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Instant Pot Creamy Chicken Noodle Soup
Instant Pot Creamy Chicken Noodle Soup
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
70 minutes
Creamy Instant Pot chicken noodle soup with tender chicken breast, egg noodles, and wholesome veggies.
Ingredients:
  • 1 tablespoon salted butter
  • 5 cloves garlic, chopped
  • 0.5 cup white onions, diced
  • 6 cups chicken broth
  • 2 medium carrots, sliced
  • 2 stalks celery, sliced
  • 3 red Idaho® Potatoes, cubed
  • 2 pounds bone-in, skin-on chicken breasts
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon dried sage
  • 0.5 teaspoon dried marjoram
  • 1.5 teaspoons salt, plus more to taste
  • 0.75 cup 2% milk
  • 0.5 cup all-purpose flour
  • 6 ounces egg noodles
  • 0.5 teaspoon black pepper, or to taste
  • 1 teaspoon fresh parsley, chopped
Instructions:
  • Preheat Instant Pot on "Saute" setting. Melt butter and sauté garlic and white onions until fragrant, avoiding browning. Pour in chicken broth, scrape the bottom, then add carrots, celery, red Idaho potatoes, chicken breast, dried thyme, dried sage, dried marjoram, and 1 1/2 teaspoons of salt. Stir well and close the lid.
  • 1. Select the "Pressure Cook" function on the Instant Pot and set the timer to 15 minutes on high. 2. Ensure the valve is in the sealing position. 3. Once cooking is complete, manually release the pressure.
  • Remove the lid and place the chicken breast on a plate. Remove and discard the skin and bones, then shred the chicken.
  • Combine milk and all-purpose flour in a small bowl. Set Instant Pot® to "Saute" to bring to a boil. Add egg noodles and cook per package instructions. Pour in the milk and flour mixture. Return shredded chicken to the pot once noodles are cooked and soup has thickened. Stir in and season with salt to taste.
  • Finish cooking in the Instant Pot, then ladle the soup into bowls and sprinkle with freshly cracked black pepper and finely chopped parsley for an added touch of flavor and freshness.

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