Instant Pot Creamy Chicken Noodle Soup

My poor son woke up with a cold today and of course, he asked for my Homemade Chicken Noodle Soup for dinner. Thanks to my Instant Pot, it was super easy to whip it up while still being able to sneak in some snuggles from a sick 6 year old! ๐Ÿ™‚

If you’re new to the Instant Pot, start here:

Which Instant Pot is best?

Instant Pot 101: Tips, Tricks and Must-Have Accessories.

Start out by grabbing 1 onion, 4-5 cloves of garlic, 2-3 cups of spinach,ย  2 stalks of celery and 2 carrots. Slice everything and set aside.

Dice two chicken breasts and season with salt and pepper.

Turn the Instant Pot to Saute mode and allow it to heat up before adding 2 Tbsp of olive oil.

Add the onion and garlic and saute for 2-3 minutes. Add the celery and carrots and cook for another 2-3 minutes.

Add the chicken, chicken broth, seasonings and egg noodles and stir.

Close the Instant Pot lid, turn the venting knob to sealing and cook on HIGH pressure for 6 minutes.

To make the slurry:ย 

This step is optional, but does thicken up the soup a bit which my family loves ๐Ÿ™‚

While the soup is cooking, melt the butter in a pan and then add the flour. Cook for 3-4 minutes.

When the timer is up, quickly releasing the pressure by CAREFULLY turning the venting knob from sealing to venting. When the pressure is released, Remove the lid and turn the Instant Pot back to saute mode.

Add the slurry to the soup and stir. Add the milk and chopped spinach and stir until spinach is wilted, about 3-4 minutes.

Serve and enjoy! ๐Ÿ™‚

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Ashton

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Print Recipe
Instant Pot Chicken Noodle Soup
A simple way to make this delicious comfort food in the Instant Pot or Pressure Cooker.
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 6 minutes
Passive Time 15 minutes
Servings
People
Ingredients
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 6 minutes
Passive Time 15 minutes
Servings
People
Ingredients
Instructions
  1. Chop the onion, garlic, celery, spinach and carrots and set aside. Dice the chicken and season with salt and pepper. Turn the Instant Pot to Saute mode and allow it to heat up before adding 2 Tbsp of olive oil.
  2. Add the onion and garlic and saute for 2-3 minutes. Add the celery and carrots and cook for another 2-3 minutes.
  3. Add the chicken, chicken broth, seasonings and egg noodles and stir.
  4. Close the Instant Pot lid, turn the venting knob to sealing and cook on HIGH pressure for 6 minutes. While the soup is cooking, melt the butter in a pan and then add the flour. Cook for 3-4 minutes to make a slurry which will help thicken the soup. This is optional.
  5. When the timer is up, quickly releasing the pressure by CAREFULLY turning the venting knob from sealing to venting. When the pressure is released, Remove the lid and turn the Instant Pot back to saute mode.
  6. Add the slurry to the soup and stir. Add the milk and chopped spinach and stir until spinach is wilted, about 3-4 minutes.
  7. Serve and enjoy!
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