Suzanne's Instant Pot® Creamy Chicken Noodle Soup

This variation on crack chicken noodle soup cooked in the pressure cooker or Instant Pot® has just a few changes and some extra cheese. Still as quick and easy as the original and even more delicious. This soup also freezes very well in resealable plastic bags!

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 583 Calories

Ingredients

• 1 cup heavy whipping cream
• 1 teaspoon salt, or to taste
• 1 cup chopped celery
• 1 cup grated Parmesan cheese
• 4 cups chicken broth
• 1 cup chopped carrots
• 1 (8 ounce) package spaghetti
• 1 (1 ounce) package ranch seasoning mix
• 6 slices bacon, cut into small pieces
• 1 teaspoon ground black pepper, or to taste
• 1 small onion, diced
• 1 cup Cheddar cheese
• 1 pound chicken breast, diced

Recipe Instructions

Step 1

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Step 2

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add chicken, bacon, carrots, and onion. Cook and stir frequently until onions are tender, chicken and bacon are cooked, and carrots are semi-tender, 5 to 7 minutes. Add broth, celery, and ranch seasoning.

Step 3

Break spaghetti into thirds and add to the pot; stir to be sure all pasta is coated with broth. Close and lock the lid and set vent to sealing. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

Step 4

Stir in Cheddar cheese and Parmesan cheese until melted. Stir in cream until combined. Season with salt and pepper.