Suzanne's Instant Pot® Creamy Chicken Noodle Soup recipe

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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

Nutrition Info

583.2 calories
carbohydrate: 37 g
cholesterol: 143 mg
fat: 31.4 g
fiber: 2.4 g
protein: 35.9 g
saturatedFat: 17.3 g
servingSize: -
sodium: 2108.7 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -


  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.

  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.

Recipe Yield

6 servings

Recipe Note

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!

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