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Instant Pot Chicken Noodle Soup

Servings: 4 Servings
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Instant Pot Chicken Noodle Soup: Hearty veggies, and tender chicken will warm you from the inside out. Comfort food that cooks up quick!


  • 2 Boneless Skinless Chicken Breasts, Cubed
  • 2 Tablespoons Olive Oil
  • Salt/Pepper, to taste
  • 1 Cup Baby Carrots, thinly sliced
  • 2 Stalks Celery, Sliced
  • 1 Onion, Diced
  • 48 Ounces Low Sodium Chicken Broth
  • 2 Cups Egg Noodles, Uncooked
  • 1/4 teaspoon Basil, Dried
  • 1/4 teaspoon Oregano, Dried


  • Set Instant Pot to saute mode. Heat olive oil.
  • Once hot, add chicken, onion, carrots, and celery. Cook until chicken is browned on all sides and veggies are softened (about 5-7 minutes).
  • Add broth, basil, oregano, and salt/pepper to taste.
  • Put the lid on the instant pot and close the pressure valve. Cook on manual high pressure for 5 minutes.
  • Do a quick release of pressure.
  • Stir in egg noodles. Place lid on instant pot, and allow to sit for 5 minutes.


Calories: 279kcal, Carbohydrates: 23g, Protein: 22g, Fat: 11g, Saturated Fat: 2g, Cholesterol: 52mg, Sodium: 213mg, Potassium: 715mg, Fiber: 2g, Sugar: 3g, Vitamin A: 90.4%, Vitamin C: 5%, Calcium: 4.8%, Iron: 9.3%
Course: Main Dish
Cuisine: American
Keyword: Best, Easy, Fall, Healthy, Winter
Author: Krystle
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