Corrine StokoeEvery year as we get closer to the Holiday season I try to really pay attention to the trends and hottest items and there's no doubt this year that pressure cookers are a major hot topic!! I mean I've been trying to make everything in a pressure cooker lately and there's a new kid on the block that I really think you guys are gonna love. She's sleek and quick and priced JUST right.
I've used another pressure cooker for a few months now but was REALLY curious and excited to try out the Crock-Pot® Express Crock Multi-Cooker. It has AMAZING reviews on amazon and is priced so well, even at full price it's only $79.99!! That's significantly less expensive than other models out there and I honestly give it a full 5/5 stars.
I used my brand new Crock-Pot® Express Crock Multi-Cooker last week to make homemade chicken noodle soup and if you remember on Halloween, I talked about how I was going to try out Chicken Noodle Soup in a pressure cooker instead of the Crock-Pot® slow-cooker version my mom has been making for years. I love a good crockpot recipe as much as the next girl, but when you can make it in under 15 minutes? Sign me up!!
I used essentially all of the same ingredients as my mom's original recipe, but I read up on several other pressure cooker recipes online to find the best cooking time for this one and I think we nailed it! That first night that I made this recipe and we had a steady stream of trick-or-treaters, I'm not exaggerating when I say EVERY single trick-or-treater said something like “Oh my gosh this house smells SO GOOD” when I opened the door!!
But this recipe might be your new best friend because not only does it smell amazing while it's cooking, it tastes amazing, it's full of vegetables, and it only takes 7 minutes in the Crock-Pot® Express Crock Multi-Cooker.
7 minute Pressure Cooker Chicken Noodle Soup
2-3 lbs boneless skinless chicken breast
7 cups chicken broth
1 tsp salt
1 tsp fresh ground pepper
1 tablespoon tarragon
1 onion, chopped
1/2 bag baby carrots, chopped in 1/3s
3 stalks celery, chopped
8-10 oz noodles, either wide egg noodles or homestyle noodles
1 tub knorr chicken flavoring
Season chicken with salt and pepper, chop vegetables.
Add broth, salt, pepper, tarragon, onion, carrots, celery, chicken and knorr chicken flavoring to pressure cooker. If using homestyle noodles, add noodles also.
Close lid and set to “BEANS/CHILI” mode for 7 minutes.
If using wide egg noodles, cook noodles separately
Once soup has cooked 7 minutes, quick release steam, open lid and break up chicken in pot by using two forks to separate meat.
Add cooked noodles if cooked separately
Salt and pepper to taste.
And to give my readers a little added treat right now you can get an ADDITIONAL 15% OFF this cooker when you use code 15MINT at checkout! Hurry because this code is only good through on the Crock-Pot® Express Crock Multi-Cooker here thru Friday and then this super great deal is gone!
White shirt (sold out, similar one here)
Dark blue jeans
Photos by Arielle Levy
If you guys try out the Crock-Pot® Express Crock Multi-Cooker, will you let me know what you think?! I'd love to know if you like it as much as I do!
This recipe looks amazing – I love my pressure cooker too! I’m not sure what the “tub of chicken flavoring” is though. Is it the same as bouillon?
Oh I’m so sorry Katie! The tub of flavoring is very similar to a bullion, but when you go to the grocery store you’ll see it right next to the broth!
thanks for the shared recipe & review. The Electric Crock is so new that it is hard to find immediate info. It came out in Oct. 2017. I bought it for the brand and had already returned the XL brand since it used aluminum in the inner lid and for the shallow fitting steamer plate. So nice to encounter a metal trivet with the Electric Crock — Kudos to Crock Pot.. But, I’ve yet to cook in it yet.
Oh I think you’re really going to love it! Let me know when you try it out 🙂
My Son got me the express crockpot for Christmas, I got a great deal on the website$49.00. I have yet to use it but would like to learn more about attachments, best products to use in the Pot. I want to make cheese cake but no receipesCan you help. What size springform pan is best.
Do the IP receipes work the same in the express pot.
Thank You,
Linda Hellinge
I bought my crock pot multi cooker couple weeks ago love it made the cheesecake delicious used a 20 cm tin worked great just use aluminium foil folded length wise to make a “Sling to help remove it from cooker when cooked making chicken noodle soup for lunch will let you know the result
I guess mine is a larger amount, although I did 2.6 lbs. of chicken and followed the recipe amounts, because nothing was done in 7 minutes. Onions, Carrots and celery all still hard and the Chicken was not fully cooked. Doing the full 20 minutes now.
