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!
Looking for more Instant Pot soup recipes? Click here for our top 100 Instant Pot Soups, Chilis, and Stew recipes!
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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 our Youtube 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
Instant Pot Creamy Chicken Soup Recipe
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
Equipment
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
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.Be sure to not miss another recipe! Follow Six Sisters’ Stuff on Instagram|Facebook|Pinterest|YouTube
Have you heard about our newest cookbook, Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!
This recipe looks great looking forward to making it thanks for the recipe.
This recipe looks like my grandma’s recipe
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.
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!
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?
Fantastic meal. Just finished eating my first bowl! A wonderful recipe
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!
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?
Loved it! I had some grape tomatoes that were in the cusp so I used them. Absolutely amazing recipe.
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
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
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.
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!
How can I make this with frozen chicken
It’s 20 minutes. Thanks for catching that.
My husband and I thought this was terrific! Have you tried it using lower fat cream and cream cheese?
You could use lower fat cream cheese to save calories.
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!
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. .
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!
Yes, you should be fine doubling this recipe.
This soup is one of my favorites, any ideas how or if it would work in the crockpot? Thank you
This should work fine in a crockpot. I would wait to add the cheese and cream until the chicken is cooked through (Low about 4-6 hours). Add the cream and cheese and then cook for another 30 minutes or so until the cheese is melted and the cream is heated through
I love this soup recipe and I have modified it by adding sometines chickpeas and mushrooms and specially when Im sick its the best!