Simple Instant Pot Creamy Chicken Noodle Soup
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One of my family’s favorite soups is creamy chicken noodle. They love regular chicken noodle too, but always prefer it to be made with a creamy base instead of a broth base. Since that is one of their favorite soups, I wanted to have an instant pot version that I can make. I always wanted it to be super simple to make. The use of rotisserie chicken and frozen vegetables were ingredients that I used to make it easy to put this Simple Instant Pot Creamy Chicken Noodle Soup together.
All you have to do is add the broth, chicken, noodles, frozen vegetables, and seasonings to the instant pot. The trick is to make sure pasta is down in the broth. Then you have it cook on manual for 10 minutes.
After it cooks, you do a manual release. Next, you add in the half and half along with the cream cheese. Let the soup sit in warm and stir occasionally until all the cream cheese has melted.
Now I have a super simple way of making a soup that my family loves using my instant pot! They all loved and it will be a nice go to recipe through soup season.
Here is what you need to make the
Simple Instant Pot Creamy Chicken Noodle Soup
- CHICKEN BROTH
- COOKED CHICKEN
- ROTINI NOODLES
- FROZEN PEAS AND CARROTS
- FROZEN CORN
- ONION POWDER
- GARLIC POWDER
- HALF AND HALF
- CREAM CHEESE
Simple Instant Pot Creamy Chicken Noodle Soup
Real Mom Kitchen
Ingredients
- 8 cups chicken broth
- 2 cups diced cooked chicken
- 1 12 oz bag rotini noodles
- 1 ½ cups frozen peas and carrots
- ½ cup frozen corn
- 1 Tbsp dried parsley
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- 1 cup half and half
- 1 8 oz pkg cream cheese, cubed
Instructions
- Add the broth, chicken, noodles, frozen vegetables, and seasonings to the instant pot. Stir to combine and make sure pasta is down in the broth.
- Place lid on and cook on manual for 10 minutes. Then do a manual release. If white stuff start to come out to the release button. Close and give a minute and reopen. You may need to do this a couple of times.
- Remove lid and mix in half and half and cream cheese. Stir together and let sit on warm for 5 minutes stirring occasionally until cream cheese is melted. Serves 6.
Recipe adapted from From Val’s Kitchen.
