4.86 from 7 votes
Need a comforting bowl of chicken noodle soup? This Instant Pot (Pressure Cooker) Chicken Noodle Soup is easy to make and full of flavor. And thanks to the Instant Pot it's ready in a fraction of the time! #chicken #chickennoodlesoup #instantpot
Instant Pot (Pressure Cooker) Chicken Noodle Soup
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Need a comforting bowl of chicken noodle soup? This Instant Pot (Pressure Cooker) Chicken Noodle Soup is easy to make and full of flavor. And thanks to the Instant Pot it's ready in a fraction of the time!
Course: Chicken, Soup
Cuisine: American
Keyword: chicken noodle soup, homemade chicken noodle soup
Servings: 6
Calories: 185 kcal
Author: Malinda Linnebur
Ingredients
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3-4 cloves garlic, minced
  • 1 (3-4 pound) (1.3-1.8kg) whole chicken, giblets removed and discarded
  • 4 cups (950ml) low sodium chicken stock/broth
  • 4 cups (950ml) water
  • 4 large carrots, peeled and diced (or sliced into rounds)
  • 3 stalks celery, diced
  • 6 ounces (170g) egg noodles (or pasta of choice)
  • 2 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh rosemary
Instructions
  1. Turn 6 quart Instant Pot to high saute function. Once hot add oil and onion. Cook until slightly softened. Add garlic and cook stirring for 30 seconds. Season with salt and pepper to taste. Press cancel to stop saute. 

  2. Add whole chicken, chicken broth, water, carrots, and celery. Place lid on Instant Pot and turn to the locking position. Set the vent to sealing position. Cook on high pressure for 20 minutes. Do a quick release and be careful of the steam. 

  3. Open lid and remove the chicken. Set Instant Pot to high saute function and once boiling add egg noodles, rosemary, and parsley. Boil until noodles are tender. Meanwhile, remove the bones and skin from the chicken and shred or chop meat into chunks. When the pasta is tender stir the meat into the soup. Taste for salt and pepper and season accordingly. 

Recipe Notes
  1. Time does not reflect the amount of time to pressure up or the time it takes for do a quick release. 
  2. Sometimes if the soup is lacking some flavor I like to stir in some Better than Boullion Chicken Base. 
  3. Use whatever vegetables you like. I just stuck with the standard chicken noodle soup vegetables for this post. If you are adding peas or corn add in towards the end of cooking the pasta. 
  4. Use whatever type of pasta you like as well. I like to make my own pasta but any store bought pasta will work well in this recipe. Just cook until tender.
  5. This soup will freeze well. Just one tip on freezing this......don't add the noodles because they can become mushy. I have frozen the soup with homemade noodles (mine are pretty thick cut) and it was ok, but that is my experience and I know others can experience things differently. If you want to freeze the soup let it cool completely and pour into a freezer safe container. Freeze for 4-6 months. Thaw completely and reheat. If you left the noodles out reheat on the stove and cook the noodles until al dente. 
  6. Nutrition facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate.

What to serve with this Instant Pot Chicken Noodle Soup

Nutrition Facts
Instant Pot (Pressure Cooker) Chicken Noodle Soup
Amount Per Serving
Calories 185 Calories from Fat 36
% Daily Value*
Fat 4g6%
Cholesterol 23mg8%
Sodium 99mg4%
Potassium 427mg12%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 3g3%
Protein 8g16%
Vitamin A 7025IU141%
Vitamin C 6.6mg8%
Calcium 46mg5%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.