The Best Instant Pot Chicken Soup Recipe (Gluten-Free, Dairy-Free)

Instant Pot Chicken Soup with egg noodles is the best homemade soup recipe made from scratch in a pressure cooker.

If you are a fan of homemade chicken noodle soup made from scratch, you should try this recipe! It tastes like a good old-fashioned soup, but made in your Instant Pot. Less time, more flavor!

You also might like Instant Pot Barley Soup with Beef and Borscht Soup with Beef made with bone broth. They are all perfect hearty meals for cold weather!

Ingredients for Instant Pot Chicken Soup

Here’s what you’ll need to make the best Instant Pot Chicken Soup from scratch:

• Onion
• Celery
• Garlic
• Carrots
• Chicken (bone-in, skin-on)
• Bay leaves
• Low-sodium chicken stock
• Gluten-free egg noodles
• Green onions
• Parsley

Tips and tricks for the best Instant Pot Chicken Soup Recipe

1. When you sauté onions and celery, I like the onions to get a translucent golden color. It will almost cook off by the time the soup is done, while providing a beautiful aroma.
2. Sauté the garlic quickly, just 1 minute, so it won’t burn. This will give you a delicious fragrance.
3. The best chicken cut for this soup is split chicken breast with skin-on and bone-in. It will make your broth rich and flavorful.
4. I like to season the soup with salt and pepper at the end. Depending on the chicken stock you use, it will have a different amount of salt in it.
5. The best part of the soup (in my opinion) are green onions and parsley. The more you put, the better!

How to make Instant Pot Chicken Soup

We need to start with sautéing the vegetables.

Set Instant Pot to “Sauté” and add olive oil.

Then add chopped onion and celery and sauté for about 5-7 minutes, until they get softer.

Add minced garlic and chopped carrots, and sauté for about a minute.

Place split chicken breasts (skin-side down) and bay leaves on top. Pour in chicken stock and water.

Cover with a lid and cook on manual high pressure for 20 minutes. Make sure that the venting knob is turned to “Sealing”!

When it is done, let it naturally release the pressure for 10 minutes. Then switch the knob to venting position and release the steam. Make sure the steam is fully released and the valve is completely down before opening the pot!

Remove the chicken and bay leaves. You can discard the bay leaves. For the chicken, put it on a cutting board, separate the meat from the bones and shred it with a fork.

Set Instant Pot to “Sauté” again and bring the liquid to boil. As soon as it starts boiling, add gluten-free egg noodles and stir. Cook for about 5-7 minutes or until the noodles are cooked.

Here you can season the soup with salt and pepper to taste.

Add the shredded chicken meat back to the soup.

When the noodles are almost done, add green onions and parsley. Stir and let it cook for another minute.

MORE INSTANT POT RECIPES YOU MIGHT LIKE:

• Instant Pot Boneless Short Ribs
• Instant Pot Pot Roast
• Instant Pot Chicken and Rice Pilaf
• Instant Pot Penne Alfredo
• Instant Pot Turkey Meatballs
• Instant Pot Chicken Wings
• Instant Pot Orange Chicken
• Instant Pot Barley Soup

MORE COMFORT MEALS YOU MIGHT LIKE:

• Borscht Soup with Beef
• Dutch Oven Beef Stew
• Mac and Cheese
• Pasta with Meat Sauce
• Mongolian Beef
• Easy Cheesy Baked Ziti
• One Pot Chicken and Rice
• Tefteli

Print Recipe

The Best Instant Pot Chicken Soup Recipe

Instant Pot Chicken Soup with egg noodles is the best homemade soup recipe made from scratch in a pressure cooker.

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

Course: Dinner

Cuisine: American

Servings: 6 people

Calories: 361kcal

Author: Veronika's Kitchen

Ingredients

• 3 tablespoons olive oil
• 1 medium onion chopped
• 2 stocks celery chopped
• 3-4 cloves garlic minced
• 2 medium carrots chopped
• 2 split chicken breasts bone-in and skin-in
• 2 bay leaves
• 4 cups low-sodium chicken stock
• 3 cups water
• 4 cups gluten-free egg noodles
• Salt pepper to taste
• 1/3 cup green onions chopped
• 1/3 cup parsley chopped

Instructions

• Set Instant Pot to “Sauté” and add 3 tbsp olive oil.
• Add 1 chopped onion and 2 stocks chopped celery and sauté for about 5-7 minutes, until they get softer.
• Add 3-4 cloves minced garlic and 2 chopped carrots, and sauté for about a minute.
• Place 2 split chicken breasts and 2 bay leaves on top. Pour in 4 cups chicken stock and 3 cups water.
• Cover with a lid and cook on manual high pressure for 20 minutes. Make sure that the venting knob is turned to “Sealing”!
• When it is done, let it naturally release the pressure for 10 minutes. Then switch the knob to venting position and release the steam. Make sure the steam is fully released and the valve is completely down before opening the pot!
• Remove the chicken and bay leaves. You can discard the bay leaves. For the chicken, put it on a cutting board, separate the meat from the bones and shred it with a fork.
• Set Instant Pot to “Sauté” and bring the liquid to boil. As soon as it starts boiling, add 4 cups gluten-free egg noodles and stir. Cook for about 5-7 minutes or until the noodles are cooked.
• Here you can season the soup with salt and pepper to taste.
• Add the shredded chicken meat back to the soup.
• When the noodles are almost done, add 1/3 cup green onions and 1/3 cup parsley. Stir and let it cook for another minute.

Video

Notes

1. When you sauté onions and celery, I like the onions to get a translucent golden color. It will almost cook off by the time the soup is done, while providing a beautiful aroma.
2. Sauté the garlic quickly, just 1 minute, so it won’t burn. This will give you a delicious fragrance.
3. The best chicken cut for this soup is split chicken breast with skin-on and bone-in. It will make your broth rich and flavorful.
4. I like to season the soup with salt and pepper at the end. Depending on the chicken stock you use, it will have a different amount of salt in it.
5. The best part of the soup (in my opinion) are green onions and parsley. The more you put, the better!
6. To refrigerate the soup, transfer it to an air-tight container. It will keep in the fridge for 3-4 days.

Nutrition

Calories: 361kcal | Carbohydrates: 34g | Protein: 21g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 125mg | Potassium: 475mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3865IU | Vitamin C: 9mg | Calcium: 57mg | Iron: 2mg

Tried this recipe?If you make this recipe, I'd love to see pictures of your creation on Instagram! Tag me @VeronikasKitchen!