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.
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This Instant Pot Chicken Noodle Soup was one of the very first things I made in my pressure cooker. After making a few ridiculously easy recipes, like Instant Pot Baked Potatoes, How to Cook Frozen Chicken Breasts in the Instant Pot, and Instant Pot Taco Meat from Frozen Ground Beef, I decided it was time to try out a soup.
I think soups and stews are some of the easiest recipes to make in the instant pot, especially if you’re just starting out.
They have enough liquid that it easily comes to pressure and you won’t get that concerning “burn” message flashing on the screen.
Plus you get that “I spent all day in the kitchen” flavor in just 5-10 minutes.
- Canola Oil: we need just a little bit of oil to sauté the veggies before pressure cooking.
- Carrot, Celery, and Onion: the classic soup trio to create a flavor base and add plenty of texture.
- Chicken: you’ll need 1 boneless and skinless chicken breast cut into 1/2″ pieces.
- Seasonings: a simple blend of parsley, salt, minced garlic, thyme, and black pepper gives the soup the best flavor.
- Chicken Broth: I like to use low sodium so I can add salt to taste myself.
- Pasta: any short pasta will work. I usually use Ditalini or Orzo!
- Cream and Cornstarch: forms a slurry which makes the soup thicker and creamy.
- Chopped Spinach: a handful of fresh, chopped spinach wilted into the soup adds some extra color and texture.
How to Make Instant Pot Chicken Noodle Soup
This simple instant pot soup takes just 10 minutes to prep! See the detailed recipe in the card below.
- Sauté the veggies: Turn the instant pot to sauté and heat the oil. Add in the carrots, celery, and onion, then cook until softened.
- Brown the chicken: Add in the seasonings and the cubed chicken and cook until white on the outside.
- Add the broth and pasta: Pour the broth into the instant pot, then stir in uncooked pasta. Cook until al dente.
- Add the cream and spinach: In a bowl, mix together cream and cornstarch, then mix that into the soup along with the chopped spinach. Cook until thickened, then serve.
Instant Pot Chicken Noodle Soup FAQs
Not in this recipe. Since we’re cooking the chicken takes longer to cook than the noodles, we need to brown the chicken first. Luckily, this can all be done in the instant pot so we’re not dirtying any more dishes!
We’re making our chicken noodle soup creamy with a cornstarch slurry. It’s made of heavy cream and cornstarch. Just whisk those two together until smooth, then mix that into your soup at the end.
Leftover chicken noodle soup will last in an airtight container in the fridge for 3-5 days. Keep in mind that the pasta will soak up the liquid and soften as the soup sits. Leftovers will still taste delicious though!
If you’re going to freeze your soup, I recommend doing so without the pasta. Cooked noodles can become mushy in the freezer. To freeze your soup, follow the recipe as instructed, but don’t add the pasta. Instead, cool the soup completely, then store it in the freezer. When you’re ready to enjoy, thaw the soup and add cooked pasta just before serving.
- Add more veggies. You can easily use other veggies. Add peppers, mushrooms, or anything that suits your fancy.
- Make it vegetarian. Leave out the chicken, use chicken broth, and add more veggies to change it up!
- Make it dairy-free. To make this soup dairy-free, simply leave out the milk. If you want to thicken it slightly, you can do so by substituting the milk for an additional cup of broth and cornstarch.
- Make it gluten-free. Just use a gluten-free pasta.
- Spice it up. Add a sprinkle of cayenne or red pepper flakes.
Looking for more pairing ideas? Check out more of my easy side dish recipes!
More Instant Pot Soup Recipes You’ll Love
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Creamy Instant Pot Chicken Noodle Soup Recipe
- 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
- ⅛ 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
- 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.
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