That first hiss from the cooker tells you something good is happening. You notice that steady pressure build and feel it’s gonna make the broth taste deep and full. It’s like the cooker is whispering dang, dinner is almost ready.
You start to smell the broth depth take shape with the chicken, veggies and ranch mix mingling inside. A kinda cozy smell that pulls you right in. You catch yourself watching the little valve while it does its thing under that sealing ring.
Waiting is the hardest part but also the best. You remember how a slow release keeps soup flavors mellow and smooth, but sometimes you gotta quick release to get that bowl of soup in your hands fast. Either way, that hiss brings joy cause you know the soup is gonna be awesome.
The Truth About Fast Tender Results
- Pressure cooking quickly softens chicken so shredding is a breeze without drying it out.
- Veggies get tender right in the broth, soaking up all the flavor as you go.
- That quick pressure build means soup comes together way faster than simmering forever.
- The sealing ring keeps all that steam locked in so the broth is rich and not watered down.
- Egg noodles cook fast under pressure but still keep just enough chew to make the soup comforting.
What Goes Into the Pot Today
- 2 tablespoons butter to start your veggies off with a little richness.
- 1 small onion, diced for that sweet sharp base flavor.
- 2 large carrots peeled and diced, adding a bit of natural sweetness and color.
- 2 ribs celery diced, bringing in that classic soup crunch and earthiness.
- 2 cloves garlic minced to kick it up with a little punch.
- 6 cups chicken broth, your flavorful soup backbone.
- 1 (1-ounce package) dry ranch dressing mix for a sneaky creamy tang hit.
- 4 cups cooked shredded chicken, that star protein that’s tender and juicy.
- 8 ounces frozen egg noodles, easy to toss in and cook quick.
- 1 cup cooked bacon plus more for garnish cause bacon is life.
- 1 (8-ounce package) cream cheese softened and cubed to melt in smooth and creamy.
- 1 cup half and half or milk to lighten the soup but keep it rich.
- 2 cups shredded cheddar cheese plus some for topping a nice cheesy finish.
- Green onion chopped for that fresh pop on top.
Walking Through Every Single Move
First, you melt the butter in your pressure cooker using the saute function or just set it on medium heat. Then toss in the diced onion, carrots and celery. Stir ‘em around till veggies get tender about 5 to 7 minutes, gotta let those flavors loosen up.
Next, you stir in minced garlic and cook another 1 to 2 minutes till it’s fragrant. You don’t wanna burn it so watch close.
Then pour in your chicken broth and sprinkle dry ranch dressing in. Give it a good stir so everything blends well and bring it all up to a boil. This is when you notice the broth depth really starts to form.
Now add your cooked shredded chicken plus frozen egg noodles right into the pot. Lock the lid down, check the sealing ring’s on tight, then set your pressure cooker for 5 minutes. You’ll get a quick pressure build and then it’s doing its thing.
After the timer’s up, you can do a quick release to stop cooking right away. Open the lid carefully.
Last, stir in cooked bacon, cream cheese, half and half, and shredded cheddar cheese. Heat it through just till the cheese melts. Then scoop soup into bowls and garnish with green onions and more bacon if you want. Get ready for some dang good eats.
Time Savers That Actually Work
- Use pre-cooked rotisserie chicken to skip the cooking step and just shred it quick.
- Chop your onions, carrots, and celery ahead of time to cut down meal prep stress.
- Frozen egg noodles save you from boiling separately so you just toss ‘em in frozen.
- Cook bacon in the oven for less mess and more even crispiness while you prep soup.
- Softened cream cheese from room temp melts faster, speeding up that cheesy swirl.
The Flavor Experience Waiting for You
This soup is kinda like comfort in a bowl. You notice the creamy broth that coats your spoon in a way that’s kinda dreamy after a long day. The cheese blends in smooth so every bite feels rich but not heavy.
The shredded chicken soaks up the broth and stays tender, giving you little pockets of juicy goodness. Noodles have a nice chew and bring a hearty feel you’ll appreciate.
Veggies aren’t just filler here, they bring a fresh sweetness and tiny crunch that balances the creaminess real good. Plus that bacon oh it adds this smoky, salty punch that hits every taste bud right.
Finish it all with green onion garnish that adds a sharp fresh zing to cut through the luscious soup. Grab a spoon and dive in cause this soup is dang good and so satisfying.
How to Store This for Later
- Cool the soup to room temp before storing to keep everything safe and tasty.
- Use airtight containers to lock in flavors and keep soup fresh in the fridge for up to 3 days.
- For longer storage freeze it in freezer-safe bags or containers. Leave some space ‘cause soup expands when it freezes.
- Reheat gently on the stove or in the microwave. If soup thickens up too much, stir in a splash of broth or water to loosen it back up.
What People Always Ask Me
- Can I use fresh noodles instead of frozen? Yeah, but add them at the end when you simmer so they don’t turn mushy under pressure.
- Is it okay to substitute half and half with milk? Totally works fine if you want it lighter, just might not be as creamy.
- How do I keep the chicken tender and juicy? Cook just enough under pressure for 5 minutes and do a quick release so you don’t overcook it.
- Can I make this soup in a slow cooker instead? You can, but it won’t have the same broth depth or fast tender results you get with the pressure cooker.
- Why add ranch dressing mix? It’s a simple way to add herbs, tang and depth without extra steps. Makes the broth creamy and flavorful real quick.
- What’s the deal with sealing rings? Make sure it’s clean and properly seated so your pressure cooker maintains a tight seal for that essential pressure build.
Crack Chicken Noodle Soup Pressure Cooker Recipe
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 2 tablespoons Butter
- 1 small Onion diced
- 2 large Carrots peeled and diced
- 2 ribs Celery diced
- 2 cloves Garlic minced
- 6 cups Chicken broth
- 1 ounce Dry ranch dressing mix
- 4 cups Cooked shredded chicken
- 8 ounces Frozen egg noodles
- 1 cup Cooked bacon plus more for garnish
- 8 ounces Cream cheese softened and cubed
- 1 cup Half and half or milk
- 2 cups Shredded cheddar cheese plus more for garnish
- Green onion chopped for garnish
Instructions
Instructions
- Melt butter in the pressure cooker using saute function or medium heat.
- Add diced onion, carrots, and celery. Saute until softened, about 5–7 minutes.
- Add minced garlic and cook 1–2 minutes until fragrant.
- Add chicken broth and dry ranch dressing. Stir and bring to a boil.
- Add shredded chicken and frozen egg noodles. Lock the lid and cook under pressure for 5 minutes.
- Quick release pressure when done. Open lid carefully.
- Stir in cooked bacon, cream cheese, half and half, and shredded cheddar cheese. Heat until cheese melts. Garnish with green onion and extra bacon if desired.
