Instant Pot Creamy Chicken Noodle Soup Recipe
Description
This Instant Pot Creamy Chicken Noodle Soup is a delicious and creamy soup that is perfect for a comforting meal. The Instant Pot really helps reduce the cooking time and makes it a breeze to make. The creamy soup is full of flavor and is a great way to warm up on a cold winter night. The best part is that it is a one pot meal, so you don't need to worry about any extra dishes. This soup is sure to be a hit with the whole family!
Prep Time
This Instant Pot Creamy Chicken Noodle Soup is incredibly easy to make and only takes about 15 minutes of prep time. You will need to chop the vegetables, shred the chicken, and measure out the ingredients. The Instant Pot does the rest of the work, so you don't have to worry about it!
Cook Time
This Instant Pot Creamy Chicken Noodle Soup will take about 20 minutes to cook in the Instant Pot. The time may vary depending on the size of your Instant Pot and the amount of ingredients you are using. The soup is done when all the ingredients are cooked through and the noodles are tender.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken thighs, diced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 bay leaves
- 8 ounces egg noodles
- 1/4 cup heavy cream
- 2 tablespoons chopped fresh parsley
Instructions
1. Set the Instant Pot to “Saute” and add the olive oil. Once the oil is hot, add the onion, carrots, celery, and garlic and cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
2. Add the diced chicken and cook for about 5 minutes, stirring occasionally, until the chicken is cooked through.
3. Add the chicken broth, thyme, oregano, salt, pepper, and bay leaves and stir to combine.
4. Close the Instant Pot and set the vent to “Sealing”. Set the Instant Pot to “Manual” and set the time to 10 minutes.
5. Once the cooking time is done, the Instant Pot will switch to “Keep Warm” mode. Carefully open the vent to release the pressure.
6. Add the egg noodles and stir to combine. Close the Instant Pot and set the vent to “Sealing”. Set the Instant Pot to “Manual” and set the time to 5 minutes.
7. Once the cooking time is done, the Instant Pot will switch to “Keep Warm” mode. Carefully open the vent to release the pressure.
8. Stir in the heavy cream and parsley and season to taste with additional salt and pepper. Serve hot.
Equipment
This Instant Pot Creamy Chicken Noodle Soup recipe requires an Instant Pot. You will also need a cutting board, a knife, and measuring spoons.
Notes
This recipe can be easily adapted to fit your dietary needs. You can use vegetable broth instead of chicken broth for a vegetarian version, or you can use gluten-free noodles if needed. You can also use chicken breasts or other types of meat in this recipe, just make sure to adjust the cooking time accordingly.
Nutrition: Per Serving
Calories: 335
Carbohydrates: 14g
Protein: 24g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 73mg
Sodium: 723mg
Fiber: 2g
Sugar: 4g
Recipe Tips
To make this Instant Pot Creamy Chicken Noodle Soup even easier, you can use pre-cooked and shredded chicken. This will save you a step and reduce the cooking time. You can also use store bought broth to make this recipe even quicker. If you want to make this soup extra creamy, you can add a tablespoon of butter or cream cheese at the end and stir until combined.
This Instant Pot Creamy Chicken Noodle Soup is sure to be a hit with the whole family. It is full of flavor, creamy, and so easy to make. The best part is that it is a one pot meal, so you don't need to worry about any extra dishes. Enjoy!
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