Pressure Cooker Creamy Chicken Noodle Soup

One of my all time family favorite recipes is our creamy chicken noodle soup. I make it almost monthly during the cold and flu season and it is my go-to for bringing a meal to new mama’s or friends who need a boost.


– Chicken stock – Chicken bouillon – Heaping cups chopped carrots – Celery – Onion


Add chicken stock and bouillon cubes to the pressure cooker pot. Using the saute or simmer function, simmer until the cubes are dissolved. Add carrots, celery, onion, and chicken tenders; stir.


Fill a large pot with water and add 2-3 large pinches of salt. On a stove top, bring the water to a boil; add pasta and cook to package directions.

When tender, drain the pasta and toss with 1 tablespoon of oil to prevent the pasta from sticking. Set aside.


When pressure cooking is complete, use a natural release for 5 minutes and then release any remaining pressure. If liquid sprays from the valve, turn knob back to a sealed position and wait another 5 minutes before opening again.


Remove chicken and shred or chop into bite size pieces. Return to pot.


Stir in peas, cream of chicken soup, evaporated milk and add salt and pepper to taste. Using the saute or simmer function, simmer until the soup is the desired temperature.

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