Suzanne'S Instant Pot® Creamy Chicken Noodle Soup

Name: Suzanne'S Instant Pot® Creamy Chicken Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound chicken breast, diced; 6 slices bacon, cut into small pieces; 1 cup chopped carrots; 1 small onion, diced; 4 cups chicken broth; 1 cup chopped celery; 1 (1 ounce) package ranch seasoning mix; 1 (8 ounce) package spaghetti; 1 cup Cheddar cheese; 1 cup grated Parmesan cheese; 1 cup heavy whipping cream; 1 teaspoon salt, or to taste; 1 teaspoon ground black pepper, or to taste

Servings: persons

1 pound chicken breast, diced
6 slices bacon, cut into small pieces
1 cup chopped carrots
1 small onion, diced
4 cups chicken broth
1 cup chopped celery
1 (1 ounce) package ranch seasoning mix
1 (8 ounce) package spaghetti
1 cup Cheddar cheese
1 cup grated Parmesan cheese
1 cup heavy whipping cream
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste

1
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) 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.
2
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.
3
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4
Stir in Cheddar cheese and Parmesan cheese until melted. Stir in cream until combined. Season with salt and pepper.

1294

kcal

Calories

Fat

Carbs

145

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound chicken breast, diced, 6 slices bacon, cut into small pieces, 1 cup chopped carrots, 1 small onion, diced, and more.

Yes, Suzanne'S Instant Pot® Creamy Chicken Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!