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Instant Pot Chicken Noodle Soup in white bowl.

Instant Pot Chicken Noodle Soup

Instant Pot Chicken Noodle Soup, made with a tender chicken, and a rich broth, it tastes like you cooked it for hours! This pressure cooker Chicken Noodle Soup recipe is a classic!

Course Soup
Cuisine American
Keyword pressure cooker chicken noodle soup recipe
Prep Time 25 minutes
Cook Time 35 minutes
Pressure Build & Release 25 minutes
Total Time 1 hour 25 minutes
Servings 8 - 10
Calories 162 kcal
Author Sandy Clifton

Ingredients

  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 1 large Onion, chopped
  • 2 Bay Leaves
  • 3-5 cloves Garlic, pressed or minced
  • 1 ½ cups Celery, chopped
  • 3 Carrots, chopped (about 1 ½ cups)
  • 3 teaspoon Rubbed Sage, dried
  • 4 sprigs Fresh Thyme, (or ½ tsp dried)
  • 2 (4") sprigs Fresh Rosemary
  • 1 - 2 teaspoons Kosher Salt (or more to taste)
  • ½ teaspoon Pepper
  • 3 cups Water, divided
  • 4 cups Chicken Broth
  • 2 Tablespoons Soy Sauce (adds a great umami flavor)
  • 1 (3 - 4 lb) Whole Chicken (or pieces) (or bone-in parts)
  • 8 oz Wide Egg Noodles uncooked (about 3-4 cups)

Optional Veggies

  • 1 Turnip, chopped
  • 1 Parsnip, peeled & chopped

Instructions

  1. Turn on the Sauté function. When display reads “Hot” add the oil and butter.

  2. Add onions, and bay leaf. Cook until vegetables are tender, stirring occasionally.

  3. Add the garlic and cook for 30 seconds, stirring constantly.

  4. 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.

  5. Add the, sage, thyme, rosemary, salt, and pepper. Stir.

  6. Pour in the water, chicken broth, and the soy sauce and stir.

  7. Add the chicken to the pot breast side up. If needed, pour in enough water to cover the chicken, if it is not covered. Keep liquid below max fill line.

  8. Place the lid on the pot and set the Steam Release Knob to Sealing position.

  9. Press 'Cancel' to turn off the pot.

  10. Press the Pressure Cook (or Manual) button, or dial. Then press the +/- button or dial to select cook time (see recipe notes below for time). It will take several minutes for the pot to come to pressure.

  11. When the cook cycle ends, let the pot sit undisturbed to naturally release pressure for 10 minutes. Then manually release the remaining pressure by turning the knob to Venting (or push the button on newer models). **This is a full pot, so release the steam in bursts until you are sure no soup will spew out with the steam.

  12. When the float valve (pin) in the lid drops down, open the lid and carefully stir the soup.

  13. 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.

  14. Remove bay leaves and discard. At this point you can use a large spoon to skim off some of the fat floating on the surface of the soup if needed.

  15. 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.

  16. Meanwhile, shred and debone the chicken. Set aside (save the bones for a batch of bone broth! Just freeze them until you need them.).

  17. Turn off the pot.

  18. Add the chicken meat back into the soup and stir. At this point you can add another cup of water or broth if you want it more soupy. Taste and adjust salt, if needed.

  19. Serve with some warm, crusty bread!

Recipe Notes

Pressure Cook Times

  • Whole Chicken - 25 minutes (frozen needs about 15 more minutes)
  • Bone-in Breasts - 12 minutes
  • Boneless Breasts - 7 minutes
  • Bone-in Thighs - 12 minutes
  • Boneless Thighs - 7 minutes

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.