Imagine coming home to a steaming bowl of soul-warming chicken vegetable soup that's packed with tender chicken, vibrant vegetables, and rich, hearty broth - all prepared in a fraction of the traditional cooking time. This pressure cooker magic transforms simple ingredients into a restaurant-quality meal that will have your family begging for seconds. Whether you're looking for a quick weeknight dinner or a comforting meal to chase away the chills, this American-style soup is about to become your new go-to recipe that proves delicious, nutritious meals can be both easy and incredibly satisfying.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup green beans, chopped
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients on a clean countertop. This will help streamline the cooking process.
- In a pressure cooker, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the diced carrots and celery to the pressure cooker. Stir them into the onions and cook for an additional 3-4 minutes until they start to soften.
- Next, add the minced garlic and sauté for about 1 minute, stirring frequently to prevent it from burning. The garlic should become fragrant.
- Pour in 4 cups of chicken broth, scraping the bottom of the pot to deglaze and release any flavorful bits stuck to the bottom.
- Add the 2 cups of shredded cooked chicken and the chopped green beans to the pot. Stir to combine all the ingredients evenly.
- Season the soup with 1 teaspoon of thyme, and add salt and pepper to taste. Stir again to incorporate the seasonings.
- Close the lid of the pressure cooker, ensuring that the steam valve is set to the sealing position. Cook on high pressure for 10 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for about 5 minutes, then carefully switch the steam valve to the venting position to release any remaining pressure.
- Once the pressure has fully released, open the lid and give the soup a good stir. Taste and adjust the seasoning with additional salt and pepper if needed.
- Serve the chicken vegetable soup hot, garnishing with fresh herbs if desired. Enjoy your warm and hearty meal!
Tips
- Use pre-cooked or rotisserie chicken to cut down on preparation time and add instant flavor.
- For extra depth, consider using homemade chicken broth instead of store-bought.
- Don't rush the natural pressure release - it helps the flavors meld together perfectly.
- Fresh herbs like parsley or thyme can elevate the soup's presentation and taste.
- If you prefer a thicker soup, you can use an immersion blender to partially blend some of the vegetables.
- This soup freezes beautifully - make a double batch and save some for later!
- For added nutrition, consider throwing in additional vegetables like zucchini or spinach.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 8g
Protein: 18g
Fat: 9g
Saturated Fat: 2g
Cholesterol: 50mg
