Chicken Noodle Soup in Pressure Cooker

20 minutes to a made-from-scratch, gluten free, one pot Chicken Noodle Dinner!

Pressure cooker is one kitchen equipment that you will find in every Indian household. Many reasons!! Top most is because we love lentils, and dried lentils require long cooking time. Hence pressure cooker is appliance of choice for getting food on table, faster!

Also, Pressure Cooker, as name suggests, cooks food in pressure, keeping food healthy, and preserving lots of nutrients. Since food cooks faster, it also saves lots of time! Take for example, yellow lentils, which take approx. 30 minutes to cook if simply boiled with water on stove top, will cook much faster, just in 5-8 minutes, in pressure cooker. Also, modern pressure cookers are safer! All-in-all pressure cooker is a great Kitchen Appliance to own. Being Indian, I can't imagine cooking lentils without pressure cooker, though sometimes I try not to use cooker, so as to share recipe instructions with you (for without-cooker-cooking).

Not just lentils, even tough meats or when you need to add punch of flavor without wasting any time, you want a pressure cooker! I reach for my pressure cooker...

Total Time: Prep Time: Cook Time:
Difficulty: Easy
Yields: 4 Servings Serves: 4


  • 1 lbs Chicken (bone-in or bone-less, white and dark meats)
  • 1/2 tsp Salt (at-least, rest adjust per taste)
  • 5 Cup Water
  • 3 Garlic (3 cloves of garlic, minced, about 1 tbsp when chopped)
  • 1/2 Cup Yellow Onion (small diced)
  • 2 Carrots (small diced)
  • 4-5 Thyme (fresh sprigs, or use 1/2 tsp dried, both optional)
  • 1 tsp Black Pepper (or adjust per taste)
  • 1/4 lbs Buckwheat Soba Noodles
  • Cilantro (for garnish)
  • 1 tbsp Olive Oil
  • 1 tbsp Lemon (lemon juice, or use more per taste)


  • 1. Heat oil in pressure cooker pan. Add garlic and let it perfume oil for 30 seconds. Don't let it burn. Then add, chopped onion, carrots, and thyme (if using). Saute for 3 minutes or until onions are soft.
  • 2. Add chicken (thaw chicken before adding if using frozen chicken), 1/2 tsp salt, 1/2 tsp black pepper, lemon juice, and water. Tight close the lid of pressure cooker and turn heat on high. After first whistle, reduce heat to medium and let cook in pressure for 6-8 minutes (about 4-5 whistles on low-medium heat). Once done, switch off the heat and leave cooker for 5-10 minutes to release pressure.
    Additional Notes:
    I often hold the whistle of pressure cooked with a long-handle spatula to release steam (keeping my face and arm away to avoid chicken steam :)) But this process will vary depending upon type of pressure cooker you using. For any model, leaving cooker for few minutes after cooking auto release the pressure slowly.
  • 3. Once pressure has released, open the lid. Remove and discard thyme sprigs. Remove cooked chicken with tongs and transfer to cutting board. Return cooker on heat (without lid), break soba noodles in half and add to the cooking soup. On high heat cook for 5 minutes, or until noodle are done to your liking. Meantime, chop or shred chicken pieces and set aside.
    Additional Notes:
    Buckwheat soba noodles only need 4-5 minutes to cook. Regular egg pasta noodles will take little longer. If using pasta noodles, continue cooking as per time suggested in pasta package directions.
  • 4. Add chopped cooked chicken (discard bones if any), fresh chopped cilantro, then taste and adjust for salt and black pepper. Ladle into cups and serve hot. enjoy!

Savita's Notes:

Skip noodles, and this soup is perfect fit for Paleo Diet.

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21 comment(s)

This recipe is fantastic… my kids constantly ask for this soup. The only thing I do differently is leave the noodles out. I cook a bunch and add to the soup when needed so they don’t get soggy. But everything else about this recipe is delicious. Super flavorful, quick to make and very very healthy. I highly recommend.
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