Instant pot chicken noodle soup

Here's an easy recipe for Instant Pot chicken noodle soup -- healthy, homemade, and from scratch.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Calories 767 kcal


  • 1 3/4 pounds boneless skinless chicken breasts about 3, chopped into 1-inch pieces
  • 1 1/2 cups diced onions about half an onion
  • 1 cup diced celery about 3 stalks
  • 1 cup diced carrots about 3 carrots
  • 15 ounce can corn drained (about 1 cup)
  • 6 cups low-sodium chicken broth
  • 8 ounces rotini pasta
  • 3 tablespoons fresh dill
  • 1 tablespoon butter
  • 1/4 teaspoon freshly ground black pepper


  1. Set the pressure cooker to the sauté setting on medium heat.
  2. Once it reaches temperature, add butter. As it melts, spread it across the bottom of the pot. Add chicken and cook until the outsides of the chicken chunks are mostly cooked, a few minutes, stirring occasionally.
  3. Add onions, celery, and carrots, stirring everything together. Cook for a few minutes until fragrant, stirring occasionally. Turn off the sauté setting.
  4. Add corn, chicken broth, pasta, dill, and pepper. Stir. Check that all ingredients are submerged in the liquid.
  5. Cover and lock the lid on the pressure cooker. Select the manual pressure cooking setting and adjust the cooking time to 10 minutes at high pressure.
  6. When the pressure cooker is finished, use the quick release handle to release steam pressure and stop the cooking.
  7. Stir the contents, adding salt to taste. Serve warm.