This pressure cooker homemade chicken noodle soup recipe is the comfort food recipe you need right now. Learn how to make this made-from-scratch recipe starting with a budget-friendly whole chicken.
Over the past couple of years, I have been working on perfecting my chicken noodle soup recipe in my Instant Pot.
I realize that May might seem like an odd month to post a chicken noodle soup recipe, but I have to say that this is the comfort food dish you need during this chaotic time in history.
After a particularly difficult day, on social media, I decided that I needed to socially distance myself from Facebook to protect my mental health and limit my news consumption.
I was feeling a little blue about all of this and decided that a bowl of soup was just what I needed to practice some nourishing self-care.
If you are on the struggle bus too, I’d love to point you to this beautiful image that I found today that I have shared with my own family and friends.
It reminded me that certain things are in my control (like limiting my time on social media, setting good boundaries, implementing healthy routines) and certain things are out of my control right now (like other people’s social distancing, other people’s social media, other people’s motives, and how other people feel).
Isn’t that such a good reminder today?
One way we can practice self-care is by nourishing our body.
Just in case you missed it, I have linked to the two images that my physician shared with me on how we can build our own immunity right now.
Some of it may seem pretty basic, but I think many of us are out of sorts and need a little nudge in the right direction.
It also, just so happens, that this chicken noodle soup is the perfect remedy for treating yourself well today.
A Quick Note About Instant Pot Accessories I Recommend For Your Soups
I’m not big on telling you to buy stuff right now so if I share anything, I really stand behind it.
First, make sure that you have a good sealing ring on your Instant Pot.
Over time, the seal can become stretched out and take longer to come to pressure because it isn’t fitting as tightly.
This is the replacement set I bought and I love that you can assign a color to your sweet dishes and a color to your savory ones.
The other recommendation is for you to purchase a glass lid for your pot.
It is really hard to serve a soup supper without a lid that every family member can easily take on and off.
You will also love having this lid when you are doing anything with that sauté function or when you are back to entertaining again.
The last accessory is one that will save you time spent on dishes.
This plastic storage lid is essential for a big pot of soup or stew.
Once you are done cooking, just pop this lid on and store it in your fridge.
I’m still campaigning for an additional insert, over here, so I can still use my pressure cooker when I’m storing dishes with this lid, but for now I just try to rotate our menu accordingly.
Let me show you how I make this homemade soup that’s made with incredible speed thanks to the pressure cooking process.
Once you try this great recipe, I have a feeling that it will be your new soup go-to when you are sick or feeling run down.
Instant Pot Chicken Noodle Soup
This recipe starts with a whole chicken that I simmer in two cups of chicken stock.
You will seal your Instant Pot and cook the chicken on HIGH for 25 minutes.
While it cooks, chop three medium-sized carrots (or the equivalent in baby carrots) and three stalks of celery. I also chop parsley (the flat-leaf Italian parsley is my favorite) and set that aside while your chicken cooks.
If you are gluten-free, you can prepare your favorite gluten-free noodles (this noodle company is my favorite for a great soup noodle that has the right taste and consistency) on the stove top.
For everyone else, prepare your favorite egg noodles on the stovetop.
Want to switch up your soup game? Try ramen or rice noodles instead!
I always store my noodles separate from my broth because it helps the noodles not get mushy or take the integrity away from that delicious broth.
Once the chicken is done cooking, no need to wait for a natural release, just CAREFULLY release the steam after it beeps.
Remove the chicken and set aside.
Skim the fat, if you would like, and remove any bones or skins that might have fallen off your bird.
To the hot broth, add your chopped celery and carrots.
Put the lid back on (make sure that your pressure cooker seal is back in place if it has come off) and then cook these veggies on HIGH pressure for 2 minutes.
While these cook, dice up your chicken (or do shredded chicken if that’s how you prefer it!).
If you like only white meat in your chicken noodle soup, you can set those chicken thighs and wings aside for another meal (I usually make chicken salad sandwiches or fancy paninis with pesto & provolone out of them).
Once the pressure cooker beeps, quickly release the pressure again.
Switch to the low sauté setting to keep your soup broth warm.
At this point, I add the rest of the box of chicken stock (you should have two cups left) and then two more additional boxes.
Squeeze in a lemon and add your chopped parsley.
Season and taste, season and taste, season and taste.
Now that the noodles are cooked, you can add the noodles to each individual bowl.
Pour your warmed delicious chicken noodle soup base over the top and sprinkle with a little more fresh parsley.
While that seems like a lot of steps, this is quick and easy. I’ve made this so many times that, I swear, I could make this in my sleep.
Over time, I am sure you will adapt this to your own personal tastes and preference.
Your bowl, definitely, doesn’t need to be identical to mine.
I can usually have a huge pot of soup that we can enjoy all week, ready in less than an hour of preparation and cook time.
Don’t have an Instant Pot?
You can try this quick stovetop chicken noodle soup made with vegetables cooked in olive oil (to add a deeper flavor) and a grocery store rotisserie chicken.
It has been such a joy to hear from so many of you that you are making my recipes in your kitchens right now. In some weird way, it makes me feel so much closer to each of you to know that you think of my site when caring for your family.
For now, consider this recipe the virtual hug that I am giving each of you today. I can’t wait to hear what you think of this week’s recipe!
Instant Pot Chicken Noodle Soup
Recipe Type: Main Dish
Serves: 12 servings
All the slow cooked flavor, made in under an hour with your pressure cooker. This Instant Pot Chicken Noodle Soup is the recipe needed for anything that ails you. This can be made gluten-free with gluten-free noodles.
- 3 stalks celery
- 3 medium carrots
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 pound organic chicken
- 3 (32-ounce) box low-sodium chicken broth (4 cups)
- 2 cups water
- 1/4 cup fresh parsley leaves, chopped
- Freshly squeezed lemon juice (from one lemon)
- 8 ounces extra-wide dried egg noodles (should be half a package)
- Place your chicken inside your pressure cooker. Generously season with salt and pepper. Add two cups of chicken stock for the chicken to cook in.
- Lock on the lid and make sure your pressure cooker valve is set to seal. Cook on HIGH pressure for 25 minutes.
- While the chicken cooks, dice your carrots and celery in ½” thick rounds and chop your parsley. Set aside.
- On your stovetop, prepare your noodles. Do not overcook (undercooked is better so they don’t get mushy). After they have cooked, drain and set aside.
- When the cook time is up, quick release (QR) the valve.
- Transfer the chicken to a cutting board and set aside.
- Carefully, add the celery and carrots to your pressure cooker. Make sure your pressure valve is back in place. Lock on the lid again and cook on HIGH pressure for 2 minutes.
- While the vegetables cook, dice or shred your chicken.
- When the cook time is up, again, quick release (QR) the valve. Add the rest of the box of chicken stock (you should have two cups left) and then two additional boxes of chicken stock. Squeeze a lemon into the broth and add fresh chopped parsley. Add salt and pepper to taste. Switch to medium or low saute and warm up the finished broth.
- To each bowl, add noodles, chicken soup, and fresh parsley.
- Follow my advice in the post for storage. Leftover soup, without the noodles, can be stored in an airtight container in the refrigerator for up to 1 week or frozen for several months.
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Looking for more great pressure cooker recipes? Here are a few other MomAdvice favorites!
Happy pressure cooking, friends!