Chicken noodle soup
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5 from 1 vote

Instant Pot Chicken Noodle Soup

Prep Time10 mins
Cook Time25 mins
Course: Soup
Servings: 4


  • 2 chicken breasts
  • 5 cups chicken broth
  • 4 large carrots
  • 2 stalks celery
  • 1 clove garlic
  • 2 1/2 cups egg noddles
  • 1 sprig of rosemary
  • 2 bay leaves
  • 2 tbsp butter
  • to taste salt and pepper, garlic powder, and onion powder


  • Season chicken with kosher salt, pepper, onion powder, and garlic powder
  • Using the "saute" feature on the Instant Pot, saute your carrots, celery and garlic in the butter
  • Once the vegetables have softened, add the chicken broth, chicken, bay leaves and a sprig of rosemary. Salt and pepper to taste
  • Close the lid to the Instant Pot, and make sure the nozzle is set to "seal"
  • Manually set the time to 15 minutes
  • Once 15 minutes has passed, move the nozzle from "sealing" to "venting." Once all of the steam has been released it is safe to remove the top.
  • Remove the chicken, bay leaves, and sprig of rosemary. Stir the vegetables, then add in the noddles.
  • Place the top back on the Instant Pot, "seal" and add 10 minutes of cookign time.
  • While noodles are cooking, shred the chicken with two forks, or your method of choice.
  • Once the noodles finish, release the steam again. Once it is safe to open the lid, add the chicken in.
  • Stir and enjoy! Add parsely if you like.