Instant Pot Chicken Noodle Soup

Flavourful and super easy Instant Pot Chicken Noodle Soup Recipe with whole chicken and your choice of noodles that need no pre-cooking and come out just perfect.

This Instant Pot chicken noodle soup is my first recipe of 2018 and also first one in Instant Pot January, a monthly series (followed by #2 Instant Pot chili and #3 Instant Pot steel cut oats). I thought it would be fitting to kick both off with everyone’s favourite classic recipe, especially considering cold weather outside and post-holidays “hangover” and hangover. Chicken noodle is such a comfort food!

Instant Pot January - Win $100 Amazon Gift Card by cooking healthy and easy pressure cooker recipes. Click to read full rules.

Win $100 Amazon Gift Card by Making This Soup

1. Throughout January, make any Instant Pot recipe I posted this month and take a picture.

2. Then post on InstagramFacebook page or Facebook group using #ifoodreal and #ifoodrealmonthly hashtags (you must use both), or email it to me.

3. Bonus entry – tag at least 2 friends in the comments of your post.

Easy-peasy. Read full rules here. This giveaway is sponsored by yours truly. I just really want you to fall in love with healthy cooking because it’s so darn easy. And I have a feeling that I have “to pay” some of you to start, but then you will crave healthy homemade food so much and bam, you have created a habit of cooking – now you are golden for life!

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I grew up in Ukraine on grandma’s chicken noodle soup so I kind of consider myself an expert. Kind of because there are as many chicken noodle soup recipes as cooks, just like with Ukrainian borscht. In Ukraine, we kept any chicken soup very basic but if you would like to dress it up with white wine or lemon/lime, it’s a very easy thing to do.

Flavourful and super easy Instant Pot Chicken Noodle Soup Recipe with whole chicken and your choice of noodles that need no pre-cooking and come out just perfect.

Now, if you think you can take your tried and true stovetop recipe and make it in Instant Pot, you are wrong. I did just that and didn’t enjoy the end result. Instant Pot is a pressure cooker that intensifies flavours more than stovetop method. For example, adding celery like I usually do almost ruined Instant Pot chicken noodle soup for me, personally.

So, let’s go over my version of this soup step-by-step and I can guarantee you it’s the easiest and most flavourful recipe on internet. You don’t need to saute anything (Instant Pot stainless steel pot doesn’t really saute anyways), or cook any noodles separately on the stovetop, or remove chicken to shred, or used stock from a carton – everything is done in one pot and without bazillion of steps. It just needs time. It ain’t a miracle appliance making food in 15 minutes but rather set and forget appliance which is super convenient.

Shall we?

How to Make Instant Pot Chicken Noodle Soup

Flavourful and super easy Instant Pot Chicken Noodle Soup Recipe with whole chicken and your choice of noodles that need no pre-cooking and come out just perfect.

I’m including recipe for both, 6 quart and 8 quart models (I own 8 quart IP-DUO).

Place chicken, onion, carrots, bay leaves and peppercorns inside the pot.

Chicken: I recommend using small whole chicken with fat trimmed and skin removed. If you leave skin on, broth would be too fatty and less healthy. Drumsticks, thighs or legs would be great too – anything with bones and majorly dark meat. At the end you will make your own flavourful chicken stock without the need of buying carton one at the store. This is fresh and the best!

Onion: If you don’t trim off “the hairy end”, onion will stay together and will be easy to discard. Treat half of large the same way and you are golden.

Celery: Like I mentioned above, adding celery almost ruined Instant Pot chicken noodle soup for me, personally. Its flavour was way to strong and celery almost dissolved, so mushy.

Carrots: On the other hand, soft carrots were perfectly fine. So I added them.

Flavourful and super easy Instant Pot Chicken Noodle Soup Recipe with whole chicken and your choice of noodles that need no pre-cooking and come out just perfect.

Add cold water enough to fill up to 2/3 max line or approximately 10 cups for 6 qt. model and 15 cups for 8 qt. model.

You have to be very careful though. If your inner pot doesn’t have 2/3 marking (older models), it is very important to fill the pot only 2/3 full when pressure cooking. Ignore the cups, L and near the edge Max ticks. Your pot always should be not more than 2/3 full when pressure cooking (1/2 for expanding foods like rice and beans). I highly recommend to read more about it this consumer report.

Flavourful and super easy Instant Pot Chicken Noodle Soup Recipe with whole chicken and your choice of noodles that need no pre-cooking and come out just perfect.

Flavourful and super easy Instant Pot Chicken Noodle Soup Recipe with whole chicken and your choice of noodles that need no pre-cooking and come out just perfect.

Close the lid, set pressure vent to Sealing and press Pressure Cooking for 30 minutes.

Flavourful and super easy Instant Pot Chicken Noodle Soup Recipe with whole chicken and your choice of noodles that need no pre-cooking and come out just perfect.

