Instant Pot Chicken Noodle Soup is just what you need on these cold winter days. Fresh carrots, celery, basil and oregano with chicken will warm your belly!



  • 2 chicken breasts cubed bite size boneless, and skinless
  • 2 Tbsp olive oil
  • 1/4 tsp salt and pepper
  • 1 cup baby carrots sliced thin
  • 2 stalks celery sliced
  • 1/4 onion diced
  • 48 oz chicken broth
  • 2 C egg noodles uncooked
  • 1/4 tsp basil
  • 1/4 tsp oregano


  1. Set Instant Pot on saute' low.
  2. Add olive oil, chicken, and onions.
  3. Cook until the chicken gets slightly cooked on the outside while onions begin to look translucent.
  4. Add your celery and carrots.
  5. Stir to combine.
  6. Saute' for another 5 minutes.
  7. Turn the instant pot to Off.
  8. Add broth, salt, pepper, basil, and oregano.
  9. Put the lid on the instant pot.
  10. Close the valve setting to manual, pressure, high for 5 minutes.
  11. When the instant pot beeps move the pressure valve slightly to release the pressure slowly.
  12. Once the stream is released carefully lift lid.
  13. Add the egg noodles and stir to combine.
  14. Place the lid on the Instant Pot and allow to sit for 5 minutes.