Instant Pot Creamy Chicken Noodle Soup

This classic creamy chicken noodle soup is made with chicken breast, egg noodles, potatoes, carrots, and celery in the Instant Pot.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 416 Calories

Ingredients

• 2 stalks celery, sliced
• 6 cups chicken broth
• 5 cloves garlic, chopped
• 6 ounces egg noodles
• 1 tablespoon salted butter
• 2 medium carrots, sliced
• 2 pounds bone-in, skin-on chicken breasts
• 1 teaspoon fresh parsley, chopped
• 3 red Idaho® Potatoes, cubed
• 0.5 cup all-purpose flour
• 0.5 teaspoon dried thyme
• 0.5 teaspoon dried marjoram
• 0.5 teaspoon dried sage
• 0.5 teaspoon black pepper, or to taste
• 0.5 cup white onions, diced
• 1.5 teaspoons salt, plus more to taste
• 0.75 cup 2% milk

Recipe Instructions

Step 1

Open the lid, and transfer chicken breast to a plate. Discard skin and bones, and shred chicken.

Step 2

Turn Instant Pot to the "Saute" setting. Add butter and once melted, add garlic and white onions. Cook, stirring occasionally, until fragrant. Avoid browning and burning garlic and onions. Add chicken broth. Stir and scrape the bottom of the Instant Pot to remove anything stuck to it. Add carrots, celery, red Idaho potatoes, chicken breast, dried thyme, dried sage, dried marjoram, and 1 1/2 teaspoon salt. Stir and cover with the lid.

Step 3

Set Instant Pot to the "Pressure Cook" setting. Cook on high for 15 minutes. Move the valve to the sealing position. When done cooking, release the pressure manually.

Step 4

In a small bowl, whisk together milk and all-purpose flour. Set Instant Pot® to the "Saute" setting. Bring to a boil. Add egg noodles and cook accordingly to package instructions. Add the milk and flour mixture. Once egg noodles are cooked and soup is thickened, add the shredded chicken back to the pot. Stir. Taste the soup and add more salt to open up flavors if needed.

Step 5

Turn off the Instant Pot. Serve soup and garnish with black pepper and parsley.