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Instant Pot Chicken Soup


Made 12/23/17...soo good

My family doesn't like celery cooked, so I used spinach and put it in when the whole chicken came out of the pot, then did the noodles.

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Rate this recipe 4.7/5 (7 Votes)


  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 5 carrots, peeled, sliced, and cut into 1/2-inch pieces
  • 2 celery sticks, sliced 1/2-inch pieces
  • 1 whole 5-pound chicken, giblets removed & discarded
  • 2 tablespoons soy sauce
  • 6 to 8 cups water
  • Kosher salt & ground pepper
  • 4 ounces extra wide egg noodles
  • 1/4 cup parsley, minced


Servings 4
Preparation time 10mins
Cooking time 52mins
Adapted from


Step 1

Set instant pot on saute function.

Heat oil & onions until onions are soft and become translucent about 2 to 3minutes.

Add garlic, carrots, & celery and sautee for another minute or 2.

Add whole chicken to the pot, followed by water & soy sauce, 2 tablespoons of salt and ground pepper to taste.

Turn off sautee function, lock Instant Pot lid, make sure pressure valve to sealing & set Instant Pot to high pressure for 22 minutes via manual mode.

Instant Pot will take 15 to 20 minutes to come to pressure, then it will countdown the 22 minutes.

After 22 minutes on high, Instant Pot will beep and switch to keep warm mode.

Turn pressure valve to Quick Release pressure.

Carefully open Instant Pot, keeping lid angled away from you to avoid very hot steam.

Remove whole chicken and set aside.

Turn Instant Pot back to sautee function & let chicken broth come to a boil.

Stir in the uncooked noodles and cook for 5 minutes.

While noodles are cooking, shred chicken into bite size pieces and discard the bones & skin.

Once noodles are cooked, stir in chicken meat and parsley.

Adjust salt&pepper to taste.

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