That first hiss from the cooker tells you something good is happening. You remember standing there, waiting for that sound because it means the heat's doing its thing inside. It kinda feels like a signal that the hard part’s over and the good stuff’s underway.
When you catch that hiss, there’s this little feeling that dinner’s about to be something special. The smell starts creeping out, teasing you with hints of what’s coming. You spot the steam sneaking from the valve and it gets you excited.
It’s funny how a simple sound can pump you up just right. That hiss means the pressure’s building, the flavors are melding, and you’re closer to a bowl that’s gonna warm you up from the inside out. It’s a dang good sign.
The Real Reasons You Will Love This Method
- You save a ton of time compared to traditional simmering.
- Broth depth is richer way faster, no waiting all day.
- Quick release lets you check in whenever you want.
- Natural release keeps veggies intact and tender.
- The sealing ring keeps everything locked in so flavor don’t escape.
- This method’s simple, no fancy chef skills needed.
Try a pressure cooker technique like this for faster, rich soup broth that beats slow simmering hands down. For more speed tips, see our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe that highlights quick, fuss-free cooking.
All the Pieces for This Meal
You’ll want to grab 1 tablespoon olive oil to start your base. One medium onion chopped up, that’s gotta sauté just right with 2 cloves garlic minced fine.
For some veggie love, 2 carrots sliced and 2 celery stalks sliced bring color and crunch. Don’t forget 1 teaspoon dried thyme for that earthy, cozy note.
6 cups chicken broth is your flavor backbone here. Then, 2 cups cooked shredded chicken gives it some hearty bite. Add 1 cup egg noodles for the perfect slurp.
Salt and pepper come in to season it just right. Top it off with 2 tablespoons chopped fresh parsley for that fresh pop of green you gotta love.
How It All Comes Together Step by Step
First, heat your olive oil in the big pressure cooker pot over medium heat. Let it get nice and warm before you add anything.
Next, toss in your chopped onion, garlic, carrots, and celery. Stir it gently and sauté until the veggies soften up a bit. That takes about 5 minutes.
Then, sprinkle in your dried thyme. Cook it with the veggies for just a minute so the flavors get cozy.
Pour in the chicken broth slow and steady. Stir a little, then crank the heat till it comes to a boil.
Add your cooked chicken and egg noodles right into the pot. Give it a quick stir to combine everything.
Seal your pressure cooker with the sealing ring. Bring it up to high pressure and cook for about 6 minutes. You can use your quick release to let out the steam.
Once the pressure’s down, open the lid and check the noodles for tenderness. If they need a bit more, just simmer a few minutes more uncovered.
Finally, season with salt and pepper. Sprinkle on that fresh parsley and you’re ready to serve. It’s dang satisfying when you see how easy it comes together.
Valve Hacks You Need to Know
The sealing ring is your best friend here. Make sure it’s clean and sit it properly before starting, or you won’t build pressure right.
Quick release is perfect when you’re in a rush but watch out for hot steam. Never put your hands near the vent, use a kitchen tool to flip that valve.
Natural release is cool when you want those tender veggies and deeper broth depth. Just set it, walk away, and let the cooker release pressure slowly on its own.
When You Finally Get to Eat
You spoon some soup into your bowl and dang, the smell hits you first. It’s warm and inviting, kinda smells like home.
The noodles are soft without turning mushy. Chicken’s juicy and tender, falling apart just right. You catch a bite of carrot and celery crunch that balances it all.
The broth has layers of flavor that stick around. You feel that dried thyme subtle in the background, all coated in a silky, olive oil richness.
That parsley on top ain’t just decoration. It gives a fresh snap that makes every spoonful better. Eating this feels like a hug you didn’t know you needed.
For more comforting soups with hearty bites, see our popular Classic Crockpot Pierogi Casserole with Kielbasa or tasty Mozzarella Stuffed Rosemary Parmesan Soft Pretzels for a cheesy twist to warm your soul.
Smart Storage That Actually Works
First up, you can keep soup in airtight containers in the fridge for about 3 to 4 days. Just cool it down before sealing tight.
If you want it longer, freeze soup portions in freezer-safe bags or containers. Lay bags flat so they save space and thaw quick.
Reheat gently on low heat so noodles don’t get overcooked and soup stays smooth. Stir often to keep flavors blended nice.
What People Always Ask Me
- Can I swap chicken for beef? You sure can but adjust the cooking time since beef might take longer to get tender.
- What if I don’t have egg noodles? No worries. You can use rice, or pasta shapes that cook quick, just add ‘em later to avoid mush.
- How do I stop soup from boiling over? Don’t overfill the pressure cooker. Keep it below the max line so it has room to bubble without trouble.
- Can I prep everything the night before? Absolutely. Chop veggies and shred chicken, then store separately. Dump it in the pot when you’re ready.
- What’s the difference between natural release and quick release? Natural release lets steam out slow, good for tender veggies and broth depth. Quick release vents steam fast, great when you’re in a hurry.
- Do I need to clean the sealing ring after every use? Yup! It traps flavors and gunk if you skip. Clean it gently with soap and water so it works right next time.
69 Award-Winning Soup Recipes
Equipment
- 1 Pressure cooker Large size
Ingredients
Main Ingredients
- 1 tablespoon Olive oil
- 1 Medium onion chopped
- 2 cloves Garlic minced
- 2 Carrots sliced
- 2 stalks Celery sliced
- 1 teaspoon Dried thyme
- 6 cups Chicken broth
- 2 cups Cooked shredded chicken
- 1 cup Egg noodles
- Salt and pepper to taste
- 2 tablespoons Fresh parsley chopped
Instructions
Instructions
- Heat olive oil in pressure cooker pot over medium heat.
- Add onion, garlic, carrots, and celery. Sauté about 5 minutes until softened.
- Add dried thyme, cook 1 more minute for flavor to bloom.
- Pour in chicken broth and bring to a boil.
- Add cooked chicken and egg noodles. Stir to combine.
- Seal pressure cooker. Cook on high pressure for 6 minutes. Use quick release.
- Open lid, test noodles. Simmer uncovered a few more minutes if needed.
- Season with salt and pepper. Sprinkle fresh parsley to serve.