Flavourful and super easy Instant Pot Chicken Noodle Soup Recipe with whole chicken and your choice of noodles that need no pre-cooking and come out just perfect.

Display will say ON, Instant Pot will take about 30-40 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 30 minutes will begin.

Flavourful and super easy Instant Pot Chicken Noodle Soup Recipe with whole chicken and your choice of noodles that need no pre-cooking and come out just perfect.

After 30 minutes, your soup is ready but Instant Pot needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take at least 30-60 minutes – Natural Release.

Flavourful and super easy Instant Pot Chicken Noodle Soup Recipe with whole chicken and your choice of noodles that need no pre-cooking and come out just perfect.

OR you can do Quick Release by turning pressure valve to Venting position, which takes 4-5 minutes. I recommend doing so with a long wooden spoon and outside.

Flavourful and super easy Instant Pot Chicken Noodle Soup Recipe with whole chicken and your choice of noodles that need no pre-cooking and come out just perfect.

Trust me, it’s a messy and smelly process but I usually do not have time to wait. Outside it goes, trust me on this one again.

Flavourful and super easy Instant Pot Chicken Noodle Soup Recipe with whole chicken and your choice of noodles that need no pre-cooking and come out just perfect. Flavourful and super easy Instant Pot Chicken Noodle Soup Recipe with whole chicken and your choice of noodles that need no pre-cooking and come out just perfect.

Open the lid and using a mesh strainer discard any foam, onion, bay leaves and peppercorns.

At this point chicken is so cooked, you can  easily break it into pieces with a long utensil right inside the pot. Remove bones if you wish (they are super soft, so I take out only big ones).

Flavourful and super easy Instant Pot Chicken Noodle Soup Recipe with whole chicken and your choice of noodles that need no pre-cooking and come out just perfect.

Add salt, oregano, basil, garlic powder and pasta. Stir, close lid, turn on Keep Warm and let pasta “cook” for 15 minutes if using gluten free or egg noodles, and 25 minutes if using whole wheat pasta.

Flavourful and super easy Instant Pot Chicken Noodle Soup Recipe with whole chicken and your choice of noodles that need no pre-cooking and come out just perfect.

I tried pressure cooking pasta even for 2 minutes but it comes out overcooked and Instant Pot takes again so much time to come up to pressure, then come down. Ugh.

You can’t really use Saute function either because it’s boiling soup too much turning it into a hot mess.

Letting pasta sit in hot soup is THE BEST way to make chicken noodle soup in Instant Pot. Trust me again,  I tried it all.

Flavourful and super easy Instant Pot Chicken Noodle Soup Recipe with whole chicken and your choice of noodles that need no pre-cooking and come out just perfect.

Open, add dill and serve hot. That was easy and healthy dinner in one pot. Enjoy!

Recipe

6 Qt. Instant Pot Chicken Noodle Soup

6 Qt. Instant Pot Chicken Noodle Soup

Yield: 7 servings

Serving Size: 2 cups each

Ingredients

  • 2 lbs chicken*
  • 1 small onion, peeled and whole**
  • 2 large carrots, peeled and chopped
  • 2 bay leaves
  • 3 peppercorns
  • 10 cups water or to max line (2/3 full)***
  • 1 3/4 tsp salt
  • 1 tsp oregano
  • 1 tsp basil
  • 1 1/2 tsp garlic powder
  • 8 oz (2 cups) any pasta
  • 1/2 bunch dill or parsley, finely chopped

Directions

  1. In a 6 quart Instant Pot, place chicken, onion, carrots, bay leaves and peppercorns. Add cold water enough to fill up to 2/3 full line or approximately 10 cups.***
  2. Close the lid, set pressure vent to Sealing and press Pressure Cooking for 30 minutes. Display will say ON, Instant Pot will take about 30-40 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 30 minutes will begin.
  3. After, your Instant Pot needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take at least 30 minutes - Natural Release. OR you can do Quick Release by turning pressure valve to Venting position, which takes 3-4 minutes. I recommend doing so with a long wooden spoon and outside. Trust me, it’s a messy process but I usually do not have time to wait.
  4. Open the lid and using a mesh strainer discard any foam, onion, bay leaves and peppercorns. At this point chicken is so cooked, you can easily break it into pieces with a long utensil right inside the pot. Remove bones if you wish (they are super soft, so I take out only big ones).
  5. Add salt, oregano, basil, garlic powder and pasta. Stir, close lid, turn on Keep Warm and let pasta “cook” for 15 minutes if using gluten free or egg noodles, and 25 minutes if using whole wheat pasta.
  6. Open, add dill and serve hot. That was easy dinner in one pot.
  7. Store: Refrigerate in an airtight container or inner Instant Pot pot with a fitting glass lid for up to 5 days.
    Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.

