Instant Pot Chicken Noodle Soup, made with a whole chicken and hearty vegetables, tastes like you cooked it for hours! The pressure cooker extracts the flavor from the chicken for a rich, flavorful broth. But it takes less than two hours! This pressure cooker Chicken Noodle Soup recipe is a favorite classic!
Instant Pot Chicken Noodle Soup
What is more soothing to the soul than a bowl of chicken noodle soup? Made with all the traditional ingredients, and a little extra herbs, this soup has a fresh, aromatic flavor. I always make this when one of us isn’t feeling well.
This time it was me. Feeling under the weather, that is. I’ve been working extra long hours and not getting enough sleep. I’m not sick, but I feel a little off. I think my Instant Pot Elderberry Syrup is helping me ward it off.
A batch of Instant Pot Chicken Noodle Soup was definitely called for today. I decided I to share my recipe with you in case you are looking for a pressure cooker chicken noodle soup recipe.
This chicken noodle soup made in the Instant Pot is flavorful, comforting, and feeds your family or group a healthy, tasty meal.
I have always made my chicken noodle soup with a whole chicken. You can use parts, but use the bone-in pieces because you will get more flavor and goodness from the bones (then save the bones for a batch of Instant Pot Bone Broth!).
Here are the easy steps to make this Instant Pot Chicken Noodle Soup recipe:
Often times I will add a turnip and a parsnip to my chicken noodle soup. I love the earthy sweet flavor from these root vegetables. I have them as optional ingredients in the recipe.
This chicken noodle soup recipe also has a lot of garlic in it, both for flavor and for its cold fighting properties. It isn’t too overpowering because this is a big pot of soup.
It’s important when adding the remaining water to just cover the chicken, but not go up to the Max Fill Line. Try to stay a little below it.
This ensures there is enough air space in the pressure cooker for the steam to accumulate and build the pressure.
For the noodles I like to use extra wide egg noodles. I add them in after the pressure cooking, and turn on the Sauté setting to cook them right in the hot soup. Easy, and you can control how soft you want them.
You can use Orzo pasta, or small shells, and they will be tasty and cute in this soup recipe.
You might think it is weird to put soy sauce in chicken noodle soup. Trust me on this, it won’t taste strange at all. Soy sauce adds UMAMI, which is a word for that satisfying flavor that is rich and earthy, but hard to describe. It’s that taste that is sometimes missing in savory dishes.
Couldn’t I just Make This Soup on the Stove Top?
Of course! However, making soup in the pressure cooker is wonderful because it maintains more of the nutrients, and extracts more of the flavors from the ingredients! It is also faster!
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If you make this delicious Instant Pot Chicken Noodle Soup, please leave a comment and a star rating below. I’d love to know how you liked it!
Instant Pot Chicken Noodle Soup, made with a whole chicken, tastes like you cooked it for two hours! The pressure cooker extracts the flavor from the chicken for a rich, flavorful broth. But it takes less than two hours! This pressure cooker Chicken Noodle Soup recipe is a classic!
- 2 Tablespoon Olive Oil
- 1 Tablespoon Butter
- 1 large Onion, chopped
- 2 Bay Leaves
- 5 - 7 cloves Garlic, pressed or finely minced
- 1 ½ cups Celery, chopped
- 3 Carrots, chopped (about 1 1/2 cups)
- 1 Turnip, chopped (optional)
- 1 Parsnip, peeled and chopped (optional)
- 3 teaspoon Rubbed Sage, dry
- 4 sprigs Fresh Thyme, (or 1/2 tsp dried)
- 2 (4") sprigs Fresh Rosemary
- 1 - 2 teaspoon Kosher Salt (or more to taste)
- ½ teaspoon Pepper
- 7 cups Water, divided
- 2 Tablespoon Soy Sauce (adds a great umami flavor)
- 1 (3 - 4 lb) Whole Chicken (or bone-in parts)
- 8 oz Wide Egg Noodles uncooked (about 3-4 cups)
Turn on the Sauté function. When display reads “Hot” add the oil and butter.
Add onions, and bay leaf. Cook until vegetables are tender, stirring occasionally.
Add the celery and carrots (also turnip and parsnip, if using), and 1 cup of the water. Stir and scrape the bottom of the pot.
Add the, sage, thyme, rosemary, salt, and pepper. Stir.
Add the garlic and cook for 30 seconds, stirring constantly.
Pour in 4 cups of the water and the soy sauce and stir.
Add the chicken to the pot breast side up. Then pour in another 2 cups of the water, but don't use all of it if it gets too full (You can add more at the end).
Place the lid on the pot and set the Steam Release Knob to Sealing (not on Ultra).
Cancel the Sauté function.
Press the Pressure Cook (or Manual) button, or dial. Then press the + or - button or dial to select 25 minutes. It will take several minutes for the pot to come to pressure.
When the cook cycle ends, let the pot naturally release pressure for 10 minutes. Then manually release the remaining pressure in bursts, by turning the knob to Venting (or push the button on the Ultra). This is a full pot, so do a controlled Quick Release.
When the pin in the lid drops down, open the lid and stir the soup.
Very carefully take out the chicken with tongs and a large spoon and place it in a large bowl to cool down a little before you shred it.
Remove bay leaves and, if you want, at this point you can use a large spoon to skim off some of the fat floating on the surface of the soup.
Turn on the Sauté function again and add the noodles to the pot. Cook for 5-8 minutes, or until noodles are cooked to your liking.
Meanwhile, shred and debone the chicken. Set aside (save the bones for a batch of bone broth! Just freeze them until you need them.).
Cancel the Sauté function.
Add the chicken back into the soup and stir. At this point you can add another cup of water if you want more broth. Taste and adjust salt, if needed.
Serve with some warm, crusty bread!
I use a 6 qt Instant Pot and it was full. An 8 qt pot would work well, especially if you like to add extra water for more broth.
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