Pressure Cooker Chicken Noodle Soup

Pressure Cooker Chicken Noodle Soup

By Ali Leaney
0:15 To Prep
0:10 To Cook
6 Servings
Average Rating
Difficulty Easy

You will love this Family favourite! It is easy and quick- and the leftovers reheat nicely for lunches the next day!


  • 1 medium brown onion, diced
  • 3 Large diced Carrots
  • 3 Large diced celery stalks
  • 6 cups Warm Chicken stock
  • 1 teaspoon Garlic, minced
  • 3 balls vermicelli egg noodles or rice noodles
  • 1 tablespoon Olive oil
  • 2 whole chicken breasts

Step 1

Add oil, diced vegetables and garlic to Pressure cooker and sauté until onion is clear

Step 2

Add stock and whole chicken breast seal pressure lid, set to setting 2 and bring to pressure. *warm stock speeds up this process

Step 3

Once at Pressure, cook for 8 minutes and then quick release the pressure.

Step 4

Open the lid and remove the cooked chicken breast and shred. Add the vermicelli noodles

Step 5

Return chicken, stir and serve!!

Chef's Tips

Add herbs if you wish



I love this recipe! Quick easy & delicious. A favourite on Friday nights after sport😀


grear success with kids!!


Quick easy and delicious. I love my pressure cooker!

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