Best Instant Pot Creamy Chicken Soup Recipes

INSTANT POT® CREAMY CHICKEN NOODLE SOUP

Steps:

• Turn Instant Pot® to the "Saute" setting. Add butter and once melted, add garlic and white onions. Cook, stirring occasionally, until fragrant. Avoid browning and burning garlic and onions. Add chicken broth. Stir and scrape the bottom of the Instant Pot® to remove anything stuck to it. Add carrots, celery, red Idaho® Potatoes, chicken breast, dried thyme, dried sage, dried marjoram, and 1 1/2 teaspoon salt. Stir and cover with the lid.
• Set Instant Pot® to the "Pressure Cook" setting. Cook on high for 15 minutes. Move the valve to the sealing position. When done cooking, release the pressure manually.
• Open the lid, and transfer chicken breast to a plate. Discard skin and bones, and shred chicken.
• In a small bowl, whisk together milk and all-purpose flour. Set Instant Pot® to the "Saute" setting. Bring to a boil. Add egg noodles and cook accordingly to package instructions. Add the milk and flour mixture. Once egg noodles are cooked and soup is thickened, add the shredded chicken back to the pot. Stir. Taste the soup and add more salt to open up flavors if needed.
• Turn off the Instant Pot®. Serve soup and garnish with black pepper and parsley.

SUZANNE'S INSTANT POT® CREAMY CHICKEN NOODLE SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add chicken, bacon, carrots, and onion. Cook and stir frequently until onions are tender, chicken and bacon are cooked, and carrots are semi-tender, 5 to 7 minutes. Add broth, celery, and ranch seasoning.
• Break spaghetti into thirds and add to the pot; stir to be sure all pasta is coated with broth. Close and lock the lid and set vent to sealing. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Stir in Cheddar cheese and Parmesan cheese until melted. Stir in cream until combined. Season with salt and pepper.

INSTANT POT CREAMY AVOCADO CHICKEN SOUP RECIPE BY TASTY

Steps:

• Set the Instant Pot to sauté. Heat the olive oil in the pot, then add the onion, green bell pepper, and jalapeño (if using) and cook until softened, 6 minutes.
• Add the Pace® Avocado Salsa, Campbell's® Cream of Chicken Soup, corn, water, the Tyson® Chicken Breast, salt, and pepper and stir to combine, completely submerging the chicken into the liquid. Turn off sauté mode by pressing cancel. Secure the lid of the Instant Pot, then press the soup/broth button, adjust the pressure to low, and set the cook time to 20 minutes.
• Once the timer goes off, manually turn the vent to release the steam, then remove the lid. Using two forks, shred the chicken completely. Stir the soup to make sure everything is well incorporated.
• Ladle the hot soup into bowls and garnish with sliced avocado, cilantro, chopped tomatoes, and tortilla chips.
• Enjoy!

INSTANT POT CREAMY CHICKEN AND WILD RICE SOUP RECIPE

Steps:

• Select Browning/Saute function and melt the butter in the pressure cooking pot. Add the onion, carrots, and celery and saute for about 5 minutes, stirring occasionally, until the vegetables are tender. Stir in the chicken, chicken broth, rice, parsley, salt, pepper, and red pepper flakes. Lock the lid in place and select High Pressure and 5 minutes cooking time. When the cook time ends, turn off pressure cooker. Let the pressure release naturally for 5 minutes, the finish with a quick release. In a small bowl, whisk the cornstarch and cold water until smooth. Select Simmer/saute and add the slurry to the pot stirring constantly. Stir in the cream cheese until melted. Stir in milk, half and half and lemon juice, heat through. Serve sprinkled with more parsley and black pepper if desired.

INSTANT POT CREAMY CHICKEN SOUP

Steps:

• Turn your Instant Pot on SAUTE mode. Add oil and heat. Add the chopped onion and garlic and stir for a couple of minutes.
• Add chicken, sun-dried tomatoes, bell pepper, oregano, cumin, paprika, chili powder, and chicken stock.
• Place the lid on the Instant Pot and lock into place. Turn knob to sealing. Press the MANUAL or PRESSURE COOK button. Set the cook time for 20 minutes on high pressure.
• When cook time is complete, carefully perform a quick release of the pressure.
• Remove chicken from the Instant Pot. Shred cooked chicken and return back into the pot.
• Stir in cream, cream cheese, and cheddar. Turn the Instant Pot to SAUTE mode to heat up the soup while stirring until cream and cheese are melted and the soup is smooth.
• Adjust seasoning with salt and pepper and ladle the soup into bowls and garnish with fresh cilantro. Enjoy!