Make this homey Pressure Cooker Chicken Noodle Soup Recipe (Instant Pot Chicken Noodle Soup)! Made with real, whole food. No butter and true to the classics with no extra sauces. Healthy, simple, and soothing Chicken Noodle Soup is like a warm hug when you needed it the most.
1. Can I substitute homemade chicken stock with store-bought chicken stock?
Yes, we tried this recipe with both homemade and store-bought stocks. Please note that the flavor will take a hit with store-bought chicken stock. Make sure to use an unsalted or low sodium version.
2. Whole Chicken Breast:
To make it even better, we used a whole chicken breast. We cut the breast in half and removed the bones. And added the bones for even more chicken flavor! Or you can throw in a few chicken bones you have in the freezer 🙂
3. Reduce Cooking Time:
Reduce ~12 minutes cooking time by bringing 4 – 5 cups of unsalted chicken stock to a boil & cooking the wide egg noodles on stovetop. You can do this while the chicken is cooking in the pressure cooker.
Watch: How To Make Pressure Cooker Chicken Noodle Soup
1 tablespoon (15 ml) freshly squeezed lemon juice or more to taste
Prepare the Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and click adjust button to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
Sauté the Mushrooms, Onions and Garlic: Pour 1 tbsp (15 ml) olive oil into your pressure cooker. Add in the chopped white mushrooms, a pinch of kosher salt and ground black pepper. Stir to evenly coat the mushrooms with olive oil.
Mushrooms start releasing their moisture. Let the moisture evaporate and stir occasionally until mushrooms are slightly crisp and browned.
Add in diced onions, minced garlic and cook until onions soften and fragrant (roughly 1 - 2 minutes). Add in bay leaf, chopped carrots and celery. Stir and season with kosher salt and ground black pepper if you like.
Deglaze: Pour ⅓ cup (80 ml) unsalted chicken stock. Scrub all the flavorful brown bits off the bottom of the skillet with a wooden spoon. Pour in the remaining chicken stock ⅔ cup (170ml).
Pressure Cook the Chicken Meat: Partially submerge chicken breasts or drumsticks into the pressure cooker’s liquid. Close lid.
For Chicken Breasts: pressure cook at High Pressure for 7 minutes + 8 minutes Natural Release.
For Chicken Drumsticks: High Pressure for 8 minutes + 10 minutes Natural Release.
Optional (see tips section): While the chicken is pressure cooking, bring 4 – 5 cups unsalted chicken stock to a boil on the stovetop over medium high heat.
Shred Chicken: Open pressure cooker’s lid, remove bay leaf and chicken. Use fork to shred chicken.
Make Chicken Soup: Pour 4 – 5 cups (1 L - 1.25 L) unsalted chicken stock into pressure cooker and bring it to a boil over medium high heat (Instant Pot: press Sauté button and click adjust button to Sauté More function).
Cook Noodles & Season: Pour in wide egg noodles and cook until desired texture. Roughly 4 – 8 minutes.
Season chicken soup with kosher salt (roughly a few pinches) and ground black pepper. Brighten with freshly squeezed lemon juice to taste (roughly 1 tbsp, 15 ml).
Serve: Turn off the heat, add shredded chicken into pressure cooker. Garnish with Italian parsley and serve immediately.
Homemade chicken stock vs store-bought chicken stock We tried this recipe with both stocks. Please note that the flavor will take a hit with store-bought chicken stock. Make sure to use an unsalted or low sodium version.