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
- 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.
- Sauté the garlic quickly, just 1 minute, so it won’t burn. This will give you a delicious fragrance.
- 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.
- I prefer to use Homemade Chicken Stock. It’s so much healthier and more delicious!
- 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
- Instant Pot Lentil Soup Recipe
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
The Best Instant Pot Chicken Soup Recipe
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 I prefer to use Homemade 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
- 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.
- Sauté the garlic quickly, just 1 minute, so it won’t burn. This will give you a delicious fragrance.
- 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.
- 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.
- The best part of the soup (in my opinion) are green onions and parsley. The more you put, the better!
- To refrigerate the soup, transfer it to an air-tight container. It will keep in the fridge for 3-4 days.
Instant pot recipes are my favorite, and your recipe for chicken soup looks like it would be perfect for fall! Can’t wait until things cool down a little bit so we can try it!
I JUST got an instant pot and am DYING to try it out. This classic recipe is the perfect place to start. Bookmarking to make later 🙂
The images are wonderful, and I can never have enough recipes for my instant pot! Beautiful and delicious sounding soup! Thanks for sharing.
I don’t think there is anything more comforting than chicken soup. Now I can make it in a hurry in my instant pot thanks to your delicious recipe.
I don’t have insta pot, but I will surely make this soon. Ingredients are very simple, and this meal is perfect for quick meals during work days. Love the pictures and the soup looks so delicious.
I love a good chicken soup, and to be able to make it in my Instant Pot is a double win to me!
Look at all that goodness!! Health + time saver = a favourite in my books! I love my instant pot and am always looking for more recipes to make. Can’t wait to try this beauty!
Oh, my gosh, this looks so warming, comforting and delicious! Yet another reason to love my instant pot! I can not wait to try your easy and scrumptious soup!
I really love a good soup recipe… but then you add to the fact that it’s an Insta Pot recipe… AND that it’s gluten-free and now you REALLY have my attention! YUM!
I love that this chicken noodle soup is made in the Instant Pot! It makes it even easier, but it’s still so flavorful and delicious. Thanks for sharing!
What a delicious and hearty looking chicken soup! I always opt to make soups in my IP so they don’t heat up the kitchen – look forward to trying this!
Love my instant pot, especially for making soups! This beautiful soup is so easy to make and delicious to eat!! Thank you for the recipe!
I am loving this soup so much! It looks really healthy-licious. I can’t wait to go to my kitchen and try making this instant Pot Chicken soup.