Pressure Cooker Chicken Cauliflower Noodle Soup

  • Servings: 4 to 8
  • Prep: 40m
  • Cook Time: 20m

This light and zesty ranch soup is thickened with mashed veggies for a creamy version that also features lots of fresh herbs and tangy lemon.


8 ozNo Yolks® Extra Broad
1 lbboneless skinless chicken thighs, chopped
4 cupscauliflower florets
1 cupdiced butternut squash
1 cupdiced Yukon Gold potatoes
1 cupdiced tomatoes
1onion, diced
1 stalkcelery, diced
2 clovesgarlic, diced
1 tsp eachsalt and pepper
4 cupssodium-reduced chicken broth
2 Tbspbutter
1 Tbsplemon zest
1/4 cuplemon juice
1/4 cupfinely chopped fresh parsley
2 Tbspfinely chopped fresh chives
2 Tbspfinely chopped fresh dill
1 1/3 cupsshredded aged Cheddar cheese


  1. In multi-function pressure cooker, combine chicken, cauliflower, squash, potatoes, tomatoes, onion, celery, garlic, salt and pepper. Stir in broth and 2 cups water.
  2. Close and lock the lid. Select Pressure Cook/Manual setting on High Pressure for 10 minutes.
  3. When cooking is complete, Quick Release the pressure. Once pressure is released, remove the lid.
  4. With lid off, Select Saute and set to High Temperature. Using potato masher, mash veggies to create thick paste. Stir in pasta and butter. Cook for 8 to 10 minutes or until pasta are tender.
  5. Press Cancel. Select Warm setting. Stir in lemon zest, lemon juice, parsley, chives and dill.
  6. Ladle soup into bowls; sprinkle with cheese.


For loaded ranch soup, garnish with a dollop of sour cream or Greek yogurt, and scatter crumbled bacon over top.