Crack Chicken Noodle Soup Pressure Cooker Recipe
This irresistible Crack Chicken Noodle Soup made in the pressure cooker is loaded with shredded chicken, creamy cheese, bacon, ranch seasoning, and tender egg noodles—your new favorite one-pot comfort meal!
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.
Notes
Cool leftovers before storing. Refrigerate for up to 3 days or freeze for longer. Reheat gently and stir in broth if needed to loosen the soup.