Instant Pot Chicken Noodle Soup
Instant Pot Chicken Noodle Soup has the best flavors from the classic chicken noodle soup we all grew up with. This recipe is gluten-free and quick & easy thanks to the Instant Pot!
Nothing is better than chicken noodle soup when the weather is cold or when you’re sick. Most often those two just go together. Colder weather hits and we always get at least one cold that sweeps our house. The soothing flavors in chicken noodle soup are a must when those hit!
Instant Pot Chicken Noodle Soup is an easy to make recipe using a whole chicken. I decided to make the soup using a whole chicken to essentially kill two birds with one stone. The Instant Pot quickly cooks the whole chicken (hello 28 minutes!) AND makes homemade broth at the same time! All you’ll need to buy is the whole chicken (check out Sam’s Club’s great prices on whole chicken!) and no boxed chicken broth! Saving pennies and dollars anywhere I can when it comes to feeding a family of 6!
I’ll walk you through making this Instant Pot Chicken Noodle Soup recipe.
Step One:
To the bottom of the Instant Pot add 3 cups of water. Place the trivet (round metal rack that came with the IP) in the bottom of the Instant Pot. Place the whole chicken (rinsed and giblets removed) on the trivet with the breast facing up. Sprinkle the dried rosemary, garlic powder, onion powder, sea salt and coarse ground pepper on top of the chicken.
Step Two:
Place the lid on the Instant Pot and turn the valve to sealing. Press “Pressure Cook” and adjust manual time to 28 minutes (or 6-7 minutes per pound of chicken). Once it’s done cooking, let it sit for at least 10 minutes to slowly release pressure. After the 10 minutes are up, turn the pressure valve to release the rest of the pressure.
Step Three:
Remove the chicken from the Instant Pot and place it on a cutting board. Cut and shred the chicken to bite-size pieces for the soup.
Step Four
Remove the trivet from the Instant Pot. Keep the water that was cooked with the whole chicken in the Instant Pot, it’s now the broth base for the soup. To the Instant Pot, add the additional 2 cups of water, sliced carrots, celery and garlic, the shredded chicken, remaining spices, and the gluten-free noodles of your choice. Stir everything together.
Step Five:
Place the lid on the Instant Pot and turn the pressure valve to closed. Press “Pressure Cook” and adjust manual time to 5 minutes. Let the Instant Pot come up to pressure and cook. Once it’s done cooking, let stand for 5-10 minutes to slowly release pressure. Turn pressure valve to release (be careful, it will be very hot!) and wait for the pressure button to drop before removing lid. Instant Pot Chicken Noodle Soup is finished and ready to be served!
It may feel intimidating to cook a whole chicken in the Instant Pot if you’ve never done it before, but rest assured it’s really quite easy! A couple of notes I’ll share.
1 ) If the chicken is still raw in the center when the cook time is done (you’ll want the internal temp to be a minimum of 165 degrees), put the lid back on the Instant Pot and cook for 2-5 more minutes depending on how many more degrees it needs to be.
2 ) It may seem crazy that the soup only needs 5 minutes to cook, but you don’t want to overcook the noodles and have mushy soup. Start with 5 minutes and IF the noodles you chose for your soup are not tender after that time, you can always cook it for another 2 minutes OR let them sit in the Instant Pot for a few more minutes just soaking up the hot broth.
3 ) Season to YOUR taste! I am not a fan of garlic. There I said it. Don’t hate me! I only add the smallest amount of garlic to get just a hint of its flavor. If you like more garlic, add more garlic by all means! If you like more sea salt and pepper, add more sea salt and pepper! Not a fan of rosemary, skip it and add YOUR favorite! I’m all about customizing recipes to fit your favorite tastes (or the kids’ favorite!).
- 1 4-6 lb whole chicken
- 2 large carrots, peeled and sliced
- 3 celery stalks, diced
- 3 garlic cloves
- 1 box gluten-free noodles of choice
- 1 tsp coarse ground pepper, divided
- 2 tsp sea salt, divided
- 2 tsp onion powder, divided
- 1 tsp garlic powder
- 2 tsp dried rosemary
- 5 cups water, divided
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To the bottom of the Instant Pot add 3 cups of water. Place the trivet (round metal rack that came with the IP) in the bottom of the Instant Pot. Place the whole chicken (rinsed and giblets removed) on the trivet with the breast facing up. Sprinkle the dried rosemary, garlic powder, 1 tsp onion powder, 1 tsp sea salt and ½ tsp coarse ground pepper on top of the chicken.
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Place the lid on the Instant Pot and turn the valve to sealing. Press “Pressure Cook” and adjust manual time to 28 minutes (or 6-7 minutes per pound of chicken). Once it’s done cooking, let it sit for at least 10 minutes to slowly release pressure. After the 10 minutes are up, turn the pressure valve to release the rest of the pressure. Remove the chicken from the Instant Pot and place it on a cutting board. Cut and shred the chicken to bite-size pieces for the soup.
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Remove the trivet from the Instant Pot. Keep the water that was cooked with the whole chicken in the Instant Pot, it’s now the broth base for the soup. To the Instant Pot, add the additional 2 cups of water, sliced carrots, celery and garlic, the shredded chicken, 1 tsp sea salt, ½ tsp coarse ground pepper, 1 tsp onion powder, minced garlic cloves, and the gluten-free noodles of your choice. Stir everything together.
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Place the lid on the Instant Pot and turn the pressure valve to closed. Press “Pressure Cook” and adjust manual time to 5 minutes. Let the Instant Pot come up to pressure and cook. Once it’s done cooking, let stand for 5-10 minutes to slowly release pressure. Turn pressure valve to release (be careful, it will be very hot!) and wait for the pressure button to drop before removing lid. Serve.
Used in this recipe:
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