Description
Creamy Instant Pot Chicken Noodle Soup is the ultimate comfort food, combining tender chicken, hearty vegetables, and rich broth in just 30 minutes. Perfect for busy weeknights, this cozy dish warms both the body and soul, making it a family favorite. Gather around the table and enjoy a bowl of nostalgia that’s as delightful as it is nourishing!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1 lb)
- 2 medium carrots, diced
- 2 celery stalks, diced
- 8 oz wide egg noodles
- 4 cups low-sodium chicken broth
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Prepare ingredients: Chop carrots, celery, and mince garlic.
- Sauté veggies: Set Instant Pot to sauté mode. Add olive oil and veggies; sauté for 5 minutes until softened.
- Add chicken and broth: Place chicken breasts in the pot with broth and thyme; stir gently.
- Seal and cook: Close lid securely and set valve to sealing. Cook on high pressure for 8 minutes.
- Shred chicken: Perform a quick release when cooking is complete. Remove chicken, shred it with forks, and return to pot.
- Add noodles and cream: Stir in egg noodles and heavy cream; cook on sauté mode for 5-7 minutes until noodles are tender.
- Season to taste: Adjust seasoning with salt and pepper before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg