Instant Pot Chicken Noodle Soup Recipe is a simple one-pot meal filled with chicken, noodles, and veggies simmered in a flavorful broth.
Remove the skin from your chicken.
Place the whole chicken, 1 carrot, 1 onion, 3 stalks of celery, 1 bay leaf, 1 tbsp kosher salt and 1 tsp peppercorns into the Instant Pot.
Pour enough water to cover the chicken and vegetables. Seal lid with the valve set to "seal" and let cook for 1 hour on high pressure, then do a 10-minute natural release.
Remove the chicken from the pot, shred the meat, discard the bones.
Using a skimmer collect impurities, vegetables, peppercorns, and bay leaves and discard everything but the carrots.
Slice carrots into small cubes.
Add 2 cups of thin egg noodles to the broth and cook until al dente. Slightly undercooking the noodles will prevent them from turning into mush once you turn off the heat.
If you like your broth clear, then cook the noodles separately and rinse with water before adding to the broth.
Add chicken and carrots back to the Instant Pot, then hit the simmer button to bring the soup to a boil. Season the soup with salt and pepper (to taste). Turn off the heat.
Add chopped parsley and serve.