Instant Pot Chicken Noodle Soup
Instant Pot Chicken Noodle Soup uses chicken broth made from a pressured cooked chicken, making it a naturally flavored and healthy broth. Add onions, garlic, carrots, celery, and egg noodles for a perfect nutrient-filled classic chicken noodle soup.
Servings: 8
Calories: 471kcal
Equipment
- pot, large
Ingredients
- 5-6 lb whole chicken giblets removed
- ½ tablespoon extra virgin olive oil
- 5 carrots chopped
- 6 celery stalks chopped
- 6 garlic cloves minced
- 1 large onion diced
- 2 teaspoon salt
- 1 teaspoon pepper
- 10 cups chicken broth reserved from chicken
- 7 chicken bouillon cubes
- 10 ounces egg noodles
Instructions
- Remove insides from chicken. Put the chicken in the inner pot and cover with water to the fill line.
- Close and seal the pressure cooker lid. Set to pressure cook on high for 23 minutes, then complete a 20 minute natural release followed by a controlled quick release of any remaining pressure. (see notes for pressure cook times based on pounds)
- Transfer the chicken to a cutting board. Place a mesh strainer over a large pot. Line the strainer with a cheesecloth. Pour the broth from the inner pot through the strainer and cheesecloth. Reserve the strained chicken broth for the soup broth base.
- Wipe out the inner pot to remove any chicken bits. Add olive oil, carrots, celery, onion, and garlic. Saute on high (or normal) for 3 minutes, stirring frequently.
- Pour 10-12 cups of the reserved broth back into the inner pot (fill to the max line, but not past it) with the vegetables and deglaze to release stuck pieces of vegetables.
- Add the bouillon cubes, salt, and pepper. Stir well.
- Close, seal the lid and set to pressure cook on high for 7 minutes. While pressure cooking, pull apart the cooked chicken into small pieces.
- Complete a 10 minute natural release, then do a controlled quick release of remaining pressure. Remove the lid, stir, and add egg noodles. Let sit for 5-10 minutes, until the noodles are cooked through.
- Add the chicken pieces. Stir, taste, and season with more salt and pepper if desired.
Notes
A whole chicken typically pressure cooks at high for 6 minutes per pound. When testing this recipe with a 6 pound chicken, 36 minutes was way too long and produced an overcooked and tough chicken. I'd recommend 4 minutes per pound. I used 23 for a 5.7 pound chicken and it was perfect.
This recipe works best in 8 and 10 quart Instant Pots.
Nutrition
Serving: 16oz | Calories: 471kcal | Carbohydrates: 32g | Protein: 32g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 1564mg | Potassium: 517mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6597IU | Vitamin C: 6mg | Calcium: 65mg | Iron: 2mg