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Instant Pot Chicken Noodle Soup Recipe

5 from 1 vote
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4


  • Instant Pot


  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 1 large celery stalk (diced)
  • 1 carrot (thinly sliced)
  • 1 garlic clove (minced)
  • 1 pound boneless skinless chicken breasts
  • 1 package Harry & David Chicken Noodle Soup Mix
  • 9 cups water


  • Add the olive oil to an Instant Pot set to sauté mode and heat until shimmering, approximately 3 minutes.
  • Add the onion, celery, and carrot to the pot and cook until softened. Stir in the garlic and cook for 1 minute longer.
  • Add water, the vegetable packet, and broth from the soup mix to the pot and stir.
  • Place the chicken in the pot and put the lid on.
  • Lock the lid in place and cook at high pressure for 10 minutes.
  • Turn off the heat and manually release the steam.
  • Carefully remove the lid from the pot and transfer the chicken to a cutting board.
  • Using two forks, shred the chicken into bite-sized pieces and return to the pot.
  • Turn the Instant Pot back to sauté mode and bring the soup to a boil.
  • Add the noodles to the soup and cook for 8 minutes or until the noodles are tender.
  • Season with salt and pepper, to taste. Serve immediately.
Course: Main Course
Cuisine: American
Keyword: soup
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