Pressure Cooker 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!
This post has been sponsored by MAGGI®. All thoughts and opinions are my own.
This Pressure Cooker 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. When I was little, I only ate MAGGI® soups. I remember that my mom used to add to it some veggies and an egg, and that, my friend, was a really delish soup.
There is nothing that a Maggi soup cannot cure, at least that is what my mom always says. From heart woes, and winter blues to stressful days, this super delicious Pressure Cooker 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!
The secret of this amazing soup is a super tasty broth made with MAGGI® Chicken Bouillons!
I love Maggi because it is a brand that I have known since I was a child. My abuelitas and mom used it frequently, plus it is an easy way to add flavor to my recipes.
Maggi products are super easy to find! I usually buy them in my local Walmart (you can find them in the international aisle).
You can also take advantage of the fabulous Walmart online ordering to save time, too!! YAY.
HOW TO MAKE CREAMY CHICKEN NOODLE SOUP on an Instant Pot
- 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.
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 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.
Looking for more Instant Pot recipes?
- Instant Pot Cuban Pulled Pork
- Easy Instant Pot Chicken Marsala
- Easy Instant Pot Stroganoff Meatballs
- Instant Pot Mashed Potatoes
- Instant Pot Barbecue Ribs
- Instant Pot Mexican Pulled Pork
- Instant Pot Teriyaki Turkey Meatballs
- Easy Instant Pot Beef and Broccoli
- Instant Pot Hawaiian Pineapple Pork
- More Recipe
Pressure Cooker Creamy Chicken Noodle Soup
Ingredients
- 8 cups hot water
- 4 MAGGI® Chicken Bouillons
- 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
- Cilantro + more to garnish
- ¼ cup cornstarch
- ½ cup half and half or heavy cream
- 1 ½ cups pasta
Instructions
- Add hot water and bouillons to the 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.
Video
Notes
- Instant Pot Cuban Pulled Pork
- Easy Instant Pot Chicken Marsala
- Easy Instant Pot Stroganoff Meatballs
- Instant Pot Mashed Potatoes
- Instant Pot Barbecue Ribs
- Instant Pot Mexican Pulled Pork
- Instant Pot Teriyaki Turkey Meatballs
- Easy Instant Pot Beef and Broccoli
- Instant Pot Hawaiian Pineapple Pork
- More Recipe
Nutrition
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- Instant Pot
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- Instant Pot Lid
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- Bamboo Cutting Boards
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- Chef Knife
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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!🙂