The Best Instant Pot Chicken Noodle Soup


Step 1 Remove any giblets if they are inside the chicken carcasses. Add the chicken carcasses (plus neck if included), water and lemon juice into your Instant Pot. Cover with the lid and turn to the locked position. Set the vent valve to the sealing position and set the cooking to Poultry. When the cycle has finished, let the pressure release naturally (do not release the vent valve).

Step 2When the pressure has been released completely, open the Instant Pot. Using oven gloves, remove the bowl and set on a cooling rack until cool enough to strain the chicken broth into another pot.

Step 3Meanwhile, peel and chop all the vegetables.

Step 4Shred the meat off the bones. Discard the skin and bones (or freeze and use to make bone broth).

Step 5Prepare the shirataki noodles by following the instructions in this post. You can skip the pan frying as this step is not necessary if you're using the noodles in a soup. All you need is to follow the first 2 steps.

Step 6Pour the chicken broth back into the Instant Pot and set it to Sauté. Once boiling, add the sliced carrots, chopped cauliflower, bay leaves, allspice, salt, and optionally sliced giblets. Cook for about 5 minutes. Add the remaining chopped vegetables and cook for 5 more minutes, or until the carrots are tender.

Step 7Finally, turn off the Instant Pot and add the prepared shirataki noodles, shredded chicken and parsley. Season with salt and pepper to taste. Discard the allspice and bay leaves.

Step 8Enjoy with more fresh parsley if desired. To store, let the soup cool down and refrigerate for up to 4 days, or freeze for up to 3 months.