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Chicken noodle soup in the pressure cooker.
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4.84 from 31 votes

Instant Pot Chicken Noodle Soup

The fastest and easiest way to make a big pot of chicken noodle soup right in your electric pressure cooker! It's the perfect comfort food that the whole family will love.
Prep Time15 mins
Cook Time7 mins
Total Time22 mins
Course: Soup
Cuisine: American
Keyword: Instant Pot chicken noodle soup
Servings: 5 people
Calories: 149kcal
Author: Anna


  • 1 Tablespoon olive oil
  • 3 garlic cloves minced
  • 1 cup chopped yellow onion
  • 2 boneless skinless chicken breast cut into 1" cubes see note
  • 2 teaspoon Italian seasoning or fresh poultry herb blend
  • 2 cup diced carrots
  • 4 celery ribs diced
  • 3 cup wide egg noodles dry, not yet cooked
  • 4 cups chicken stock or broth
  • 3 cup water
  • 1 teaspoon dried oregano
  • salt and pepper to taste


  • On Instant Pot, press "saute" button. After 1 minute, add olive oil to IP insert. Wait 1 minute, then add onion and garlic. Saute, stirring often, for 1 minute. Add carrots and celery and saute for 2 minutes. Add diced chicken and Italian seasoning and cook, stirring often, until almost done.
  • Add remaining ingredients, making sure the noodles are just covered with liquid.
  • Cover the IP with lid and set the pressure valve to "sealing" position. Newer models do it on their own.
  • Press "manual" and set the timer to 6 minutes. Make sure your Instant Pot is set to high pressure. The pressure cooker will beep and start coming to pressure, which can take about 12 minutes.
  • When the cooking time is up, press the "cancel/off" button. Let the pressure release naturally for 5 minutes (to let the foam from cooking noodles to fall), then quick release any remaining pressure by switching the valve to venting position.
  • Carefully open the lid, away from your face. Stir the soup. Let cool and serve. Adjust seasoning as needed.



  1. The noodles cook when the soup cooks. No need to cook them beforehand.
  2. You can use 2 boneless skinless chicken thighs instead of chicken breast.
  3. Please note, that the nutrition value can vary denpending on what product you use. The information below is an estimate.
  4. The original recipe called for half of the amount of ingredients. I increase the values after some readers commented that the recipe does not make enough soup.


Calories: 149kcal | Carbohydrates: 16g | Protein: 9g | Fat: 5g | Cholesterol: 26mg | Sodium: 189mg | Potassium: 317mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4275IU | Vitamin C: 3.5mg | Calcium: 33mg | Iron: 0.8mg