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Instant Pot Chicken Noodle Soup {Grandma’s Recipe}

5 from 26 reviews

Instant Pot Chicken Noodle Soup just like my Ukrainian grandma used to make. Full of juicy chicken pieces, tender noodles and flavorful clear broth. Sign me up!

  • Author: Olena of ifoodreal.com
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 7 (6 Qt.), 11 (8 Qt.) servings 1x
  • Category: Soup and Stew
  • Method: Instant Pot
  • Cuisine: Ukrainian
Scale

Ingredients

6 Quart Instant Pot

  • 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

8 Quart Instant Pot

  • 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

Instructions

  1. In Instant Pot, place whole chicken, onion, carrots, bay leaves and peppercorns.
  2. Add cold water enough to fill up to 2/3 full line or approximately 10 cups.***
  3. 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.
  4. 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.
  5. Open the lid and using a mesh strainer discard any foam, onion, bay leaves and peppercorns.
  6. 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).
  7. Add salt, oregano, basil, garlic powder and pasta.
  8. Stir, close lid, turn on Keep Warm and let pasta “cook” for 15 minutes.
  9. Open, add dill and serve hot. That was easy dinner in one pot.

Storing: Chicken soup will last in the fridge for a few days but keep in mind with each day noodles “swell up”. Therefore, 2 days is pushing it for me. But good thing is, soup is gone before then in our house. If it’s not the case for you, I recommend to cook pasta separately and add before serving to the bowls.

Freezing: If you plan on freezing soup, do not add pasta. Either cook noodles separately and add to each bowl, or scoop out pasta before freezing. The best is to set aside the amount of soup you plan on freezing before you add pasta.

Reheating: Always reheat only the amount you will eat at that time. Do not heat entire pot multiple times – it spoils the food. Simmer desired amount on low for 5 minutes or so.

Notes

  • Chicken*: I recommend using small whole chicken with fat trimmed and skin removed. Drumsticks, thighs or legs would be great too.
  • Make broth and save half for later*: My favorite meat to use when making chicken noodle soup is whole chicken. I remove half or all skin and trim the fat. And if I have time, first I make one batch of broth. Then I dilute half of the chicken broth with water, add it back to Instant Pot with chicken and cook again for soup. The other half of broth I dilute with water too, cool and freeze. I just find whole chicken produces such a concentrated broth, it’s almost a waste not to “squeeze” as much as you can from 1 bird.
  • Whole onion**: Keep onion whole and don’t trim off “the hairy end”. It will be easy to discard. Treat half of large onion the same way.
  • Don’t go over 2/3 full***: 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).
  • No celery: Adding celery almost ruined this soup for me, personally. Its flavour was way too strong and texture mushy.
  • Add pasta later: Do not add noodles with chicken.
  • Speed up pressurizing: If you add boiling water in the beginning, Instant Pot will take less time to come to pressure.
  • Frozen veggies: Add frozen vegetables like peas and corn to bulk up the soup after cooking.
  • Fresh herbs: Add fresh herbs to the pot right before serving. Otherwise, they will “cook”.

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