Creamy Instant Pot Chicken Noodle Soup Recipe + VIDEO

Prep Time 10 mins
Total Time 30 mins
Servings 4 servings

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This Creamy Instant Pot Chicken Noodle Soup Recipe is a healthy dinner recipe that’s easy enough for any day of the week! It’s made in the pressure cooker which means BIG flavour and quick cooking. Loaded with vegetables and easily made dairy free or vegetarian. Includes step by step recipe video.

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If you hang out on Instagram much, you know that January is Instant Pot month here. After 9 months off it sitting in the cupboard and me avoiding it, I gave it a permanent spot on the counter and am determined to figure out what is so special about this beast. This Instant Pot Chicken Noodle Soup was one of the first things I made!

metal ladle of creamy chicken noodle soup being pulled out of instant pot

I started out with some ridiculously easy recipes (like these Instant Pot Baked Potatoes, a tutorial on How to Cook Frozen Chicken Breasts in the Instant Pot, and Instant Pot Taco Meat from Frozen Ground Beef!), and I’m slowly working on making some of my favourite TRR recipes into Instant Pot recipes, too. I would love to hear what your favourite things to make are or some recipes you’d like to see here next!

It has been cold here this January.

We’re talking -35, -40 degrees Celsius with the windchill. Things have finally started to mellow out a bit, but for the first couple weeks all I wanted was giant bowls of comfort food. What’s better than chicken noodle soup?

I have one other chicken noodle soup recipe on The Recipe Rebel — also a creamy slow cooker version (you can see it here, but be prepared because the photos badly need updating!), and it was really time to add another.

There isn’t much difference in the ingredients here, but this recipe doesn’t take 8 hours 😉

overhead image of white bowl of creamy chicken noodle soup with fresh parsley garnish

I think soups and stews are one of the easiest things to make in the Instant Pot if you’re just starting out. They’re going to have enough liquid that it will easily come to pressure and you won’t get that concerning “burn” message flashing on the screen, and you can get that “slaved-all-day” flavour in just 5-10 minutes.

I’ve got some important tips and a few different cooking options for this recipe, so be sure to give a read through the tips and the recipe instructions before beginning!

close up image of creamy chicken noodle soup in white bowl with spoon stuck in soup

Tips and Tricks for Making this Creamy Instant Pot Chicken Noodle Soup:

  • You can add the chicken fresh or frozen to the Instant Pot and it won’t really make a difference in cooking time. Frozen chicken breasts slice really easily, which is a plus if it was one of those days where you forgot to take anything out for supper ahead of time!
  • You can easily mix up the veggies and add peppers, mushrooms, etc. — whatever suits your fancy! You can even leave out the chicken and made it a vegetarian noodle soup.
  • To make this soup dairy-free, simply leave out the milk. If you want to thicken it slightly, you can do so but substituting the milk with an additional cup of broth and corn starch.
  • To make this soup gluten-free, simply use gluten-free pasta.
  • If you are using a large cut of pasta or whole grain pasta, your veggies may get quite soft in the last step. You can try cooking the pasta before adding to the soup or adding them with the vegetables and chicken in the first step (4-5 minutes cook time is plenty for pasta)
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Creamy Instant Pot Chicken Noodle Soup Recipe

4.76 from 25 votes
This Creamy Instant Pot Chicken Noodle Soup Recipe is simple and quick but packs a serious flavor punch. This creamy soup is loaded with vegetables and can easily be made dairy-free or vegetarian.
Prep Time 10 mins
Cook Time 10 mins
Total Time 30 mins
Cuisine American
Course Main Course, Soup
Servings 4 servings
Calories 272cal

Ingredients

  • 1 tablespoon canola oil
  • 3 large carrots peeled and sliced (not too thin)
  • 2 ribs celery sliced
  • 1 medium onion (finely diced)
  • 1 boneless skinless chicken breast (cut into ½" pieces) about 300 grams
  • 1 teaspoon parsley
  • 1 teaspoon salt
  • 1 teaspoon minced garlic
  • ½ teaspoon thyme
  • teaspoon black pepper
  • 4 cups low sodium chicken broth
  • 1 cup short pasta (such as Ditalini or Orzo) about 130 grams
  • ½ cup cream (I use heavy cream but any will do)
  • 2 tablespoons corn starch
  • 1 cup chopped spinach

Instructions

  • Turn the Instant Pot to saute and add the oil. Wait until the Instant Pot reads "hot" and then add the carrots, celery and onion. Cook and stir for 3-4 minutes until onion has softened.
  • Add the cubed chicken. Cook and stir for 3-4 minutes just until white on the outside.
  • Stir in the parsley, salt, garlic, thyme and pepper. Cook and stir 1 minute.
  • Add the broth and scrape the bottom of the pot well to remove any browned bits. Stir in the uncooked pasta.
  • Place the lid on the Instant Pot and turn the valve to sealing. Press Manual, leave on High pressure, and use the arrows to select a cook time of 2 minutes. It will take about 10 minutes to come to pressure and start counting down.
  • When the cook time is over, turn the Instant Pot off. Let the pressure release naturally for about 5 minutes before opening the valve to release the remaining pressure.
  • Whisk together the cream and corn starch. Stir into the pot with the spinach. .
  • Cook and stir for 2-3 minutes until slightly thickened. Taste and serve.

Notes

This recipe has been updated since the original was posted to add flavor and simplify it. The updated recipe has sautéed veggies (as opposed to raw added to the broth), toasted herbs and spices, and no boiling pasta afterwards. The flavor has not changed (aside from those much tastier veggies and herbs). 

Nutrition Information

Serving: 385grams | Calories: 272cal | Carbohydrates: 35g | Protein: 16g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 23mg | Sodium: 742mg | Potassium: 607mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8408IU | Vitamin C: 9mg | Calcium: 50mg | Iron: 1mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Mary Kay says

    Just finished making it. Delicious. Easy to make. Had all ingredients on hand. I will be making again. I used 1percent milk I already had, still creamy.

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