Pressure Cooker Chicken Noodle Soup

  • Yield: 4
  • Servings: 4-6
  • Prep Time: 10m
  • Cook Time: 22m
  • Ready In: 32m

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    2.5 g
  • Carbohydrates

    17 g
  • Cholesterol

    16 mg
  • Sodium

    1563 mg
  • Fiber

    2 g
  • Protein

    9 g
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Pressure cooker chicken noodle soup. This is a classic chicken noodle soup. Chicken breasts with vegetables and egg noodles cooked in a pressure cooker. Very easy and tasty. You may also like Pressure Cooker Coconut Shrimp Soup

Pressure Cooker Chicken Noodle Soup


  • 2 tablespoons olive oil
  • 2 large skinless and boneless chicken breasts, cubed
  • 6 cups (1.5 L) low-fat chicken broth
  • 1 medium yellow onion, peeled and chopped
  • 2 medium carrots, sliced
  • 2 thyme sprigs
  • 2 celery ribs, chopped
  • 2 sage sprigs
  • 2 medium garlic cloves, peeled
  • 4 oz (120 g) egg noodles, uncooked
  • 1 tablespoon fresh dill, minced
  • 1/2 teaspoon kosher salt


Step 1

Heat the olive oil in a pressure cooker turned to the sauté mode. Add chicken and cook for 4 minutes, turning once. Pour in chicken broth, then add onion, carrots, salt, thyme, sage, and garlic.

Step 2

Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 20 minutes.

Step 3

Open the pressure cooker, using a Quick Release method. Transfer cooked chicken into a serving plate. Carefully discard the onion, carrots, thyme, sage, celery, and garlic from the pot.

Step 4

Stir in uncooked noodles and dill. Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 4 minutes.

Step 5

Open the pressure cooker, using the Quick Release method. Stir in cooked chicken, celery, and carrots. Cover the pressure cooker loosely and set aside for a couple of minutes.

Step 6

Ladle soup into soup bowls. Serve hot.

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