Instant Pot Creamy Chicken Noodle Soup

1. 1

   Set the Instant Pot to the Saute setting. Add the butter, and once it melts, add the garlic and white onions. Cook, stirring occasionally, until fragrant. Avoid browning or burning the garlic and onions. Add the chicken broth. Stir and scrape the bottom of the Instant Pot to loosen any bits stuck to it. Add the carrots, celery, red Idaho potatoes, chicken breast, dried thyme, dried sage, dried marjoram, and 1 1/2 teaspoon salt. Stir and secure the lid.

2. 2

   Set the Instant Pot to Pressure Cook on high for 15 minutes. Move the valve to the sealing position. When the cooking is complete, release the pressure manually.

3. 3

   Open the lid and transfer the chicken breast to a plate. Discard the skin and bones, then shred the chicken.

4. 4

   In a small bowl, whisk the milk and all-purpose flour together. Set the Instant Pot to the Saute setting and bring the soup to a boil. Add the egg noodles and cook according to the package instructions. Add the milk and flour mixture. When the egg noodles are cooked and the soup has thickened, return the shredded chicken to the pot. Stir. Taste and add more salt if needed to enhance the flavors.

5. 5

   Turn off the Instant Pot. Serve the soup and garnish with black pepper and parsley.

• Calories 503.24 kcal High
• Protein 51.23 g Good Source
• Carbs 54.34 g Moderate
• Total Fat 8.5 g Moderate
• Saturated Fat 2.6 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 152.55 mg High
• Sodium 1013.39 mg High
• Fiber 4.12 g Moderate
• Sugar 5.52 g Moderate
• Added Sugar 0.06 g Low Source
• Calcium 95.42 mg Low Source
• Iron 4.31 mg Good Source
• Potassium 819.69 mg Moderate
• Vitamin A 63.72 mcg_rae Low Source
• Vitamin C 24.98 mg Good Source
• Vitamin D 0.19 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Celery
• Garlic 🧄
• Onions 🧅