Here’s a warm, nostalgic bowl of Grandma’s Pressure-Cooker Chicken Noodle Soup — hearty, comforting, and ready in about 30 minutes. 🍲❤️
🐔 Grandma’s Pressure-Cooker Chicken Noodle Soup
Servings: 6
Prep Time: 10 minutes
Cook Time: 20 minutes (plus pressure build/release)
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil or butter
- 1 onion, chopped
- 3 carrots, peeled & sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups (1.5 L) low-sodium chicken broth
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 bay leaf
- 2 cups egg noodles (uncooked)
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Sauté veggies & chicken
Set the pressure cooker (or Instant Pot) to Sauté mode.
Add olive oil, onion, carrots, celery, and garlic. Cook for 3–4 minutes until fragrant.
Add chicken pieces and cook just until lightly browned on both sides (about 3 minutes). - Add broth & seasonings
Pour in chicken broth, thyme, salt, pepper, and bay leaf. Stir well. - Pressure cook
Seal the lid and cook on High Pressure for 10 minutes.
Let the pressure naturally release for 10 minutes, then quick release any remaining pressure. - Shred the chicken
Remove chicken with tongs, shred it using two forks, and return it to the pot. - Cook the noodles
Turn Sauté mode back on. Add egg noodles and simmer for 5–7 minutes (or until tender). - Finish & serve
Remove the bay leaf. Taste and adjust salt and pepper.
Stir in fresh parsley before serving.
🍞 Optional Additions
- Add a splash of lemon juice for brightness.
- Stir in a little cream or milk for a creamy version.
- Use homemade noodles if you want that true “grandma” touch.
Would you like me to give you a classic stovetop version of this same recipe (just like Grandma used to make without a pressure cooker)?
