Pressure Cooker Loaded Chicken Veggie Soup

Total Time Prep: 10 min. Cook: 15 min. + releasing
Yield 6 servings (1-1/2 quarts)
Test Kitchen Approved
When someone at our house gets sick, I whip up this quick and easy chicken soup. It resembles chicken noodle soup but uses a variety of veggies instead of noodles for even more nutrition. Using a pressure cooker makes meal prep even simpler! —Courtney Stultz, Weir, Kansas

Ingredients

  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts (about 2 large)
  • 1 carton (32 ounces) reduced-sodium chicken broth
  • 1 cup fresh broccoli florets
  • 1 cup sliced fresh carrots
  • 1 cup sliced celery
  • 1 large potato, peeled and chopped
  • 2 teaspoons minced fresh parsley
  • 1 teaspoon pepper
  • 1/2 teaspoon minced fresh thyme
  • 1/2 teaspoon minced fresh oregano
  • 1/2 teaspoon salt

Directions

  1. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add 1 tablespoon oil. When oil is hot, add chicken. Cook until browned, 3-4 minutes. Press cancel.
  2. Add remaining ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally for 3 minutes; quick-release any remaining pressure. Remove chicken and shred with 2 forks; return to pressure cooker to heat through. Serve.

Nutrition Facts

1 cup: 205 calories, 4g fat (1g saturated fat), 42mg cholesterol, 1124mg sodium, 21g carbohydrate (4g sugars, 4g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 starch, 1/2 fat.

When someone at our house gets sick, I whip up this quick and easy chicken soup. It resembles chicken noodle soup but uses a variety of veggies instead of noodles for even more nutrition. Using a pressure cooker makes meal prep even simpler! —Courtney Stultz, Weir, Kansas
Recipe Creator
Community Cook

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