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Easy Instant Pot Chicken Soup and Stock – in this recipe you’ll learn how to make chicken noodle soup in a pressure cooker from a whole chicken, with a homemade chicken stock. The stock that the recipe makes is enough for 2 soups. You can also use it for other recipes. Can be stored in the fridge for 3 days or frozen for up to 2 months.
Chicken soup made with homemade stock is generally less expensive than using store bought, it is way more flavorful and delicious and you know exactly what goes inside.
Why make chicken noodle soup in an Instant Pot?
I make soups quite often and rarely use my electric pressure cooker for them. The reason why? Because most of my soup recipes require about 30 minutes to make and it takes nearly the same time for the pressure cooker to build pressure and then release it (if doing it manually for liquid heavy recipes like this soup it may take longer time).
To me homemade chicken soup means:
You make your own stock by either boiling a whole chicken, bones, legs or carcass. This is what I call a good chicken soup, that will make me feel better while running a cold or warm me up on a chilly day. This is how my mom and grandma make it. This is how my children like their soup made.
Of course I understand that not everyone has the time, desire and patience to make their own stock. In this case store bought chicken broth or bullion can be used.
- Making this soup in a pressure cooker will save you time. It reduces the cooking time a lot.
- It will ensure that you get a flavorful and delicious chicken broth without hours of boiling a whole chicken on the stove top. Even if you use a deep stock pot, you may still make a mess while boiling from the liquid splashing over your stove top.
- You can leave the pot to cook the soup and get something done around the house.
- The Instant Pot has the option of keeping your soups warm for hours.
Chicken stock in the instant pot
To make chicken stock in the electric pressure cooker you either need a whole chicken, chicken legs or chicken carcass.
I prefer using a whole chicken.
It is a budget friendly way to prepare chicken stock/broth, that you use for soup and cook chicken meat, that will be also used in soups, but you can use in other recipes that call for cooked chicken meat (salads, tacos, rice).
Stock is a cooking liquid simmered for a long period of time with bones. Stock is typically rich in color (yellow/brown).
It is made by cooking chicken meat (raw or cooked leftovers) is water and simmering uncovered for 3-4 hours (stove top), until the bones release collagen in the liquid and it reduces and starts to thicken.
In the instant pot is can take as little as 30 minutes to get a nice stock and perfectly cooked meat.
- whole chicken (or chicken legs, carcass or left over chicken meat with the bones)
- cold water
- optional – veggies or veggie scraps like carrots, carrot peels, onions or garlic
- seasoning – salt, black peppercorns, thyme or rosemary – I usually don’t use seasonings for my homemade stock
- vinegar – some recipes call for a small amount of vinegar or lemon juice will help extract the collagen from the bones better
Place the wire rack at the bottom of the Instant Pot.
Add chicken (you can stuff the inside with onions, carrots, garlic and carrots if you’d like).
Then add 10 cups cold water to cover the chicken, but don’t go over 2/3 of the volume of the Instant Pot.
Close the Instant Pot and set to seal.
Set Manual Pressure for 25 minutes. At this point you can let the pressure release naturally or release manually.
Strain the stock.
!!! Recipes with a lot of liquid could take quite some time to release pressure. Work carefully to prevent burnings !!!
At this point you can use the stock for a soup, refrigerate for up to 2 days or freeze for up to 2 months. Freezing in an ice cube tray is a great idea.
How to make chicken soup in a pressure cooker
Step 1: Make the Instant pot chicken stock following the directions above.
Step 2: Heat 1 tbsp of oil in an Instant Pot on the Saute setting. Add chopped onion, carrot, parsnip (optional) and celery. Cook for 5-7 minutes, stirring frequently, until softened.
Step 3: Add in 6 cups chicken stock, salt, pepper, 3 cups chicken meat from the whole chicken and 1 cup egg noodles. Add salt, pepper and thyme (optional).
Step 4: Close the lid, set to sealing and cook for 2 minutes on manual with quick release.
Step 5: Make liaison (optional). Liaison is a mixture of egg yolks and cream/yogurt, that is used to thicken soups or sauces. Since I’m Bulgarian, I usually use it to thicken chicken and meatball soups and it makes them taste amazing.
Use 3 tablespoons of full fat Greek yogurt and 1 egg yolk. Whisk until smooth. Add 1 cup of the warm soup broth, whisking constantly to incorporate with the liaison. Then return the mixture to the pot of soup and stir to combine. Serve immediately or refrigerate after cooled to room temperature for up to 2 days.
More Instant Pot recipes
- Instant pot lentil soup
- This Instant Pot Chicken Tinga from Tessa The Domestic Diva is the perfect, easy to make family meal.
- Easy pork tenderloin in the Instant Pot
- Instant pot pork chops
Looking for other soup recipes, that require chicken stock to make? Try this Chicken Pastina Soup from Clean Eating Couple. It is loaded with anti-inflammatory turmeric and veggies. Quick to make and super delicious!
Instant pot chicken soup
- Pressure cooker
For the chicken stock:
- 1 whole chicken, 3-4 lb
- 10-11 cups water, make sure you don’t fill the Instant Pot more than recommended
For the soup:
- 1 tbsp vegetable oil
- 1 large onion, chopped
- 1 cup chopped carrots
- 1/2 cup chopped celery, optional
- 1/2 cup chopped parsnip, optional
- 3 cups cooked chicken meat
- 6 cups chicken stock
- 1 cup egg noodles, uncooked
- 1 tsp Salt
- 1/4 tsp black pepper
- 1/4 tsp thyme, optional
- 1/4 tsp Black pepper
For the liaison:
- 1 egg yolk
- 3 tbsp thick Plain Greek yogurt
For the stock:
- Place the wire rack at the bottom of the Instant pot.
- Add the whole chicken. Season with some salt (1/4 tsp) and 1 tsp vinegar (optional).
- Close the lid and set the valve to seal.
- Cook on manual for 30 minutes.
- Let the pressure release naturally or quick release.
- Remove the chicken. Strain the stock.
- Separate the meat from the bones and skin and chip-the chicken meat.
To make the chicken soup:
- Heat 1 tbsp of oil in an Instant Pot on the Saute setting. Add chopped onion, carrot and celery. Cook for 5-7 minutes, stirring frequently, until softened.
- Add in 6 cups chicken stock, salt, pepper, 3 cups chicken meat from the whole chicken and 1 cup egg noodles.
- Close the lid, set to sealing and cook for 2 minutes on manual with 10 minutes of natural release and then quick release.
Make liaison (optional)
- Liaison is a mixture of egg yolks and cream/yogurt, that is used to thicken soups or sauces. Since I'm Bulgarian, I usually use it to thicken chicken and meatball soups and it makes them taste amazing.
- Use 3 tablespoons of full fat Greek yogurt and 1 egg yolk. Whisk until smooth. Add 1 cup of the warm soup broth, whisking constantly to incorporate with the liaison. Then return the mixture to the pot of soup and stir to combine. Serve immediately or refrigerate after cooled to room temperature for up to 2 days.
Nutrition information is automatically calculated, so should only be used as an approximation.