Instant Pot Chicken Noodle Soup
Flavourful and super easy Instant Pot Chicken Noodle Soup recipe with whole chicken and your choice of noodles that need no pre-cooking and come out just perfect.
Flavourful and super easy Instant Pot Chicken Noodle Soup recipe with whole chicken and your choice of noodles that need no pre-cooking and come out just perfect.
- 2 leaves
- 3 large carrots peeled and chopped
- 2 tsp garlic powder
- 1 tsp oregano
- 1 1/2 tsp garlic powder
- 1 tsp basil
- 3 leaves
- 1 1/2 tsp oregano
- 1 3/4 tsp salt
- 2 1/2 tsp salt
- 2 lbs chicken*
- 1 small onion peeled and whole**
- 2 large carrots peeled and chopped
- 3 peppercorns
- 10 cups water or to max line (2/3 full)***
- 8 oz (2 cups) any pasta
- 1/2 bunch dill or parsley finely chopped
- 3 lbs chicken*
- 1 small onion peeled and whole**
- 5 peppercorns
- 15 cups water or to max line (2/3 full)***
- 1 1/2 tsp basil
- 12 oz (3 cups) any pasta
- 1 bunch dill or parsley finely chopped
- Carbohydrate 6.03878482142857 g
- Cholesterol 0 mg
- Fat 0.11130119047619 g
- Fiber 1.32956428437928 g
- Protein 0.798283035714286 g
- Saturated Fat 0.0277938392857143 g
- Serving Size 1 1 (6 Qt.), 11 (8 Qt.) serving (458g)
- Sodium 15.6445476190476 mg
- Sugar 4.70922053704929 g
- Trans Fat 0.0298669642857143 g
- Calories 26 calories
Step-by-step
- In Instant Pot, place chicken, onion, carrots, bay leaves and peppercorns. Add cold water enough to fill up to 2/3 full line or approximately 10 cups.
- Close the lid, set pressure vent to Sealing and press Pressure Cooking for 30 minutes. Display will say ON, Instant Pot will take about 30-40 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 30 minutes will begin.
- After, your Instant Pot needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take at least 30 minutes - Natural Release. OR you can do Quick Release by turning pressure valve to Venting position, which takes 3-4 minutes. I recommend doing so with a long wooden spoon and outside. Trust me, it’s a messy process but I usually do not have time to wait.
- Open the lid and using a mesh strainer discard any foam, onion, bay leaves and peppercorns. At this point chicken is so cooked, you can easily break it into pieces with a long utensil right inside the pot. Remove bones if you wish (they are super soft, so I take out only big ones).
- Add salt, oregano, basil, garlic powder and pasta. Stir, close lid, turn on Keep Warm and let pasta “cook†for 15 minutes if using gluten free or egg noodles, and 25 minutes if using whole wheat pasta.
- Open, add dill and serve hot. That was easy dinner in one pot.
A raw ingredient manifest fails to reveal how pressure cooking extracts gelatin from bones to give the broth its body without adding thickeners. Collagen breaks down into gelatin only when subjected to sustained heat under pressure, transforming watery liquid into a rich stock while simultaneously tenderizing the meat until it shreds against the pot wall with minimal effort. Because starches continue absorbing liquid as temperature drops, raw pasta cooked directly in residual heat requires precise timing—fifteen minutes for delicate egg noodles versus twenty-five minutes for dense whole wheat varieties—to prevent the starches from swelling into a mushy paste.
Batch freezing demands structural foresight regarding the starch component. Cooked pasta breaks down and turns chalky during prolonged freezing and thawing cycles due to retrogradation, which forces amylose molecules to recrystallize and expel trapped moisture. Separating the stock and shredded meat into airtight containers for the freezer, then boiling a fresh batch of noodles upon reheating, preserves the structural integrity of both elements. For immediate consumption, skim surface foam diligently through a fine mesh strainer after depressurizing the vessel to eliminate floating impurities that can muddy the clean chicken flavor.
