This instant chicken noodle soup with pressure cooker is a classic ready meal. You get the same great taste as a traditional homemade chicken noodle soup, but this pressure cooker version is ready in less than 30 minutes!
I love to do it Soups in a pressure cooker; They’re so quick and easy, but they still taste like you simmer them on the stove for hours.
When it’s cold outside or when someone you love is bad, there’s nothing better than a homemade chicken noodle soup.
Prepare pressure cooker chicken noodle soup in an instant pot or other brand
This pressure cooker chicken noodle soup recipe works in any Brand of the electric pressure cooker, including Instant Pot, Ninja Foodi or Power Pressure Cooker XL.
I like to cook chicken noodle soup in the pressure cooker from scratch! It’s so much fresher and tastier than anything you would get from a can.
What Kind of Chicken to Use in Chicken Noodle Soup Pressure Cooker
This chicken soup pressure cooker recipe is very flexible and you can easily adapt the chicken used to your needs.
You can use one of the following options without changing the cooking time of the recipe:
- raw chicken breasts
- raw chicken legs
- boiled chicken breast
- cooked chicken legs
- grilled chicken
Just make sure the chicken is chopped or cut into bite-size pieces before adding it to the soup.
You can also use frozen chicken without changing the cooking time if the meat has been diced and frozen flat before adding it to the recipe.
(Learn how to prepare and freeze meat in advance Tips and tricks for quick cooking Post Office.)
How to make chicken noodle soup broth for pressure cooker
If you have time, nothing beats Instant pot / pressure cooker homemade chicken stock,
However, if you don’t have much time, you can use canned chicken broth bought in the store. This quick replacement is still MUCH better than any canned chicken soup you can buy and It is ready to eat in less than 30 minutes!
Make sure you fry the celery, carrots, onions, and garlic before adding the chicken broth. Use a spoon to scrape the bottom of the pan to make sure all of the aroma is absorbed into the broth.
Which pasta to use?
You can really use any pasta you like! However, most chicken noodle soups are made with egg noodles.
If you want to do everything, you can do absolutely everything from scratch Homemade egg noodles,
I usually stick to egg noodles bought in the store. However, when someone is sick, I use everything I have on hand, including ditalini, shells, or orzo.
Why cook the pasta separately?
I prefer to cook the noodles separately because they will become mushy if they sit in the broth for too long or if you warm them up.
Generally, I don’t add them to the soup before I serve them. I had each person fill their bowl with as many noodles as they wanted, and then pour the broth and vegetables over it to suit their taste.
Plus, The soup warms up much better if the noodles are frozen separately, Noodles take less time to reheat, and the separate heating prevents the noodles from absorbing the entire broth.
Adjust the spices
For me, Spring with fresh thyme is the secret of a great homemade chicken noodle soup Recipe. I wouldn’t miss it, although you can use dried thyme if necessary!
If you have a favorite homemade chicken noodle soup recipe, you can use my instant pot chicken noodle soup recipe as a template to customize your recipe!
How to make a thick or creamy chicken noodle soup
If you want one Creamy chicken soup with noodlesAdd half a cup or half a cup of cream. Stir to combine and add more as desired.
For a thick chicken soup Make a cornstarch slurry with 1 tablespoon of cornstarch and 1 tablespoon of water. Select the saute and put it in the saucepan and stir for about 1 minute until the soup thickens.
Remember that as it cools down, it thickens further. However, if you want it to be thicker, add more cornstarch until the desired consistency is achieved.
When my kids are sick, I don’t thicken it. But when I serve it in a bread bowl for dinner, I prefer it thickened with cornstarch.
How to make a double stack
This instant pot chicken noodle soup is easily halved or doubled.
To make a double batch I would like to reserve 2 cups of chicken broth or more to make sure the ingredients are below the maximum fill limit. Cook at high pressure as indicated, then add the remaining broth after pressure cooking.
(It cooks faster with less broth in both and you don’t have to worry about the maximum fill level.)
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preparation time 15 minutes
cooking time 4 minutes
Extra time 5 minutes
total time 24 minutes
- 1 tablespoon of butter
- 1 cup of onion cubes
- 4 carrots, peeled and cut into 1/4 inch rounds
- 1 celery rib, diced
- 6 cups of chicken broth or broth
- 1 clove of garlic *
- 1 sprig of fresh thyme *
- 1 teaspoon of salt
- Freshly ground pepper to taste
- 1 tablespoon of dried parsley
- 2 cups of chicken cubes (cooked or uncooked)
- Egg noodles, prepared according to the package information
- Choose Sauté and put the butter in the pressure cooker. When the butter has melted, add the onions, carrots, celery and garlic. Let it cook for about 3 minutes, stirring occasionally.
- Add the chicken broth and scrape the pan well to remove any browning. Then add the chicken, salt, pepper, parsley and thyme.
- Close the lid. Select high pressure and 4 minutes cooking time.
- When the cooking time has expired, release the pressure naturally for 5 minutes and end the process with a quick pressure release. If the valve drops, carefully remove the cover.
- Remove and discard the sprig of thyme.
- Scoop the soup with a spoon over the prepared pasta.
* If you use chicken broth, you can omit garlic and thyme here. (Just depends on how much you like these flavors.)
TIPPING: I like to prepare a large pot of soup and freeze it in portions in freezer zip pockets for lunch. Many soups freeze well, but soups with pasta, potatoes, or rice freeze better if you freeze the pasta, potatoes, or rice in a separate sachet and heat them up separately.
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Amount per serving: calories: 157 Total fat: 7g Saturated fatty acids: 2g Trans fat: 0g Unsaturated fat: 4g Cholesterol: 40 mg Sodium: 1055 mg Carbohydrates: 12g Net carbs: 0g Dietary fiber: 2g Sugar: 4g Sugar alcohols: 0g Protein: 12g
Nutritional information is calculated by Nutritionix and may not always be correct.
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