Instant Pot Creamy Chicken Noodle Soup

By Lori

4 Person

50 Minutes

561 Calories

Instant Pot Creamy Chicken Noodle Soup with the perfect blend of flavors makes a healthy, hearty meal made in the pressure cooker! Seriously, this recipe is so easy. And, with the weather cooling down nothing beats a nice, warm bowl of soup. You’ll agree that the bit of “creaminess” added to the broth with the heavy cream and then the flour-and-broth mixture turns it into something guest-worthy!

Ingredients

1/2 cup Flour
12 oz. Egg noodles
1/2 tsp. Onion powder
Pepper
Salt
2 cups Heavy cream
1 cup Frozen peas
4 Ribs of celery, chopped
3 Large carrots, peeled and chopped
1/2 tsp. Dried rosemary
1/2 tsp. Dried oregano
2 tsp. Minced garlic
8 cups Low sodium chicken broth, divided
3 Medium boneless skinless chicken breasts

Method

01

Place chicken in instant pot and add 7 cups chicken broth, garlic, oregano, rosemary, carrots, and celery. Add salt and pepper to taste. Cover and set to pressure cook for 15 minutes if using thawed chicken, 25 if using frozen.
02

Cover and set to pressure cook for 15 minutes if using thawed chicken, 25 if using frozen. Natural release for 10 minutes, then uses the quick release to let the rest of the pressure out. Uncover, set to “soup” setting and shred chicken with two forks.
03

In a medium bowl whisk flour into the remaining 1 cup chicken broth. Stir in heavy cream. Pour into the instant pot and stir in peas and noodles.
04

Once the soup is bubbling, cook for about 5 minutes longer or until noodles are tender. Taste, add salt and pepper as needed, garnish with fresh herbs if desired (such as thyme or parsley) and serve.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Soup Recipes

Chicken Noodle Soup Recipes

Instant Pot Recipes

Pressure Cooker Recipes

Instant Pot Creamy Chicken Noodle Soup

3.8

( By Lori )

01 Information

Grade easy
Serving 4 servings
Calorie 561 Kcal
Prep Time 10 Mins
Cook Time 40 Mins
Total Time 50 Mins

02 Ingredients

1/2 cup Flour

12 oz. Egg noodles

1/2 tsp. Onion powder

Pepper

Salt

2 cups Heavy cream

1 cup Frozen peas

4 Ribs of celery, chopped

3 Large carrots, peeled and chopped

1/2 tsp. Dried rosemary

1/2 tsp. Dried oregano

2 tsp. Minced garlic

8 cups Low sodium chicken broth, divided

3 Medium boneless skinless chicken breasts

03 Method

Step 1

Place chicken in instant pot and add 7 cups chicken broth, garlic, oregano, rosemary, carrots, and celery. Add salt and pepper to taste. Cover and set to pressure cook for 15 minutes if using thawed chicken, 25 if using frozen.

Step 2

Cover and set to pressure cook for 15 minutes if using thawed chicken, 25 if using frozen. Natural release for 10 minutes, then uses the quick release to let the rest of the pressure out. Uncover, set to “soup” setting and shred chicken with two forks.

Step 3

In a medium bowl whisk flour into the remaining 1 cup chicken broth. Stir in heavy cream. Pour into the instant pot and stir in peas and noodles.

Step 4

Once the soup is bubbling, cook for about 5 minutes longer or until noodles are tender. Taste, add salt and pepper as needed, garnish with fresh herbs if desired (such as thyme or parsley) and serve.

04 Author