This Instant Pot Creamy Chicken Soup is not only quick and easy but also oh so creamy and flavorful! This tasty soup is the perfect dish for family dinner, a church function, a meal for a new mom and her family, and more.
Our Instant Pot Creamy Chicken Soup is a unique blend of ingredients that results in a flavorful soup that is DELICIOUS!
The combination of the sun-dried tomatoes with an assortment of spices makes it a mouthwatering dish! The cream, cream cheese, and cheddar cheese results in a…well…creamy texture. Your family will rave about it.
Having a quick, easy, tasty soup like this to add to your meal plan is a must.
How to Make Instant Pot Creamy Chicken Soup:
This Instant Pot Creamy Chicken Soup comes together easily and quickly. First, turn your Instant Pot on Saute mode. Add oil and heat. Add the chopped onion and garlic and stir for a couple of minutes.
Next, add chicken, sun-dried tomatoes, bell pepper, oregano, cumin, paprika, chili powder, and chicken stock.
Place the lid on the Instant Pot and lock into place. Turn knob to sealing. Press the Manual or Pressure Cook button. Set the cook time for 20 minutes on high pressure.
When cook time is complete, carefully perform a quick release of the pressure.
Remove chicken from the Instant Pot. Shred cooked chicken and return back to the pot.
Stir in cream, cream cheese, and cheddar. Turn the Instant Pot to saute mode to heat up the soup while stirring until cream and cheese are melted and the soup is smooth.
Adjust seasoning with salt and pepper and ladle the soup into bowls and garnish with fresh cilantro. Enjoy!
Related recipe: This Instant Pot Sesame Chicken tastes better than take out and is so easy to make! Get the recipe HERE!
Looking for more Instant Pot soup recipes? Click here for our top100 Instant Pot Soups, Chilis, and Stew recipes!
“I have so much time!” -No mom ever
Let us give you your time back. With the Six Sisters’ Meal Plans, we do the dinner planning, grocery ordering, and then all you have to do is decide whether to pick them up or have them delivered.
Will this Instant Pot Creamy Chicken Soup be too spicy?
We like a little spice, but we understand (especially if you’re feeding kids) the need to cut down on the spice. For this recipe, for a milder soup, omit the chili pepper. You can also decrease the amount of cumin you use.
Our recommendation is to start with minimal spices. You can always add more to taste at the end.
If you’re looking for more creamy soup, try our Creamy Chicken and Wild Rice Soup!
What Bread Should I serve with this soup?
This soup is a stand alone AMAZING dish, but here are some ideas for rounding out your meal:
- Try our Easy Homemade Cornbread
- Or our Easy Homemade French Bread
- Or if you need something even easier, grab your favorite breadsticks or loaf of bread at the store.
What Instant Pot should I buy?
If you don’t have and Instant Pot, you can buy one here!This isn’t one of the fancy models, but it works great and has a smaller price tag.
We feel like a 6 quart is adequate, even for a family of 6, but you might consider an 8qt if you like to make bigger batches for plenty of leftovers.
Watch how to make our Instant Pot Creamy Chicken Soup:
Check out ourYoutube Channel. We will show you how to make this delicious Creamy Chicken Soup in the Instant Pot.
Each recipe on our channel and blog is tried and true, so you know they will be tasty.
If you liked this Instant Pot Creamy Chicken Soup, you may also like:
- Instant Pot Lasagna Soup
- Instant Pot Cream Cheese Chili
- Instant Pot Chicken Noodle Soup
- Instant Pot Potato Soup
- Instant Pot Italian Wedding Soup
- Instant Pot Copycat Panera Broccoli Cheddar Soup
Serves: 4
Instant Pot Creamy Chicken Soup Recipe
5 from 2 votes
This Instant Pot Creamy Chicken Soup is not only quick and easy but also oh so creamy and flavorful!
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
PrintPin
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 small jar sun-dried tomatoes drained from oil
- 1 Tablespoon oil
- 1 medium onion chopped
- 1 Tablespoon minced garlic
- 1 red bell pepper sliced
- 1 teaspoon cumin powder
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1½ cups chicken broth
- 1 cup cream
- ½ cup cream cheese
- 1 cup shredded cheddar cheese
- salt and pepper to taste
- fresh cilantro for garnish
Instructions
Turn your Instant Pot on SAUTE mode. Add oil and heat. Add the chopped onion and garlic and stir for a couple of minutes.
Add chicken, sun-dried tomatoes, bell pepper, oregano, cumin, paprika, chili powder, and chicken stock.
Place the lid on the Instant Pot and lock into place. Turn knob to sealing. Press the MANUAL or PRESSURE COOK button. Set the cook time for 20 minutes on high pressure.
When cook time is complete, carefully perform a quick release of the pressure.
