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vegetarian instant pot soups

Instant Pot Creamy Chicken Noodle Soup

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This comforting Instant Pot Creamy Chicken Noodle Soup transforms the classic recipe into a richer, more indulgent version while maintaining the traditional flavors. For a diabetes-friendly version, consider using low-sodium chicken broth and light cream to reduce overall sodium content. The pressure cooking method infuses the broth with deep flavor in a fraction of the time, making it perfect for busy weeknights or cold winter evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8
Course: Main Course, Soup
Cuisine: American, English Canadian
Calories: 385
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

  • 2 lbs chicken breasts, boneless and skinless
  • 8 cups chicken broth
  • 2 cups heavy cream
  • 2 cups egg noodles
  • 3 carrots sliced
  • 3 celery stalks chopped
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 tbsp butter
  • 2 tsp thyme
  • 2 bay leaves
  • salt and pepper to taste
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 Instant Pot
  • 1 Cuttiing Board
  • 1 Sharp Knife
  • Measuring cups and spoons
  • 1 Wooden spoon
  • 1 Soup Ladle

Method
 

  1. Set Instant Pot to sauté mode and melt butter.
  2. Add onions, carrots, and celery, cooking until softened
  3. Add garlic.
  4. Add chicken breasts, broth, thyme, bay leaves, salt, and pepper.
  5. Seal the lid and cook on high pressure.
  6. Once done, perform quick release.
  7. Remove chicken, shred it, and return to pot.
  8. Add heavy cream and egg noodles, set to sauté mode, and cook for 6-8 minutes until noodles are tender.
  9. Remove bay leaves, stir in parsley, and serve hot.

Nutrition

Serving: 1.5cupsCalories: 385kcalProtein: 28gFat: 22gSodium: 680mgFiber: 2g

Notes

For best results, avoid overcooking the noodles as they can become mushy. If planning to store leftovers, consider cooking the noodles separately and adding them to individual servings, as they tend to absorb too much liquid during storage. The soup can be frozen for up to 3 months, but cream-based soups may separate slightly when thawed – reheat gently while stirring to recombine.

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