Chicken Alfredo Soup: Your Pressure Cooker Bestie
This creamy chicken Alfredo soup comes together effortlessly in your pressure cooker. With tender chicken, cheesy Alfredo flavor, and cozy textures, it’s the ultimate comfort food made simple.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 2 Tablespoons Butter to start your flavorful base
- 1 Onion diced
- 3 Cloves Garlic minced
- ¼ Cup Flour
- 4 Cups Chicken Stock
- 1 Cup Heavy Cream
- 1 Cup Shredded Parmesan Cheese
- 2 Cups Broccoli Florets cooked
- 3 Cups Cooked Chicken diced or shredded
- 2 Cups Uncooked Egg Noodles
- Salt to taste
- Pepper to taste
Instructions
Instructions
- Melt butter in the pressure cooker over medium heat until bubbly.
- Add diced onions and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for 1 more minute.
- Sprinkle in the flour and cook, stirring, for 2-3 minutes to form a roux.
- Slowly whisk in chicken stock, bringing the mixture to a simmer. Cook for 10 minutes until slightly thickened.
- Add in the heavy cream and shredded Parmesan. Stir until cheese is melted and soup is creamy.
- Stir in cooked broccoli florets and mix well.
- Add cooked chicken and uncooked egg noodles. Stir to combine.
- Season with salt and pepper to taste.
- Simmer for another 5 minutes until noodles are tender and soup is heated through. Serve hot.
Notes
Store leftovers in the fridge up to 4 days or freezer up to 3 months. Reheat slowly to preserve creamy texture.