Pressure Cooker Chicken Noodle Soup

This chicken noodle soup is perfect if you’re feeling a little unwell, or just need something hearty and filling to warm you up on a cold winter day. This soup tastes like it’s been simmering for hours, but because it’s made using an electric pressure cooker, you’ll have dinner ready in 30 minutes!

Course Main Course

Cuisine Australian

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 177kcal

Author Sally

Equipment

electric pressure cooker

Ingredients

1 tablespoon olive oil
1 small onion peeled and finely chopped
2 stalks celery finely chopped
1 medium carrot peeled and finely chopped
2 cloves garlic crushed
½ teaspoon salt
¼ teaspoon black pepper
2 dried bay leaves
1 skinless chicken breast
4 cups reduced-salt chicken stock
1 parmesan cheese rind optional
1 cup dried pasta
½ tablespoon freshly chopped parsley

Instructions

Turn the electric pressure cooker on and set it to Sauté on high heat. Add the olive oil to the pot, then add the chopped onion, celery, and carrot. Sauté for about 5 minutes, or until the vegetables begin to soften.
Add the crushed garlic and cook for a further 1–2 minutes. Press Cancel to turn off the heat.
Add the salt, pepper, bay leaves, chicken breast, chicken stock, and parmesan rind (if using) to the pot.
Secure the lid on the pressure cooker and ensure the valve is set to Sealing. Select Pressure Cook and set the timer for 15 minutes. The cooker will take a few minutes to come to pressure before the timer begins.
Once the timer finishes, carefully open the vent using a wooden spoon to release the pressure. Stand back, as the steam will be hot.
Remove the chicken from the pot and set it aside. Add the dried pasta to the soup. Press Cancel, then turn the cooker back on to Sauté on high to bring the soup to a boil. Let it boil for about 10 minutes, or until the pasta is cooked through.
While the pasta is cooking, shred the chicken using two forks.
Once the pasta is cooked, return the shredded chicken to the pot, add the chopped parsley, and stir to combine. Serve immediately into bowls.

Notes

Stove top directions: In a large, heavy based pot saute onion and garlic in olive oil until translucent. Add in celery and carrot and cook for a few more minutes. Add the rest of the ingredients except the pasta and parsley. Turn down the heat and let simmer until the chicken is cooked through. Add in the pasta and remove the chicken. Chop or shred the chicken and add back into the pot. Stir through the parsley and add extra water if needed. Once the pasta is cooked, serve into bowls.

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