It’s time for true comfort food: a classic soup updated and simplified for the electric pressure cooker. Instant Pot Creamy Chicken Noodle Soup is warm, comforting, and perfect for a chilly evening when you want something satisfying and easy to make.
This version isn’t exactly your grandmother’s chicken noodle soup, but it delivers homemade flavor with less fuss. It’s quick to prepare, hearty enough to feed a hungry family, and a great way to start new cozy meal traditions with kids. Using the Instant Pot speeds up the process while keeping the broth rich and the chicken tender.
How do I make chicken noodle soup from scratch?
“From scratch” can mean different things to different cooks. This recipe falls into the semi-homemade category—quick and simple while still tasting like a real homemade soup. If you prefer, swap any convenience items for fresh, homemade alternatives. The goal here is an easy, flavorful soup that doesn’t come from a can.
- Boneless chicken thighs simmer to tender perfection and add richer flavor than leaner cuts.
- Canned mushrooms and broth save time when fresh ingredients aren’t available.
- Amish-style egg noodles offer a great balance between homemade texture and the convenience of dried pasta.
- Baby carrots add sweetness and color; include them if your family enjoys them.
What spices are good in chicken noodle soup?
Fresh herbs are ideal when available, but pantry-friendly seasoning blends make this recipe fast and dependable. A simple herb-and-garlic seasoning is a perfect fit, while poultry seasoning or Italian seasoning are also excellent choices to boost flavor without extra prep.
If you’d like a version that cooks slowly throughout the day, try a slow-cooker variation for a hands-off option that still yields a comforting, flavorful soup.
Instant Pot Creamy Chicken Noodle Soup
Jennifer Draper
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Ingredients
- 1 pound boneless skinless chicken thighs
- 8 ounces canned mushrooms drained
- 1/2 cup chopped baby carrots optional
- 2 cups chicken broth
- 1 teaspoon herb and garlic seasoning
- 1/2 teaspoon salt
- 1 cup heavy cream
- 4 oz Amish style egg noodles
Instructions
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Add all ingredients except the noodles to the Instant Pot or electric pressure cooker.
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Seal and cook on high pressure for 10 minutes, following the manufacturer’s directions for your unit.
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Allow a natural pressure release, then remove the lid.
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Switch to the sauté setting and bring the soup to a gentle simmer.
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Add the noodles and cook according to the package instructions until tender. Stir in the cream, adjust seasoning, and serve hot.
Important nutritional disclaimer