Instant Pot Chicken Noodle Soup Recipe
Instant Pot Chicken Noodle Soup Recipe is a hands-off method to cook this classic comfort food in fraction of the time.
Servings: 7 (6 Qt.), 11 (8 Qt.) servings
Calories: 270kcal
Ingredients
6 Quart Instant Pot
- 2 lbs boneless skinless chicken breasts
- 1 small onion peeled and whole
- 2 large carrots peeled and chopped
- 2 bay leaves
- 3 peppercorns
- 10 cups chicken broth low sodium
- 1 tsp dried oregano
- 1 1/2 tsp garlic powder
- 1 tsp salt more to taste
- 1/4 tsp ground black pepper
- 8 oz egg noodles
- 1/2 small bunch fresh parsley or dill finely chopped
8 Quart Instant Pot
- 3 lbs boneless skinless chicken breasts
- 1 small onion peeled and whole
- 3 large carrots peeled and chopped
- 3 bay leaves
- 5 peppercorns
- 15 cups chicken broth low sodium
- 1 1/2 tsp dried oregano
- 2 tsp garlic powder
- 1 1/2 tsp salt more to taste
- 1/2 tsp ground black pepper
- 12 oz egg noodles
- 1 small bunch fresh parsley or dill finely chopped
Instructions
- In Instant Pot, place chicken, onion, carrots, bay leaves, peppercorns and chicken broth.
- Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for: whole chicken and bone-in pieces - 30 minutes, chicken breasts - 10 minutes.
- After, wait for 10 minutes and do Quick Release by turning pressure valve to Venting position, which takes 3-4 minutes.
- 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 using chicken breasts, remove on a plate and shred with 2 forks.
- Add oregano, garlic powder, salt, pepper and egg noodles. Stir, close the lid, turn on Keep Warm and let noodles “cook” for 10 minutes.
- Open, add fresh parsley or dill and serve hot. That was easy dinner in one pot.
Video
Notes
- Store: 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. Reheat in microwave or stove top only amount you plan on eating.
- Freeze: 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.
- If using whole chicken: I recommend using small whole chicken with fat trimmed and skin removed. Drumsticks, thighs or legs would be great too.
- 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.
Nutrition
Serving: 1.5cups | Calories: 270kcal | Carbohydrates: 28g | Protein: 16g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 47mg | Sodium: 640mg | Fiber: 2g | Sugar: 2g