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.
1boneless skinless chicken breast(cut into ½" pieces) about 300 grams
1teaspoonparsley
1teaspoonsalt
1teaspoonminced garlic
½teaspoonthyme
⅛teaspoonblack pepper
4cupslow sodium chicken broth
1cupshort pasta(such as Ditalini or Orzo) about 130 grams
½cupcream(I use heavy cream but any will do)
2tablespoonscorn starch
1cupchopped 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.
Video
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). The new recipe does not take longer to cook, since the pasta cooks with the vegetables and the chicken and not after. Same cook time, same prep time, more flavor.You can find a PDF of the old recipe here.