Instant Pot Chicken Noodle Soup

Instant Pot Chicken Noodle Soup

This is likely to become your new go-to chicken noodle soup! So easy to make yet the end result tastes amazing! It’s a homestyle chicken noodle soup everyone will love, and you’ll love how the Instant Pot does almost all of the work.

Yields: 6-8 Servings


  • 2 Tbsp olive oil
  • 1 1/2 cups peeled and diced carrots (3 medium)
  • 1 1/2 cup diced celery (2 large stalks)
  • 1 cup chopped yellow onion (1 small)
  • 3 Tbsp minced garlic
  • 2 1/2 lbs boneless skinless chicken breasts
  • 8 cups low-sodium chicken broth
  • 2 tsp minced fresh thyme
  • 2 tsp minced fresh rosemary
  • 2 tsp oregano
  • 2 tsp. Salt and 1 tsp. freshly ground black pepper
  • 3 cups wide egg noodles
  • 1 Tbsp fresh lemon juice
  • 1/4 cup chopped fresh parsley


  1. Select the “saute” setting on the Instant Pot and let heat until the label reads “hot.”
  2. Drizzle in olive oil then add in carrots, celery and onion saute 2 minutes until onions are slightly brown. Add garlic and saute 1 minute longer.
  3. Add in chicken breasts to the vegetables and saute until chicken browns slightly, about 4 minutes.
  4. Add in broth, thyme, rosemary, oregano and season with salt and pepper to taste.
  5. Press “cancel” on Instant Pot to turn off saute mode.
  6. Cover and close lid and make sure the vent on the lid is set to “sealing” position.
  7. Select “manual” (or high pressure on other pressure cookers) and set to 10 minutes.
  8. Once time is up let the pressure come down naturally for 10 minutes then carefully use the quick release method to release any remaining pressure.
  9. Remove chicken and transfer to a cutting board to shred with a fork.
  10. Press “cancel” on the Instant pot then press “saute.”
  11. Add noodles and let cook, uncovered, until noodles are tender, about 5 – 6 minutes.
  12. Once noodles are done, stir in lemon juice, parsley and chicken, serve warm.