This Electric Pressure Cooker Old Fashioned Chicken Noodle Soup recipe takes an all-day recipe and turns it into a quick and easy recipe! You’ll love it!
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How to Make Old Fashioned Chicken Noodle Soup in an Electric Pressure Cooker
Aunt Lou here.
So, I was sick for two weeks straight. Then, I finally started feeling better. Then a big snow came…the first big snow that Iyla has ever seen in her 4 short years. A Family Snow Day was a must! We had so much fun! Then that night, my cold came back…and decided to pay Michael a visit too. So what’s a Momma/Wife to do when both adults in the house are feeling under the weather and there are still kids to be fed? I knew we all loved the Old Fashioned Crock Pot Chicken Noodle Soup, but didn’t think of it until too late. So, now you guys get the Electric Pressure Cooker Old Fashioned Chicken Noodle Soup Recipe too! I hope you enjoy it as much as we do!
Electric Pressure Cooker Old Fashioned Chicken Noodle Soup Notes:
- We made this in a 6 quart electric pressure cooker. Do not use a smaller size pot or it will likely boil over.
- If you do not have an electric pressure cooker, you can use our Old Fashioned Crock Pot Chicken Noodle Soup recipe.
- If you use another form of chicken other than cubed chicken, you will likely need to adjust your cooking time.
- There is a lot of broth in this dish so do NOT use quick release.
- We love to use Reames Egg Noodles in our dishes. Readers often ask where to buy frozen egg noodles. You can usually find them near the other frozen pastas or breads in the freezer aisle. Here is a link to find the egg noodles we use.
- If you choose to use dry noodles instead, I would put them in first on the bottom and make sure they are completely submerged in the liquid under the chicken. If any noodles do not fully cook after pressure, just flip to saute and boil with lid off until they become tender. Or, you can wait to add the dry noodles after you release the pressure and remove the lid. Just switch to saute and add noodles. Boil until tender.
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- Finally, all electric pressure cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own electric pressure cooker and time adjusted as needed.
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Instant Old Fashioned Chicken Noodle Soup Recipe
Electric Pressure Cooker Old Fashioned Chicken Noodle Soup
This Electric Pressure Cooker Old Fashioned Chicken Noodle Soup recipe takes an all-day recipe and turns it into a quick and easy recipe! You'll love it! Great Instant Pot or Ninja Foodi Recipe!
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Servings: 8 people
Calories: 537kcal
Ingredients
- 8 cups chicken broth
- 1 1/2 teaspoon salt
- 1 cup celery sliced
- 16 oz bag baby carrots sliced
- 1 cup onion chopped
- 2.5 lbs boneless, skinless chicken cubed
- 24 oz pkg frozen egg noodles thawed
Instructions
- Put all your ingredients in a 6-8 quart Instant Pot and stir until well combined.
- Cook on manual on high pressure for 5 minutes and use natural release, making sure the warming feature is turned off. (DO NOT use quick release.)
- Stir well and serve.
Notes
- We made this in a 6 quart electric pressure cooker. Do not use a smaller size pot or it will likely boil over.
- If you do not have an electric pressure cooker, you can use our Old Fashioned Crock Pot Chicken Noodle Soup recipe.
- If you use another form of chicken other than cubed chicken, you will likely need to adjust your cooking time.
- There is a lot of broth in this dish so do NOT use quick release.
- We love to use Reames Egg Noodles in our dishes. Readers often ask where to buy frozen egg noodles. You can usually find them near the other frozen pastas or breads in the freezer aisle. Here is a link to find the egg noodles we use.
- If you choose to use dry noodles instead, I would put them in first on the bottom and make sure they are completely submerged in the liquid under the chicken. If any noodles do not fully cook after pressure, just flip to saute and boil with lid off until they become tender. Or, you can wait to add the dry noodles after you release the pressure and remove the lid. Just switch to saute and add noodles. Boil until tender.
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- Finally, all electric pressure cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own electric pressure cooker and time adjusted as needed.
Nutrition
Calories: 537kcal | Carbohydrates: 69g | Protein: 41g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 206mg | Sodium: 1495mg | Potassium: 939mg | Fiber: 5g | Sugar: 5g | Vitamin A: 7962IU | Vitamin C: 20mg | Calcium: 84mg | Iron: 4mg
Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!
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I'm wife to Michael (not Mikey 😉 ) and mom to Mr. Ryder and Miss Iyla. I'm just walking through this life step by step focusing on enjoying the little things in life. I am in awe of the many blessings big and small I receive daily from a pretty amazing God who calls me His own. Sometimes life is crazy and messy, but I am loving every minute of it.
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