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instant pot chicken noodle soup in white bowl
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5 from 8 votes

Instant Pot Chicken Noodle Soup

A quick and easy recipe for Instant Pot Chicken Noodle Soup that takes 30 minutes to make but tastes like it simmered on the stove all day.
Course Main
Cuisine American
Keyword chicken soup, instant pot, noodles
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 15
Calories 64kcal
Author Dee


  • 2 boneless skinless chicken breasts
  • 1 boneless skinless chicken thigh
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1 medium onion, chopped
  • 1 cup baby carrots, cut in large pieces
  • 2 stalks celery chopped, plus celery leaves
  • 2 32-ounce cartons organic low sodium chicken broth
  • 1 tablespoon Italian seasoning
  • 1 teaspoon dried dill
  • 3 cups uncooked egg noodles


  • Place the chicken breasts and thigh on the bottom of the inner pot of the pressure cooker
  • Season with sea salt, garlic and pepper
  • Add the onions, carrots and celery
  • Add the chicken broth, dried dill and Italian seasoning 
  • Cover, turn vent to SEALING position, and hit PRESSURE COOK for 10 minutes
  • Allow a natural release for 5 minutes, then hit CANCEL, and do a quick release. Remove chicken and add egg noodles. Press SAUTE to boil noodles until soft or allow noodles to cook in hot soup for firmer texture
  • Meanwhile, shred chicken into large pieces, using 2 forks. Return to soup, and serve when noodles are done



Calories: 64kcal | Carbohydrates: 7g | Protein: 5g | Fat: 1g | Cholesterol: 23mg | Sodium: 269mg | Potassium: 144mg | Vitamin A: 1220IU | Vitamin C: 1.1mg | Calcium: 17mg | Iron: 0.5mg