Go Back
+ servings
Print Recipe
4.5 from 2 votes

Instant Pot Chicken Noodle Soup

Classic and comforting chicken noodle soup prepared easily right in the Instant Pot with simple seasonings and a flavorful broth! Delicious with a side of Ciabatta bead! 


  • 3 Tablespoons butter
  • 1 yellow onion, diced (small/medium)
  • 4 celery stalks, diced
  • 1 cup carrots, diced
  • 1 teaspoon dried oregano
  • ½ teaspoon dried parsley
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ¼ teaspoon turmeric
  • 1 teaspoon pepper
  • ½ teaspoon salt
  • 2 large chicken breasts, with bones and skin*
  • 6 cups low-sodium chicken broth
  • 2 cups water
  • ¾ cup frozen green beans
  • 2 cups uncooked egg noodles


  • Turn on the Sauté setting on the Instant Pot and melt the butter. Add the diced onion, celery, and carrots and stir until the onions become soft and translucent, about 5 minutes. Add the seasonings and stir to combine. Pour in the chicken broth and stir. Add the chicken breasts, then add the water.
  • Close the Instant Pot and ensure the pressure release valve is closed. Select the Pressure Cook button and set the timer to 11 minutes for bone-in chicken breasts. If frozen, cook for 17 minutes. If using boneless, cook for 8 minutes for fresh, and 14 minutes for frozen.
  • If time allows, let the pressure release naturally, otherwise do a quick release. (I like to give the chicken enough time to really flavor the soup.)
  • Open the Instant Pot and use tongs to carefully remove the chicken and place it on a cutting board.
  • Select the Sautee button on the Instant Pot and add the frozen green beans and the noodles. The noodles will need about 6-7 minutes to cook.
  • Use two forks to shred the chicken and place the meat back in to the Instant Pot. Discard the remains.
  • Once the noodles are cooked, you are ready to serve with some Ciabatta bread!


*I much prefer using chicken with the bones and skin because it adds so much flavor to the chicken broth. You can take the skin off before cooking if preferred and the bones will still add a lot of flavor. If you only have boneless, that’s okay, just adjust the cooking time.
Boneless chicken:
  • 8 minutes pressure cooking time.
  • If frozen, 14 minutes.
Bone-in chicken:
  • 11 minutes pressure cooking time.
  • If frozen, 17.
-I add frozen corn along with the frozen green beans on occasion as well. 
-If using fresh green beans, they can be included during pressure cooking. 


Calories: 164kcal, Carbohydrates: 16g, Protein: 10g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 40mg, Sodium: 287mg, Potassium: 366mg, Fiber: 1g, Sugar: 2g, Vitamin A: 2980IU, Vitamin C: 4.2mg, Calcium: 40mg, Iron: 1mg