Go Back
+ servings
Bowl of chicken egg noodle soup with carrots and celery.

Instant Pot Whole Chicken Noodle Soup

Kaylie
This Instant Pot chicken noodle soup, made with a whole chicken, has a rich and flavorful broth with juicy meat, and healthy vegetables. It’s a bowl of comforting soup that tastes like it’s been simmering on the stovetop for hours.
5 from 11 votes
Prep Time 10 mins
Cook Time 25 mins
Instant Pot pressurizing time 30 mins
Total Time 1 hr 15 mins
Course Main Course
Cuisine American
Servings 6 people
Calories 522 kcal

Ingredients
  

  • 4 pounds whole chicken
  • 7 ounces egg noodles, extra wide about 3 cups
  • 1 tablespoon dried Italian seasoning mix
  • 1 dried bay leaf
  • 1 teaspoon kosher salt
  • 2 cups celery, sliced 3 stalks
  • 2 cups carrots, sliced 3 carrots
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 4 cups water
  • 2 tablespoons vegetable oil
  • parsley, chopped optional garnish
  • salt and pepper to taste

Instructions
 

  • On the Instant Pot, press the saute and more function. When it reads HOT, add the oil and saute the onion, carrots and celery until it becomes tender, about 5 minutes.
  • Add the garlic and Italian seasoning and saute for an additional 1 minute.
  • Using a cooking spoon, push the vegetables to the side of the pot and place the chicken in the middle of the pot.
  • Pour in the chicken broth and water, give it a quick mix.
  • Close the lid and turn the pressure release valve into the sealing position (upwards). Pressure cook on high pressure for 25 minutes.
  • Once the Instant Pot cycle is done cooking, allow for a natural release. If you're in a crunch for time, wait 10 minutes on natural release and then do a manual release by carefully turning the pressure valve downwards.
  • When the chicken is cool enough to handle, carefully remove it from the pot and shred the meat. Discard the bones and return the meat to the soup.
  • Taste the soup and add more salt or pepper to taste.
  • To cook the egg noodles, press the saute function then add the noodles and cook uncovered for 8 to 10 minutes (or according to the package time). Optional: Cook the noodles on the stovetop (while the soup is cooking) to save time.
  • Turn off the instant pot, ladle the soup into bowls and garnish with optional chopped parsley.

Notes

*Nutritional facts provided is only an estimate. Accuracy for nutritional information on recipes on this site is not guaranteed. 
  • Caution, the cooked chicken will be very hot and may fall apart when handling. 
  • To decrease the Instant Pot pressuring time, you can boil the chicken broth and water before adding it to the pot.
  • If you choose to do a manual release, make sure the counter top is clear and has space for the steam to release, it may get messy. 
  • Do not overfill the water over the max line!
  • Cook the noodles separately if you plan to freeze the broth.  Keeping the noodles in broth when freezing will not hold up well when you reheat it.

Nutrition

Serving: 6peopleCalories: 522kcalCarbohydrates: 32gProtein: 33gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 137mgSodium: 1135mgPotassium: 748mgFiber: 4gSugar: 4gVitamin A: 7522IUVitamin C: 19mgCalcium: 90mgIron: 3mg
Tried this recipe?Tag @apeachyplate or hashtag #apeachyplate!