Instant Pot Creamy Chicken Noodle Soup

Chicken noodle soup is a classic comfort food, perfect for chilly days or when you’re feeling under the weather. This Instant Pot version delivers all the deliciousness of the traditional recipe in a fraction of the time, with an added creamy twist. The Instant Pot’s pressure cooking tenderizes the chicken and infuses the broth with rich flavor, while the creamy element elevates the soup to a new level of indulgence. This recipe is not only quick and easy but also incredibly satisfying and adaptable to your preferences.

Why Use an Instant Pot for Chicken Noodle Soup?

The Instant Pot streamlines the entire soup-making process. Traditional chicken noodle soup often requires simmering for hours to achieve that deeply flavorful broth and perfectly cooked chicken. The Instant Pot, however, significantly reduces the cooking time. Pressure cooking quickly tenderizes the chicken, releasing its flavor into the broth in a concentrated manner. This means you can enjoy a rich, savory soup in under an hour, start to finish.

Another advantage is the convenience. With an Instant Pot, you can simply add your ingredients, set the timer, and walk away. No need to constantly monitor a simmering pot on the stovetop. The Instant Pot’s pre-set functions and automatic shut-off make it a truly hands-off cooking experience. This is particularly beneficial for busy weeknights when time is limited.

Finally, the Instant Pot excels at creating a wonderfully concentrated and flavorful broth. The sealed environment prevents evaporation, locking in all the deliciousness from the chicken, vegetables, and seasonings. This results in a soup that is noticeably richer and more satisfying than stovetop versions.

Ingredients for Creamy Chicken Noodle Soup

To create the perfect Instant Pot Creamy Chicken Noodle Soup, you’ll need a combination of fresh ingredients and pantry staples. Here’s a breakdown of the essential components:

• Chicken: Bone-in, skin-on chicken pieces (such as thighs or a whole chicken cut into pieces) are ideal for maximum flavor. Boneless, skinless chicken breasts can also be used, but they may require a slightly shorter cooking time to prevent them from becoming dry. About 2 pounds of chicken will suffice.

• • Aromatics: These form the flavorful base of the soup. You’ll need:

   1 large onion, chopped

   2-3 carrots, chopped

   2-3 celery stalks, chopped

   2-3 cloves garlic, minced

• • Broth: Using a good quality chicken broth or stock is crucial for a flavorful soup. Low-sodium broth allows you to control the salt level. Approximately 8 cups is needed.
  • Noodles: Egg noodles are the classic choice for chicken noodle soup, but other pasta shapes like rotini, ditalini, or even gluten-free noodles can be substituted. Add about 1 cup of dried noodles during the last few minutes of cooking.
  • Creamy Element: This is what sets this recipe apart. Choose one of the following for a creamy texture:

   Heavy cream: Adds a rich, luxurious flavor.

   Half-and-half: A lighter option that still provides creaminess.

   Cream cheese: Adds tang and thickness.

   Coconut milk: A dairy-free alternative that lends a subtle sweetness.

Approximately ½ to 1 cup will suffice.

• • Seasonings: Don’t underestimate the power of seasonings! You’ll need:

   Salt and pepper to taste

   1-2 teaspoons dried thyme or Italian seasoning

   1 bay leaf (optional, but adds depth of flavor)

   Fresh parsley or dill, chopped, for garnish

Step-by-Step Instructions

Making Instant Pot Creamy Chicken Noodle Soup is a breeze. Follow these simple steps to create a delicious and comforting meal:

1. Sauté the Aromatics: Turn on the Instant Pot and select the “Sauté” function. Add a tablespoon of oil or butter to the pot. Once heated, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and slightly translucent. Add the minced garlic and sauté for another minute until fragrant.

2. Add Chicken and Broth: Place the chicken pieces on top of the sautéed vegetables. Pour in the chicken broth, ensuring that the chicken is mostly submerged. Add the bay leaf (if using), salt, pepper, and dried thyme or Italian seasoning.

3. Pressure Cook: Close the Instant Pot lid and seal the vent. Select the “Manual” or “Pressure Cook” function and set the cooking time. For bone-in chicken, cook for 12-15 minutes. For boneless, skinless chicken breasts, cook for 8-10 minutes.

4. Natural Pressure Release (NPR): Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 10-15 minutes. This helps the chicken retain its moisture. After 10-15 minutes, carefully release any remaining pressure manually.

5. Shred the Chicken: Carefully remove the chicken from the Instant Pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Discard the bones and skin (if using bone-in chicken). Remove the bay leaf from the soup.

