Instant Pot Homemade Chicken Noodle Soup
 
 
Ingredients
  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 5 whole carrots peeled and sliced into ½ inch pieces
  • 3 celery stalks sliced into ½ inch pieces
  • 2-2.5 lbs chicken breast halves with skin and bones SEE NOTE
  • 2 lbs chicken drumsticks with skin and bones SEE NOTE
  • 2 tbsp soy sauce
  • 4 cups water SEE NOTE
  • 4 cups bone chicken broth plus more if needed after cooking noodles SEE NOTE
  • salt and pepper
  • 4-8 oz wide egg noodles
  • ¼ cup minced fresh flat leaf parsley
Instructions
  1. Set Instant Pot on on Saute and allow to heat up. Heat olive oil and add onions and saute until softened. About 2-3 minutes.
  2. Add garlic, celery and carrots and saute for another minute or 2.
  3. Add chicken to Instant Pot along with water, chicken broth, soy sauce, 2 tsp salt and a bit of black pepper.
  4. Stop saute by hitting cancel/off button. Lock Instant Pot lid in place ensuring pressure valve is set to seal. Set Instant Pot to High Pressure for 25 minutes.
  5. Once it starts beeping (after cooking for 25 minutes) and switches to keep warm mode, turn pressure release valve to Quick Release and wait until it depressurizes.
  6. Carefully open Instant Pot. Remove chicken pieces and set aside to shred in a bowl.
  7. Turn Instant Pot back to saute mode and let soup come to a boil.
  8. Stir in egg noodles (use amount from 4-8 oz you are comfortable with. I use 8 oz because we like it super hearty. I do have to add chicken broth at the end to make it "soupy".). Cook egg noodles according to package (any where from 5-10 minutes).
  9. While noodles are cooking, remove and discard skin and bones and shred chicken.
  10. Once noodles are cooked, add chicken and chopped fresh parsley. And any additional chicken broth to make it as "soupy" as you like!
  11. Adjust salt and pepper to taste.
Notes
CHICKEN: Use either my suggestion for skin on bone in chicken breast halves and chicken drumsticks or use 1 whole 5 lb chicken. I personally dislike trying to fish out a whole chicken from the soup. Plus you get more meat with my method! :)

CHICKEN BROTH AND WATER: If you do not have any chicken broth use 8 cups of water instead of 4 water and 4 broth. Also note that I would not use more than 4 oz of egg noodles if you do not have spare broth or you may not have much of a soup. If you use closer to 8 oz of egg noodles you most likely will have to add broth after they cook to make it soupy again.
Recipe by Sweet Hope Lifestlye at https://sweethopestudio.com/instant-pot-chicken-noodle-soup/