Instant Pot Creamy Chicken Noodle Soup–An easy and creamy chicken noodle soup recipe that is perfect for a cold day. Chicken, vegetables and pasta are all cooked together in one pot. And it’s under 300 calories per serving!
Get the SLOW COOKER creamy chicken noodle soup recipe here
Instant Pot Creamy Chicken Noodle Soup
This chicken noodle soup has all the delicious flavors of chicken soup with a little creaminess added. I really like this soup on a day when it is snowy and cold. That would be today. I’m staring out the window at the white stuff falling down and hoping that I can figure out how to not leave the house.
A few notes about this recipe:
The Cooking Time–this recipe is only pressure cooked for 1 minute. You may be thinking how can chicken get done in 1 minute? Remember that the pot takes about 10-15 minutes to come to pressure. During that time the chicken and pasta are being cooked. Plus the chicken is cut into bite size pieces so it cooks very quickly.
The Pasta–If you’ll be eating the soup immediately and won’t have a ton of leftovers you can cook the pasta right inside the Instant Pot. Add the uncooked noodles into the pot with the other ingredients. If you want to eat the soup later and you’ll have leftovers you may want to cook your noodles on the stove top. This way the noodles won’t suck up all the broth and get swollen. You can just add noodles into individual bowls. If you’re cooking the noodles on the stove you can choose any type of noodles that you’d like. If you’re cooking the noodles in the Instant Pot then you’ll want to choose a heartier type of noodle. Egg noodles cook so quickly that they will get mushy if pressure cooked. I used cavatappi pasta but rigatoni or penne would also work.
The Dairy–Heavy cream is the most creamy and decadent. Half and half is still delicious. Milk doesn’t taste as good and the soup won’t be as creamy but it has less calories. Use whatever you prefer. The nutrition information listed is based on if you used half and half.
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What Pressure Cooker Did You Use?
To make Instant Pot Creamy Chicken Noodle Soup I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
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Instant Pot Creamy Chicken Noodle Soup
- Prep Time: 15 minutes
- Cook Time: 1 minute (plus coming to pressure time and releasing pressure time)
- Total Time: 16 minutes
- Yield: 10 servings 1x
Description
An easy and creamy chicken noodle soup recipe that is perfect for a cold day. Chicken, vegetables and pasta are all cooked together in one pot. And it’s under 300 calories per serving!
Ingredients
- 1 Tbsp butter
- 1 small yellow onion, diced
- 3 minced garlic cloves
- 8 cups chicken broth (or 8 cups water + 8 tsp of better than bouillon chicken base)
- 3 celery ribs
- 3 medium to large carrots
- ½ tsp dried oregano
- ½ tsp black pepper
- ½ tsp dried thyme
- ¼ tsp salt
- 1 ½ pounds boneless skinless chicken breasts
- 10 ounces (about 4 cups) uncooked noodles (see note–I used cavatappi noodles)
- 1 cup heavy cream, half and half or milk, warmed (see note)
- 4 Tbsp cornstarch
Instructions
- Turn your Instant Pot to the saute setting. When the display says HOT add in the butter and swirl it around until it is melted. Add in the onion and saute for a few minutes until it is softened and translucent. Add in the garlic cloves and saute for 20 seconds. Then stir in the chicken broth. Keep the Instant Pot on the saute setting so that the broth can start heating up.
- While the broth is heating up prepare your celery and carrots. Slice into ½ inch pieces. Add the celery, carrots, oregano, pepper, thyme and salt to the Instant Pot.
- Prepare your chicken by cutting it into bite size cubes. Add the chicken into the pot.
- If you’ll be eating the soup immediately you can cook the pasta right now inside the Instant Pot. Add the uncooked noodles into the pot. If you want to eat the soup later and you’ll have leftovers you may want to cook your noodles on the stove top. This way the noodles won’t suck up all the broth and get swollen. You can just add noodles into individual bowls. Boil the noodles on the stove according to package directions.
- Cover the pot and secure the lid. Make sure the valve is set to sealing. Turn off the saute setting. Set the manual/pressure cook button to 1 minute (even though you are setting it to 1 minute it will take about 10 minutes to come to pressure and this will be plenty enough time for the chicken and pasta to cook through).
- Once the time is up let the pot sit there for 5 minutes and then move the valve to venting. If foam starts coming out of the valve then move it back to sealing and try again in 20 seconds to release the pressure. Remove the lid.
- Stir the cornstarch into the dairy until smooth and then stir the mixture into the pot. Turn the pot to saute and let the soup thicken up a bit. Once it’s thick turn off the pot or turn it to Keep Warm. Salt and pepper to taste.
- Ladle soup into bowls and serve.
Notes
If you’re cooking the noodles on the stove you can choose any type of noodles that you’d like. If you’re cooking the noodles in the Instant Pot then you’ll want to choose a heartier type of noodle. Egg noodles cook so quickly that they will get mushy if pressure cooked. I used cavatappi pasta but rigatoni or penne would also work. Heavy cream is the most creamy and decadent. Half and half is still good and milk is less calories and less creamy. Use whatever you prefer. Nutrition information is based on if you used half and half.
To make gluten free: Double check your chicken broth to be sure it does not contain gluten. Substitute noodles for GF noodles and decrease cook time by 1 minute.
- Category: Soup
- Method: Instant Pot
- Cuisine: American
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Can this be frozen after it is cooked? I’m having shoulder surgery and am prepping meals so that my caretakers can just pull stuff out of the freezer. TIA
★★★★★
I wouldn’t freeze this one. The noodles will get mushy and the dairy will separate.
Sigh ….I qish I would have left out the thyme. Wasn’t a hit in my house.
I was thinking of pulling the chicken and maybe making something else with it. Any suggestions?
★★★
Hi Karen, Love this Cream of Chicken soup. Made it for our lunch, on this damp, cold, snowy day and more snow coming. Going to do the “3 ingredient ” rump roast for Valentine’s Day. Whow! I have all the ingredients. So happy I found your “365” sight. Thank you!
Elizabeth
‘
You’re welcome Elizabeth! I’m so glad you found me 🙂
Would like the Instant Pot accessories. Thank you for the opportunity!
Karen, love your recipes and site.
Must ads be posted inside your recipe instructions?
Bad enough to be bombarded with them all over the screen, but inside the recipe?
Joyce Pruhs
Hi Joyce, yes I know the ads can be annoying. Since I don’t charge for access to my website I need to include ads to compensate me for my work and time. I hope you’ll understand.
Another awesome recipe, Karen! It really blows my mind that the carrots, celery and chicken were all cooked perfectly in virtually no time at all. I think it took me longer to chop everything up than it did to cook. The soup was wonderful….. creamy but not heavy and so flavorful. Definitely a keeper. Thanks!
★★★★★
I know…the chopping is what takes the most time! I’m glad you liked it Denise.
Is it cooked on high or low pressure?
high pressure