Instant Pot Creamy Chicken Noodle Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 2 tablespoons all-purpose flour
• 3 cups chicken broth
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 cups cooked, shredded chicken
• 4 ounces egg noodles
• 1/2 cup heavy cream

Directions

1. Press the “Sauté” button on the Instant Pot and wait for it to heat up.
2. Add the olive oil and let it heat up.
3. Add the onion and garlic and sauté for 3 minutes, stirring occasionally.
4. Add the carrots and celery and sauté for an additional 3 minutes.
5. Sprinkle the flour over the vegetables and stir until combined.
6. Add the chicken broth, thyme, bay leaf, salt, and pepper. Stir until combined.
7. Close the lid and set the valve to “sealing”.
8. Press the “Manual” button and set the timer to 5 minutes.
9. When the timer is done, carefully do a quick release by moving the valve to “venting”.
10. Open the lid and add the chicken, noodles, and cream. Stir until combined.
11. Close the lid and set the valve to “sealing”.
12. Press the “Manual” button and set the timer to 4 minutes.
13. When the timer is done, carefully do a quick release by moving the valve to “venting”.
14. Open the lid and stir the soup. Serve and enjoy!

Interesting Facts

• This soup is a great meal for busy weeknights.
• This is a great way to use up leftover cooked chicken.
• Adding cream to the soup gives it a delicious creaminess.