• prep: 20 min
• cook: 35 min
• total: 55 min

servings:

Instant Pot Chicken Noodle Soup, made with a whole chicken, tastes like you cooked it for two hours! The pressure cooker extracts the flavor from the chicken for a rich, flavorful broth. But it takes less than two hours! This pressure cooker Chicken Noodle Soup recipe is a classic!

• 2 Tbsp Olive Oil
• 1 Tbsp Butter
• 1 large Onion, (chopped)
• 2 Bay Leaves
• 5 - 7 cloves Garlic, (pressed or finely minced)
• 1 1/2 cups Celery, (chopped)
• 3 Carrots, (chopped (about 1 1/2 cups))
• 1 Turnip, (chopped (optional))
• 1 Parsnip, (peeled and chopped (optional))
• 3 tsp Rubbed Sage, (dry)
• 4 sprigs Fresh Thyme, ((or 1/2 tsp dried))
• 2 (4") sprigs Fresh Rosemary
• 1 - 2 tsp Kosher Salt ((or more to taste))
• 1/2 tsp Pepper
• 7 cups Water, (divided)
• 2 Tbsp Soy Sauce ((adds a great umami flavor))
• 1 (3 - 4 lb) Whole Chicken ((or bone-in parts))
• 8 oz Wide Egg Noodles (uncooked (about 3-4 cups))

Click Here For Step-By-Step Instructions