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Instant Pot Chicken Noodle Soup


6 people


45 mins


Instant Pot Chicken Noodle Soup - quick and easy chicken noodle soup made in an instant pot. Takes only 45 mins from prep to dinner table. So good!


– 1 tablespoon olive oil – ▢5 medium carrots (peeled and cut into 1/4-inch (0.5 cm) diagonal slices) – ▢3 stalks celery (cut into 1/2-inch (1 cm) slices) – ▢2 cloves garlic (minced) – ▢1 large yellow onion (cut into a large dice) – ▢1 whole chicken (about 3 lbs. (1.3 kg)) – ▢8 cups water – ▢1 tablespoon salt or more to taste – ▢1 large pinch ground black pepper – ▢3 cups extra-wide egg noodles

Step 1

Prep the carrots, celery, garlic and onion.

Step 2

Turn a 6-quart Instant Pot to the high sauté setting. Add the oil and once hot add the carrots, celery, garlic, onion, salt and a large pinch of ground black pepper. Cook, stirring, until the vegetables are slightly softened, 4 to 5 minutes.

Step 3

Add the chicken and 8 cups water. Cover the pot and select Manual and set to High pressure for 20 minutes.

Step 4

When it beeps, turn to Quick Release. When the valve drops, remove the cover carefully. Use a pair of tongs to remove the chicken from the pot and put it into a large bowl and allow to cool for several minutes. Using your hands or two forks, remove the skin and bones from the chicken and shred the meat into bite-sized pieces.

Step 5

Switch the Instant Pot to the high Sauté setting and bring the soup to a boil. Once at a boil, add the egg noodles and cook until al dente, 4 to 5 minutes. DO NOT OVERCOOK THE NOODLES as they will become soggy and soak up the soup. Add the chicken back into the pot and stir around. Add more salt, to taste, if you like.

Step 6

Turn off the heat, and divide the Chicken Noodle Soup into bowls and serve immediately.

Thick Brush Stroke



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