Instant Pot Coconut Cream Chicken Noodle Soup Recipes

INSTANT POT® CREAMY CHICKEN NOODLE SOUP

Instant Pot® Creamy Chicken Noodle Soup image

Shredded chicken breast, egg noodles, red Idaho® Potatoes, carrots, and celery combined with delicious herbs and spices in a creamy flavorful chicken broth. The classic comfort food that is kid friendly!

Provided by Idaho® Potatoes

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken Noodle Soup Recipes

Time 1h10m

Yield 6

Number Of Ingredients 17

Ingredients

1 tablespoon salted butter
5 cloves garlic, chopped
½ cup white onions, diced
6 cups chicken broth
2 medium carrots, sliced
2 stalks celery, sliced
3 red Idaho® Potatoes, cubed
2 pounds bone-in, skin-on chicken breasts
½ teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon dried marjoram
1 ½ teaspoons salt, plus more to taste
¾ cup 2% milk
½ cup all-purpose flour
6 ounces egg noodles
½ teaspoon black pepper, or to taste
1 teaspoon fresh parsley, chopped

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.

Nutrition Facts : Calories 416.2 calories, Carbohydrate 35.2 g, Cholesterol 122.2 mg, Fat 12.5 g, Fiber 2.4 g, Protein 38.1 g, SaturatedFat 4.2 g, Sodium 1875.1 mg, Sugar 5 g

INSTANT POT® CHICKEN NOODLE SOUP

Instant Pot® Chicken Noodle Soup image

Simple and fast chicken noodle soup made in the Instant Pot®.

Provided by Tim

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 15

Ingredients

2 tablespoons salted butter
3 carrots, or more to taste, peeled and sliced
3 stalks celery, or more to taste, chopped
1 medium onion, chopped
1 teaspoon ground thyme
1 teaspoon dried oregano
1 teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
4 cups chicken broth
4 cups water
4 cubes chicken bouillon
2 bay leaves
1 pound frozen skinless, boneless chicken breast halves
1 (8 ounce) package thin egg noodles
1 tablespoon dried parsley

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add butter. Add carrots, celery, and onion to the melted butter; saute until soft, 3 to 5 minutes. Stir in thyme, oregano, salt, and pepper. Cancel Saute function.
Stir in chicken broth, water, bouillon cubes, and bay leaves. Add frozen chicken breasts. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Switch to the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Remove chicken from the pot. Carefully chop or shred the meat, and add back to the pot.
Select Saute function and add egg noodles. Cook until noodles are tender yet firm to the bite, 8 to 10 minutes. Stir in dried parsley and serve.

Nutrition Facts : Calories 300.2 calories, Carbohydrate 34.5 g, Cholesterol 85 mg, Fat 7.8 g, Fiber 3.2 g, Protein 22.1 g, SaturatedFat 3.4 g, Sodium 2046 mg, Sugar 4.3 g

INSTANT POT® COCONUT CREAM CHICKEN NOODLE SOUP

Instant Pot® Coconut Cream Chicken Noodle Soup image

This is an Instant Pot® recipe that even my picky 2 year old loves.

Provided by Mariko2Earth

Categories Noodle Soup

Time 45m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon canola oil
1 yellow onion, chopped
2 cloves garlic, chopped
4 large carrots, peeled and chopped
2 cups chopped spinach
2 chicken breasts
2 cups elbow macaroni
28 fluid ounces chicken stock
1 (14 ounce) can coconut cream
1 tablespoon sriracha hot sauce
1 tablespoon paprika
salt to taste

Steps:

Pour oil into the pot and add onion and garlic; turn to the "Saute" setting. Cook, stirring occasionally, until onion is tender, about 10 minutes.
Mix carrots and spinach into onion mixture; stir well. Lay chicken on top; add macaroni. Pour chicken stock and coconut cream over macaroni; add sriracha sauce, paprika, and salt.
Close lid and cook using the "Manual" setting on high until chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Release pressure through manual release.

Nutrition Facts : Calories 672.7 calories, Carbohydrate 58.5 g, Cholesterol 29.9 mg, Fat 40.9 g, Fiber 7.5 g, Protein 23.7 g, SaturatedFat 31.5 g, Sodium 892 mg, Sugar 6.7 g

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