Instant Pot Creamy Chicken Noodle Soup
This Instant Pot Creamy Chicken Noodle Soup is easy to prepare and tastes like you slaved over it all day! It’s comforting, delicious, and comes together quickly (and in one pot!) thanks to your pressure cooker.
I’m a big fan of soups, no matter what time of year it is. I know it’s basically summertime now and we’re all looking more towards grilling recipes and fresh salads (like Cucumber Greek Salad, Yum! ????) but I still enjoy cooking up a big pot of soup or chili during the summer time. And when it comes to comfort food, it really doesn’t get any better than this Instant Pot Creamy Chicken Noodle Soup!
I actually started out making this recipe on the stovetop, which is definitely an option if you don’t have an Instant Pot or a pressure cooker. But, I realized that this was actually the perfect recipe for the Instant Pot because I could make it all in ONE pot without having to dirty multiple pans, which is essentially my favorite feature of the Instant Pot.
The Instant Pot is of course great for cooking meals quickly and with ease, but I sure do love how it minimizes the amount of cleanup that has to take place afterwards!
And while I love making this Instant Pot Creamy Chicken Noodle Soup for my own family, it’s also become one of my favorite meals to make for a friend or family member in need. It’s the perfect comforting meal to take to someone who is sick, just had a baby, etc. Pair this with a big loaf of crusty bread and you have one solidly delicious dinner!
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Recipe: Instant Pot Creamy Chicken Noodle Soup
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
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!
IF YOU LIKE THIS INSTANT POT CREAMY CHICKEN NOODLE SOUP, THEN YOU MIGHT ALSO LIKE:
Instant Pot Loaded Potato Soup
This is my kind of soup. I love having soup when it’s chilly or rainy outside.
Love this soup! I didn’t have cream, so I used 2% milk and it still thickened and came out creamy, will definitely make again.
Just made this recipe and OMG, it was devine! It earned a place in my notebook of keepers!
This soup is so delicious and easy to prepare. I would make it again.
I loved you creamy chicken noodle and we are making zuppa tuscana tonight!
This Chicken Noodle Soup looks so creamy and delicious! YUM!
This is such a great way to get all that amazing flavor without having to stand over a stove. Genius!
I’m right there with you, I still crave heavier comfort foods in the summer too. I’m looking forward to trying your instant pot creamy chicken noodle soup.
Thanks for this idea, I use my IP every day and I know what I’ll be making next!
This just sounds ultra delicious and comforting. what a great recipe – so easy in the IP!
Great Recipe! It was delicious! My family loved it! Added Mushrooms and used 8oz of dried pasta. Cooked only 7 mins, 5 minutes NPR. Followed everything else as written. Thank you for sharing.
This was delicious. I used chicken breasts because I don’t like thighs. And I used 12 oz. of dried noodles. I cut the cooking time down to 7 min and let it natural release for 5 min. and everything came out perfect. Nicely seasoned. Oh and I didn’t use season salt, I just salted and peppered the chicken breasts very well.
So glad to hear that, Pam!
Do the noodles have to be frozen? Has anyone used dried?
What if I don’t have frozen egg noodles?
Hi Melissa! You could try it with regular dry egg noodles instead. You might want to reduce the cooking time slightly as frozen noodles need more cooking time than dry noodles.
My husband loved it! 🙂 We used half and half instead of heavy cream since we had some left over, I couldn’t find frozen egg noodles, so threw in dry egg noodles and worked out well! Thanks for the lovely recipe!
You are so welcome, Ivy! I’m so glad y’all enjoyed it!!
I made this last night when a good friend visited. It was heavenly. It turned out so well. Thank you! Will make this over and over again.
So happy to hear that, Colleen!