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Instant Pot Cuban Chicken Noodle Soup

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Instant Pot Cuban Chicken Noodle Soup combines shredded chicken, delicious vegetables, Cuban flavors, and pasta to create the most delicious chicken noodle soup made right in the Instant Pot. 

Sopa De Pollo

If you are looking for one of the most delicious and flavorful Chicken Noodle Soup recipes this Instant Pot Cuban Chicken Noodle Soup recipe is exactly what you are looking for. It is perfect for those cool fall days or if you just want a delicious bowl of comfort. 

This soup is made up of chicken, onion, carrots, potatoes, galic, and potatoes that is then cooked in a flavorful chicken stock filled with herbs and tomato paste. Once you try this soup, you will crave it again and again. 

instant pot cuban chicken noodle soup

Between Sopa De Pollo, Zuppa Toscana, and my favorite Instant Pot Creamy Tomato Basil Tortellini soup you will have the perfect soup to enjoy all fall long depending on what you are feeling like. 

How to make Instant Pot Cuban Chicken Noodle Soup

  • 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. 
saute the vegetables
  • Add the chicken, broth, tomato paste, sazon packet, salt, oregano, and black pepper to the electric pressure cooker and stir.  
add in the chicken broth
  • 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. 
add in the noodles

Tips Tricks and FAQs

  • Another vegetable that you will sometimes find in this soup is pumpkin! You will even sometimes find 1 inch pieces of corn on the cob in Cuban Chicken Noodle. Don’t be afraid to add some to add another layer of flavors. 
  • This recipe calls for chicken stock, you can easily substitute it for homemade chicken broth. 
  • If you don’t have angel hair pasta you will want to use the thinnest pasta you have. A thin spaghetti noodle will work too. 

Storage

Fridge

You will want to store your leftover Cuban Chicken Noodle Soup in the fridge in an airtight container for up to 4 days. 

instant pot cuban chicken noodle soup

Freezer

Technically you can freeze this soup, however, I find that the potatoes and the noodles become a little mushy. 

If you choose to freeze it, place it in a freezer-safe airtight container and place it in the freezer for about 4 months. I love storing it in individual containers which makes it easy to grab and go! 

instant pot cuban chicken noodle soup

To thaw, place in the fridge overnight and then reheat in the microwave. 

instant pot cuban chicken noodle soup

Instant Pot Cuban Chicken Noodle Soup

Instant Pot Cuban Chicken Noodle Soup combines shredded chicken, delicious vegetables, Cuban flavors, and pasta to create the most delicious chicken noodle soup made right in the Instant Pot.

Ingredients

  • 3 cups shredded chicken
  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 2 cups sliced carrots
  • 3 cups cubed potatoes
  • 2 cloves garlic, minced
  • 6 cups chicken stock
  • 2 tablespoons tomato paste
  • 6 cups chicken broth
  • 1 packet sazon goya
  • 2 teaspoons salt
  • 1 teaspoon dried oregano
  • ½ teaspoon black pepper
  • 1 lemon, juiced
  • ½ box (8 ounces) dried angel hair pasta, broken into 2 to 3 inch pieces
  • 1 to 2 cups water, if desired

Instructions

    1. Heat the electric pressure cooker using the “saute” function until “hot.” 
    2. 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. 
    3. Add the chicken, broth, tomato paste, sazon packet, salt, oregano,and black pepper to the electric pressure cooker and stir.  
    4. 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. 
    5. Cancel the “keep warm” setting and activate the “saute” function. 
    6. 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. 

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 274Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 47mgSodium: 1552mgCarbohydrates: 31gFiber: 3gSugar: 8gProtein: 21g

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Lori

Friday 21st of May 2021

Sounds good, but the recipe is missing

Melissa

Friday 28th of May 2021

I am so sorry.. I goofed up! UGH. :) I have it added in now. I apologize. :)

Kathy Nabity

Thursday 20th of May 2021

Is there a "jump to the recipe" button. I have scrolled up and down multiple times and can't find the actual recipe with a list of ingredients and amounts!

Melissa

Friday 28th of May 2021

I apologize, I must have completely goofed up. The recipe is attached at the bottom now. :)

Lori

Wednesday 19th of May 2021

Sounds good - recipe is missing

Melissa

Friday 28th of May 2021

Fixed.. I am so sorry. :)

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