Pressure Cooker Creamy Chicken Noodle Soup

Enjoy this creamy and comforting take on the classic chicken noodle soup.


  • 32 oz chicken stock
  • 2 cubes chicken bouillon
  • 2 heaping cups chopped carrots
  • 2 cups chopped celery
  • ½ medium onion, finely chopped
  • 2 (10 oz) cans of cream of chicken soup
  • ¾ cup evaporated milk
  • 1 pound chicken tenders
  • 12 oz package egg noodles
  • 1 tablespoon olive oil
  • 2 cups frozen peas
  • Salt and pepper to taste


  1. Add chicken stock and bouillon cubes to the pressure cooker pot. Using the saute or simmer function, simmer until the cubes are dissolved. Add carrots, celery, onion, and chicken tenders; stir. Cook at high pressure for 5 minutes.
  2. Fill a large pot with water and add 2-3 large pinches of salt. On a stove top, bring the water to a boil; add pasta and cook to package directions. When tender, drain the pasta and toss with 1 tablespoon of oil to prevent the pasta from sticking. Set aside.
  3. When pressure cooking is complete, use a natural release for 5 minutes and then release any remaining pressure. If liquid sprays from the valve, turn knob back to a sealed position and wait another 5 minutes before opening again.
  4. Remove chicken and shred or chop into bite size pieces. Return to pot
  5. Stir in peas, cream of chicken soup, evaporated milk and add salt and pepper to taste. Using the saute or simmer function, simmer until the soup is the desired temperature.
  6. To serve, ladle soup into bowls and add desired amount of noodles.
  7. Store leftovers in the fridge for up to 5 days, or in the freezer for 2 months or so. Keep noodles separated from the soup during storage.

Keywords: instant pot soup, comfort food, creamy soup