Instant Pot Chicken Noodle Soup
Ingredients
- 1 tbspolive oil
- 5 mediumcarrots
cut into 1/4-inch-thick diagonal slices
- 3 largestalks celery
cut into 1/2-inch-thick slices
- 2 clovesgarlic
minced
- 1 largeyellow onion
cut into a large dice
- kosher salt and freshly ground black pepper
- one 3-pound whole chicken
- one 3-inch piece ginger
halved lengthwise, optional
- 6 ozextra-wide egg noodles
about 4 cups
- 2 tbspdill fronds
roughly chopped
Directions
- 1
Turn a 6-quart Instant Pot® to the high saute setting. Add the oil and once hot add the carrots, celery, garlic, onions, 1 tablespoon salt and a large pinch of pepper. Cook, stirring, until the vegetables are slightly softened, 4 to 5 minutes.
- 2
Add the chicken, ginger, if using, and 8 cups water. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 20 minutes.
- 3
After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Remove the ginger and discard. Use a pair of tongs to remove the chicken from the pot and put into a large bowl and allow to cool for several minutes.
- 4
Switch the Instant Pot® to the high saute setting and bring the soup to a boil. Once boiling, add the noodles and cook until al dente, 5 to 7 minutes.
- 5
While the noodles are cooking, use 2 forks to remove the skin and bones from the chicken and shred the meat into bite-size pieces. Season the chicken generously with salt and pepper, then add the meat back to the pot along with the dill. Season the soup with additional salt and pepper if needed.
Instant Pot Chicken Noodle Soup
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Ratings & Reviews
Based on 170 ratings
Rating Breakdown
About this Recipe
Why This Instant Pot Recipe Works
Craving homemade chicken noodle soup but don't have hours to simmer stock? This Instant Pot version delivers deep, soul-warming flavor in just 45 minutes by cooking a whole 3-pound chicken directly in the pot. The pressure cooking extracts rich flavor from the bones and meat simultaneously, creating a broth that tastes like it simmered all day.
What sets this recipe apart is the smart technique of sautéing aromatics first—olive oil, carrots, celery, onion, and garlic build a flavorful foundation before pressure cooking. The optional ginger adds a subtle warmth that complements the chicken without overwhelming the classic comfort-food profile. Using extra-wide egg noodles gives you those satisfying, slurp-worthy ribbons that make every spoonful feel generous.
You'll end up with tender, fall-apart chicken that shreds easily, perfectly cooked vegetables with just the right amount of bite, and a golden broth enhanced by fresh dill fronds stirred in at the end. At 493 calories per serving, this makes a substantial meal that feeds six people from a single pot—ideal for family dinners or meal prep for the week ahead.
Customization is straightforward: Swap the egg noodles for rice, orzo, or even cauliflower rice for a lower-carb option. No fresh dill? Parsley works beautifully, or try thyme for a more herbaceous note. If you prefer dark meat, use bone-in thighs instead of a whole chicken, though you'll lose some of that rich, full-bodied broth the bones provide. You can also add other vegetables like parsnips, turnips, or peas in the last few minutes of cooking.
This soup works perfectly for cozy weeknight dinners, especially during cold weather or when someone needs a comforting meal. Serve it with crusty bread, oyster crackers, or a simple green salad. The Instant Pot does the heavy lifting, leaving you with minimal cleanup and maximum flavor—proof that homemade chicken noodle soup doesn't have to be an all-day project.