Creamy Instant Pot Chicken Noodle Soup
A simple, quick creamy chicken noodle soup loaded with vegetables. Easily adaptable to dairy-free or vegetarian.
Ingredients
Method
Completed steps 0
Switch to sauté mode and heat the oil until the display reads "hot." Add carrots, celery, and onion, stirring occasionally for 3–4 minutes until the onion softens.
Add the cubed chicken and cook while stirring for 3–4 minutes until the outside turns white.
Mix in parsley, salt, garlic, thyme, and pepper. Stir and cook for 1 minute.
Pour in the broth and use a wooden spoon to deglaze the pot bottom. Add the dry pasta and stir to combine.
Lock the lid and switch the valve to sealing. Select Manual/High Pressure and set the timer for 2 minutes. The pot will take about 10 minutes to reach pressure before counting down.
When finished, turn off the pot. Allow natural pressure release for 5 minutes, then open the valve to release any remaining pressure.
Whisk the cream with corn starch until smooth. Stir this mixture and the spinach into the pot.
Cook and stir for 2–3 minutes until the soup reaches desired thickness. Adjust seasoning and serve.
Notes
Store in an airtight container in the refrigerator for up to 3 days; thaw overnight before reheating.
For dairy-free, replace heavy cream with full-fat coconut milk or cashew cream in the same amount.
Do not slice carrots too thin or they will disintegrate during cooking.
Calories: 272 kcal · Carbs: 35 g · Protein: 16 g · Fat: 8 g · Sodium: 742 mg · Fiber: 3 g · Sugar: 5 g
Adapted from www.thereciperebel.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.