Instant Pot Creamy Chicken Noodle Soup

Ingredients

• 1 tablespoon salted butter
• 5 cloves garlic, chopped
• 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
• teaspoon dried thyme
• teaspoon dried sage
• teaspoon dried marjoram
• 1 teaspoons salt, plus more to taste
• cup 2% milk
• cup all-purpose flour
• 6 ounces egg noodles
• teaspoon black pepper, or to taste
• 1 teaspoon fresh parsley, chopped

Directions

Step 1: Turn your Instant Pot to the "Saute" setting. Add the salted butter and allow it to melt. Once melted, add the chopped garlic and diced onions. Stir occasionally and cook until fragrant, making sure the garlic and onions do not brown or burn.

Step 2: Pour in the chicken broth, stirring well to combine. Scrape the bottom of the Instant Pot to remove any stuck bits from the previous cooking process.

Step 3: Add the sliced carrots, celery, cubed potatoes, bone-in chicken breasts, dried thyme, sage, marjoram, and 1 teaspoons of salt. Stir the ingredients together, then secure the lid on the Instant Pot.

Step 4: Set the Instant Pot to the "Pressure Cook" setting and cook on high for 15 minutes. Ensure the valve is in the sealing position. After the cooking time ends, manually release the pressure.

Step 5: Carefully open the lid, then transfer the chicken breasts to a plate. Discard the skin and bones, and shred the chicken meat into bite-sized pieces.

Step 6: In a small bowl, whisk together the milk and all-purpose flour until smooth.

Step 7: Set the Instant Pot back to the "Saute" setting and bring the soup to a boil. Add the egg noodles and cook according to the instructions on the package. Stir in the milk and flour mixture to thicken the soup.

Step 8: Once the noodles are cooked and the soup has thickened to your liking, return the shredded chicken to the Instant Pot. Stir everything together and taste the soup. Add more salt if necessary to enhance the flavors.

Step 9: Turn off the Instant Pot. Serve the soup hot, garnished with freshly cracked black pepper and chopped parsley.

Cook's Notes:

• The Instant Pot may take a little time to build and release pressure.
• If the soup becomes too thick in Step 9, simply add a few tablespoons of water or chicken broth to thin it out to your preference.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.