Suzanne's Instant Pot Creamy Chicken Noodle Soup

Recipesfull introduces to you: More Soup Recipes. (Suzanne's Instant Pot Creamy Chicken Noodle Soup). This variation on crack chicken noodle soup cooked in the pressure cooker or Instant Pot® has just a few changes and some extra cheese. Still as quick and easy as the original and even more delicious. This soup also freezes very well in resealable plastic bags!

Brief

Prep 15 mins

Cook: 20 mins

Additional: 5 mins

Total: 40 mins

Servings: 6

Yield: 6 servings

Suzanne's Instant Pot Creamy Chicken Noodle Soup

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

Spicy Chicken Tortilla Soup

Soup, Stew and Chili

Directions

Step 1

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.

Step 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.

Step 3

Release pressure carefully using the quick-release method according to manufacturer's instructions about 5 minutes. Unlock and remove the lid.

Step 4

Stir in Cheddar cheese and Parmesan cheese until melted. Stir in cream until combined. Season with salt and pepper.

Nutritional Information

Suzanne's Instant Pot Creamy Chicken Noodle Soup

Servings Per Recipe:6

Calories: 583.2

% Daily Value *

Protein: 35.9g 72%

Carbohydrates: 37g 12%

Dietary Fiber: 2.4g 9%

Sugars: 3.9g

Fat: 31.4g 48%

Saturated Fat: 17.3g 87%

Cholesterol: 143mg 48%

Vitamin A Iu: 4499.8IU 90%

Niacin Equivalents: 17.9mg 138%

Vitamin B6: 0.5mg 30%

Vitamin C: 3.1mg 5%

Folate: 110.5mcg 28%

Calcium: 345.4mg 35%

Iron: 2.4mg 13%

Magnesium: 57.2mg 20%

Potassium: 494.7mg 14%

Sodium: 2108.7mg 84%

Thiamin: 0.5mg 54%

Calories From Fat: 283

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.