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Red bowl filled with chicken noodle soup. In the background is a red towles, a carrot, fresh parsley, an onion, and a roaster figure.

Instant Pot Chicken Noodle Soup

Make homemade chicken noodle soup for a quick dinner using your Instant Pot.

Course Main Course
Cuisine American
Keyword Chicken, Chicken breast, Chicken Recipes, Dinner recipes, Easy Dinner Ideas, Easy Instant Pot Recipes, Instant Pot, Instant Pot Chicken, Instant Pot Chicken Breast, Instant Pot Recipes, Instant Pot Soup, Main Dish Recipes, Quick Dinner Recipe, Simple Dinner Recipe, Soup Recipe, Supper Recipes
Prep Time 12 minutes
Cook Time 9 minutes
Total Time 57 minutes
Servings 6 People
Calories 325 kcal
Author Jennifer

Ingredients

  • 2 Tablespoons Olive Oil
  • 3 Large Chicken Breast Cut into bite-size pieces
  • 1 Teaspoon Black Pepper
  • 1 Teaspoon Seasoning Salt
  • 1 Teaspoon Oregano
  • 1 Teaspoon Thyme
  • 1 Teaspoon Parsley
  • 1 Packet Onion Soup Mix
  • 3 Large Carrots Sliced into bite-size pieces
  • 2 Stalks Celery Cut into bite-size pieces
  • 1 Medium-size Onion Diced Fine
  • 1 Teaspoon Minced Garlic I used the jarred minced garlic
  • 6 Cups Chicken Broth
  • 4 Cups Egg Noodles

Instructions

  1. Cut chicken into bite-size pieces and place into a bowl. Set aside.

  2. Press the sauté button on your Instant Pot. It will say Hot when it's ready to sauté, this took mine about 3 minutes.

  3. Add Olive Oil into the inner pot of your IP and let heat up for a minute.

  4. Add cubed chicken into the inner pot. Season the meat with the black pepper, seasoning salt, oregano, thyme, and parsley.

  5. Sauté the chicken until brown on all sides. This will take about 3-4 minutes.

  6. Season the chicken with the onion soup mix just before chicken is finished cooking.

  7. Remove Chicken from the inner pot, place it into a clean bowl.

  8. Add 1 cup of your chicken broth into the inner pot to deglaze the pot. Turn the sauté button back on. Bring the broth to a boil to loosen any stuck-on chicken. Use a spatula to help loosen any stuck-on chicken. Once everything is loosened from the inner pot turn off the sauté button.

  9. Place the chicken, carrots, celery, onion, minced garlic, and broth into the inner pot. Press the ingredients down to have the broth cover it.

  10. Place the lid on your IP, turn the release valve to sealing.

  11. Press the high pressure or manual button and adjust the time to 7 minutes. It will take your IP anywhere from 5-20 minutes to come to pressure then start the cooking time.

  12. Once the cooking time is done do a quick release this is done by turning the release valve to venting. Please be careful of the steam.

  13. Remove the lid from your Instant Pot and add the egg noodles. Pressing the noodles down into the broth so the broth covers the noodles. Do not stir.

  14. Place the lid back on, turn the release valve back to sealing. Press the high-pressure button and adjust time to 2 minutes. It will take about 3 minutes for the IP to come back up to pressure and then start the cooking time.

  15. When the cooking time is done let natural release for 5 minutes. This means to let it sit and let the steam out on its own.

  16. After the 5 minutes turn the release valve to venting to release any steam there still might be. Remove the lid and stir the soup.

  17. Serve and enjoy.

Recipe Notes

See post for extra tips

Nutrition Facts
Instant Pot Chicken Noodle Soup
Serving Size
 
6 g
Amount per Serving
Calories
325
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
1
g
Cholesterol
 
94
mg
31
%
Sodium
 
1956
mg
85
%
Potassium
 
903
mg
26
%
Carbohydrates
 
29
g
10
%
Fiber
 
3
g
13
%
Sugar
 
4
g
4
%
Protein
 
30
g
60
%
Vitamin A
 
6154
IU
123
%
Vitamin C
 
22
mg
27
%
Calcium
 
68
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.