Sharing is caring!

Have you ever wanted to enjoy the rich, robust flavor of Cuban cuisine right in your own kitchen? With the Instant Pot Cuban Chicken Noodle Soup, you can now indulge in the perfect mix of shredded chicken, vegetables, Cuban seasonings, and pasta – all in one delicious and easy-to-cook soup. Not only is the Cuban Chicken Noodle Soup a flavorful, wholesome meal, it’s also a snap to make in your Instant Pot. In just under 20 minutes, you’ll have a tasty, comforting soup that is sure to become a weeknight favorite.

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. 

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. 

• 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. 

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. 

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! 

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

• Cuban Breeze Cocktail
• Instant Pot Garlic Noodles
• Chicken Pot Pie Noodles
• Instant Pot Crack Chicken Noodle Soup
• Turkey & Noodle Casserole
• Zero Point Instant Pot Taco Soup

Sharing is caring!