Love chicken noodle soup but want it fast? Make Instant Pot Chicken Noodle Soup and have the best tasting chicken noodle soup without spending the day cooking.
If you love the taste of a slow-cooked soup, then Instant Pot Chicken Noodle soup is what you need to try. Soup is always best when it is cooked long and slow. That is why so many people enjoy making soup in the slow cooker or simmered on the stove all day. When you make soup in the pressure cooker, it has that long slow taste in less time than it takes to make soup on the stove.
Variations to Instant Pot Chicken Noodle Soup
What is great about soup, any soup, is that you can add whatever you love to it. When making Instant Pot Chicken Noodle Soup you can:
- Use Left Over Chicken: While this recipe uses uncooked chicken, you can use leftover chicken or rotisserie chicken.
- Vegetables: While this recipe for Instant Pot Chicken Noodle Soup uses some vegetables, you can certainly add more or other vegetables you like.
- Seasoning: In addition to basil and oregano, you can add rosemary, thyme or other seasonings that you like.
Ingredients to Make Instant Pot Chicken Noodle Soup
- Chicken Breast
- Olive oil
- salt and pepper
- carrots
- celery
- onion
- chicken broth
- egg noodles
- basil
- oregano
How to Make Instant Pot Chicken Noodle Soup Recipe
Set Instant Pot on saute’ low.
Add olive oil, chicken, and onions. 
Cook until the chicken gets slightly cooked on the outside while onions begin to look translucent.
Add your celery and carrots.
Stir to combine.
Saute’ for another 5 minutes.
Turn the instant pot to Off.
Add broth, salt, pepper, basil, and oregano. 
Put the lid on the instant pot.
Close the valve setting to manual, pressure, high for 5 minutes.
When the instant pot beeps move the pressure valve slightly to release the pressure slowly.
Once the stream is released carefully lift the lid.
Add the egg noodles and stir to combine. 
Place the lid on the Instant Pot and allow to sit for 5 minutes.
More Instant Pot Recipes You’ll Enjoy:
- How to Make Beans in an Instant Pot
- How to Make Vegetable Broth in the Instant Pot
- The Best Instant Pot Rice Pudding
- An Easy Instant Pot Ham Recipe
- Instant Pot Death by Chocolate Cheesecake
- Green Beans and Bacon in the Instant Pot
Check out all our our Instant Pot Recipes!
More Soup Recipes You Might Enjoy:
- Slow Cooker Chicken Noodle Soup
- Slow Cooker Chicken Taco Soup
- Instant Pot Taco Soup
- Vegetable Beef Soup
- Low-Carb Taco Soup Recipe (Stove Top or Crock Pot) + Video
Instant Pot Chicken Noodle Soup
Ingredients
- 2 chicken breasts cubed bite size, boneless, and skinless
- 2 Tbsp olive oil
- ¼ tsp salt and pepper
- 1 cup baby carrots sliced thin
- 2 stalks celery sliced
- ¼ onion diced
- 48 oz chicken broth
- 2 C egg noodles uncooked
- ¼ tsp basil
- ¼ tsp oregano
Instructions
- Set Instant Pot on saute' low.
- Add olive oil, chicken, and onions.
- Cook until the chicken gets slightly cooked on the outside while onions begin to look translucent.
- Add your celery and carrots.
- Stir to combine.
- Saute' for another 5 minutes.
- Turn the instant pot to Off.
- Add broth, salt, pepper, basil, and oregano.
- Put the lid on the instant pot.
- Close the valve setting to manual, pressure, high for 5 minutes.
- When the instant pot beeps move the pressure valve slightly to release the pressure slowly.
- Once the stream is released carefully lift lid.
- Add the egg noodles and stir to combine.
- Place the lid on the Instant Pot and allow to sit for 5 minutes.
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