Creamy Chicken Noodle Soup (Instant Pot)

Creamy Chicken Noodle Soup (Instant Pot)

• 1 T butter
• 1 T olive oil
• 1 sweet onion, diced
• 1 cup carrots, diced
• 4 large garlic cloves, minced
• 1.25 - 1.5 lbs boneless, skinless chicken thighs
• 1 quart low sodium chicken broth
• 1 tsp poultry seasoning
• 1 tsp oregano
• 1 tsp kosher salt
• black pepper, to taste
• 1 bay leaf
• 12 ounces egg noodles
• 1 cup heavy cream
• 1/2 cup milk (optional)
• 1/4 cup flour
• grated Parmesan

Turn instant pot or electric pressure cooker on to saute or brown mode. Add the butter and oil. Let heat and add onions and carrots. Cook until vegetables start to soften and then add garlic and stir for a minute until fragrant.  Cancel saute mode. 

Add the noodles, then the chicken thighs. Pour in chicken broth and add seasonings. Place lid on pressure cooker and set pressure cooker to manual high pressure for 10 minutes.  
Allow to release pressure naturally for 10-15 minutes and then release any remaining pressure. After pressure is released remove lid and move chicken to cutting board and shred.  Replace back in pot. 

In a small bowl or measuring cup whisk flour and heavy cream until there are no lumps.  Add to pot and set pot back to saute (brown) mode.  Cook for 5 more minutes and allow to thicken.  If you want soup be a little less thick add in milk.  (Soup will thicken as it sets. Adding the extra milk makes it more soup like and less chicken pot pie like.)

Serve with Parmesan cheese. 

I really have fallen in love with my electric pressure cooker.  One pan cooking could not be any easier!