Instant Pot Creamy Chicken Noodle Soup

$To create a rich and comforting soup, gather these main ingredients: - 1 lb (450g) boneless, skinless chicken breasts - 1 medium onion, diced - 2 garlic cloves, minced - 3 carrots, sliced - 2 celery stalks, sliced - 6 cups low-sodium chicken broth - 8 oz (225g) egg noodles - 1 cup heavy cream The right seasonings make this soup shine. Use these: - 1 teaspoon dried thyme - 1 teaspoon dried parsley - 1 bay leaf - Salt and pepper to taste These spices add depth and warmth to the broth. Add a touch of color and flavor with these garnishes: - Fresh parsley, chopped Garnishing with parsley brightens the dish and adds freshness. Enjoy the blend of flavors in every spoonful! First, season the chicken breasts with salt and pepper. I like to use a good amount to enhance the flavor. Next, set your Instant Pot to 'Sauté' mode. Add a splash of olive oil to the pot. Once hot, place the chicken in the pot. Brown each side for about 2-3 minutes. When done, remove the chicken and set it aside. Now, it’s time to sauté the vegetables. In the same pot, add the diced onion, minced garlic, sliced carrots, and celery. Stir them well and sauté for about 5 minutes. You want the veggies to soften but not lose all their crunch. This step adds depth to the soup. After your veggies have softened, it’s time to add flavor. Stir in the dried thyme, dried parsley, and bay leaf. Mix everything well to coat the vegetables. Now, pour in the chicken broth. Use a wooden spoon to scrape the bottom of the pot. This helps lift the yummy browned bits. Now, return the browned chicken to the pot. Close the lid and ensure it seals properly. Set the Instant Pot to 'Manual' or 'Pressure Cook' for 10 minutes on high pressure. This cooks the chicken perfectly and infuses the broth with flavor. When the timer goes off, use the quick release method to release the pressure. Carefully remove the lid after the pressure is gone. Next, take the chicken out and shred it using two forks. Return the shredded chicken to the pot. Switch back to 'Sauté' mode and add the egg noodles. Cook for about 5-7 minutes until they are tender. Once the noodles are soft, remove the pot from heat. Stir in the heavy cream until well combined. Taste and adjust seasoning with salt and pepper as needed. Finally, ladle the soup into bowls. Sprinkle fresh chopped parsley on top for a nice touch. Enjoy your warm and creamy chicken noodle soup! To make the soup creamy, use heavy cream. Stir it in after cooking. This adds richness. If you want it thicker, add a bit of cornstarch mixed in water. This will help the soup hold its shape. For more flavor, add fresh herbs like dill or basil. You can also squeeze in some lemon juice. This adds brightness. If you like spice, try a pinch of red pepper flakes. It gives a nice kick! One common mistake is overcooking the noodles. They can get mushy. Cook them just until tender. Also, avoid skipping the sauté step for veggies. That step builds flavor and makes the soup better. Always taste and adjust seasoning, too! {{image_2}} You can make this soup gluten-free. Simply swap the egg noodles for gluten-free pasta. Cook the pasta separately to avoid mushiness. Add it to the soup just before serving. This keeps the noodles firm and tasty. Chicken is great, but you can try other meats too. Turkey works well for a lighter option. You can also use shredded rotisserie chicken for quick prep. If you like beef, try small beef chunks, but adjust the cooking time. You can turn this soup into a vegetarian dish easily. Replace the chicken broth with vegetable broth. Use mushrooms to add depth and umami flavor. For a vegan option, switch heavy cream with coconut milk or cashew cream. Add more veggies like peas or bell peppers for extra nutrition. You can store leftover soup in the fridge. Place it in an airtight container. It will last for about 3 to 4 days. Make sure to let it cool before sealing. This keeps the flavors fresh and tasty. If you want to save some for later, freezing works great. Use freezer-safe containers or bags. Leave some space at the top, as soup expands when frozen. Your soup can last up to 3 months in the freezer. Just label the container with the date for easy tracking. To reheat, you can use the stove or microwave. If using the stove, pour the soup into a pot. Heat over medium until warm. Stir often to keep it from sticking. For the microwave, use a microwave-safe bowl. Heat in short bursts, stirring in between, until hot. Always check the temperature before serving. It takes about 10 minutes to cook chicken in the Instant Pot. You set it to 'Manual' or 'Pressure Cook' on high pressure. The Instant Pot works fast, keeping the chicken moist and tender. Yes, you can use frozen chicken! Just add a few extra minutes to the cooking time. If using frozen chicken, set the Instant Pot for about 12-15 minutes on high pressure. You can use half-and-half or coconut cream as a great substitute. Both options will add creaminess to the soup without losing flavor. For a lighter option, use whole milk or a non-dairy milk. To make this soup dairy-free, simply replace heavy cream with coconut milk or a non-dairy cream. You can also use almond milk or cashew cream for a creamy texture. This blog post covered all you need for Instant Pot Creamy Chicken Noodle Soup. We looked at the main ingredients and spices that enhance flavor. You learned step-by-step instructions to cook the soup, plus tips to ensure creaminess. I shared variations for different diets and how to store your soup safely. Remember, this dish is easy and flexible. With these tips, you can make a tasty soup everyone will enjoy!$

Instant Pot Creamy Chicken Noodle Soup

Warm up with a bowl of comforting Instant Pot creamy chicken noodle soup that’s perfect for chilly days! This easy recipe combines tender chicken, colorful vegetables, and creamy goodness all in one pot. In just 30 minutes, you can enjoy a hearty meal that the whole family will love. Ready to indulge? Click through for step-by-step instructions and savor the deliciousness today!

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Ingredients

1 lb (450g) boneless, skinless chicken breasts

1 medium onion, diced

2 garlic cloves, minced

3 carrots, sliced

2 celery stalks, sliced

6 cups low-sodium chicken broth

1 teaspoon dried thyme

1 teaspoon dried parsley

1 bay leaf

8 oz (225g) egg noodles

1 cup heavy cream

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

Prepare the Chicken: Season the chicken breasts with salt and pepper. Set the Instant Pot to 'Sauté' mode and add a splash of olive oil. Brown the chicken on both sides for about 2-3 minutes per side. Remove the chicken and set aside.

Sauté the Veggies: In the same pot, add the diced onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.

Add Flavor: Stir in the dried thyme, dried parsley, and bay leaf, mixing everything well.

Pour in the Broth: Add the chicken broth to the pot, scraping the bottom to release any browned bits.

Cook the Chicken: Place the browned chicken back into the pot. Secure the lid, making sure it's sealed properly. Set the Instant Pot to 'Manual' or 'Pressure Cook' for 10 minutes on high pressure.

Release Pressure: Once cooking is complete, carefully use the quick release method to release the pressure. Remove the lid when it's safe to do so.

Shred the Chicken: Take the chicken out of the pot and shred it using two forks. Return the shredded chicken back to the soup.

Add Noodles: Switch back to 'Sauté' mode and add the egg noodles to the pot. Cook for about 5-7 minutes until they're tender.

Finish with Cream: Remove the pot from heat and stir in the heavy cream, mixing until well combined. Adjust seasoning with additional salt and pepper if necessary.

Garnish and Serve: Ladle the soup into bowls, and sprinkle fresh chopped parsley on top for garnish.

Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 6 servings