Bowl with Chicken Noodle Soup and Instant Pot in the background.

Instant Pot Chicken Noodle Soup

The Ultimate Guide for Making Instant Pot Chicken Noodle Soup: learn how to customize it based on your preferences and what you have in your fridge, freezer, and pantry. Easy, healthy, and delicious Classic Chicken Noodle Soup without much effort | #instantpot #chickennoodlesoup #instantpotrecipes #chickensoup
Course Lunch, Main Course, Soup
Cuisine American
Keyword chicken, instant pot, soup
Prep Time 5 minutes
Cook Time 35 minutes
Time to build and release pressure 1 hour 45 minutes
Total Time 2 hours 25 minutes
Servings 8 servings
Calories 202kcal
Author Julia


  • 6 skinless and boneless chicken thighs (i often use 8)
  • 1 large carrot, peeled
  • 1 large onion, ends cut off and outer layer peeled (leave the clean shell, it'll add a beautiful golden colour to the broth)
  • 3 sprigs dill
  • 2 bay leaves
  • 1 teaspoon Vegeta seasoning (optional)
  • 1/2 teaspoon salt (or more to taste)
  • 10 black peppercorns
  • 1 tablespoon Better Than Bouillon (see note)
  • 8 cups water
  • 1 cup dry soup noodles
  • 1 cup frozen vegetables


  • Add all the ingredients except for the pasta and frozen vegetables to your Instant Pot.
  • Close and lock the lid.
  • Turn the vent on the lid to the sealing position.
  • Press Manual or Pressure Cooker button (depending on your model) and using the arrow buttons set the cook time to 25 minutes. Use defalt High Pressure.
  • Depending on your Instant Pot model and how cold the ingredients are, it'll take around 40 minutes to come to pressure. It could take longer, so be patient.
  • Once the Instant Pot beeps that the 25 minutes of cooking are done, do a Natural Pressure Release, which means just leave your Instant Pot be and it'll release the pressure naturally. It could take up to 1 hour.
  • While the soup was cooking in Instant Pot, cook the soup noodles on the stove using the package instructions.
  • Once the pressure is released, open Instant Pot. Take the onion, squeeze it and discard.
  • Remove the dill and bay leaves and discard. Try to find peppercorns as well if you can and discard them.
  • Remove carrot and either discard or dice it to use in the soup if you like it soft.
  • Remove all the chicken from the pot and shred.
  • Return the shredded chicken back to the pot, add the cooked pasta, add the frozen vegetables, and diced cooked carrot, if using. Close the lid and let stand for 5 minutes.
  • Try the liquid and adjust the seasonings to taste if desired. Serve with extra fresh dill.



  • We don't use a lot of salt in our food, so this amount of salt, Better Than Bouillon, and Vegeta may not be enough for you. Adjust the amounts to your tastes if desired.
IMPORTANT: This is only ONE of the variations for Instant Pot Chicken Noodle Soup. Please read the whole post for many other options, timings, technique ideas, measurements etc. The post is The Ultimate Guide for Making Instant Pot Chicken Noodle Soup!!


Calories: 202kcal | Carbohydrates: 22g | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 81mg | Sodium: 384mg | Potassium: 366mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1524IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg