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Chicken noodle soup has been one of my go to comfort foods since I was a child. There’s something about chicken soups that just seems a bit more comforting than other soups. Creamy soups are my favorite, with creamy chicken soups helping to lead the way. This Instant Pot Creamy Chicken Noodle Soup recipe is very easy to make. The combination of the creamy soup itself and the egg noodles makes this a thick and warming soup that will become a family favorite, particularly during cold winter months. Here’s how I make it.
Instant Pot Creamy Chicken Noodle Soup
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- electric pressure cooker (I used a 6 qt Instant Pot)
- Instant Pot glass lid for keeping the food warm while serving
- silicone spoon
- measuring cups – I like the Pyrex glass measuring cups. They are super easy to read, wash well, and are very sturdy when placed on the counter.
- measuring spoons
- cutting board
Pyrex 3-pc Glass Measuring CupKitchenArt Adjust-A-Measure 3-pc SetOXO Good Grips 10.5 x 14.5Silicone Serving SpoonInstant Pot Glass LidSweese 26oz Porcelain Deep Bowl, Set of 6Farberware 15pc Stamped Stainless Steel Knife SetInstant Pot DUO60 6Qt 7-in-1 Programmable Pressure Cooker
- 2x 32 oz box chicken stock
- 1.5 lbs uncooked chicken breast, diced
- 12 oz bag wide egg noodles
- 16 oz bag frozen mixed vegetables
- 1 tbsp parsley flakes
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 8 oz cream cheese, cubed
- 1 cup half and half
Place the chicken and chicken stock into the pressure cooker pot.
Add the pasta, seasonings and vegetables into the pot.
Place the lid on and set to cook on manual high pressure for 10 minutes.
When the time is up, do a manual pressure release and uncover.
With the pressure cooker on warm, add the milk and cream cheese and stir until the cream cheese has dissolved.
Stir for about 5 minutes while the pressure cooker is on warm.
Serve and enjoy.
Do you enjoy creamy soups? What’s your favorite?