How to make chicken soup in an Instant Pot?

Making chicken soup in an Instant Pot is incredibly simple! Start by sautéing your aromatics (onions, carrots, celery) directly in the pot. Then, add your seasonings, broth, and chicken, and pressure cook for just 7 minutes. The key is using the natural release method to keep the chicken tender, then shredding it and adding noodles at the end with a quick sauté to finish.

Can I put raw chicken in a soup pot?

Absolutely! Raw chicken is perfect for this recipe. The pressure cooking method ensures the chicken reaches a safe internal temperature while staying incredibly tender. Using bone-in, skin-on pieces actually creates a more decadent broth than pre-cooked chicken, so don't hesitate to start with raw chicken pieces.

How long does chicken broth take in an Instant Pot?

When making chicken broth as part of this soup recipe, it only takes 7 minutes under high pressure, plus about 10 minutes for natural release. If you were making pure chicken broth, you'd want to cook for 30-45 minutes for maximum flavor extraction, but for soup where you're eating the chicken meat, 7 minutes gives you perfectly cooked chicken and flavorful broth.

How to use Instant Pot as slow cooker for soup?

Your Instant Pot has a slow cooker function! For this Instant Pot Chicken Noodle Soup, you'd use the Slow Cook setting on low for 6-8 hours or high for 3-4 hours. Add everything except the noodles, then slow cook until the chicken is tender. Next, shred the chicken and add the noodles during the last 30 minutes of cooking. The pressure cooker method is much faster, but slow cooking works excellently if you prefer that hands-off approach.

Instant Pot Chicken Noodle Soup: Cozy and Irresistible

Name: Instant Pot Chicken Noodle Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 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 dry thyme (or 1 Tbsp fresh); 1 Tbsp fresh parsley, chopped; 1 Tbsp fresh oregano, chopped (or 1 tsp dry); 1 chicken bouillon cube or equivalent powder; 4 cups no-sodium-added chicken broth (or vegetable broth); 2 lbs chicken with skin and bones (use at least 1 chicken breast); 4 cups water; 5 oz uncooked egg noodles (about 2 cups)

Description

A hearty, satisfying soup that tastes like comfort in a bowl, ready in just 30 minutes with all the rich flavor of a slow-simmered classic.

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 dry thyme (or 1 Tbsp fresh)
1 Tbsp fresh parsley, chopped
1 Tbsp fresh oregano, chopped (or 1 tsp dry)
1 chicken bouillon cube or equivalent powder
4 cups no-sodium-added chicken broth (or vegetable broth)
2 lbs chicken with skin and bones (use at least 1 chicken breast)
4 cups water
5 oz uncooked egg noodles (about 2 cups)

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Instructions

Start the sauté function. Turn your Instant Pot to the sauté setting and let it heat for 2 minutes.
Build your flavor base. Add butter and cook until melted. Add onion, carrots, and celery; sauté for 3 minutes until onion is translucent.
Season generously. Add salt, pepper, thyme, parsley, oregano, and bouillon. Stir for 30 seconds until fragrant.
Add liquids and chicken. Pour in broth, scraping up any browned bits. Add chicken and 4 cups water.
Pressure cook the soup. Secure lid and set to Soup or Manual/High Pressure for 7 minutes.
Natural release. Let pressure release naturally for 10 minutes (quick release if in a rush, but natural is best for tender chicken).
Shred the chicken. Remove chicken, shred with two forks, discard skin and bones.
Cook the noodles. Add egg noodles to the soup. Switch to sauté mode and cook uncovered for 6 minutes, stirring occasionally.
Finish and serve. Cancel sauté mode, add shredded chicken back, taste and adjust seasoning. Garnish with parsley if desired.

Notes

What is an Instant Pot: A multi-cooker that combines pressure cooker, slow cooker, rice cooker, and more in one appliance.
No Instant Pot? Make it on the stovetop; simmer chicken in broth for 45–60 minutes before continuing.
Chicken variations: Bone-in, skin-on chicken gives the richest flavor, but you can also use boneless or frozen (increase cook time to 10–12 min for frozen).

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

Nutrition

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