, using my Instant Pot, the best kitchen appliance to make the soup.
Why Instant Pot Or Pressure Cooker Is Great For Chicken Noodle Soup
First of all, it takes only a fraction of time to make Chicken Noodles Soup in an Instant Pot. Instant Pot pressure cooks the whole chicken and the soup in practically 20 minutes.
Secondly, pressure cooker is big enough to put the entire chicken in, hence making the chicken soup so nourishing, hearty and delicious.
Thirdly, the chicken meat practically falls off the bone, making it so easy to remove the bones and skin from the whole chicken. It’s also very easy to shred the chicken meat into bite-sized pieces.
Last but not least, the Saute mode on the Instant Pot completes the cooking of Chicken Noodle Soup as the egg noodles are added and cooked after the pressure cooking, so you won’t have soggy noodles.
How Do You Make Chicken Noodle Soup In An Instant Pot
Making Chicken Noodle Soup has never been so easy. First, you prepare the carrots, celery, onion and garlic. After that, cook the vegetables in the Instant Pot until softened.
Then add the whole chicken and water in the pot and pressure cook. Remove the whole chicken from the pot and remove the skin and bones from the chicken.
Then, shred the chicken for the soup. Add the egg noodles and chicken meat into the soup, cook for about 5 minutes and it’s done!
More Chicken Soup And Less Noodles
Have you encountered this situation at buffet where you want a bowl of chicken noodle soup and the soup pot has run dry of the soup, with only chicken and noodles. Yes! It’s very frustrating.
Chicken Noodle Soup is more about the chicken soup, and less about the noodles. The noodles are great, but you want A LOT of the yummy chicken soup, and just the right amount of noodles.
My recipe calls for lesser noodles so you get the most out of the chicken soup.
Cooking Tips For The Best Homemade Chicken Noodle Soup
- The perfect ratio of egg noodles is extremely important. You don’t want too much noodles in chicken noodle soup.
- DO NOT overcook the egg noodles. Cook until al dente as the noodles will continue to cook being in the steaming hot soup.
- Finish the soup in one meal, if possible. The noodles will soak up the chicken soup, expand and become too soggy. As a result, your soup will become murky and also less liquidy. So, serve the soup as soon as it’s done.
- If you have leftover, I suggest separating the noodles from the soup and freeze them separately. This will ensure that the noodles don’t get soggy.
This Instant Pot Chicken Noodle Soup recipe is extremely easy to make, quick, with only a few essential ingredients.
It’s utterly delicious, hearty, nourishing and perfect for the entire family. Enjoy!
Frequently Asked Questions
This recipe is only 129 calories per serving.
What To Serve With This Recipe
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
- Creamy Thai Coconut Chicken Soup (Instant Pot)
- Creamy Garlic Mushroom Chicken (Instant Pot)
- Instant Pot Honey Garlic Chicken
Instant Pot Chicken Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 5 medium carrots, peeled and cut into 1/4-inch (0.5 cm) diagonal slices
- 3 stalks celery, cut into 1/2-inch (1 cm) slices
- 2 cloves garlic, minced
- 1 large yellow onion, cut into a large dice
- 1 whole chicken, about 3 lbs. (1.3 kg)
- 8 cups water
- 1 tablespoon salt , or more to taste
- 1 large pinch ground black pepper
- 3 cups extra-wide egg noodles
Instructions
- Prepare the carrots, celery, garlic, and onion.
- Turn a 6-quart Instant Pot to the high sauté setting. Add the oil, and once it's hot, add the carrots, celery, garlic, onion, salt, and a large pinch of ground black pepper. Cook, stirring, until the vegetables are slightly softened, about 4 to 5 minutes.
- Add the chicken and 8 cups of water. Cover the pot, select Manual, and set it to High pressure for 20 minutes.
- When it beeps, turn to Quick Release. Once the valve drops, carefully remove the cover. Use tongs to remove the chicken from the pot and transfer it to a large bowl. Allow it to cool for several minutes. Using your hands or two forks, remove the skin and bones, and shred the meat into bite-sized pieces.
