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Instant Pot Chicken Noodle Soup

How to make chicken noodle soup in a pressure cooker or Instant Pot using a whole chicken.


  • 1 whole chicken (4-5 pounds)
  • water enough to cover chicken
  • 3 carrots chopped
  • 3 celery stalks chopped
  • 1 package egg noodles or 1 batch of homemade egg noodles
  • kosher salt to taste


  • Place whole chicken in your Instant Pot or pressure cooker. Cover with water. Do NOT go past the max fill line.
  • Put lid on. Set to seal. Cook on high pressure for 40-45 minutes for a fresh chicken, or 60 minutes for a frozen chicken.
  • Instant Pot will go to keep warm when done cooking. Allow for natural release about 25 minutes. The silver piece will drop on the Instant Pot.
  • Remove the chicken. Allow to cool. 
  • Put the carrots and celery in the Instant Pot. Lid back on and set to high pressure for 5 minutes. Allow for natural release.
  • Shred the chicken once it is cool enough to shred.
  • Once the veggies are done, set the Instant Pot to saute. When it begins to boil add your noodles. Cook until desired texture.
  • Add the chicken back to the pot. Salt to taste and serve.