Go Back
–+ servings
A bowl of soup, with Chicken and noodles

Instant Pot Creamy Chicken Noodle Soup

Print Recipe
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.
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8
Calories 425
Author Ashlyn Edwards | Belle of the Kitchen

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!

Nutrition

Calories: 425kcal | Carbohydrates: 38g | Protein: 22g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 153mg | Sodium: 891mg | Potassium: 480mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3265IU | Vitamin C: 11.3mg | Calcium: 99mg | Iron: 2mg