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5 from 1 vote

Instant Pot Homemade Chicken Noodle Soup

Author: Jent


  • 3 boneless skinless chicken breasts
  • 2 full size carrots peeled quartered length wise an chopped
  • 2 long celery stalks sliced length wise and chopped- if you have celery leaves chop those as well, add tons of flavor
  • 1 onion diced
  • 4 Tablespoons of butter - less if you like but I love the richness and flavor it adds
  • 8 cups chicken broth
  • 1 Tablespoon Italian Seasonings or Herbs de Provence
  • 1 cup heavy cream
  • 1/2 cup or more for Parmesan Cheese shredded plus more for garnish
  • 12 ounce bag egg noodles depending on how many noodles you want



  • Add frozen chicken breasts and 1 cup chicken stock to Instant Pot
  • Pressure cook for 10 minutes then quick release
  • Remove and shred chicken and reserve chicken stock


  • Set Instant Pot on sauté and add butter
  • Once butter is melted add chopped veggies and sauté for 5 minutes
  • Now add the shredded chicken, 8 cups of chicken stock including the reserved liquid from cooking chicken
  • Add spices and noodles
  • Set Instant Pot to Pressure Cook for 4 minutes-it will take a bit to come up to pressure
  • When done carefully quick release - but there is a lot of liquid so be careful
  • Stir in heavy cream and parmesan cheese - Serve