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Instant Pot Chicken Noodle Soup
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5 from 6 votes

Instant Pot Chicken Noodle Soup

Instant Pot Chicken Noodle Soup is amazing in its simplicity and taste. As the cooler weather has finally started arriving, a healthy and delicious soup such as Instant Pot Chicken Noodle Soup will likely become one of your family's favorites. Like many soup recipes, Instant Pot Chicken Noodle Soup makes a large batch which is perfect for leftovers, and freezing for later use.
Prep Time10 minutes
Cook Time25 minutes
Time to Depressurize and allow Chicken to cool30 minutes
Total Time35 minutes
Course: Soup
Cuisine: American
Servings: 8 servings
Calories: 322kcal

Ingredients

  • 1 Tablespoon vegetable oil
  • 1 large onion, chopped fine (about 1 ½ cups)
  • 3 cloves garlic, minced
  • ¼ teaspoon dried thyme
  • 4 carrots peeled and sliced ¼ to ½ inch thick
  • 3 celery ribs sliced diagonally ¼ to ½ inch thick
  • 8 cups water
  • 2 Tablespoons soy sauce (See Note 1)
  • 4 pound whole chicken, backbone removed and discarded, and giblets discarded (See Note 2)
  • 1 to 1 ¼ teaspoons Kosher salt, divided
  • ¼ teaspoon freshly ground black pepper
  • 2 ⅔ cups (4 ounces) dried wide egg noodles
  • 1 Tablespoon minced parsley for garnish, optional

Instructions

  • Heat oil in Instant Pot on sauté setting. Add onion and cook until softened, about 5 minutes. Add garlic and thyme; cook until fragrant, about 30 seconds. Add carrots, celery, water, and and soy sauce, scraping up any browned bits. 
  • Season chicken with ½ teaspoon Kosher salt and ¼ teaspoon freshly ground black pepper. Place chicken beast-side up, in Instant Pot. (See Note 3)
  • Secure lid of Instant Pot; make sure that the valve is closed. Select the Poultry setting with high pressure. Set the time for 20 minutes.
  • After 20 minutes, depressurize the Instant Pot using the Quick Release method. This will take about 10 minutes.
  • Carefully remove the lid; transfer chicken to cutting board and let cool slightly. Discard the skin and the bones; shred the chicken into bite-sized pieces. (See Note 4)
  • While the chicken is cooling skim excess fat from surface of soup.
  • Return the chicken to the soup. Bring the soup to a boil and stir in the noodles. Cook the noodles until they are tender, about 5 minutes. Do not overcook the noodles.
  • Season with remaining ½ to ¾ teaspoon of salt to taste. If desired, garnish with minced parsley and serve.
  • Yield: 8 servings.

Notes

  1. I used low sodium soy sauce. Regular sodium soy sauce could also be used. However, be sure to taste carefully for the ultimate salt level.
  2. I would avoid the temptation to just use chicken parts as opposed to a whole chicken. Also, leave the skin on while it's cooking. Do, however, cut away the backbone since that tends to introduce bitterness into the soup.
  3. Check carefully that the ingredients to not exceed the limit of your Instant Pot. My Instant Pot is 6-quarts. The ingredients came just below the high mark.
  4. A 4-pound chicken produces a lot of meat. I thought that personally, it was too much for the quantity of the other ingredients. Therefore, I used half of it in the soup, and made chicken salad with the rest of it. The amount of chicken you use is a personal choice.
  5. Using a Pressure Cooker as opposed to an Instant Pot:
    1. Heat oil in pressure cooker over medium heat; add onion and cook until tender, about 5 minutes. Add garlic and thyme; cook 30 seconds or until fragrant. Add celery, carrots, water, and soy sauce. Stir to combine.
    2. Place chicken seasoned with salt and pepper breast-side up on vegetables.
    3. Lock pressure cooker lid. Bring to high pressure over medium-high heat. When pot reaches high pressure, reduce heat to medium-low and cook for 20 minutes, adjusting heat as needed to maintain high pressure.
    4. Continue the recipe as noted above.

Nutrition

Calories: 322kcal | Carbohydrates: 14g | Protein: 22g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 92mg | Sodium: 258mg | Potassium: 405mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5325IU | Vitamin C: 5.4mg | Calcium: 45mg | Iron: 1.5mg