Instant Pot Creamy Chicken Noodle Soup PT50M https://img2.recipesrun.com/201907/2019/0919/ff/6/563312/300x200x90.jpg Instant Pot Creamy Chicken Noodle Soup with the perfect blend of flavors makes a healthy, hearty meal made in the pressure cooker! Seriously, this recipe is so easy. And, with the weather cooling down nothing beats a nice, warm bowl of soup. You’ll agree that the bit of “creaminess” added to the broth with the heavy cream and then the flour-and-broth mixture turns it into something guest-worthy! 4 servings Ingredients: 1/2 cup Flour 12 oz. Egg noodles 1/2 tsp. Onion powder Pepper Salt 2 cups Heavy cream 1 cup Frozen peas 4 Ribs of celery, chopped 3 Large carrots, peeled and chopped 1/2 tsp. Dried rosemary 1/2 tsp. Dried oregano 2 tsp. Minced garlic 8 cups Low sodium chicken broth, divided 3 Medium boneless skinless chicken breasts
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Instant Pot Creamy Chicken Noodle Soup

Instant Pot Creamy Chicken Noodle Soup with the perfect blend of flavors makes a healthy, hearty meal made in the pressure cooker! Seriously, this recipe is so easy. And, with the weather cooling down nothing beats a nice, warm bowl of soup. You’ll agree that the bit of “creaminess” added to the broth with the heavy cream and then the flour-and-broth mixture turns it into something guest-worthy!
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    01 Information
    • Grade easy
    • Serving 4 servings
    • Calorie 561 Kcal
    • Prep Time 10 Mins
    • Cook Time 40 Mins
    • Total Time 50 Mins
    02 Ingredients
      • 1/2 cup Flour
      • 12 oz. Egg noodles
      • 1/2 tsp. Onion powder
      • Pepper
      • Salt
      • 2 cups Heavy cream
      • 1 cup Frozen peas
      • 4 Ribs of celery, chopped
      • 3 Large carrots, peeled and chopped
      • 1/2 tsp. Dried rosemary
      • 1/2 tsp. Dried oregano
      • 2 tsp. Minced garlic
      • 8 cups Low sodium chicken broth, divided
      • 3 Medium boneless skinless chicken breasts
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    03 Method
    • Step 1
      Place chicken in instant pot and add 7 cups chicken broth, garlic, oregano, rosemary, carrots, and celery. Add salt and pepper to taste. Cover and set to pressure cook for 15 minutes if using thawed chicken, 25 if using frozen.
    • Step 2
      Cover and set to pressure cook for 15 minutes if using thawed chicken, 25 if using frozen. Natural release for 10 minutes, then uses the quick release to let the rest of the pressure out. Uncover, set to “soup” setting and shred chicken with two forks.
    • Step 3
      In a medium bowl whisk flour into the remaining 1 cup chicken broth. Stir in heavy cream. Pour into the instant pot and stir in peas and noodles.
    • Step 4
      Once the soup is bubbling, cook for about 5 minutes longer or until noodles are tender. Taste, add salt and pepper as needed, garnish with fresh herbs if desired (such as thyme or parsley) and serve.
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    04 Author
    Lori Lori
    647 Recipes
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