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!

Suzanne
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

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

Cook's Notes:

You can use cooked chicken in place of raw; just add it at the end so that the meat doesn't dry out. Add a bit of olive oil to saute the carrots and onions at the beginning as well.

You can substitute 6 tablespoons real bacon bits for the sliced bacon, if you prefer. Angel hair pasta can work in place of regular spaghetti. Half-and-half or milk can be used instead of cream.

If soup is too thick, add more cream, milk, or half-and-half at the end. The mixture will thicken as it stands. You could probably also add a little more warm chicken broth if you didn't want to add more dairy. Additionally, you could add more of either cheese at this point if desired.

Nutrition Facts

583 calories; 31.4 g total fat; 143 mg cholesterol; 2109 mg sodium. 37 g carbohydrates; 35.9 g protein; Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 4 stars
04/15/2019
It came out a bit soupy so I will reduce the stock next time. The taste was good though and it didn't need any salt. Bacon adds enough. I will make again! Read More
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/15/2019
It came out a bit soupy so I will reduce the stock next time. The taste was good though and it didn't need any salt. Bacon adds enough. I will make again! Read More
Rating: 4 stars
03/17/2019
Very good! Lots of cheese and makes a mess when you release the pressure from pot so be prepared with a towel. Read More
Rating: 4 stars
04/15/2019
It came out a bit soupy so I will reduce the stock next time. The taste was good though and it didn't need any salt. Bacon adds enough. I will make again! Read More
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