The pot lid rattles and you know dinner is almost ready. That sound is like a little victory bell saying you stuck with the recipe and soon you9ll be eating something warm and soothing. You spot the steam peeking out from the sealing ring and your mouth starts watering already.
Inside the pot, the carrots and celery have softened up real nice from the s e2ut e9, mingling with the ginger and garlic scents that kinda wrap around the kitchen like a cozy blanket. That broth depth is coming together slowly but surely, and you sense it9s gonna be rich enough to warm your soul after a long day.
You recall how simple it all came together from those fresh ingredients you grabbed, and dang you9re excited to dig in when the natural release finally lets you open that lid. No rush, though, because slow release helps the flavors settle in just right and keeps everything tender -- especially that chicken pull that9s always the star of the soup.
The Truth About Fast Tender Results
- Pressure cookers trap steam and heat, making veggies soften faster than on the stove, perfect for quick dinners.
- Natural release lets the pressure come down on its own, keepin your chicken juicy and tender instead of rough and dry.
- The sealing ring helps keep all that goodness locked in, meaning your broth stays flavorful and rich instead of watered down.
- Using cooked chicken means your soup just needs a quick warm through, cutting down the pressure cooker time a bunch.
- Rice noodles go in last after the pressure cooking mostly done so they don9t turn into mush while you enjoy the soup.
What Goes Into the Pot Today
- 1 tsp. olive oil to get those veggies sizzling and packing flavor right from the start.
- 1 ½ cups sliced carrots from about 4 6 fresh ones, adding sweet, soft bits to your soup.
- 2 stalks of celery sliced up to bring a little crunch that softens nicely in the pot.
- 3 green onions sliced thin for that fresh onion flavor without overpowering things.
- 2 cloves garlic minced, and 1 ½ Tbsp. fresh ginger grated to make that signature kick.
- 2 tsp. toasted sesame oil to drizzle in near the end for fragrance and that nuttiness you crave.
- 3 65 Tbsp. low-sodium gluten free Tamari or soy sauce or coconut aminos, to taste, boosting umami and savory layers.
- 8 oz. cooked cubed or shredded chicken, about 2 cups, for your tender protein hit that pulls apart easy.
- 8 cups low-sodium or no salt chicken broth for a nice clean base letting all other flavors shine.
- ¼ 61/3 cup fresh cilantro chopped up, throwing in bright herbal notes at the end.
- 4 oz. wide rice noodles cooked separately just before serving so they keep their texture.
Walking Through Every Single Move
Heat your olive oil in the big pressure cooker pot over medium heat. You9re gonna wanna get those carrots and celery in there first. Let
Ginger Chicken Noodle Soup (Gluten Free!) and More Yummy Pressure Cooker Recipes
Equipment
- 1 Pressure cooker large
Ingredients
Main Ingredients
- 1 teaspoon Olive oil for sauté
- 1 ½ cups Carrots sliced
- 2 stalks Celery sliced
- 3 Green onions sliced thin
- 2 cloves Garlic minced
- 1 ½ tablespoon Fresh ginger grated
- 2 teaspoon Toasted sesame oil added near end
- 3-6.5 tablespoon Tamari or soy sauce to taste
- 8 oz Cooked chicken cubed or shredded
- 8 cups Chicken broth low sodium or no salt
- ¼-1/3 cup Fresh cilantro chopped
- 4 oz Rice noodles cooked separately
Instructions
Instructions
- Heat olive oil in pressure cooker pot over medium heat.
- Add carrots and celery, cook until slightly softened.
- Stir in green onions, garlic, and grated ginger. Sauté briefly.
- Pour in chicken broth and add the cooked chicken. Stir in tamari or soy sauce.
- Seal the lid and cook on high pressure for 10 minutes.
- Allow natural pressure release for 10-15 minutes before opening.
- Stir in sesame oil and chopped cilantro.
- Serve hot with separately cooked rice noodles in each bowl.
