This easy Instant Pot Chicken Noodle Soup recipe is a healthy one pot meal that’s so easy to make in your pressure cooker! Stovetop cooking instructions also included.
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5 from 1 vote

Instant Pot Chicken Noodle Soup (Pressure Cooker or Stovetop)
An easy recipe for Instant Pot Chicken Noodle Soup, perfect for cold winter days! Stovetop cooking instructions are also included in the recipe.
Prep Time20 mins
Cook Time6 mins
Total Time40 mins
Servings: 6 servings
Calories: 232kcal


  • ¾ pound boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 4 medium carrots peeled and sliced
  • 4 ribs celery chopped
  • 3 cloves garlic minced
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 cups low sodium chicken broth
  • 6 ounces egg noodles


Instant Pot (Pressure Cooker) Instructions:

  • Cut chicken into bite-size pieces.
  • Turn Instant Pot on sauté setting and add olive oil. Once heated, add the chicken and cook, stirring often, for 3 minutes. Add the onion, carrots and celery and cook, stirring, until veggies start to soften and chicken just begins to brown, 2-3 minutes. Stir in the garlic.
  • Turn off Instant Pot.
  • Add the basil, oregano, thyme, salt, pepper, broth and noodles. Stir well.
  • Seal the Instant Pot lid and turn the valve to sealing. Pressure cook on high pressure for 6 minutes.
  • Allow the Instant Pot to naturally release for 2 minutes (by leaving it off after it finishes cooking). Then, carefully do a quick pressure release by using a towel or potholder to carefully turn the steam release valve to venting to release the steam and pressure. A quick release will ensure that the noodles do not over cook.
  • When the pin drops down it is safe to open the Instant Pot.
  • Stir the soup and serve.

Stovetop Instructions:

  • Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, carrots and celery and cook, stirring occasionally, for 2-3 minutes. Add the garlic and cook, stirring, for 1 minute.
  • Add the whole chicken breasts, broth, basil, oregano, thyme, salt and pepper to the pot. Increase heat to high and bring to a boil.
  • Once boiling, cover and reduce heat to a simmer. Let soup simmer for about 20 minutes or until chicken is cooked through. Chicken should register at least 165 degrees F on an instant read thermometer.
  • Remove chicken to a bowl or cutting board and let cool slightly before shredding with two forks. Return chicken to pot.
  • Meanwhile, add the egg noodles to the pot and bring to a boil. Cook until noodles are done, about 8-10 minutes, stirring occasionally.
  • Stir and serve.


Serving: 1.5cups | Calories: 232kcal | Carbohydrates: 17g | Protein: 23g | Fat: 8g | Saturated Fat: 1.5g | Cholesterol: 58mg | Sodium: 421mg | Fiber: 2.5g | Sugar: 4g
Nutrition information is only an estimate.
© Kristine's Kitchen