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Chicken Noodle Soup in a white bowl.
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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 minutes
Cook Time40 minutes
Total Time50 minutes
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 I prefer to use Homemade Chicken Stock
  • 3 cups water
  • 4 cups gluten-free egg noodles
  • Salt pepper to taste
  • ⅓ cup green onions chopped
  • ⅓ 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 ⅓ cup green onions and ⅓ 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