Best 3 Instant Pot Creamy Chicken Soup Recipes

Indulge in the creamy delight of our Instant Pot Creamy Chicken Soup, a culinary masterpiece that blends tender chicken, an array of vegetables, and a luscious creamy sauce. This hearty and flavorful soup is not only a comfort food classic but also a breeze to prepare in your trusty Instant Pot. With just a few simple steps and minimal prep time, you'll have a steaming bowl of this creamy chicken soup ready to warm your soul. This recipe caters to various dietary preferences, offering a gluten-free and low-carb option for those with dietary restrictions. Additionally, we've included a keto-friendly variation for those following a ketogenic lifestyle. Dive into the creamy goodness of our Instant Pot Creamy Chicken Soup and experience a comforting and satisfying meal that will leave you craving more.

Here are our top 3 tried and tested recipes!

INSTANT POT® CREAMY CHICKEN NOODLE SOUP

Instant Pot® Creamy Chicken Noodle Soup image

Shredded chicken breast, egg noodles, red Idaho® Potatoes, carrots, and celery combined with delicious herbs and spices in a creamy flavorful chicken broth. The classic comfort food that is kid friendly!

Provided by Idaho® Potatoes

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken Noodle Soup Recipes

Time 1h10m

Yield 6

Number Of Ingredients 17

Ingredients

1 tablespoon salted butter
5 cloves garlic, chopped
½ cup white onions, diced
6 cups chicken broth
2 medium carrots, sliced
2 stalks celery, sliced
3 red Idaho® Potatoes, cubed
2 pounds bone-in, skin-on chicken breasts
½ teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon dried marjoram
1 ½ teaspoons salt, plus more to taste
¾ cup 2% milk
½ cup all-purpose flour
6 ounces egg noodles
½ teaspoon black pepper, or to taste
1 teaspoon fresh parsley, chopped

Steps:

Turn Instant Pot® to the "Saute" setting. Add butter and once melted, add garlic and white onions. Cook, stirring occasionally, until fragrant. Avoid browning and burning garlic and onions. Add chicken broth. Stir and scrape the bottom of the Instant Pot® to remove anything stuck to it. Add carrots, celery, red Idaho® Potatoes, chicken breast, dried thyme, dried sage, dried marjoram, and 1 1/2 teaspoon salt. Stir and cover with the lid.
Set Instant Pot® to the "Pressure Cook" setting. Cook on high for 15 minutes. Move the valve to the sealing position. When done cooking, release the pressure manually.
Open the lid, and transfer chicken breast to a plate. Discard skin and bones, and shred chicken.
In a small bowl, whisk together milk and all-purpose flour. Set Instant Pot® to the "Saute" setting. Bring to a boil. Add egg noodles and cook accordingly to package instructions. Add the milk and flour mixture. Once egg noodles are cooked and soup is thickened, add the shredded chicken back to the pot. Stir. Taste the soup and add more salt to open up flavors if needed.
Turn off the Instant Pot®. Serve soup and garnish with black pepper and parsley.

Nutrition Facts : Calories 416.2 calories, Carbohydrate 35.2 g, Cholesterol 122.2 mg, Fat 12.5 g, Fiber 2.4 g, Protein 38.1 g, SaturatedFat 4.2 g, Sodium 1875.1 mg, Sugar 5 g

SUZANNE'S INSTANT POT® CREAMY CHICKEN NOODLE SOUP

Suzanne's Instant Pot® Creamy Chicken Noodle Soup image

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!

Provided by Suzanne

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 40m

Yield 6

Number Of Ingredients 13

Ingredients

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

Steps:

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.
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.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Stir in Cheddar cheese and Parmesan cheese until melted. Stir in cream until combined. Season with salt and pepper.

Nutrition Facts : Calories 583.2 calories, Carbohydrate 37 g, Cholesterol 143 mg, Fat 31.4 g, Fiber 2.4 g, Protein 35.9 g, SaturatedFat 17.3 g, Sodium 2108.7 mg, Sugar 3.9 g

INSTANT POT CREAMY CHICKEN SOUP

Instant Pot Creamy Chicken Soup image

Categories Soup

Yield 4

Number Of Ingredients 16

Ingredients

1 lb boneless, skinless chicken breast
1 small jar sun-dried tomatoes, drained from oil
1 Tablespoon oil
1 medium onion, chopped
1 Tablespoon minced garlic
1 red bell pepper, sliced
1 teaspoon cumin powder
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon paprika
1 1/2 cups chicken broth
1 cup cream
1/2 cup cream cheese
1 cup shredded cheddar cheese
Salt and fresh cracked pepper, to taste
Fresh Cilantro leaves, for garnish

Steps:

Turn your Instant Pot on SAUTE mode. Add oil and heat. Add the chopped onion and garlic and stir for a couple of minutes.
Add chicken, sun-dried tomatoes, bell pepper, oregano, cumin, paprika, chili powder, and chicken stock.
Place the lid on the Instant Pot and lock into place. Turn knob to sealing. Press the MANUAL or PRESSURE COOK button. Set the cook time for 20 minutes on high pressure.
When cook time is complete, carefully perform a quick release of the pressure.
Remove chicken from the Instant Pot. Shred cooked chicken and return back into the pot.
Stir in cream, cream cheese, and cheddar. Turn the Instant Pot to SAUTE mode to heat up the soup while stirring until cream and cheese are melted and the soup is smooth.
Adjust seasoning with salt and pepper and ladle the soup into bowls and garnish with fresh cilantro. Enjoy!

Nutrition Facts : Servingsize 1 serving, Calories 1439 kcal, Fat 72 g, SaturatedFat 29 g, Cholesterol 506 mg, Sodium 2819 mg, Carbohydrate 57 g, Sugar 29 g, Protein 132 mg

Tips:

Use fresh ingredients: Fresh chicken, vegetables, and herbs will give your soup the best flavor.
Don't overcrowd the pot: If you add too much chicken or vegetables to the pot, the soup will be watery and bland. Cook the chicken and vegetables in batches if necessary.
Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a dollop of sour cream for extra flavor.
Garnish the soup before serving: A sprinkle of fresh herbs, a drizzle of olive oil, or a dollop of sour cream will make your soup look and taste even better.

Conclusion:

Instant Pot Creamy Chicken Soup is a quick and easy way to make a delicious and comforting meal. This soup is perfect for a weeknight dinner or a cold winter day. With just a few simple ingredients and a few minutes of your time, you can have a delicious and nutritious soup that the whole family will love.