Pressure Cooker Chicken Noodle Soup

I don't think there is anything more comforting or satisfying than chicken noodle soup on a cold fall or winter day. Especially when you're sick. While I have this amazing slow cooker recipe on my blog, I thought it would be fun to share one you can make with a pressure cooker.

The chicken and carrots in this soup are so tender and delicious and the pasta comes out perfectly. How fun is it that you can boil pasta in your pressure cooker by simply using the Saute feature? The best part is how easy this is and the end result is delicious. Make sure you try this the next time you're craving chicken noodle soup. You won't regret it!

Pressure Cooker Chicken Noodle Soup

Adapted from Cooking Classy

1 Tbsp. olive oil

1 1/2 cups peeled and chopped carrots (about 4 medium)

1 cup chopped yellow onion (1 small)

3 Tbsp. minced garlic

8 cups low-sodium chicken broth

1/2 tsp. thyme

1/2 tsp. dried rosemary

salt and pepper

2 1/2 lbs. boneless chicken breasts

3 cups wide egg noodles

1 Tbsp. fresh lemon juice

1/4 cup chopped fresh parsley, optional

1. Select the "Sauté" setting on the pressure cooker. Drizzle in olive oil then add in carrots and onion. Sauté 2 minutes. Add garlic and sauté 1 minute longer.

2. Add in broth, thyme, rosemary and season with salt and pepper to taste, then add in chicken breasts. Press "Cancel" on the pressure cooker to turn off sauté mode.

3. Cover and close lid and make sure the vent on the lid is set to "pressure" position.

4. Cook on High Pressure for 10 minutes.

5. Once time is up let the pressure come down naturally for 10 minutes then carefully use quick release to release any remaining pressure.  

6. Remove chicken and transfer to a cutting board. Press "Cancel" on the pressure cooker then press "Sauté."

7. Add noodles and let cook, uncovered, until noodles are tender, about 5 - 6 minutes. 

8. Meanwhile shred chicken. Once noodles are done, stir in lemon juice, parsley and chicken. Serve warm.