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Creamy Instant Pot Chicken Noodle Soup

When you need comfort in a bowl on a cold winter night, this creamy chicken noodle soup is what you're looking for! It's so much better than the canned stuff, and the Instant Pot makes it incredibly easy to throw together. Plus, the whole family will love the rich, creamy broth and tender chicken!
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1½ lbs boneless skinless chicken breasts
  • 2 tablespoons butter
  • 1 medium onion diced
  • 3 medium carrots peeled and sliced
  • 3 celery stalks sliced
  • 4 cloves garlic minced
  • 6 cups chicken broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 8 oz egg noodles
  • 1 cup heavy cream
  • ¼ cup all-purpose flour
  • Fresh parsley for garnish optional

Method
 

  1. Set your Instant Pot to "Sauté" mode and melt the butter. Add the onion, carrots, and celery, cooking for 4-5 minutes until slightly softened.
  2. Add the garlic and cook for another minute until fragrant.
  3. Pour in the chicken broth and add the chicken breasts, bay leaves, thyme, parsley, salt, and pepper. Stir to combine.
  4. Close the lid, set the valve to "Sealing," and cook on high pressure for 8 minutes.
  5. When done, carefully quick-release the pressure. Remove the chicken breasts and shred them with two forks.
  6. Set the pot back to "Sauté" mode and add the egg noodles. Cook for 6-8 minutes, stirring occasionally, until noodles are tender.
  7. In a small bowl, whisk together the heavy cream and flour until smooth. Stir this mixture into the soup and cook for 2-3 minutes until thickened.
  8. Return the shredded chicken to the pot, remove bay leaves, and stir well. Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.