Instant Pot Creamy Chicken Noodle Soup

BY Emily Parker December 23, 2025

The arrival of cooler weather often sparks a craving for something substantial and heart-warming, and few things satisfy that urge like a bowl of thickened broth and tender poultry. This Instant Pot Creamy Chicken Noodle Soup provides a rich twist on the classic clear-broth version, utilizing the efficiency of pressure cooking to create a deep, slow-simmered flavor in a fraction of the time. By incorporating frozen egg noodles and a velvety finish of cream and parmesan, this dish transforms from a simple starter into a robust main course. It is particularly well-suited for busy evenings when you want a home-cooked meal without the extensive cleanup of multiple pots and pans.

Whether you are looking to brighten up a rainy afternoon or need a reliable meal to drop off for a neighbor, this recipe delivers consistent results. The pressure cooker excels at infusing the chicken with the aromatics of onion, celery, and carrots while maintaining the structure of the noodles. The result is a savory, velvet-textured Instant Pot Creamy Chicken Noodle Soup that feels indulgent yet remains accessible enough for any night of the week.

Table of Contents

Ingredients

The Base Aromatics

2 Tablespoons unsalted butter
1 medium yellow onion, finely diced
2 stalks celery, sliced into half-moons
1 cup carrots, peeled and diced
4 cloves garlic, minced

The Broth and Seasoning

4 cups low-sodium chicken broth
2 teaspoons dried parsley
3/4 teaspoon poultry seasoning
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
Black pepper to taste
1 whole bay leaf

The Heart of the Dish

1.25 pounds boneless, skinless chicken thighs
12 ounces frozen egg noodles (such as Reames brand)

The Creamy Finish

1 cup heavy cream
1/4 cup all-purpose flour
1/4 cup shredded parmesan cheese

Instructions

Set the pressure cooker to the Saute function and melt the butter.
Cook the onions, celery, and carrots for approximately six minutes until softened.
Stir in the garlic for thirty seconds, then press Cancel to stop the heat.
Layer the frozen noodles over the vegetables, followed by the raw chicken thighs.
Pour in the chicken broth and all seasonings, including the bay leaf.
Seal the lid and set to Manual High Pressure for ten minutes.
Perform a natural pressure release for fifteen minutes before venting the remaining steam.
Remove the chicken, shred it on a separate surface, and return it to the pot.
Whisk the flour into the cream, stir it into the soup using the Saute setting, and simmer for five minutes.
Fold in the parmesan cheese until melted and serve immediately.

Step-By-Step Details

Building a great Instant Pot Creamy Chicken Noodle Soup begins with the “soffritto” or the vegetable base. When you saute the onions, celery, and carrots in butter, you are looking for the onions to become translucent and the carrots to lose their snap. This creates a flavor foundation that water or broth alone cannot provide. When you add the garlic, keep it moving; garlic can burn in seconds in a hot pressure cooker liner, turning bitter.

Layering is the secret to successful pressure cooker pasta. By placing the frozen noodles on top of the vegetables and then the chicken on top of the noodles, you prevent the starch from sticking to the bottom of the liner. This reduces the risk of the “Burn” notice. When you pour the broth in, do not stir the ingredients. Let the liquid settle around them naturally. The chicken thighs are preferred here because they remain succulent and easy to shred after ten minutes of high pressure, whereas breasts can sometimes become stringy.

The final thickening phase requires a bit of patience. When you whisk the flour into the cold heavy cream, ensure there are no white lumps remaining. This slurry should be poured into the bubbling soup while stirring constantly. As the starch in the flour heats up, the liquid will transform from a thin broth into a coating, silky consistency. The addition of parmesan cheese at the very end adds a salty, nutty depth that balances the richness of the cream.

Pro Tips

Deglaze the Pot: After sauteing the vegetables and before adding the noodles, ensure there are no browned bits stuck to the bottom. If there are, splash in a tablespoon of broth and scrape them up with a wooden spoon to avoid the burn sensor.
Thighs over Breasts: Use boneless skinless chicken thighs for the best texture. They contain more connective tissue, which breaks down beautifully under pressure, resulting in a much more tender bite.
Don’t Skip the Natural Release: Allowing the pot to sit for fifteen minutes after the timer goes off is crucial. A quick release can toughen the meat and occasionally cause liquid to spray out of the valve due to the high starch content of the noodles.
Noodle Selection: This recipe specifically calls for frozen egg noodles. They are much thicker and heartier than shelf-stable dry noodles. If you use dry noodles, the cooking time would need to be significantly reduced to avoid them turning into mush.
The Slurry Technique: Always mix your flour into the cold cream before adding it to the hot pot. Adding flour directly to hot liquid will create “flour dumplings” that are nearly impossible to whisk out.
Rinse Your Carrots: For the cleanest flavor, ensure your carrots are well-scrubbed or peeled. The earthy skin can sometimes muddy the bright flavor of the chicken broth.

Variations or Substitutions

Dairy-Free Option: You can substitute the heavy cream with full-fat canned coconut milk or a cashew-based cream. Replace the butter with olive oil and skip the parmesan or use a nutritional yeast substitute.
Vegetable Boost: Feel free to stir in two cups of fresh baby spinach or frozen peas at the very end. The residual heat of the soup will wilt the spinach or warm the peas in about two minutes.
Herb Swap: If you do not have poultry seasoning, a blend of dried thyme, rosemary, and sage works perfectly. Fresh parsley added at the end also provides a bright pop of color and flavor.
Rotisserie Shortcut: If you have leftover rotisserie chicken, you can skip the raw chicken thighs. Add the shredded cooked chicken at the very end when you are thickening the soup to prevent it from overcooking.

Serving Suggestions

This soup is incredibly filling on its own, but it pairs wonderfully with a thick slice of sourdough or a crusty baguette to soak up the creamy broth. For a bit of acidity to cut through the richness, serve it alongside a simple green salad with a lemon vinaigrette. If you want to lean into the comfort aspect, a grilled cheese sandwich made with sharp cheddar is a classic accompaniment that never fails.

FAQs

Can I use dry noodles instead of frozen ones?

While you can use dry noodles, they cook much faster than frozen ones and may disintegrate during a ten-minute pressure cycle. If using dry wide egg noodles, it is better to cook them separately or reduce the pressure cook time to about three minutes, though the chicken may not be as tender.

How do I store leftovers?

Store any remaining soup in an airtight container in the refrigerator for up to three days. Note that the noodles will continue to absorb the liquid as the soup sits, so you may need to add a splash of broth or milk when reheating to regain the creamy consistency.

Is this recipe freezer-friendly?

Because this soup contains a high amount of dairy and noodles, it does not freeze as well as clear soups. The cream can separate and the noodles may become very soft upon thawing. It is best enjoyed fresh or within a few days of cooking.

What if my soup isn’t thick enough?

If the soup hasn’t reached your desired thickness after five minutes of simmering with the cream and flour slurry, you can mix another tablespoon of flour with a little cold water and stir it in. Remember that the soup will also naturally thicken as it cools slightly.

Nutrition Information

Nutrient	Amount per Serving
Calories	425 kcal
Protein	22 g
Carbs	38 g
Fat	19 g
Fiber	2 g
Sugar	2 g
Sodium	891 mg

Disclaimer

Nutrition information is an estimate and may vary based on preparation and ingredients used.