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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
1

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

2

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.

3

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.