6. Add Noodles: Select the “Sauté” function again. Bring the soup to a gentle simmer. Add the dried noodles and cook for 5-7 minutes, or until the noodles are tender. Be careful not to overcook the noodles, as they will continue to soften in the hot soup.

7. Stir in Creamy Element: Reduce the heat to low or turn off the “Sauté” function. Stir in your choice of creamy element (heavy cream, half-and-half, cream cheese, or coconut milk). Stir until the cream is fully incorporated and the soup is heated through. If using cream cheese, make sure it is softened or cut into small pieces to ensure it melts smoothly.

8. Adjust Seasonings and Serve: Taste the soup and adjust the seasonings as needed. Add more salt, pepper, or herbs to your preference. Garnish with fresh chopped parsley or dill before serving. Serve hot and enjoy!

Tips for the Best Creamy Chicken Noodle Soup

To ensure your Instant Pot Creamy Chicken Noodle Soup is a resounding success, consider these helpful tips:

• Don’t Overcook the Chicken: Overcooked chicken can become dry and tough. Pay close attention to the cooking time and adjust it based on the type of chicken you are using. Using the natural pressure release method also helps prevent overcooking.

• Prevent Mushy Noodles: Adding the noodles towards the end of the cooking process is crucial to prevent them from becoming mushy. Keep a close eye on the noodles while they are cooking and test them for doneness frequently.

• Thicken the Soup (Optional): If you prefer a thicker soup, you can create a slurry by mixing a tablespoon of cornstarch or flour with two tablespoons of cold water. Stir the slurry into the soup during the last few minutes of cooking.

• Customize Your Vegetables: Feel free to add other vegetables to the soup, such as peas, green beans, corn, or spinach. Add these during the last few minutes of cooking to prevent them from becoming overcooked.

• Make it Ahead: Instant Pot Creamy Chicken Noodle Soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually meld together and deepen over time. Reheat gently on the stovetop or in the microwave.

• Freezing: While not ideal due to the noodles potentially becoming soft, the soup can be frozen. Cool completely before freezing in airtight containers. Thaw overnight in the refrigerator before reheating. You may need to add a little extra broth when reheating.

• Dairy-Free Option: For a dairy-free version, use coconut milk or a dairy-free cream alternative. Ensure your broth is also dairy-free.

Variations and Additions

This recipe is a fantastic base, but don’t hesitate to get creative and personalize it to your liking. Here are a few ideas for variations and additions:

• Spicy Kick: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the soup for a spicy kick.
• Lemon Zest: A little lemon zest brightens up the flavors and adds a touch of acidity. Add the zest along with the creamy element.
• Herbs: Experiment with different herbs, such as rosemary, sage, or oregano, to create unique flavor profiles.
• Vegetables: Add mushrooms, bell peppers, or zucchini for extra nutrients and flavor.
• Beans: Adding cannellini beans or great northern beans can make the soup even heartier and more filling.
• Dumplings: For a heartier meal, add some homemade or store-bought dumplings to the soup during the last few minutes of cooking.
• Rotisserie Chicken: For a quicker option, use pre-cooked rotisserie chicken instead of cooking raw chicken. Simply shred the chicken and add it to the soup after the vegetables have been sautéed. Reduce the cooking time accordingly.

FAQs About Instant Pot Creamy Chicken Noodle Soup

• Can I use frozen chicken?

Yes, you can use frozen chicken. However, you will need to increase the cooking time by about 5-10 minutes, depending on the size and thickness of the chicken. Make sure the chicken is fully cooked before shredding it.

• Can I make this soup without an Instant Pot?

Yes, you can make this soup on the stovetop. Sauté the vegetables in a large pot or Dutch oven. Add the chicken, broth, and seasonings, and bring to a boil. Reduce the heat and simmer for about 45 minutes to 1 hour, or until the chicken is cooked through. Remove the chicken, shred it, and add it back to the pot along with the noodles. Cook until the noodles are tender, then stir in the creamy element.

• Why is my soup bland?

If your soup tastes bland, it may need more seasoning. Add more salt, pepper, or herbs to taste. You can also add a splash of lemon juice or a dash of Worcestershire sauce to enhance the flavor. Using a good quality chicken broth or stock is also essential for a flavorful soup.

• How long does this soup last in the refrigerator?

Instant Pot Creamy Chicken Noodle Soup will last in the refrigerator for up to 3 days. Store it in an airtight container.

• Can I use different types of noodles?

Yes, you can use different types of noodles. Egg noodles are the classic choice, but you can also use rotini, ditalini, or gluten-free noodles. Just be sure to adjust the cooking time accordingly.