Place chicken cubes, sliced carrots, frozen noodles and celery in a 6.5 quart Ninja Foodi insert (or 6 quart electric pressure cooker insert).
Sprinkle the mixes over chicken and veggies, and top with butter..
Pour broth over everything and add enough water to cover the veggies and stir until well combined.
Place your pepperoncinis evenly on top of everything.
Lock your lid in place, make sure the seal is closed and cook on high for 8 minutes. (It took about 30 minutes for my Foodi to come up to pressure.)
Natural release for 20 minutes then quick release.
Remove pepperoncinis, if desired, give your soup a good stir and serve.
Notes
We’ve tested this recipe in a 6 quart Instant Pot and 6.5 quart Ninja Foodi. When pressure cooking with larger pressure cookers, you may need to add 1/2 cup to 1 cup more liquid to reach pressure. Make sure not to overfill smaller pressure cookers past their max lines.
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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.