Instant Pot Recipes Soup

Instant Pot Chicken Noodle Soup

Instant Pot Chicken Noodle Soup | The Foodie Eats
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Instant Pot Chicken Noodle Soup

They say that there are healing properties in chicken noodle soup. I wouldn’t dare say that is not true. However, I think the real healing is in the broth! Using a whole chicken to make this Instant Pot chicken noodle soup, along with the blend of aromatics, is what sets this apart from most. Of course, you can use store-bought broth and boneless skinless chicken breasts. But if you do, don’t expect it to be special. Might as well buy a can of Campbells.

 

Instant Pot Chicken Noodle Soup | The Foodie Eats

 

The Process

Instant Pot Chicken Noodle Soup | The Foodie Eats

Add whole chicken to pot, breast side up. Then add aromatics and seasonings – onion, thyme, garlic, bay leaf, salt, and pepper.

 

Instant Pot Chicken Noodle Soup | The Foodie Eats

Then add 6 cups of water. Lock lid and cook for 35 minutes at high pressure.

 

Instant Pot Chicken Noodle Soup | The Foodie Eats

Once cook time is complete, allow pressure to release naturally for 30 minutes. If there is any pressure left, go ahead and do a quick-release.

 

Instant Pot Chicken Noodle Soup | The Foodie Eats

Remove chicken and transfer to a large bowl. It should be falling apart (which is a good thing!), so you may need to do this a little at a time.

 

Instant Pot Chicken Noodle Soup | The Foodie Eats

Using some sort of strainer, remove all remaining aromatics and chicken remnants from the broth.

 

Instant Pot Chicken Noodle Soup | The Foodie Eats

Add diced onions, celery, carrots, lemon juice, and noodles to broth. Lock lid and cook for 2 minutes at high pressure.

 

Instant Pot Chicken Noodle Soup | The Foodie Eats

Meanwhile, remove all meat from chicken. Discard skin and bones.

 

Instant Pot Chicken Noodle Soup | The Foodie Eats

Once cook time is complete, you’ll need to do a controlled quick-release (meaning only open vent halfway, and open for a few seconds at a time). This type of noodle will cause starchy bubbles that may try to escape through the steam vent if you release too quickly.

 

Instant Pot Chicken Noodle Soup | The Foodie Eats

Return meat to pot and give a good mix. Serve hot!

 

And this is the AMAZING Result…

Instant Pot Chicken Noodle Soup | The Foodie Eats

 

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Instant Pot Chicken Noodle Soup | The Foodie Eats
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Instant Pot Chicken Noodle Soup

This version of the timeless classic has full-bodied flavors and is ridiculously comforting.

Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 12
Calories 247 kcal
Author The Foodie Eats

Ingredients

  • 5 lb. whole chicken
  • 1 large onion roughly chopped
  • 6 thyme sprigs
  • 1 Tbsp. garlic minced
  • 1 bay leaf
  • 4 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1 cup yellow onions diced
  • 1/2 cup celery diced
  • 1 cup carrots diced
  • 1 Tbsp. lemon juice
  • 12 oz. egg noodles

Instructions

  1. Add whole chicken to pot, breast side up. Then add aromatics and seasonings – onion, thyme, garlic, bay leaf, salt, and pepper. Then add 6 cups of water. Lock lid and cook for 35 minutes at high pressure.

  2. Meanwhile... chop all your other veggies.

  3. Once cook time is complete, allow pressure to release naturally for 30 minutes. If there is any pressure left, go ahead and do a quick-release.

  4. Remove chicken and transfer to a large bowl. It should be falling apart (which is a good thing!), so you may need to do this a little at a time. Using some sort of strainer, remove all remaining aromatics and chicken remnants from the broth.

  5. Add diced onions, celery, carrots, lemon juice, and noodles to broth. Lock lid and cook for 2 minutes at high pressure.

  6. Meanwhile... remove all meat from chicken and shred into bite-size pieces. Discard skin and bones.

  7. Once cook time is complete, you’ll need to do a controlled quick-release (meaning only open vent halfway, and open for a few seconds at a time). This type of noodle will cause starchy bubbles that may try to escape through the steam vent if you release too quickly.

  8. Return meat to pot and give a good mix. Serve hot!

Nutrition Facts
Instant Pot Chicken Noodle Soup
Amount Per Serving
Calories 247 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Cholesterol 66mg 22%
Sodium 535mg 22%
Potassium 262mg 7%
Total Carbohydrates 24g 8%
Dietary Fiber 1g 4%
Sugars 2g
Protein 15g 30%
Vitamin A 38.4%
Vitamin C 6.1%
Calcium 3.2%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Instant Pot Chicken Noodle Soup | The Foodie Eats

 

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1 Comment

  • Reply
    Sourav
    November 2, 2018 at 5:01 am

    I never forget you man… really osm…

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