1. Recipes

How to Make Instant Pot Creamy Chicken Noodle Soup - A Step-by-Step Guide

There's nothing quite like a comforting bowl of chicken noodle soup on a cold, rainy day. And with the help of an Instant Pot, you can have a delicious and hearty homemade soup in no time at all. This Instant Pot Creamy Chicken Noodle Soup is packed with tender chicken, hearty vegetables, and delicious noodles, all in a creamy and flavorful broth that will warm you from the inside out.

One of the great things about using an Instant Pot for this recipe is that it allows you to cut down ...

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Ingredients

  • 1 tablespoon salted butter
  • 5 cloves garlic, chopped
  • ½ cup white onions, diced
  • 6 cups chicken broth
  • 2 medium carrots, sliced
  • 2 stalks celery, sliced
  • 3 red Idaho® Potatoes, cubed
  • 2 pounds bone-in, skin-on chicken breasts
  • ½ teaspoon dried thyme
  • ½ teaspoon dried sage
  • ½ teaspoon dried marjoram
  • 1 ½ teaspoons salt, plus more to taste
  • ¾ cup 2% milk
  • ½ cup all-purpose flour
  • 6 ounces egg noodles
  • ½ teaspoon black pepper, or to taste
  • 1 teaspoon fresh parsley, chopped

Information

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr 10 mins
  • Servings: 6
  • Yield: 6 servings

  • Turn Instant Pot to the "Saute" setting. Add butter and once melted, add garlic and white onions. Cook, stirring occasionally, until fragrant. Avoid browning and burning garlic and onions. Add chicken broth. Stir and scrape the bottom of the Instant Pot to remove anything stuck to it. Add carrots, celery, red Idaho potatoes, chicken breast, dried thyme, dried sage, dried marjoram, and 1 1/2 teaspoon salt. Stir and cover with the lid.
  • Set Instant Pot to the "Pressure Cook" setting. Cook on high for 15 minutes. Move the valve to the sealing position. When done cooking, release the pressure manually.
  • Open the lid, and transfer chicken breast to a plate. Discard skin and bones, and shred chicken.
  • In a small bowl, whisk together milk and all-purpose flour. Set Instant Pot® to the "Saute" setting. Bring to a boil. Add egg noodles and cook accordingly to package instructions. Add the milk and flour mixture. Once egg noodles are cooked and soup is thickened, add the shredded chicken back to the pot. Stir. Taste the soup and add more salt to open up flavors if needed.
  • Turn off the Instant Pot. Serve soup and garnish with black pepper and parsley.

    • Nutrition

    416 cal.

    • Total Fat: 13g
    • Saturated Fat: 4g
    • Cholesterol: 122mg
    • Sodium: 1875mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 2g
    • Total Sugars: 5g
    • Protein: 38g
    • Vitamin C: 4mg
    • Calcium: 87mg
    • Iron: 3mg
    • Potassium: 509mg

    Categories

    Instant pot recipes
    Creamy recipes
    Chicken recipes
    Noodle soup recipes