How to make chicken soup in an Instant Pot?

Start by sautéing your vegetables. Add broth and chicken, then pressure cook for 7 minutes, followed by a natural release. Remove and shred the chicken, cook noodles in the broth using sauté mode, then return the chicken to the pot.

Can I put raw chicken in a soup pot?

Yes, absolutely! Raw chicken with bones and skin actually creates the most flavorful broth. The pressure cooking process ensures the chicken cooks thoroughly and safely while infusing maximum flavor into the soup.

How long does chicken broth take in an Instant Pot?

For this recipe, the chicken and vegetables cook together for 7 minutes under pressure, followed by 10 minutes of natural pressure release, creating a rich, flavorful broth in under 20 minutes total.

How to use Instant Pot as slow cooker for soup?

Simply use the slow cook function instead of pressure cooking. Add all ingredients except noodles. Cook on low for 6-8 hours or high for 3-4 hours. Then, add noodles in the last 30 minutes of cooking time.

Irresistible Instant Pot Chicken Noodle Soup for Cozy Nights

Description

A hearty, satisfying dish that tastes like comfort in a bowl. This scratch-made soup delivers restaurant-quality flavor with minimal effort, making it the perfect solution for busy families craving homemade goodness.

Ingredients

Scale

2 Tbsp unsalted butter
1 large onion, chopped
2 medium carrots, chopped
2 stalks celery, chopped
1 tsp salt, or to taste
1 tsp pepper, or to taste
1 tsp dried thyme (or 1 Tbsp fresh)
1 Tbsp fresh parsley, chopped
1 Tbsp fresh oregano, chopped (or 1 tsp dried)
1 chicken bouillon cube or 1 tsp bouillon powder
4 cups chicken broth or vegetable broth (no sodium added)
2 lbs chicken with skin and bones (at least 1 chicken breast)
4 cups water
5 oz egg noodles, uncooked (about 2 cups)

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Instructions

Sauté the base. Turn the Instant Pot to sauté and melt the butter completely.
Cook the vegetables. Add onion, carrots, and celery. Sauté for 3 minutes until onion softens and becomes translucent.
Season and add aromatics. Stir in salt, pepper, thyme, parsley, oregano, and chicken bouillon until well combined.
Add liquids and chicken. Pour in the broth, add chicken pieces, and then add 4 cups of water.
Pressure cook. Secure the lid and set to Soup for 7 minutes (or Manual/High Pressure for 7 minutes).
Natural release. Let the pressure release naturally for 10 minutes before removing the lid.
Shred the chicken. Remove chicken pieces, shred with two forks, and set aside.
Cook the noodles. Add uncooked egg noodles to the soup. Set to sauté and cook uncovered for 6 minutes or until noodles are tender.
Finish the soup. Cancel sauté mode, return shredded chicken to the pot, taste for seasoning, and adjust if needed. Garnish with fresh parsley if desired.

Notes

What is an Instant Pot: A multi-cooker that functions as a slow cooker, pressure cooker, rice cooker, steamer, and yogurt maker.
No Instant Pot? Make this soup on the stovetop, but expect a longer cook time for the chicken.
Chicken options: While boneless, skinless chicken breast works, chicken with skin and bones provides a richer broth. Drumsticks, thighs, or other parts work too.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Soup
Method: Instant Pot
Cuisine: American

Nutrition

Serving Size: 1serving
Calories: 374
Sugar: 2g
Sodium: 435mg
Fat: 21g
Saturated Fat: 7g
Carbohydrates: 18g
Fiber: 1g
Protein: 26g
Cholesterol: 107mg