Warm up with this flavorful Instant Pot Cuban Chicken Noodle Soup! A quick and easy twist on a comforting classic, packed with hearty ingredients and vibrant Cuban spices. Perfect for busy nights!
Instant Pot Cuban Chicken Noodle Soup
Whenever the weather turned chilly or someone in the house wasn’t feeling well, my abuela would announce that it was time for her sopa. This wasn’t just any soup; it was her Cuban chicken noodle soup, and it had a magical way of making everything better. The scent of onions, garlic, and oregano sizzling in olive oil would fill the kitchen, mingling with the sweetness of carrots and the heartiness of potatoes. And then there was her secret weapon: sazon. That little packet of seasoning brought a depth of flavor and color that made her soup unmistakably hers.
An Easy Cuban Chicken Noodle Soup recipe
The process was a labor of love, and she made it look effortless. She would shred the chicken by hand, ensuring every bite had just the right texture. The tomato paste gave the broth a rich, warm hue, and a squeeze of fresh lemon juice added a bright, tangy finish. Instead of traditional wide noodles, she used delicate angel hair pasta, breaking it into smaller pieces so it soaked up all the flavors of the broth.
These days, I find myself longing for that soup, especially when life gets hectic or I’m feeling nostalgic. While I don’t have the luxury of hours to spend in the kitchen like my abuela did, the Instant Pot has become my saving grace. It lets me recreate her beloved recipe in a fraction of the time while still capturing all those comforting flavors. My Instant Pot Cuban chicken noodle soup is a tribute to her—a reminder of the warmth, love, and culture she poured into every meal.
So if you’re looking for a hearty, flavorful soup that will transport you to the heart of a Cuban kitchen, this recipe is for you. It’s easy, delicious, and sure to become a family favorite!
What you’ll need to make Cuban Chicken Noodle Soup
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
How to Make 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 5 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.
Serve this delicious soup and watch the magic happen!
Looking for a delicious dessert to go with this recipe? Check out my Cuban Flan recipe!
Instant Pot Cuban Chicken Noodle Soup
Warm up with this flavorful Instant Pot Cuban Chicken Noodle Soup! A quick and easy twist on a comforting classic, packed with hearty ingredients and vibrant Cuban spices. Perfect for busy nights!
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
- 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.
Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving: Calories: 439Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 75mgSodium: 2483mgCarbohydrates: 49gFiber: 5gSugar: 12gProtein: 34g
Frequently Asked Questions About Making Instant Pot Cuban Chicken Noodle Soup
1. Can I use frozen chicken for this recipe?
Yes! You can use frozen chicken in the Instant Pot. Simply add a few extra minutes to the pressure cooking time, and shred the chicken once it’s cooked through.
2. What is Sazon Goya, and can I substitute it?
Sazon Goya is a seasoning blend that adds a unique depth of flavor to Cuban and Latin dishes. If you don’t have it, you can substitute it with a mix of garlic powder, ground coriander, cumin, and a pinch of paprika for a similar flavor profile.
3. Can I use a different type of pasta?
Absolutely! While angel hair pasta is traditional in this recipe, you can use other pasta types like spaghetti (broken into smaller pieces), egg noodles, or even orzo.
4. What if I don’t have an Instant Pot?
No Instant Pot? No problem! You can make this soup on the stovetop. Sauté the vegetables in a large pot, then add the chicken, broth, and seasonings. Simmer until the vegetables are tender, then cook the pasta directly in the soup.
5. How can I make this soup gluten-free?
To make this recipe gluten-free, simply swap out the angel hair pasta for gluten-free pasta. Be sure to adjust cooking times, as gluten-free pasta can cook faster.
6. Can I freeze Cuban Chicken noodle soup?
Yes, this soup freezes well! Just leave out the pasta before freezing, as it can become mushy when reheated. Add freshly cooked pasta when you’re ready to serve.
7. Can I add more vegetables?
Definitely! Feel free to include additional vegetables like celery, zucchini, or bell peppers for added flavor and nutrition.
8. How do I adjust the seasoning to my taste?
Start with the recommended amounts of salt, pepper, and oregano, then adjust to your preference after the soup is cooked. A squeeze of fresh lemon juice at the end brightens up the flavors.
9. What if my soup is too thick?
If your soup turns out too thick, simply add a cup or two of water or chicken broth to achieve your desired consistency.
10. How long does it take to make this soup in the Instant Pot?
From start to finish, this soup takes about 30–40 minutes, including prep time, pressure building, and cooking. It’s a quick and hearty meal!
11.Can you make Cuban Chicken noodle soup it in the Crock pot?
Yes, you can. Sautee all the veggies for a few minutes and then add them to a slow cooker along with all the other ingredients except the noodles. Cover and cook on low for 8 hours. Add the chicken back to the cooker along with the noodles and lime juice. Cook on low for 1 hour. Garnish and serve.
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