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Pressure Cooker Chicken Noodle Soup

This hearty, comforting chicken soup is just like mom made—but it’s done in record time thanks to the Quick Cooker.

Ingredients

    • 1 medium onion
    • 2 celery stalks
    • 1 tbsp (15 mL) olive oil
    • 2 cloves fresh garlic
    • 4 medium carrots, peeled
    • 1½ lbs. (700 g) boneless, skinless chicken breasts
    • 8 cups (2 L) Pressure Cooker Chicken Bone Broth or chicken stock, divided
    • 5 oz. (150 g) dried wide egg noodles (2 cups/500 mL)
    • 1 tsp (5 mL) salt
    • ½ tsp (2 mL) dried thyme leaves
    • ½ lemon
    • Optional: chopped fresh parsle

Directions

  1. Cut the onion into chunks. Place them into the Manual Food Processor and process until coarsely chopped. Remove the onion and set aside. Cut the celery into chunks and process until coarsely chopped.
  2. Set the Deluxe Multi Cooker to SEAR and press START. Heat the oil in the inner pot for 3 minutes. Add the onion, celery, and garlic pressed with the Garlic Press. Cook, uncovered, for 3–5 minutes, stirring occasionally.* Press CANCEL.
  3. Meanwhile, cut the carrots into thin slices. Add the carrots, chicken, 4 cups (1 L) of the stock, pasta, salt, and thyme, and stir to combine. Lock the lid and select the CUSTOM setting. Adjust the time to 6 minutes and press START.
  4. When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure.
  5. Remove the chicken from the inner pot and chop with the Salad Chopper.* Select the SEAR setting and press START. Add the remaining broth and heat until the soup reaches a simmer. Return the chicken to the pot. Press the lemon with the Citrus Press and add the juice to the soup. If desired, garnish with freshly chopped parsley before serving.