Daniel found and customized this recipe while I was down sick after coming home from our first international travel. He made two full pots in just a few days and it was the best thing I had ever eaten. 
Author Daniel Carter
Course Main Course, Soup
Cuisine American
Keyword comfort foods


  • 1 tablespoon of oil
  • 2 chicken breasts - cut into 2 inch pieces
  • 1 onion - chopped
  • 1 cup carrots - chopped
  • 2 stalks celery - chopped
  • 1 teaspoon salt
  • 1 clove garlic - minced
  • ½ teaspoon ground black pepper
  • 6 cups chicken broth
  • 2 cups egg noodles


  • Set instant pot to saute, heat oil.
  • When oil is hot, add onion. Saute until soft and lightly brown.
  • Turn off instant pot. Add chicken, carrots, celery, salt, garlic, and pepper in Instant Pot.
  • Pour chicken broth into the pot, stir well.
  • Close and lock the lid, cook on high pressure for 10 minutes.
  • Wait 5 minutes, then quick release pressure carefully.
  • Select Saute function. Add egg noodles, simmer until tender (about 6 minutes).


Based on: https://www.allrecipes.com/recipe/264431/quick-and-easy-instant-pot-chicken-noodle-soup

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