Homemade chicken noodle soup is a favorite comfort food for many. My family is no different, so when my daughter came home bummed out by her day at school, I set out to make a killer batch of chicken soup.
My mom bought me an electric pressure cooker for
Christmas Thanksgiving (LOL!). I’ve since fallen in love with Pinterest and have made many recipes I’ve found there (and modified a few as well), but still no chicken noodle soup.
So there I was, sitting in the grocery store parking lot trying to decide on a recipe, but the first 3 I opened all had long cook times, and called for chicken with bones and skin intact – I wanted quick, easy and as fat free as possible, so I decided to wing it and create my very first pressure cooker recipe!
It’s important to note that the noodles should not be stirred in prior to cooking – they’ll cook too fast and turn to starchy mush faster.
Be sure to read the recipe notes at the end, and be sure to leave a comment to let me know what you thought of the soup. Any changes or additions you made? I’d love to hear all about it!
Quick and Easy (Electric Pressure Cooker) Chicken Noodle Soup
Sure to delight the whole family, this hearty and flavorful soup goes from grocery bags to table in about half an hour! (Cook time is approximate, as it includes ~10 minutes to build pressure.)
Set your pressure cooker to the Saute function.
Add olive oil and chicken to inner pot. Sprinkle with salt and pepper. Toss to coat.
Stirring occasionally, saute chicken 7 minutes, and turn pressure cooker off.
Add remaining ingredients, except noodles, and stir well to combine.
Place noodles on top of chicken and vegetables, making sure they're completely submerged in broth.
Close and lock lid and set valve to Sealing. Turn pot on to Manual setting, and program it for 10 minutes on high pressure.
When done cooking, manually release remaining pressure (cover valve with clean towel to prevent spraying liquids).
Stir to combine noodles with soup and serve immediately.
If not serving all of the soup at once, use hot pads to remove the inner pot from your pressure cooker, and set somewhere to cool. The residual heat and thermal insulation from the pressure cooker will cause the noodles to overcook and become mushy.