Chicken Soup in the Pressure Cooker

Instant Pot Chicken Noodle Soup

The EASIEST version for Instant Pot Chicken Noodle Soup. This hearty soup is made in less than 30 minutes from start to finish! 
5 from 3 votes
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Course: Soup
Cuisine: American
Keyword: Instant Pot Chicken Noodle Soup
Prep Time: 10 minutes
Cook Time: 3 minutes
Pressure Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Calories: 186kcal
Author: Kristen Chidsey


  • 1 tablespoon butter or olive oil
  • 1/2 cup onion minced
  • 1/2 cup celery chopped
  • 1 cup carrots thinly sliced
  • 1/2 pound boneless, skinless chicken breasts, or thighs cubed
  • 1/2 cup dry white wine or additional stock
  • 4 cups chicken stock
  • 2 sprigs fresh thyme
  • 1 teaspoon fresh rosemary minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups egg noodles


  • Heat Instant Pot by turning pressure cooker to saute function and waiting until it reads Hot.
  • Add in butter and let melt. Add in diced carrots, onions and celery and saute for 2-3 minutes. 
  • Add cubed boneless, skinless chicken into pressure cooker. Cook until chicken is browned, 1-2 minutes.
  • Add in dry white wine and scrape up any bits of browned pieces off bottom of instant pot.
  • Pour in chicken stock. Season with herbs and salt and pepper.  Add in noodles and stir well. 
  • Cook on high pressure for 3 minutes.
  • Allow pressure to release naturally for 5 minutes.
  • Then do a quick release, being sure to place a kitchen towel over vent knob to prevent splatter.
  • Remove sprigs of thyme and serve. 
Nutrition Facts
Instant Pot Chicken Noodle Soup
Amount Per Serving
Calories 186 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 41mg14%
Sodium 508mg22%
Potassium 454mg13%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 4g4%
Protein 13g26%
Vitamin A 3685IU74%
Vitamin C 3.8mg5%
Calcium 25mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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