Instant Pot Creamy Chicken Noodle Soup

This instant pot creamy chicken noodle soup is shredded chicken, pasta, veggies, and herbs simmered in broth. A one-pot meal that feeds a crowd!

Enjoy a bowl of this hearty soup with cheesy garlic bread for the ultimate dinner. I absolutely love dunking bread or crackers in the soup, it takes it to the next level.


– chicken thighs – egg noodles – water – all-purpose flour – onion – garlic cloves – carrots – celery stalks – Italian seasoning – onion powder

Place the chicken, carrots, onions, celery, garlic, spices, chicken bouillon paste, and herbs in the instant pot. Add 7 cups of water.

Pop the lid on top, seal the valve, and pressure cook for 15 minutes. Do a natural release for 10 minutes. Let the steam release completely before opening the lid.

Remove the chicken from the instant pot and shred the meat using two forks. Discard any fat. In a bowl, mix 1 cup of water and 1/4 cup of flour.

Add the flour mixture to the instant pot along with the shredded chicken and heavy cream. Press the "soup" function.

Tips and Recipe Variations

- If you want a thicker consistency, add more heavy cream and use 1/2 cup of flour instead of 1/4 cup. - I used an 8 qt instant pot.



Air Fryer Pigs in a Blanket

Air Fryer Tuna Melt

Cabbage Roll Soup