Instant Pot Chicken Noodle Soup

Course Soup
Cuisine American
Keyword chicken breasts, Chicken Noodle Soup, egg noodles
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 5
Calories 239kcal


  • 2 chicken breasts cubed bite size, boneless skinless
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 2 carrots thinly sliced
  • 2 stalks celery sliced
  • 1/4 onion diced
  • 48 ounce chicken broth
  • 2 cups egg noodles uncooked
  • 1/4 tsp basil
  • 1/4 tsp oregano


  • Turn on the instant pot and select sauté on low.
  • Add olive oil, chicken, celery, onions and carrots.
  • Cook until chicken is no longer pink.
  • Turn off the instant pot and add broth, noodles, salt.
  • Close the lid of the instant pot.
  • Set the instant pot to “Manual” at high pressure for 3 minutes, release the pressure naturally through steam vent.
  • Open the lid of the instant pot.
  • Serve and enjoy.


Calories: 239kcal