The pot lid rattles and you know dinner is almost ready. That valve hiss from the pressure cooker sends a kinda comforting signal, right? It’s like the promise that all those flavors are getting cozy together real fast. You can literally sense the sweet potatoes softening while the chicken soaks up all that brothy goodness.
Cooking with a pressure cooker feels a bit like cheating the clock, but in the best way. You remember all those hours folks used to spend simmering soups low and slow? This way, you get that tender pull on the chicken and the veggies in way less time. And the best part is, it tastes just as dang good.
Plus, when the time’s up and you do the quick release, that little plume of steam almost feels like the final curtain rising on a good meal. You grab your spoon and the warmth hits you right away. It’s home, it’s cozy, it’s exactly what you wanted after a long day.
What Makes Pressure Cooking Win Every Round
- It’s super fast. Meals that usually take an hour get done in like 20 minutes.
- You get that melt-in-your-mouth tender pull on chicken and sweet potatoes every single time.
- Pressure cooking locks in flavors so they come out richer and deeper.
- The natural release option lets food keep cooking gently without overdoing it.
- You can do a quick release when you’re in a hurry and need dinner now.
- Cleanup is easier since most of it cooks in one pot, no extra pans to wash.
Pressure cooking is a technique worth embracing if you want flavorful meals in no time. Similar quick recipes include quinoa in Instant Pot and enchilada pasta, which also speed up cooking while preserving taste.
Everything You Need Lined Up
- 1 tablespoon olive oil
- 1 onion, diced
- 2 celery stalks, diced
- 1 carrot, diced
- 2 sweet potatoes, peeled and diced
- 4 garlic cloves
- 1 teaspoon turmeric
- 1 teaspoon Italian seasoning
- 6 cups chicken broth
- 1 cup pearl couscous (or orzo, small pasta)
- 2 cups cooked chicken breast, chopped
- Salt and pepper to taste
You want everything ready before you start since the pressure cooker moves fast. Got the olive oil warming? That onion, celery, and carrot diced nice and even? Those sweet potatoes tender but still holding shape? Garlic fresh and ready to fill the kitchen with that smell?
Turmeric and Italian seasoning bring a little punch of flavor that ties everything together real good. Chicken broth is your soup base and it’s gotta be tasty since it’s carrying all the flavors. Pearl couscous adds a gentle bite that’s fun to scoop up. And we can’t forget the chicken—already cooked so it stays juicy and tender.
The Exact Process From Start to Finish
- Heat your olive oil right in the pressure cooker on medium. Toss in the onion, celery, and carrot to soften up for 5 to 7 minutes. You’ll notice the sweet smells pop out as they cook down.
- Stir in your garlic, turmeric, and Italian seasoning. Let everything cook together for a minute till you can smell that spicy garlic kick fill the air.
- Add those sweet potatoes and pour in the chicken broth. Give it a little stir and lock the lid on tight.
- Set the cooker to high pressure and wait for that valve hiss to sound off. Once it starts, let it cook for 15 minutes. Your sweet potatoes should get nice and tender by then.
- Do a quick release to let the steam out. Open the lid carefully and add the pearl couscous along with the cooked chicken. Then put the lid back and cook on high pressure for another 10 minutes till the couscous is tender.
- Use a natural release this time to keep everything smooth and juicy. Give the soup a good stir, season with salt and pepper like you want, and ladle it out hot.
Looking for more quick and tasty recipes? Try our Balsamic Chicken for a savory delight or the Cheesy Taco Sticks for a fun snack idea that everyone loves.
Time Savers That Actually Work
Cook your chicken ahead of time if you can. Just toss it on the grill or bake it while you prep the vegetables. This gets everything moving real quick once you start the soup.
Use pre-cut veggies if you’re in a hurry. Some stores have chopped onions, celery and carrots ready to go. It’s dang convenient on busy nights.
Go for chicken broth in cartons that you can pour right in instead of fiddling with bouillon cubes or making your own stock. It saves a step but still gives you great flavor.
That First Bite Moment
You dig your spoon into the bowl and everything’s piping hot. The sweet potatoes melt on your tongue like they been stewing all day. You notice the gentle spice from the turmeric sneaking in just right.
The chicken is tender but still juicy, offering a nice meaty balance against the soft couscous. Every spoonful feels like wrapping yourself in a warm blanket after a chilly day.
The broth is rich and comforting with those little hints of Italian herbs dancing around in the background. Garlic punches through enough to remind you it’s there without stealing the show.
It’s dang satisfying and kinda making you want seconds already. This soup doesn’t just fill your belly, it soothes your soul too.
Smart Storage That Actually Works
Store leftovers in airtight containers as soon as the soup cools down a bit. It keeps the fresh flavors locked inside for a couple days.
If you wanna save it longer, freeze the soup in portion-sized bags or containers. Just thaw in the fridge overnight before reheating and it comes back tasting great without losing that tender pull.
When reheating, use a gentle heat so nothing turns mushy real quick. A slow release kinda happens when you warm it gently on the stove with a splash of broth to loosen things up.
What People Always Ask Me
- Can I use frozen chicken instead of cooked? You can but it’s better to cook chicken first so your soup cooks evenly and stays juicy. Also check out quick protein options in Balsamic Chicken Recipe.
- What if I don’t have pearl couscous? Orzo or any small pasta works well too. Just watch cooking times since some pastas cook faster.
- Can I skip the turmeric? Yeah, turmeric adds color and warmth but you can use cumin or paprika for a different vibe.
- Should I do quick release or natural release? I usually do quick release after the 15 minutes for sweet potatoes then natural release after adding couscous to keep it perfect.
- Can I make this soup vegetarian? Sure thing. Swap chicken broth for vegetable broth and leave out the chicken or add chickpeas.
- What’s the best way to reheat leftovers? Warm on low heat with a splash of broth, stirring gently so nothing gets mushy.
Chicken and Sweet Potato Soup
Equipment
- 1 Pressure cooker Electric or stovetop
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 2 celery stalks diced
- 1 carrot diced
- 2 sweet potatoes peeled and diced
- 4 cloves garlic
- 1 teaspoon turmeric
- 1 teaspoon Italian seasoning
- 6 cups chicken broth
- 1 cup pearl couscous or orzo, small pasta
- 2 cups cooked chicken breast chopped
- Salt and pepper to taste
Instructions
Instructions
- Heat olive oil in the pressure cooker on medium. Add onion, celery, and carrot and sauté for 5-7 minutes.
- Add garlic, turmeric, and Italian seasoning. Cook for 1 minute until fragrant.
- Add sweet potatoes and chicken broth. Stir and seal the pressure cooker lid.
- Cook on high pressure for 15 minutes.
- Do a quick release carefully. Add pearl couscous and cooked chicken. Seal again.
- Cook on high pressure another 10 minutes.
- Do a natural release. Stir soup, season with salt and pepper, and serve hot.
