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–+ servings
A ladle with chicken noodle soup in it
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5 from 1 vote

Instant pot chicken soup

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.
Prep Time10 minutes
Cook Time35 minutes
Course: Soup
Cuisine: American
Keyword: Instant Pot chicken soup
Servings: 6

Equipment

  • Pressure cooker

Ingredients

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
  • Salt

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
US Customary - Metric

Instructions

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.

Notes

I made the stock without any veggies and seasoning, because I was going to add them to the soup later.

Nutrition

Calories: 286kcal | Carbohydrates: 19g | Protein: 31g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 105mg | Sodium: 811mg | Potassium: 616mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3660IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 2mg