- Switch the Instant Pot to the high Sauté setting and bring the soup to a boil. Once boiling, add the egg noodles and cook until al dente, about 4 to 5 minutes. DO NOT OVERCOOK THE NOODLES, as they will become soggy and absorb too much of the soup. Add the chicken back into the pot and stir. Adjust the salt to taste, if desired.
- Turn off the heat, then divide the Chicken Noodle Soup into bowls and serve immediately.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I tried to use this exactly a 13-lb chicken and my 6 quart instant pot wouldn’t fit 8 cups of water. I set it for 22 minutes on high pressure and when I went to remove the chicken, the chicken wasn’t cooked. I added more water and put it in for another 10 minutes. I was wondering am I missing something here? My chicken was only about 6 pounds. I don’t really know what I did wrong. The flavors are there though! I can smell the soup cooking and my house smells so fragrant.
13 lbs chicken sounds very big. My chicken is only 3 lbs. Did you close your lid tight? Did up turn the valve to the right spot? When the chicken wasn’t cooked, you shouldn’t have added more water, you just need to pressure cook longer. Adding water won’t help with the cooking. It sounds like you didn’t close the lid properly or the valve wasn’t set to close and the chicken wasn’t properly pressured cook.
I think the confusion with the 13 lb chicken is that your ingredients list showed: 1 3 lb chicken, (one 3 lb chicken) which was misinterpreted to be 13 lb (thirteen lb chicken).
Ah thanks Thuy! I updated it.
Interesting. I would add the cooked noodles after the soup is complete, or maybe 1/2 C jasmine rice if I plan to can the soup in pint jars. The pint jars make an excellent lunch companion.
AMAZING!!!!
The best I’ve ever made!!! This will definitely make it into my recipe heirloom book!!!
I don’t have an instant pot … slow cooker??
Yes it will work. :)
Interesting, I arrived at almost the identical recipe starting with another recipe for making chicken and dumplings using a pressure cooker! My Instant Pot is 8 quart, so I usually use a 5.5 lb chicken. There really is no substitute for using a whole bird in a pressure cooker for making delicious broth, canned broth can’t compare. The gelatin and fat you get from the chicken bones makes the mouth feel just wonderful, and adds much to the flavor. I tend to freeze it without any noodles or rice in it, but make some to add while I’m defrosting the chicken soup. Big advantage to the IP is being able to do it all in one appliance, though you do have to be careful if your chicken falls apart coming out of the pot to use a strainer to dig out the detritus.
Trust me, this recipe rocks, you’ll never make chicken soup any other way.
Hi Sev, awww, thanks for trying this Instant Pot Chicken Noodle Soup recipe. I know, it tastes so yummy!
One thing I forgot to mention, when I disassemble a cooked chicken like this, I wear disposable gloves, the kind you can pick up at the grocery store or drug store. Either plastic or latex (but without powder). Most modern hand soaps you’re likely to have in your kitchen do a poor job of cutting grease due to being more environmentally “friendly” so the gloves keeps me from having to wash my hands a half dozen times to even begin to get the grease off. The gloves make the whole thing easier and neater.
Hi Sev, thanks for the tip, yes, the gloves will come in handy!! :)
This recipe looks perfect for this weekend. I’m making it tomorrow!
Hi Karen, that’s awesome, I think you will love this chicken noodle soup!
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Where are the amounts for the ingredients? There are several ‘scroll down’ commands, which advertise other products. That’s all that I’ve found.
Hi Lisa, the recipe is at the bottom, shaded pink in color. The Scroll Down to Bottom button is at the top, and there is only one command on that.
You don’t have the chicken & the 8 cups of water listed in your ingredients. How many lbs was your whole chicken? Also, your directions don’t say to add the shredded chicken back into the pot…did you do that before or after cooking the noodles?
Hi Sue, sorry published the post at 1 am and missed a few things. I have updated the recipe.
Thank you! :-)