Instant Pot Cuban Noodle Soup

5 from 2 votes

Instant Pot Cuban Noodle Soup is a twist on a classic comforting classic that is bursting with flavor. and perfect for a chilly night.

Prep Time20

Course: Dinner

Cuisine: American

Calories: 2579kcal

Author: Wendy

3 cups chicken cooked, shredded
2 teaspoons olive oil
1 cup onion diced
2 cups carrots sliced
3 cups potatoes cubed
2 cloves garlic minced
2 tablespoons tomato paste
6 cups chicken broth or stock
1 packet sazon goya
2 teaspoons salt
1 teaspoon dried oregano
½ teaspoon black pepper
1 lemon juiced
8 oz Barilla Fideo Cut Spaghetti or dried angel hair pasta, broken into 2 to 3 inch pieces
1 to 2 cups water if desired

Heat the electric pressure cooker using the “saute” function until “hot.”
Add the olive oil, carrots, potatoes, and onion to the electric pressure cooker. Cook about 2 to 3 minutes or until the vegetables begin to soften. Stir in the garlic.
Add the chicken, broth, tomato paste, sazon packet, salt, oregano, and black pepper to the electric pressure cooker and stir.
Cover and set the valve to sealing. Program the electric pressure cooker using the “manual” or “pressure cook” setting on high pressure for 6 minutes. Allow the pressure cooker to naturally release the pressure for 5 minutes before releasing any remaining pressure.
Cancel the “keep warm” setting and activate the “saute” function.
Stir in the lemon juice and pasta. Cook for 5 to 6 minutes or until the pasta is al dente. Add additional water if necessary to maintain your preferred consistency.

If you are using angel hair pasta cut your noodles into small chunks.