Remove chicken from the Instant Pot. Shred cooked chicken and return back into the pot.
Stir in cream, cream cheese, and cheddar. Turn the Instant Pot to SAUTE mode to heat up the soup while stirring until cream and cheese are melted and the soup is smooth.
Adjust seasoning with salt and pepper and ladle the soup into bowls and garnish with fresh cilantro. Enjoy!
Notes
- We like a little spice, but we understand (especially if you’re feeding kids) the need to cut down on the spice. For this recipe, for a milder soup, omit the chili pepper. You can also decrease the amount of cumin you use.
Nutrition
Calories: 700 kcal · Carbohydrates: 38 g · Protein: 43 g · Fat: 44 g · Saturated Fat: 24 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 14 g · Trans Fat: 1 g · Cholesterol: 200 mg · Sodium: 928 mg · Potassium: 2475 mg · Fiber: 8 g · Sugar: 23 g · Vitamin A: 2927 IU · Vitamin C: 70 mg · Calcium: 379 mg · Iron: 6 mg
Equipment
Instant Pot
Recipe Details
Course: Main Course
Cuisine: American
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Join The Discussion
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Joyce green says:
This recipe looks great looking forward to making it thanks for the recipe.
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Joyce green says:
This recipe looks like my grandma's recipe
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Meghan says:
Made this for dinner tonight and it was outstanding. We made ours without sun dried tomatoes since we both aren’t fans of it. Served with bread and got rave reviews.
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Monica says:
This was amazing! I made it last night for my family and it was a hit!!! Thank you so much for recipes that are simple but fun to make!
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Kristin says:
Making this right now and can’t wait to try it! Just a quick question. On the photo directions it says to cook for 15 minutes but the actual recipe says 20 minutes. Which time should I use?
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Yekaterina says:
Fantastic meal. Just finished eating my first bowl! A wonderful recipe
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Jeanie says:
This is fabulous! I ate it 3 nights in a row! It reheats beautifully. I used rotisserie chicken instead of the chicken breast so I reduced the cooking time to 10 minutes. I also used a cup of evaporated milk instead of cream. An easy, filling soup that's just right for cooler temps (even though I'd enjoy it all year round). I'll certainly be making it again!
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Teresa says:
Just have to say - I'm usually not a fan of sun-dried tomatoes, but this recipe is the first one ever where I've liked them! Maybe just try them once and see if you have the same experience?
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Maria says:
Loved it! I had some grape tomatoes that were in the cusp so I used them. Absolutely amazing recipe.
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Michelle says:
This works without the instant pot just takes longer. I've been making this for years in a regular pot and have changed it so much over the years. It's my families favorite soup
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Geraldine says:
This was insanely good! Cannot wait to make it again, I did add 1/2 cup more of broth to stretch it a bit but it really doesn't need a thing. Top marks all around
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Ellen says:
Although this recipe was quite tasty, I have 2 notes to make... First, it could use more veggies, it doesn’t feel like enough with just onion, peppers and tomatoes - I think celery or carrot would be good. Second, the recipe says it serves 6 people but I made it for myself and my boyfriend and we had just enough for the two of us plus a small bowl left over, so I would say it feeds closer to 4 people (if we’re talking about adults). Other than that, it was a great recipe.
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Josip K says:
The 1st portion of this page where you have paragraphs written says to cook high pressure for 15 minutes.The bottom portion of the page showing ingredients, picture & step-by-step instructions says to cook on high pressure for 20 minutes.Which is it, 15 or 20 minutes? Thanks for the recipes!
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Mary says:
How can I make this with frozen chicken
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Momma Cyd says:
It's 20 minutes. Thanks for catching that.
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Jannie Bork says:
My husband and I thought this was terrific! Have you tried it using lower fat cream and cream cheese?
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Momma Cyd says:
You could use lower fat cream cheese to save calories.
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Elaine M says:
I substituted a can of diced, drained, tomatoes for the sun dried tomatoes and added some carrots. It was delicious, the whole family loved it!
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Rease says:
My boys love this recipe, and I like that I can adjust the seasoning and make it less spicy if I want. I will make the recipe as-is for them, but if I'm joining them, I will make it with a homemade cashew cream instead of the added cream and cheeses, as I cannot have dairy. Still comes out delicious, and to be honest - they never know the difference between either version. There is always nothing left in the pot. .
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Kristen Acosta says:
My new favorite soup! This is absolutely delicious. I followed the recipe exactly as it's written and it is perfect! My only question is if I can double it....lol!
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Momma Cyd says:
Yes, you should be fine doubling this recipe.
About The Author:
Kristen Hills
Kristen lives in northern Utah with her husband, Ammon, and her four daughters. She’s the blog’s YouTube guru and she loves running in her spare time.
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