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Chicken Noodle Soup

Yields1 ServingPrep Time10 minsCook Time30 minsTotal Time40 mins

Sure, you can heat up chicken noodle soup from a can—but with this homemade creamy chicken noodle soup recipe, you won’t want to! You can make this simple chicken noodle soup with our pressure cooker and hardly any hands-on time.

Pressure Cooker Chicken Noodle Soup

 1 tbsp olive oil
 1 medium onionchopped
 4 medium carrotspeeled and sliced
 3 tsp minced garlic
 1 tsp dried oregano
 ½ tsp dried thyme
 1 bay leaf
 ¾ tsp salt
 ¼ tsp black pepper
 6 cups chicken broth
 2 cups water
 1 ½ lbs boneless, skinless chicken breasts
 6 oz egg noodles
 3 oz cream cheeseCubed

Combine olive oil, onion, carrots, and garlic in multi cooker pot. Select Brown/Sauté and sauté until onions and carrots soften.


Turn off multi cooker. Add seasonings, broth, water, chicken, and noodles. Stir and cover with lid, making sure the pressure valve is turned to AIRTIGHT. Select Meat/ Chicken. Cook for 12 minutes once pressurized, then naturally release pressure for 15 minutes.


Move pressure valve to EXHAUST to release the remaining pressure. Do not remove lid until the pressure valve has fully dropped. Stir in cream cheese. Serve hot.