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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 minutes
Cook Time 25 minutes
Author Sally

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion
  • 2 cloves garlic crushed
  • 2 stalks celery
  • 1 medium carrot
  • 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

  • Peel and finely chop the onion, celery and carrot. Turn the electric pressure cooker on and set to saute, high heat. Add the oil and onion to the pot and saute until the onion is translucent. Add in the garlic and cook for another minute or two. Press cancel to turn off the heat.
  • Add the remaining ingredients to the pot except the pasta and parsley. Place the lid on the pressure cooker and make sure the vent is set to sealed. Press pressure cook and set timer for 15 minutes. Pressure cooker will start to heat up and come up to pressure before the timer starts.
  • Once the timer is finished, use a wooden spoon to open the vent and release the pressure, making sure to stand back as the steam will be hot. Remove the chicken carefully and add in the dried pasta. Press cancel on the pressure cooker again and then turn it back onto saute, high so that the soup starts to boil. Let boil for about 10 minutes until the pasta is cooked through.
  • While the pasta is cooking, shred the chicken with two forks. Once the pasta is cooked, add back in the chicken and the parsley and mix through. Serve into bowls and eat immediately.

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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