Instant Pot Chicken Noodle Soup

If you’re craving rich, homemade chicken noodle soup like grandma used to make but your hectic schedule gets in the way, look no further than your Instant Pot.

Made-from-scratch chicken soup has never been so easy. Instant Pot Homemade Chicken Noodle Soup is the recipe that made me fall in love with my Instant Pot.

No matter how many times I make it in my Instant Pot, I’m always impressed by how simple vegetables, chicken (I use drumsticks or thighs because I’m all about that dark meat flavor) and water transform into a flavorful soup in under an hour. It has that classic simmered-all-day flavor without the time commitment – definitely a win in my book because who has time to sit around while soup simmers on the stove all day?

Once I’ve made my chicken and vegetable base, I use the Instant Pot’s simmer function to bring the soup to a boil, then pop the noodles right in. It only takes a few minutes for them to cook right in the broth.

Tip: Since you’re using water instead of broth in this recipe, be sure to use a heavier hand than normal when you add salt – it will help develop the flavor of the soup and keep it from tasting flat.

Tip 2: If you want to add a burst of fresh flavor, finish your soup with a little lemon juice, fresh parsley and dill.

Instant Pot Chicken Noodle Soup

Contributor: Lauren Keating

If you’re craving rich, homemade chicken noodle soup like grandma used to make but your hectic schedule gets in the way, look no further than your Instant Pot.

• Author: Lauren Keating
• Prep Time: 10 minutes
• Cook Time: 1 hour, 10 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Category: Entrée
• Method: Instant Pot
• Cuisine: American

Print Recipe

Ingredients

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• 1 Tbsp. olive oil
• 4 carrots, cut into rounds
• 4 celery stalks, chopped
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 2 lbs. bone-in chicken thighs or drumsticks
• 8 cups water
• 2 bay leaves
• 1 Tbsp. dried parsley
• 2 tsp. salt
• ¼ black pepper
• 6 oz. egg noodles

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Instructions

1. Turn your Instant Pot on to the sauté setting. Add the oil. When the oil is hot, add the carrots, celery, onion and garlic. Cook 4-5 minutes, stirring frequently, until the vegetables begin to soften but do not turn brown.
2. Add the chicken, water, bay leaves, dried parsley, 1 teaspoon salt and pepper. Close the lid tightly and make sure the vent is sealed.
3. Start the soup function or set it to pressure cook on high for 30 minutes.
4. When the cycle has completed, let the pressure release naturally and then remove the lid.
5. Remove the chicken from the pot and discard the skin and bones. Return the chicken to the pot. Taste broth. Add more salt if desired.
6. Switch the pot back to the sauté setting and bring the soup to a boil. Add the noodles and cook stirring occasionally until softened, 6-8 minutes.