Chicken Noodle Soup


  • 2 boneless skinless chicken breasts cubed
  • 2 tbsp olive oil
  • 1/4 tsp salt and pepper more or less, to taste
  • 2 carrots sliced thin
  • 2 stalks celery sliced
  • 1/4 onion diced
  • 48 ounces chicken broth or half chicken and half vegetable broth
  • 2 c uncooked egg noodles
  • 1/4 tsp basil
  • 1/4 tsp oregano


  1. Put Instant Pot on saute low and add olive oil, chicken cut into spoon sized chunks, celery, onions, and carrots.

  2. Cook for a bit so the chicken gets just a bit cooked on outside and veggies soften just slightly.
  3. Turn IP off and add chicken broth, uncooked noodles, salt, and pepper.
  4. Put the lid on IP, close valve and set to manual, pressure, high for 4 minutes.

  5. When it beeps move the pressure valve just slightly to release the pressure slowly. Once steam is released carefully lift the lid and enjoy!


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