Instant Pot Chicken Noodle Soup
An Instant Pot® can handle a whole chicken, which is perfect for this comforting soup.
Equipment
- 1 6-quart Instant Pot
- 1 Chef's knife
- 1 Cutting Board
- 1 Pair of Tongs
- 1 Large Bowl For cooling chicken
Ingredients
Main
- 1 tablespoon olive oil
- 5 medium carrots cut into 1/4-inch-thick diagonal slices
- 3 large stalks celery cut into 1/2-inch-thick slices
- 2 cloves garlic minced
- 1 large yellow 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 ounces extra-wide egg noodles about 4 cups
- 2 tablespoons dill fronds roughly chopped
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
Achieve deeper flavor by allowing the vegetables to slightly caramelize during the initial sauté; this builds a strong aromatic base. For richer broth, consider using homemade chicken stock instead of water, adjusting salt levels accordingly. When quick-releasing pressure, always ensure the valve is clear and stand clear of the steam. Monitor the noodles closely as they cook to prevent them from becoming mushy; they should be al dente. Taste and adjust seasoning at multiple stages – after sautéing vegetables, after shredding chicken, and just before serving – to ensure a perfectly balanced soup. A squeeze of fresh lemon juice at the end can brighten all the flavors.