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4.75 from 4 votes

Instant Pot Chicken Noodle Soup Recipe

Warm and comforting instant pot chicken noodle soup is ready to warm your soul in just 25 minutes! It's home-cooked perfection.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Soup
Cuisine: American
Servings: 8
Calories: 135kcal



  • 2 teaspoons olive oil
  • 1 medium onion chopped
  • 1 pound boneless skinless chicken breasts cut into one inch pieces
  • 1 cup carrots chopped
  • 2 stalks celery chopped
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 8 cups chicken broth
  • 2 cups egg noodles


  • Heat the olive oil in the Instant Pot insert on the sauté setting. Add the onion and cook until softened, stirring occasionally. Add the chicken to the pot and cook until lightly browned.
  • Add the carrots, celery, salt, garlic powder, and pepper, and stir to combine. Add the chicken broth to the pot, stir, and turn off the sauté function.
  • Place the lid on the pot, turn the knob to seal, and cook on high pressure for 10 minutes. Quick release the pressure, then add the noodles to the pot. Press the sauté function on the pot, and cook 5-6 minutes, until the noodles are tender. Serve immediately.


Calories: 135kcal | Carbohydrates: 11g | Protein: 15g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 1231mg | Potassium: 501mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2706IU | Vitamin C: 19mg | Calcium: 30mg | Iron: 1mg