This Instant Pot Chicken Noodle Soup is my favourite, comforting and ward-off-the-sick-bugs soup, made in half the time. To get really flavourful chicken noodle soup with tender meat, you need to let it simmer for hours in the pot. But the beauty of a pressure cooker is that it can do the exact same thing in a fraction of the time, using extremely high steam pressure to speed the cooking.
During the week, I tend to use my Instant Pot pressure cooker a lot - for me, the convenience of the Instant Pot Chicken Noodle Soup is too great to pass up. I can cook and prepare the soup in the morning, leave it in the pot to keep warm, and add the noodles in when I get back home, just before serving.
Chicken noodle soup conjures up feelings of nostalgia for my childhood and reminds me of when I used to eat it to help me recover from a cold. Even if you aren't unwell, this soup is the perfect remedy for cold and wet autumn days or just for when you want to feel a bit cosy. There's nothing like sipping a bowlful of steaming soup on a rainy day for introducing some hygge into your life.
I add noodles to my soup to make it a complete meal, but you could add rice, instead, or serve it with crusty bread on the side. If you don't have an Instant Pot or pressure cooker, never fear! Check out my recipe for making chicken noodle soup the good old fashioned way.
Here's what you'll need to make this Instant Pot Chicken Noodle Soup:
(Click here to jump straight to the recipe)
Oil for cooking
1 whole chicken (1.25-1.5kg)
2 medium onions (150g), chopped
1 garlic clove, pressed
2 celery stalks (150g), sliced
2 large carrots (200g), diced
1-2 tsp salt (adjust to taste)
1/2 tsp freshly ground black pepper (adjust to taste)
2 bay leaves
1/2 tsp dried thyme
1.25 litres hot water
125g egg (or other) noodles (optional) 
And here's what you'll need to do:
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