Instant Pot Chicken Noodle Soup

Homemade Instant Pot Chicken Noodle Soup just like my Ukrainian grandma used to make but easier with a pressure cooker. A healthy comfort food dinner with tender chicken, veggies and egg noodles in a flavorful broth!

Chicken Onion Carrots Bay leaves Peppercorns Water or chicken broth Oregano & garlic powder Salt & pepper Egg Noodles Fresh parsley or dill

Ingredients You Need

Place chicken pieces and whole onion in Instant Pot. If using whole chicken, trim fat and remove skin.


Add carrots (diced or whole peeled), bay leaves, peppercorns and hot water/broth. Close lid, Sealing and Pressure Cook High or Manual for: whole chicken/bone-in pcs – 30 min, chicken breasts – 10 min.


After wait 10 minutes then Quick Release. Open lid, use mesh strainer discard foam, onion, bay leaves and peppercorns. Remove carrots to dice (if needed).  Add oregano, garlic powder, salt, pepper.


Add egg noodles or desired pasta shape. Stir, close the lid, turn on Keep Warm and let noodles “cook” for 10-15 minutes.


Open, add fresh parsley or dill and serve hot. Easy dinner in one pot.


Keep in mind that noodles 'swell' when storing soup. Store in the refrigerator up to 2 days. If you plan on freezing soup, do not add pasta initially. Cook noodles separately, then add to bowls.


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