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Instant Pot Creamy Chicken Noodle Soup Recipe | Mommy's Home Cooking

Instant Pot Creamy Chicken Noodle Soup

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!
Course Soup
Cuisine American
Keyword chicken, creamy, instant pot, pressure cooker, soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 277kcal


  • 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)


  • 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.



STORE: this 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.
CHICKEN BOUILLONS: Instead of mixing the chicken bouillons with the water you can use 8 cups of chicken stock.
CILANTRO: if you don't like cilantro, you can skip it to replace it with fresh parsley. 
PASTA: You can use any type of short pasta you like. I used Campanelle. 
Check your pressure cooker’s instruction manuals since different models may have different instructions. For my pressure cooker, 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.
Yes, follow the same steps. You just need to adjust the cooking time (step 3) to make sure the chicken is cooked through. 
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.


Calories: 277kcal | Carbohydrates: 25g | Protein: 20g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 75mg | Sodium: 782mg | Potassium: 618mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3955IU | Vitamin C: 8.2mg | Calcium: 65mg | Iron: 1.7mg