Instant Pot Creamy Chicken Noodle Soup recipe only takes 30 minutes to make, so you can have a comforting bowl of creamy delicious soup in a flash! It’s made from scratch, so it is rich, delicious, and totally comforting. An instant pick-me-up for sure!
Instant Pot Creamy Chicken Noodle Soup Recipe
This Instant Pot Creamy Chicken Noodle Soup is hearty and comforting, yet incredibly easy to make!
Soup season is in full swing and as you might have noticed from recent posts, I am a real soup enthusiast. I have to be honest, it has not always been like that.
There is nothing that soup cannot cure, at least that is what my mom always says. From heart woes, and winter blues to stressful days, this super delicious Instant Pot Creamy Chicken Noodle Soup is the answer.
It’s made from scratch, so it is rich, delicious, and totally comforting. Comfort food for the soul at its best.
Creamy Chicken Noodle Soup made in a pressure cooker will quickly become a go-to family favorite this winter!
INSTANT POT CREAMY CHICKEN NOODLE SOUP INGREDIENTS
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Water (hot)
- Chicken bouillons – I use Maggi
- Skinless boneless chicken breast
- Onion
- Potatoes
- Carrots
- Celery
- Garlic cloves, minced
- Black pepper
- Cilantro
- Cornstarch
- Half and half or heavy cream
- Pasta
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Add hot water and bouillons to a pressure cooker. Mix to dissolve.
- Add chicken, onion, carrots, celery, garlic, black pepper, and cilantro.
- Close lid and select “Pressure Cook” mode. Adjust to 10 minutes. When cooking is complete, press “Cancel” and carefully turn the vent to “Venting” to release the pressure. Then remove the lid.
- In a small bowl, combine cornstarch and heavy cream. Reserve.
- Select “Sauté” mode and adjust to more. Add pasta and cornstarch mixture; mix to combine. Cook for 6 – 8 minutes until pasta is tender.
- Garnish with more cilantro, if desired. Serve hot.
Frequently Asked Questions
HOW DO YOU DO QUICK RELEASE ON A PRESSURE COOKER?
Check your pressure cooker’s instruction manuals since different models may have different instructions. For my pressure cooker (Instant Pot), once the cooking time is over, it will beep. Then it will start counting up on the keep warm mode. If the recipe requests a quick release, press “Cancel” immediately after the pot beeps. Then CAREFULLY turn the vent valve to “Venting” to release the pressure. Then remove the lid.
CAN I MAKE THIS SOUP ON THE STOVE?
Yes, follow the same steps. You just need to adjust the cooking time (step 3) to make sure the chicken is cooked through.
Bring back your passion for baking, even if you cannot use eggs!
Storing & Freezing Instructions
STORE: this Instant Pot Creamy Chicken Noodle Soup can be stored in the refrigerator for up to 3 days. The soup should be completely cool before you transfer it to the refrigerator.
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Instant Pot Creamy Chicken Noodle Soup
Equipment
Ingredients
- 8 cups hot water
- 4 MAGGI® Chicken Bouillons (see notes)
- 1 lb skinless boneless chicken breast, cut into bite-size pieces
- ½ cup onion, chopped
- 1 cup potatoes, diced
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 3 garlic cloves, minced
- ¼ teaspoon black pepper
- 1/4 cup Cilantro + more to garnish (see notes)
- ¼ cup cornstarch
- ½ cup half and half or heavy cream
- 1 ½ cups pasta (see notes)
Instructions
- Add hot water and bouillons to the pressure cooker. Mix to dissolve.
- Add chicken, onion, potatoes, carrots, celery, garlic, black pepper, and cilantro.
- Close lid and select "Pressure Cook" mode. Adjust to 10 minutes. When cooking is complete, press “Cancel” and carefully turn the vent to “Venting” to release the pressure. Then remove the lid.
- In a small bowl, combine cornstarch and heavy cream. Reserve.
- Select "Sauté" mode and adjust to more. Add uncooked pasta and cornstarch mixture; mix to combine. Cook for 8 minutes, or until the pasta is tender.
- Garnish with more cilantro, if desired. Serve hot.
Video
- Instant Pot Smoky Cheese and Potato Soup
- Easy Instant Pot Pumpkin Soup
- Easy Instant Pot Broccoli Cheddar Soup
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Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
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- Instant Pot 6 Qt
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- Measuring Cup Set
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- 7-Inch Knife
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- Bamboo Cutting Boards
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This post has been sponsored by MAGGI®. All thoughts and opinions are my own.
The ingredients call for potato but they aren’t mentioned in the instructions. Where are the potatoes being added?
Hello Anna! Sorry for the confusion. The potatoes are added in step 2 with the other veggies. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
We are in love with this soup! I’m told it’s the best my roomies have ever had. I wouldn’t change a thing about it. I’m just learning to pressure cook and it was only my second try and I’m thrilled Thanks !
Hello Jodi! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know! =)
When you say select pressure cook does that mean high or low? My machine only has those two options. Not sure about other machines
Hello Alicia! I mean “High Pressure”. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
What kind of noodles did you use in the pictures? They look like mini lasagna noodles. Do you know the name of them?
Hello Andrea! I used Barilla CAMPANELLE. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
How do you stop that noodles from soaking up all the broth in the leftovers? I’ve had this problem when making other soups.
Hello Mary! If you like more broth and fewer noddles, I would suggest reducing the amoung of noddles you add to the soup. That might resolve the problem. Hope this helps!
I just got married last month, and wanted some soup as it gets colder. I tried this recipe and am obsessed. Im currently making it for the second time. So good for a cozy meal!
Hello Hannah! I’m delighted to hear you enjoyed it so much. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Recipe looks great! Can I use chicken stock instead of bouillon?
Thanks!
Hello Amy! Yes, you can =) Thanks for your interest in my recipe. Please come back and let me know how you like it.
Do you think I could substitute a can of cream of chicken soup for the cream- and just add it to the instant pot before pressure cooking?
Hello Amanda! I haven’t done the soup that way but it could work. Since the cream of soup has salt in it I would recommend adjusting the amount of chicken bouillon. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I made this with onion powder and left out the celery. It was delicious! The perfect chicken noodle soup recipe! Thank you!
Hello Emily! I’m SO GLAD you enjoyed this soup. Thank you for taking the time to come back and let me know!?