Instant Pot Chicken Soup turns an inexpensive pack of chicken legs into a rich, homemade chicken noodle soup in a fraction of the time. Start by making a quick pressure-cooked broth, then finish with vegetables and noodles for a comforting bowl that’s perfect for chilly days or when someone needs a soothing meal.
Instant Pot Chicken Soup
There’s nothing quite like a steaming bowl of chicken noodle soup when the weather turns cold or when someone in the family isn’t feeling well. Using an electric pressure cooker like the Instant Pot speeds up the process and produces a deeply flavored broth in far less time than simmering on the stovetop. This recipe is built around inexpensive chicken legs, which are flavorful, readily available, and economical.
Why this method works
Pressure cooking extracts collagen and flavor from the bones quickly, resulting in a rich broth that forms the backbone of a great chicken soup. Browning the chicken slightly and bringing the pot up to a simmer on the Sauté setting shortens the time it takes for the cooker to reach pressure, saving a little overall time. Once the broth is made, removing and shredding the meat then finishing the soup with vegetables and homestyle egg noodles keeps the texture and flavor vibrant.
Start the broth
Season the chicken legs well and place them in the pot. Add water to about three-quarters full, but never above the maximum fill line on your cooker. Press the Sauté button and use the Adjust feature to set it to high so the liquid heats quickly. When the liquid is simmering and very hot, press Cancel. Seal the lid, set the valve to “Sealing,” and choose Manual (or Pressure Cook) for 30 minutes.
After the 30 minutes are up, allow a natural pressure release (NPR) for about 10–15 minutes before venting any remaining pressure. When working with a full pot of liquid, use caution during venting—hot liquid can spurt out. Placing a towel over the vent and releasing slowly reduces the risk of splashing.
Note: When the pot is nearly full, vent pressure carefully to avoid hot liquid spraying from the valve.
Remove the chicken legs from the broth and place them on a tray or plate to cool enough to handle. Once cool, remove all meat from the bones and roughly chop or shred it. Return the meat to the broth along with the vegetables, seasonings, and noodles, then finish the soup with a short pressure cycle so everything cooks through evenly.
Important noodle note
If you use homestyle egg noodles that take 12–15 minutes to cook, they stand up well to a brief pressure cook. Regular thin egg noodles that cook in 4–6 minutes often become overcooked and mushy under pressure. If you use quick-cooking noodles, it’s better to add them after pressure cooking and simmer them gently until done.
Instant Pot Chicken Noodle Soup
A comforting, homemade chicken noodle soup made from pressure-cooked broth and budget-friendly chicken legs.
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Ingredients
For the broth
- 8–10 chicken legs, skin on
- 3 teaspoons poultry seasoning
- 2 teaspoons salt
- Water to fill the pot about ¾ full (never above the max fill line)
For the soup
- 3 large carrots, peeled and sliced
- 2 stalks celery, diced
- 1 medium onion, diced
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 2 bay leaves
- About 4 cups homestyle egg noodles (choose noodles that require 12–15 minutes to cook)
Instructions
Make the broth
- Season the chicken legs with the poultry seasoning and salt, then place them in the Instant Pot. Add water to cover the chicken but do not exceed the pot’s maximum fill line.
- Press the Sauté button and use the Adjust feature to increase heat to high. Bring the liquid to a simmer. Press Cancel to stop Sauté.
- Seal the lid and set the valve to “Sealing.” Select Manual/Pressure Cook for 30 minutes. When the cook time ends, allow the pot to undergo a natural pressure release for 10–15 minutes, then carefully vent any remaining pressure.
- Remove the chicken legs and let them cool enough to handle. Remove the meat from the bones and chop or shred it into bite-sized pieces.
Finish the soup
- Add the chopped carrots, celery, onion, bay leaves, pepper, and the shredded chicken back into the broth. If needed, add a bit more water to reach your desired volume and flavor.
- Return the lid, seal the valve, and run a 10-minute Manual/Pressure Cook cycle. Allow a 10-minute natural pressure release, then carefully vent the rest of the pressure.
- Open the lid, stir in homestyle egg noodles, and check for doneness. If noodles need a minute or two more, use the Sauté function to simmer until they reach the desired texture. Taste and adjust seasoning before serving.
Nutrition (approximate per serving)
Calories: 361 · Total Fat: 29g · Saturated Fat: 8g · Cholesterol: 64mg · Sodium: 860mg · Carbohydrates: 9g · Fiber: 1g · Sugar: 1g · Protein: 16g
Tips: If you prefer a clearer broth, skim any excess fat after refrigeration. For extra flavor, add a few garlic cloves, a sprig of thyme, or a splash of lemon at the end. Leftovers keep well in the refrigerator for 3–4 days and freeze nicely for longer storage. When reheating frozen soup, thaw in the refrigerator overnight before warming gently on the stove to preserve noodle texture.
