Instant Pot Chicken Noodle Soup

An easy and delicious recipe. We have the Duo Nova 8 quart Instant Pot and I’m currently obsessed with the clean up of only one item after dinner!


  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 5 cloves of garlic minced
  • 6 carrots peeled and sliced into ½ pieces
  • 4 celery sticks sliced into ½ pieces
  • 1 whole pasture raised chicken 5 lbs – remove giblets
  • 2 tablespoons coconut aminos
  • 8 cups of filtered water
  • Himalayan salt
  • Freshly ground pepper
  • 8 ounces of Banza (chickpea) pasta
  • 1 tablespoon of dried parsley or ¼ cup of minced flat leaf parsley


  1. Set Instant Pot to saute.
  2. Heat olive oil and onions until onions start to soften and translucent 2-4 minutes
  3. Add garlic, carrots and celery and sauté for another 2 minutes
  4. Add whole chicken, followed by water, soy sauce, 2 teaspoons of salt and a few turns of freshly ground pepper.
  5. Turn off sauté function. Lock instant pot lid in place, make sure pressure valve is set to sealing and set to pressure cook (high pressure) for 20 minutes.
  6. Instant pot with take ~15 minutes to come to pressure and then will countdown until done. 
  7. Once finished do a quick release with pressure valve to release pressure. 
  8. Open carefully and remove whole chicken and set aside. (you can pause here to let chicken cool before shredding)
  9. Turn back to sauté mode and let broth come to a boil.
  10. Stir in noodles and let cook about 8 minutes.
  11. While noodles are cooking, shred chicken discarding bones and skin. (this will be very hot, we let it cool some before continuing).
  12. Once noodles are cooked stir in chicken and parsley.
  13. Add salt and pepper to taste.
  14. Enjoy!

This is a staple in the Spine and Strength household. If you try this recipe let us know how it goes!

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