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4.58 from 50 votes

Instant Pot Chicken Noodle Soup

Warm-up with this classic and delicious Chicken Noodle Soup, made quick and easy with the Instant Pot.
Prep Time5 mins
Cook Time23 mins
Total Time28 mins
Course: Dinner, Lunch, Soup
Cuisine: American
Keyword: dairy-free, High Protein, Instant Pot, Kid-Friendly, Quick and Easy
Servings: 8 people
Calories: 346kcal
Author: Chef Nichole


  • 1 tablespoon olive oil
  • 1 cup celery sliced
  • 4 carrots sliced
  • 1 onion small, diced
  • 2 garlic cloves minced
  • 1/2 teaspoon crushed red pepper flakes more or less to taste
  • 3 teaspoons dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 pounds boneless and skinless chicken breasts uncooked, cut into 2 inch pieces
  • 6 cups chicken broth low-sodium
  • 8 ounces whole-wheat spaghetti broken into 1 to 2 inch pieces
  • 1/4 cup parsley fresh, chopped
  • 2 teaspoons lemon juice


  • Set the Instant Pot to the Saute setting and add the olive oil. Once hot, add the celery, carrot, onion, and garlic. Cook for about 2 minutes then add the red pepper, thyme, oregano, salt, black pepper, and chicken. Cook for about 2 to 3 minutes.
  • Add the chicken broth and spaghetti pieces. Change the setting to Manual with high pressure. Seal the lid and set the timer for 8 minutes. Once the time is up, let the pot sit for 10 minutes before manually releasing the pressure.
  • Remove the lid and stir in the parsley and lemon juice. Serve hot and enjoy!


Serving: 1cup | Calories: 346kcal | Carbohydrates: 29g | Protein: 32g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 453mg | Fiber: 2g | Sugar: 2g |
SmartPoints (Freestyle): 3
SmartPoints (Freestyle): 3