So sorry to hear that Dan. I have made this a few times with no issues. Maybe it was because of the amount of chicken? This is why I’m not a recipe blogger normally haha.
Same, followed the recipe perfect and chicken was not close to done. So I hurried on here to read some of the feedback and cooked 15-20 minutes as suggested and turned out better.
Maybe it depends on the size of the chicken breasts?
I tried this as the first recipe in my Express Pot. Your directions say to do the quick release after 7 minutes. I did and liquid spewed everywhere. I then closed it quickly and referred to the owner’s guide, which said to NEVER use quick release with soups. Did I do something wrong?
Oh Lisa I’m sorry! I didn’t have any trouble with the quick release, and I asked my mom and she said all of her soups are quick release too. I am so sorry you had trouble with this!
Hi there! I’d love to try this recipe but just wanted a little clarification. One of your pictures looks like there is butter in the pot when you are adding the chicken but the recipe doesn’t call for butter. Are you browning the chicken beforehand? The recipe says to shread the chicken but it looks like you’ve already cut it. Just want to make sure I’m not missing a step and end up not cooking the chicken properly. Thanks so much. This soup looks delicious and my daughter has been begging for some chicken noodle soup!!
Ahh Jennifer that is a really good question that I’m so glad you asked! I DID brown the chicken in about a tablespoon of butter beforehand on “saute” mode the first time I made this … but then I talked to my mom and I made it again without doing that and I seriously felt like it turned out JUST as good, and I’ve made it at least a half dozen other times since without browning the meat first and I feel like it’s way easier and just as delicious. So that’s why I left that step out! 🙂
I made this and it was delicious! Thank you for sharing your recipe! I changed s couple things based on reviews- I set the timer for 15 min and allowed 10 natural pressure release.
We are so glad you loved it!! -Kourtney
Please, what is Knorr chicken flavoring? I googled a picture but I’m not sure I’ve ever seen that in a store. Where do you find it? Thank you!
It’s in a little tub and has amazing flavor! Here and here are a couple places you can buy it online if you haven’t found it in store!
How big is the Knorr seasoning that you use? We don’t have it here in Australia but I think we have something called chicken stock powder. I just need to know how much to add-in. Thanks for your help.
Jo
Hi Jo, this is a link to the knorr stock that shows it’s 4.66oz, and it makes 3.5 cups of chicken stock. Hope that helps 🙂
Hey jo. I know it’s a while since your comment but I reckon the little tubs of continental stock liquid would be what w3d have to use over here. It’s the concentrated stock, in a 4 pack.
Cheers
I made this tonight and was so excited for chicken noodle soup. It was the perfect fall day for it. My husband and I both thought it needs more flavor. My 6yr old hated it and told me to not keep the recipe. But my 2yr old loved it and devoured it, then asked for more. Has anyone added garlic or any other seasoning?
Heck ya, I use a little fresh lemon juice to taste in the end. I also use Herbs de Province when I am browning chicken. Also use several other vegetables and gluten free egg noodles from Trader Joes. They are in the refrigerator section. Since it is after Thanksgiving and I am doing a liver cleanse, I have used many green vegies. I am just finishing it up now.
My question is to the author regarding how to release pressure after cooking? The instructions say not to use the recommended release of pressure you suggested. Can you tell me why I should or should not use this method, when the directions clearly state “Never use this method when cooking foods high in liquid content such as casseroles; beans; stews; stocks and soups. The pressure has been released when steam is no longer escaping from the valve, the Bobber Value has dropped and lid opens freely with minimal force. And what the heck is the Bobber Value? Mine is down and has always been down. It steamed a bit out of the hole and was red in color. This could actually be explained a little better. Hopefully some can enlighten me with my new toy. Thanks. KC
Just made this making the following modifications. I put a pat of butter in the pot and turned on SAUTE. Used frozen boneless chicken breast seasoned with salt, pepper, garlic powder, onion powder and poultry seasoning. Added the onion, carrots and celery. Sauteed until onion was soft, chicken browned but not fully cooked. Added broth and 2 Knorr chicken bouillon cubes. Put pressure cooker lid on flipped value to steam, pressed BEANS/CHILLI button adjusted time to 7 minutes. Once done flipped value with a utensil to get it all the way open and release steam. Once steam stopped I took off the lid pulled out the chicken and easily shredded with forks. Added precooked noodles and chicken back into the pot. Left it on KEEP WARM for 5 minutes and then served. Husband, 13yr old, 9yr old boys, and I loved it! Tasted like I had cooked it all day on low. Yummy in the tummy on a cold winter day.