Make this easy Instant Pot creamy chicken noodle soup for the perfect weeknight meal. It’s fast and easy to make, with only 5 minutes of prep work!
This Instant Pot creamy chicken noodle soup is one of our favourites.
It’s so easy to make. It literally takes 5 minutes to get it going in the Instant Pot.
And then it only needs to cook for 8 minutes at high pressure before shredding the chicken and adding the noodles.
Aside from the time the Instant Pot takes to come to pressure, this creamy chicken noodle soup can be ready in about 20 minutes.
Not that it needs anything with it. We are perfectly happy with just a bowl of this creamy chicken noodle soup all on its own for supper.
The whole family loves this soup.
I love how very easy it is to make!
How do you make chicken noodle soup from scratch?
Chicken noodle soup is very easy to make from scratch. Chop up some carrots and celery, cook them in some broth with the chicken and some seasonings, and add the peas and noodles.
To make chicken noodle soup creamy, like in this recipe, you also stir in a corn starch slurry and some milk.
That’s it. So easy, and so much better than the soup in a can.
And I think the Instant Pot makes it even easier because you don’t have to keep an eye on the soup while it’s on the stove, and it’s ready in minutes.
We love this Instant Pot creamy chicken noodle soup!
Can I put frozen chicken in soup?
You can cook frozen chicken in the Instant Pot, but I haven’t yet tried it with this creamy chicken noodle soup.
For frozen chicken, you need to pressure cook for 12 minutes instead of 8, so I think that the vegetables would be overdone if you used frozen chicken. For that reason I prefer to use fresh or thawed chicken for this recipe, but I will probably try it at some point with frozen chicken to see if the veggies are too over cooked, or if it’s still good.
One option would be to pressure cook just the chicken, seasonings, and broth for 4 minutes, then release the pressure, add the carrots and celery, and pressure cook again for 8 minutes.
That would definitely work, you would just need to plan on the extra time for bringing the Instant Pot up to pressure twice, but it will come to pressure faster the second time.
Do you pre-cook noodles for chicken soup?
No, you don’t need to pre-cook the noodles for chicken soup. Add the noodles at the end, after everything else is cooked, and let the noodles cook in the soup.
I like to use broad egg noodles for my chicken noodle soup. These noodles only take 4-5 minutes to cook in the simmering soup after the pressure cooking time is done.
Any small pasta shape would be fine here so use whatever noodles you prefer.
How to make Instant Pot Creamy Chicken Noodle Soup:
- I always use 2% milk for this recipe, as that’s what I always have on hand, but if you want your soup to be creamier, use 3% or half and half cream instead and it will have a creamier consistency.
- Any kind of small pasta shape will work for this recipe. I like using egg noodles for chicken noodle soup, but use whatever you like. Just refer to the package for how long you will need to let them cook.
- Leftovers will be okay for a day or two in the fridge, but the noodles tend to continue to soak up the liquid so it will be thicker and the noodles will get a bit mushy, so keep that in mind. It is best the day it’s made.
Here are some more great soup recipes for you:
- 4 cups chicken broth
- 2 chicken breasts, boneless, skinless
- 2 large carrots, chopped
- 2 celery ribs, chopped
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1/2 teaspoon pepper
- 2 tablespoons corn starch
- 3 tablespoons water
- 1 cup peas
- 1 1/2 cups broad egg noodles
- 1 1/2 cups 2% milk
- Place the chicken broth, chicken, carrots, celery, parsley, salt, thyme, and pepper in the Instant Pot.
- Put the lid on, and turn it to the locked position. Make sure the vent is in the sealed position.
- Cook at high pressure for 8 minutes.
- When the cook time is finished, quick release the pressure.
- Move the chicken to a cutting board and shred it with two forks.
- In a small bowl, stir together the corn starch and water.
- Turn the Instant Pot to “saute”. Stir in the corn starch slurry, along with the peas and noodles.
- Let the soup cook for 4-5 minutes, stirring occasionally, until the noodles are tender and the soup has thickened a bit.
- Stir in the milk, heat through, and serve.
Don’t chop your carrots and celery too thin or they will get overcooked in the Instant Pot.
I always use 2% milk for this recipe, but if you want the soup to be creamier, you can use 3% or light cream instead.
I like to use egg noodles for chicken noodle soup, but any small pasta will be fine here, just refer to the package directions for how long the noodles will take to cook in the soup, it may be longer then the 4-5 minutes needed for egg noodles.
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Serving Size:1/6 recipe
Amount Per Serving: Calories: 223Total Fat: 4.2gSaturated Fat: 1.8gCholesterol: 63mgSodium: 1365mgCarbohydrates: 19.9gFiber: 2.5gSugar: 6.1gProtein: 26.2g