Instant Pot Creamy Chicken Noodle Soup

Name: Instant Pot Creamy Chicken Noodle Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 serving
Ingredients: 2 Tablespoons butter; 1 medium onion, chopped; 2 stalks celery, chopped; 1 cup chopped carrots; 4 garlic cloves, minced; 4 cups chicken broth; 2 teaspoons dried parsley; 3/4 teaspoon poultry seasoning; 1 teaspoon seasoned salt; 1/2 teaspoon garlic powder; pepper, to taste; 1 bay leaf; 1 1/4 pounds boneless, skinless chicken thighs; 12 oz. frozen egg noodles (I use Reames brand); 1 cup heavy cream; 1/4 cup flour; 1/4 cup shredded Parmesan cheese

User Reviews

5.0

162 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
8
Calories
425 kcal
Course
Main Course
Cuisine
American

Instant Pot Creamy Chicken Noodle Soup

Ronan Ford

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This Instant Pot Creamy Chicken Noodle Soup tastes like you slaved over it all day! It's comforting, delicious, and comes together quickly and easily.

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Ingredients

Servings

2 Tablespoons butter
1 medium onion, chopped
2 stalks celery, chopped
1 cup chopped carrots
4 garlic cloves, minced
4 cups chicken broth
2 teaspoons dried parsley
3/4 teaspoon poultry seasoning
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
pepper, to taste
1 bay leaf
1 1/4 pounds boneless, skinless chicken thighs
12 oz. frozen egg noodles (I use Reames brand)
1 cup heavy cream
1/4 cup flour
1/4 cup shredded Parmesan cheese

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Instructions

Turn Instant Pot to saute and add the butter. Once butter is melted, add the onion, celery, and carrots. Cook for 5-7 minutes until veggies are soft. Add the garlic and cook 30 seconds more, until fragrant.
Hit the cancel button on the Instant Pot. Layer the noodles on top of the cooked veggies, then top with the chicken thighs, and pour in the chicken broth, parsley, poultry seasoning, seasoned salt, garlic powder, bay leaf, and pepper to taste. Place the lid on the Instant Pot and turn the vent valve to "sealing." Cook over manual high pressure for 10 minutes.
Allow the Instant Pot to release pressure naturally for 12-15 minutes, then carefully turn the vent valve to release any remaining pressure. Once the pressure is released and the pin has dropped, remove the lid. Remove the chicken thighs to a cutting board and shred. Add the shredded meat back to the pot.
Turn the Instant Pot to saute again. In a small bowl, whisk together the heavy cream and flour to remove lumps, then add the mixture to the Instant Pot. Cook for about 5 more minutes until soup is thickened, stirring frequently. Sprinkle the parmesan cheese over the soup and stir until melted. Turn off the Instant Pot and serve. Enjoy!

Nutrition Information

Show Details

Calories 425kcal (21%) Carbohydrates 38g (13%) Protein 22g (44%) Fat 19g (29%) Saturated Fat 10g (50%) Cholesterol 153mg (51%) Sodium 891mg (37%) Potassium 480mg (14%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 3265IU (65%) Vitamin C 11.3mg (13%) Calcium 99mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 425 kcal

% Daily Value*

Calories	425kcal	21%
Carbohydrates	38g	13%
Protein	22g	44%
Fat	19g	29%
Saturated Fat	10g	50%
Cholesterol	153mg	51%
Sodium	891mg	37%
Potassium	480mg	10%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	3265IU	65%
Vitamin C	11.3mg	13%
Calcium	99mg	10%
Iron	2mg	11%