Chicken Vegetable Soup Pressure Cooker Recipe
This comforting chicken vegetable soup made in the pressure cooker is packed with protein, fresh vegetables, and herbs. It's the perfect one-pot meal for busy nights, warm and cozy with each spoonful.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 tablespoon extra virgin olive oil
- 1 yellow onion chopped
- 3 carrots chopped
- 3 celery stalks chopped
- 2 garlic cloves minced
- 1 teaspoon dried thyme
- 5 cups water
- 1 ½ cups fresh or frozen green beans cut into 1-inch pieces
- 1 pound boneless chicken breasts
- 2 to 3 teaspoons fine sea salt I use Real Salt brand
- ½ teaspoon ground black pepper
- 1 can chickpeas or white beans 15 oz., drained and rinsed
- 1 pound potatoes cut into ½-inch pieces
- Fresh lemon juice
- Chopped parsley
Instructions
Instructions
- Heat olive oil in pot over medium heat, then saute onion, carrots, and celery for about 5–7 minutes until softened.
- Add garlic and thyme, stir for one minute more.
- Pour in water, add green beans and chicken. Bring to boil until float valve rises and pressure builds.
- Cover and simmer for 20–25 minutes under pressure.
- Release pressure. Shred cooked chicken with forks and return to pot.
- Season soup with salt and pepper to taste.
- Simmer uncovered another 5 minutes to blend flavors.
- Ladle into bowls and garnish with fresh parsley and lemon juice as desired.
Notes
Store leftovers in sealed containers for up to 4 days in the fridge. For longer storage, freeze in portions and reheat when needed. Add fresh parsley or lemon for a bright touch when reheating.