Pressure Cooker Chicken Noodle Soup

Make Pressure Cooker Chicken Noodle Soup with real ingredients in minutes, easy to make gluten-free too!

Author: Mommy Hates Cooking

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 8 serving

Calories: 160 kcal per serving

Ingredients

Using the pot that goes with the pressure cooker, add the chicken broth, water, chicken, carrots, celery, and seasonings.
Secure the pressure cooker lid to the pot and machine.
Move the nozzle to seal and set the pressure cooker function to high pressure for 6 minutes.
While the soup is cooking, combine the salt and flour in a large bowl for the noodles.
Make a well or low point in the center of the flour and add in the eggs.
Use a fork to combine the flour and eggs until it's slightly sticky, forming the dough into a ball. If needed use more flour to avoid it sticking too much. Knead this for about 2 minutes until a ball is fully formed.
Wrap it in plastic wrap and let it sit in the fridge for about 10 minutes while the pressure is building for the soup.
After 10 minutes, roll the dough out until it's about 1/4 inch thick and cut to the width that you prefer.
Set these on a wire rack to dry out a bit until the soup is done.
Let the soup naturally release (don't do anything) for 5 minutes once it's done cooking.
After 5 minutes, do a quick release of the pressure and remove the lid.
Turn the pressure cooker to the saute function and add in the noodles.
Cook these for 5-7 minutes on the saute function.
Remove the lid and serve, adding salt and pepper to your preference.