Crack Chicken Noodle Soup in the Pressure Cooker You Gotta Try
This comforting pressure cooker soup combines tender shredded chicken, creamy ranch-infused broth, and perfectly cooked egg noodles for a quick and satisfying meal that’s bursting with flavor.
Ingredients
Main ingredients
- 2 tablespoons butter melts and starts your flavor off nice
- 1 small onion diced, adds a bit of sweet sharpness
- 2 large carrots peeled and diced, bring some natural sweetness and texture
- 2 ribs celery diced, gotta have that classic soup base crunch
- 2 cloves garlic minced, makes everything smell like heaven
- 6 cups chicken broth the liquid heart of your soup
- 1 ounce dry ranch dressing mix sneaky delicious seasoning boost
- 4 cups cooked shredded chicken your tender protein that soaks up broth
- 8 ounces frozen egg noodles cooks right in, no mush, just right
- 1 cup cooked bacon plus more for garnish, smoky surprise in every bite
- 8 ounces cream cheese softened and cubed, creamy base that melts perfect
- 1 cup half and half or milk smooths out the soup real good
- 2 cups shredded cheddar cheese more for garnish, gooey, cheesy goodness
- to taste green onion chopped for garnish, fresh pop of color and sharpness
Instructions
Instructions
- Melt butter in your pressure cooker pot on medium heat until bubbly.
- Toss in diced onion, carrots, and celery; sauté until soft and smelling sweet, about 5 to 7 minutes.
- Stir in minced garlic and cook for about 1 minute until fragrant.
- Pour in chicken broth and bring to a boil.
- Sprinkle in dry ranch dressing mix and stir well to dissolve.
- Stir in shredded chicken and frozen egg noodles. Lock the lid, ensure sealing ring and valve are secured.
- Cook on high pressure for 5 minutes, then do a slow release on the valve.
- Open lid carefully and stir in cooked bacon, cream cheese, half and half, and shredded cheddar cheese until cream cheese melts and soup looks creamy.
- Adjust salt to taste, then serve garnished with extra bacon and chopped green onion.
Notes
Store leftovers in airtight containers, refrigerate for 3 to 4 days or freeze up to 3 months. Reheat gently stirring often. Use fresh noodles for best texture when reheating.