Name: Instant Pot Chicken Noodle Soup
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 5
Ingredients: 2 boneless skinless chicken breasts (cubed); 2 tbsp olive oil; pinch of salt and pepper; 2 carrots (sliced); 2 stalks celery (sliced); 1/4 onion (diced); 48 ounces chicken broth (or half chicken and half vegetable broth); 2 c uncooked egg noodles

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The best Instant Pot chicken noodle soup recipe that takes just 5 minutes and it’s done! Super healthy pressure cooker soup recipe we all love!

OH yes we love chicken soup!! No need to be sick to make this soup in your Instant Pot, it is the perfect meal any time of year as far as I am concerned. Really healthy, only requires a few fresh ingredients, and when cooked in your pressure cooker it only takes 5 minutes to come out perfect! Include as many or as few vegetables as you’d like, serve with a side of rolls and you have the perfect meal, we all love this Instant Pot chicken noodle soup recipe. Just one of many Instant Pot recipes we’ve made and are adding more each and every day. 😉

Enjoy and like The Typical Mom for more great recipes and tips too!

We’ve made crockpot chicken soup many times but with the arrival of my new favorite appliance I knew I could make it much faster in my Instant Pot so I gave it a whirl and it worked perfectly the first time around (that doesn’t always happen when I’m experimenting, lol). I had celery, carrots, and onions at home so I went with those additions. I added the 1 container of chicken broth I had but that didn’t look like quite enough so I used the remainder of vegetable broth I had from my Instant Pot potato corn chowder recipe which came out to about 48 ounces of liquid, perfect for the noodles to absorb a bit of it and still have liquid to drink (or slurp) up. Here’s the recipe.

Instant Pot Chicken Noodle Soup

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

Instant Pot chicken noodle soup recipe that is quick to make, needs only a few ingredients and a healthy pressure cooker recipe that is perfect year round.

Course: Soup

Cuisine: American

Servings: 5

Calories: 187 kcal

Author: The Typical Mom

Ingredients

2 boneless skinless chicken breasts cubed
2 tbsp olive oil
pinch of salt and pepper
2 carrots sliced
2 stalks celery sliced
1/4 onion diced
48 ounces chicken broth or half chicken and half vegetable broth
2 c uncooked egg noodles

Instructions

Put Instant Pot on saute low and add olive oil, chicken cut into spoon sized chunks, celery, onions, and carrots.
Cook for a bit so chicken gets just a bit cooked on outside and veggies soften just slightly.
Turn IP off and add chicken broth, uncooked noodles, salt and pepper.
Put lid on IP, close valve and set to manual, pressure, high for 5 minutes.
When it beeps allow to sit about 2-3 minutes and then release pressure valve. Once steam is released carefully lift lid and enjoy!

Nutrition Facts

Instant Pot Chicken Noodle Soup

Amount Per Serving

Calories 187 Calories from Fat 72

% Daily Value*

Total Fat 8g 12%

Saturated Fat 1g 5%

Cholesterol 41mg 14%

Sodium 1081mg 45%

Potassium 549mg 16%

Total Carbohydrates 15g 5%

Dietary Fiber 1g 4%

Sugars 1g

Protein 13g 26%

Vitamin A 83.2%

Vitamin C 26.6%

Calcium 3.8%

Iron 6%

* Percent Daily Values are based on a 2000 calorie diet.

We are always trying to eat as healthy as possible and I will say that having an Instant Pot has really helped with that! I can buy lots of fresh produce, brown my meat right inside the pot, and a great meal cooks usually in less than 10 minutes which is ideal for our busy family.

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