Chicken Noodle Soup

YIELD: 2-4 SERVINGS | PREP: 10m | COOK: 25m | TOTAL TIME: 40m


  • 1 tsp virgin olive oil
  • 6 oz boneless chicken breast, diced
  • 1 ¼ c egg noodle
  • 2 cloves of garlic, minced
  • 2 tsp black pepper
  • 1 c celery, chopped
  • 1 c onion, diced
  • 2 c chicken stock
  • 1 c carrots, chopped
  • 1 c water
  • salt to taste


  1. Select Sauté using the Menu button and press Start. Wait a few minutes for pressure cooker to heat up. NOTE: You do not need to secure lid while in Sauté mode!
  2. Mix in olive oil, garlic and diced chicken breast. Sauté until brown for 5-7 minutes.
  3. Add chicken stock, water, egg noodles, celery, black pepper, and onion. Stir well.
  4. Select Soup/Congee using the Menu button and press Start.
  5. It will take 5-10 minutes to begin pressurizing. After desired time, immediately quick release pressure.
  6. Open lid and serve chicken noodle soup with included ladle.