Pressure Cooker Chicken Soup Recipe

I just made this amazing pressure cooker chicken soup that brings together tender chicken, fresh veggies, and a burst of herbs so perfectly, it seriously warms me up on a chilly day, and honestly, it tasted as awesome as I hoped it would.

I love cookin pressure cooker chicken soup cuz its full of lean protein and vitamins. Using bone in chicken, low sodium chicken broth, carrots, celery, a yellow onion, garlic, thyme and bay leaves gives a real hearty flavor.

I think the veggies and chicken make a nutritious, tasty meal.

Ingredients

Ingredient Quantities

• 2 lbs bone in chicken thighs (or breasts) with skin for extra flavor
• 8 cups low sodium chicken broth
• 1 cup water
• 3 large carrots peeled and sliced
• 3 celery stalks chopped into bite size pieces
• 1 large yellow onion diced
• 3 garlic cloves minced
• 2 bay leaves
• 1 tsp dried thyme (or 1 tbsp fresh thyme chopped)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/2 cup fresh parsley chopped (optional, add at the end)

How to Make this

1. Place the chicken thighs in the pressure cooker and sprinkle them lightly with salt and pepper.

2. Add the diced onion and minced garlic to the cooker along with the chicken.

3. Throw in the sliced carrots and chopped celery, making sure all the veggies are spread evenly.

4. Pour in the 8 cups of low sodium chicken broth and 1 cup of water over everything.

5. Drop in the bay leaves and mix in the dried thyme (or fresh thyme if you’re using that).

6. Seal the pressure cooker, set it to high pressure, and cook for about 20 minutes.

7. Let the pressure release naturally for 10 minutes, then do a quick release to get rid of the remaining pressure.

8. Take out the bay leaves and discard them, then transfer the chicken to a plate.

9. Shred the chicken off the bones and skin; then put the shredded meat back into the soup.

10. Stir in the chopped fresh parsley, adjust salt and pepper to taste, and serve while it’s piping hot.

Equipment Needed

1. Pressure cooker (to cook the chicken and vegetables)
2. Sharp knife (for chopping onions, carrots, celery, and garlic)
3. Cutting board (for all the veggies and herbs)
4. Measuring cups (to measure out 8 cups of chicken broth and 1 cup of water)
5. Mixing spoon (to combine seasonings and veggies)
6. Tongs (for transferring chicken if needed)
7. Plate (to lay out the chicken so it can be shredded)
8. Fork (to shred the chicken off the bones)

FAQ

• Q: Can I use boneless chicken instead?
  A: Yep, you can use boneless chicken breasts but bone in really adds extra flavor, so keep that in mind if you’re up for it.
• Q: How long should I cook it in the pressure cooker?
  A: Usually cook for about 12 minutes on high pressure and let the pressure release naturally. This works pretty good most of the times.
• Q: Can I add other veggies?
  A: Sure, feel free to toss in peas or potatoes if you like. Just make sure to adjust the liquid a bit so it wont get too thick.
• Q: Do I have to use bay leaves and thyme?
  A: They really add a nice flavor. Bay leaves and thyme are important, but if you dont have them, you can improvise with what you got on hand.
• Q: What’s the best way to store leftovers?
  A: Just pop them in an airtight container in the fridge for up to 3 days. If you want to keep it longer, you can freeze it.

Pressure Cooker Chicken Soup Recipe Substitutions and Variations

• Bone-in chicken thighs: You could use boneless thighs or even breasts if you prefer a leaner option without sacrificing flavor
• Low sodium chicken broth: Try making your own broth or use regular chicken broth if you don’t mind a bit more salt
• Water: Some people like to substitute water with a splash of dry white wine for an extra kick of flavor
• Celery: If you’re short on celery, diced fennel or even zucchini can work in a pinch and add a slightly different taste
• Fresh parsley: You might want to try fresh cilantro or basil if you want a unique twist on the herb finish

Pro Tips

1. Try searing the onions and garlic in a little oil before adding everything else. This gives the broth a richer flavor and makes the whole dish taste way better even though it’s extra step.
2. If you decide to use chicken breasts instead of thighs, be careful not to overcook them ’cause they can get super dry real quick. Bone in thighs really keep things juicy and flavorfull.
3. Letting the pressure release naturally for about 10 minutes is key. It helps lock in all the flavors and makes the chicken tender instead of a mushy mess.
4. Don’t forget that chopping up that fresh parsley and stirring it in at the end really brightens up the whole soup. It’s a small touch that makes a big difference in the taste.