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Instant Pot Chicken Noodle with Crispy Skin

Instant Pot chicken noodle soup is your antidote to winter. And don't throw out that chicken skin—the roasted skin adds a crunchy twist to a comforting classic.
Prep Time20 mins
Cook Time45 mins
1 hr 5 mins
Course: Soup
Cuisine: American
Keyword: easy soups, meal prep, one pot recipes
Servings: 6 bowls
Calories: 449kcal
Cost: $1.48


  • 3 skin-on chicken leg quarters 1.5–2 lb; or enough chicken thighs to make up the same weight
  • 1 yellow onion, diced
  • 2 large carrots, diced 1 cup or 150 g; can add up to one extra cup if desired
  • 4 celery stalks, sliced 2 cups or 300 g
  • 1 tsp fine salt or 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 bay leaves
  • 1/2 tsp dried thyme optional
  • 1/2 tsp dried rosemary optional
  • 7–8 cups chicken stock water works as well because the chicken flavour will be quite strong regardless
  • 3 cups egg noodles 120 g; add up to 1 extra cup (40 g)


  • Remove skin from chicken and set aside in a single layer on a foil-lined rimmed baking sheet. (The skins will release a lot of grease, so it's important for the baking sheet to have a rim to catch the drippings.)
  • Remove all the visible fat from the chicken. Don't sleep on this step unless you want your soup to be very greasy!
  • Add chicken to the bottom of the Instant Pot inner pot, followed by all the other ingredients in the order listed, except the egg noodles.
  • Set the Instant Pot to HIGH PRESSURE for 10 minutes.

Now for the noodles, you have three cooking options:

  • Add them into the pot along with all the other ingredients in step 3, and pressure cook them together. This will result in soft, mushy, fall-apart noodles. (This is actually the texture I prefer... further down the post I'll explain why.) If you choose this option, allow the Instant Pot to naturally release for 10 minutes after it turns off, before quick releasing the rest of the pressure.
  • After the 10 minutes of pressure cooking, quick release the pressure immediately. Take the lid off and switch the Instant Pot to SAUTE mode on HIGH. Add the egg noodles and cook for 8–10 minutes or as directed on your pasta package. This will result in al dente noodles that gradually soften as they sit in the broth.
  • After the 10 minutes of pressure cooking, quick release the pressure immediately. Meanwhile, cook the noodles separately. Drain and rinse with cold water, then toss with a little oil to keep the pieces from sticking together. Keep the pasta in its own container, and add portions as desired. This option keeps the noodles at the perfect texture throughout the week (if you have leftovers), and allows you to add as little or as much pasta to each bowl of soup as desired.

Meanwhile, roast the crispy chicken skin:

  • Bake or roast the chicken skin you set aside earlier at 350 °F, for 30–45 minutes, or until they look crispy and a deep golden brown (but not too dark).
  • After taking them out of the oven, immediately transfer to a plate lined with paper towel to absorb the extra grease.
  • While the roasted chicken skin is cooling, remove the cooked chicken pieces from the Instant Pot and shred using two forks. Add back to the pot.
  • Break the crispy chicken skin into pieces, and add to each bowl.
  • Ladle chicken noodle soup into bowls and enjoy! (Remember to remove the bay leaves, they will gradually turn the soup bitter if they're left in for a week.)