Chicken Vegetable Soup in the Pressure Cooker
This hearty chicken vegetable soup made in a pressure cooker is a quick and nourishing dinner packed with fresh vegetables, tender chicken, and vibrant tomato broth.
Equipment
- 1 Pressure cooker
- 1 Mixing spoon
Ingredients
Main ingredients
- 1 tablespoon butter
- ½ cup onion finely diced
- 2 carrots peeled, halved lengthwise and sliced
- 2 stalks celery thinly sliced
- 2 teaspoons minced garlic
- 3 cups cooked chicken shredded or cubed
- salt and pepper to taste
- 15 ounce can diced tomatoes do not drain
- 8 ounce can tomato sauce
- 1 teaspoon Italian seasoning
- 6 cups chicken broth
- 1 large Russet potato peeled and cut into ½ inch cubes
- ½ cup frozen corn
- ½ cup diced green beans fresh or frozen
- 2 tablespoons chopped fresh parsley
Instructions
Instructions
- Melt the butter in your pressure cooker pot over medium heat. Let that butter get all melty and ready for action.
- Add the onion, carrots, and celery. Cook for about 5 to 7 minutes until those veggies start getting soft and you can smell 'em. They should look kinda translucent.
- Stir in minced garlic and cook for 1 minute more until you get that fragrant smell sneaking up on you.
- Dump in your cooked chicken, diced tomatoes with juice, tomato sauce, Italian seasoning, salt, and pepper. Stir it all up so everything’s cozy.
- Pour in your chicken broth, enough to just cover the ingredients, usually 4 to 5 cups. Give a gentle stir.
- Seal the lid, set your valve up and bring the cooker to high pressure. Once you hear that valve hiss, do a quick release or natural release depending how tender you want the veggies. Usually 7 to 8 minutes under pressure gets a good tender pull on the chicken and soft veggies.
- When you open that lid, give it a stir. Taste to see if you need more salt or pepper. Sprinkle fresh parsley on top for a bit of brightness, and you’re good to go!
Notes
Cool completely before storing. Use airtight containers. Freeze in portions for easy meals later.