Notes

*I recommend using small whole chicken with fat trimmed and skin removed. Drumsticks, thighs or legs would be great too. **If you don’t trim off “the hairy end”, onion will stay together and will be easy to discard. ***If your inner pot doesn’t have 2/3 full marking, it is very important to fill the pot only 2/3 full when pressure cooking. Ignore the cups, L and near the edge Max ticks. Your pot always should be not more than 2/3 full when making soup (read more).

http://ifoodreal.com/instant-pot-chicken-noodle-soup/

Recipe

8 Qt. Instant Pot Chicken Noodle Soup

8 Qt. Instant Pot Chicken Noodle Soup

Yield: 11-12 servings

Serving Size: 2 cups

Ingredients

  • 3 lbs chicken*
  • 1 small onion, peeled and whole**
  • 3 large carrots, peeled and chopped
  • 3 bay leaves
  • 5 peppercorns
  • 15 cups water or to max line (2/3 full)***
  • 2 1/2 tsp salt
  • 1 1/2 tsp oregano
  • 1 1/2 tsp basil
  • 2 tsp garlic powder
  • 12 oz (3 cups) any pasta
  • 1 bunch dill or parsley, finely chopped

Directions

  1. In an 8 quart Instant Pot, place chicken, onion, carrots, bay leaves and peppercorns. Add cold water enough to fill up to 2/3 full line or approximately 15 cups.***
  2. Close the lid, set pressure vent to Sealing and press Pressure Cooking for 30 minutes. Display will say ON, Instant Pot will take about 40 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 30 minutes will begin.
  3. After, your Instant Pot needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take at least an hour - Natural Release. OR you can do Quick Release by turning pressure valve to Venting position, which takes 4-5 minutes. I recommend doing so with a long wooden spoon and outside. Trust me, it’s a messy process but I usually do not have time to wait.
  4. Open the lid and using a mesh strainer discard any foam, onion, bay leaves and peppercorns. At this point chicken is so cooked, you can easily break it into pieces with a long utensil right inside the pot. Remove bones if you wish (they are super soft, so I take out only big ones).
  5. Add salt, oregano, basil, garlic powder and pasta. Stir, close lid, turn on Keep Warm and let pasta “cook” for 15 minutes if using gluten free or egg noodles, and 25 minutes if using whole wheat pasta.
  6. Open, add dill and serve hot. That was easy dinner in one pot.
  7. Store: Refrigerate in an airtight container or inner Instant Pot pot with a fitting glass lid for up to 5 days.
    Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.

Notes

*I recommend using small whole chicken with fat trimmed and skin removed. Drumsticks, thighs or legs would be great too. **If you don’t trim off “the hairy end”, onion will stay together and will be easy to discard. ***If your inner pot doesn’t have 2/3 full marking, it is very important to fill the pot only 2/3 full when pressure cooking. Ignore the cups, L and near the edge Max ticks. Your pot always should be not more than 2/3 full when pressure cooking (1/2 for expanding foods like rice and beans - read more).

http://ifoodreal.com/instant-pot-chicken-noodle-soup/

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6 comments on “Instant Pot Chicken Noodle Soup

    1. Well, I wouldn’t say it’s THAT challenging (I mean I am a mother of 2 boys, I have been through challenges haha), it just needs experimenting with.

  1. I just wanted to chime in and say THANK YOU for this recipe. I’ve been following you for years now, have never commented on any of your posts, but I’ve made plenty of your delicious recipes. I really appreciated the thought, research, and care that went into the creation of this recipe. I just got an Instant Pot for Christmas and (like many of my friends who ALSO received Instant Pots) I’m pretty stumped as to how to use it – this recipe is what I’m sharing with all my similarly clueless friends who have no idea where to start.

    Thank you so much for taking the time to explain the “whys” and “whats” for all us confused Instant Pot owners!! Stay warm and I look forward to more of your recipes for the IP!

    1. You are very welcome! So nice to hear! IP can be intimidating and requires experimenting for sure. So far, a few recipes I have tried from a book that came with it, my times were different.

  2. I am curious why did you use it as a pressure cooker rather than slow cook function? I also bought one on that sale and was thinking of being able to brown right in it and then slow cook. I have some recipes that make sense to pressure cook, especially beans and slow cooking grains like farro but chicken soup? So curious why you felt to use it as pressure cooker thanks!! I so enjoy your blog

    1. Hi Jillaurie. Because specifically yesterday I needed chicken noodle soup for lunch ready in less than an hour without standing above it, removing foam and checking on it while it cooks on the stove. I went on to do 100 other things and huge amount of soup was ready without me. That’s convenience of Instant Pot – you can leave it. You can totally slow cook it if you have 8-10 hours and have it for dinner, no problem – just know IP original inner pot doesn’t really brown. I have slow cooker recipe too. Or stovetop. Anything works depending on your schedule. I will be making recipes in IP only that make sense to pressure cook.
      Glad you are enjoying my recipes!:)

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