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Instant Pot Chicken Noodle Soup
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4.22 from 14 votes

The BEST Instant Pot Chicken Noodle Soup

This is the BEST Instant Pot Chicken Noodle Soup recipe! Say hello to a super quick and easy homemade chicken soup that's ready in less than 30 minutes but filled with so much flavour!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Soup
Cuisine: American
Keyword: Instant pot chicken noodle soup
Servings: 4 servings
Calories: 332kcal


  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp each salt & pepper
  • 2 chicken breasts
  • 3 celery stalks, chopped
  • 2 carrots, chopped
  • 2 cups dry rotini or fusili pasta
  • 6 cups chicken broth
  • 1/2 cup frozen peas, defrosted
  • 1 tbsp fresh chopped parsley (optional)


  • Add all ingredients to Instant Pot in order that they are listed with the exception of peas and parsley. Place lid on Instant Pot and make sure valve is set to seal.
  • Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 10-15 minutes to come to pressure then pressure cook the 5 minutes.
  • Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
  • Shred chicken, then add back to pot of soup along with peas. Garnish with fresh parsley then serve and enjoy!



Calories: 332kcal | Carbohydrates: 33g | Protein: 31g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 1470mg | Potassium: 1026mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5405IU | Vitamin C: 38mg | Calcium: 73mg | Iron: 2.2mg