Pressure cooker chicken Noodle Soup

Pressure cooker chicken Noodle Soup


  1. 16 ounces boneless skinless chicken breasts. 
  2. 6 ounces egg noodles. 
  3. 2 cups chicken broth. 
  4. 2 cups of water. 
  5. 2 tablespoons olive oil. 
  6. 1 large onion, chopped. 
  7. 1 carrots, chopped.
  8. 2 stalks celery, copped.
  9. 3 cloves garlic, minced. 
  10. 1 teaspoon chili powder. 
  11. 1 teaspoon dried basil. 
  12. 1 teaspoon oregano. 
  13. 1 bay leaf. 
  14. 1 teaspoon of salt and pepper.


  1. Set Pressure Cooker at sauté mood add in butter. Add the minced garlic, onions, celery, and carrots. Cook until they’re tender and soft.
  2.  Add the chicken with the spices and the chicken broth and cook for 5-7 minutes until it boils. 
  3. Lock the pressure cooker lid and set to pressure cook at high temperature for 7 minutes. 
  4. After 7 minutes allow the cooker to release pressure for 8 minutes then carefully open the lid and remove the lid. 
  5. Place the chicken at a plate and leave it to cool before shredding it. 
  6. Cancel the pressure mode at the cooker and turn on the sauté mood. 
  7. Add in the noodles and let them simmer with the soup until they’re soft. 
  8. Turn off the cooker. Add in the shredded chicken and stir everything together. 
  9. Soap is ready to be served. 

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