GRANDMA'S PRESSURE-COOKER CHICKEN NOODLE SOUP
I've made this soup weekly since I modified my grandma's recipe for the pressure cooker. Chicken soup, especially this one, is quick to make and budget-friendly for any large family. -Tammy Stanko, Greensburg, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Select saute setting on a 3- or 6-qt. electric pressure cooker and adjust for medium heat; add oil. Brown the chicken thighs. Press cancel. Add carrots, celery and broth to pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure., Stir in salt and pepper. Evenly divide noodles among 4 serving bowls; top each bowl with 1 chicken thigh and top with broth. If desired, sprinkle with parsley.
Nutrition Facts : Calories 389 calories, Fat 29g fat (5g saturated fat), Cholesterol 112mg cholesterol, Sodium 1262mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 31g protein.
PRESSURE COOKER LOADED CHICKEN VEGGIE SOUP
When someone at our house gets sick, I whip up this quick and easy chicken soup. It resembles chicken noodle, but uses a variety of veggies instead of noodles for even more nutrition. Plus, if you use a pressure cooker or slow cooker, it makes meal prep even simpler! - Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 12
Steps:
- 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., 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 : Calories 205 calories, Fat 4g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 1124mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges
PRESSURE-COOKER CHICKEN TORTILLA SOUP
Steps:
- Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; add oil. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Add the next 10 ingredients. Stir. Lock lid; close pressure-release valve. , Adjust to pressure-cook on high for 8 minutes. Allow pressure to naturally release for 12 minutes, then quick-release any remaining pressure., Remove chicken from the pressure cooker. Shred with 2 forks; return to pressure cooker. Stir in cilantro. If desired, serve with toppings.
Nutrition Facts : Calories 141 calories, Fat 3g fat (0 saturated fat), Cholesterol 25mg cholesterol, Sodium 580mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges
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5/5 (4)Category SideCuisine ChineseTotal Time 45 mins
- Combine chicken, chicken stock, 2 cups water, ginger, and green onion in a pressure cooker. Cook at high pressure for 30 minutes. If using an Instant Pot, choose manual, and set timer to 30 minutes. If using a stovetop pressure cooker, cook over medium high heat until high pressure is reached. Turn to medium low heat. Continue to cook 30 minutes.
- (Optional) When the broth is cooked, you can remove the chicken and use the recipe below to cook a 5-minute crispy chicken. Alternatively, you can continue to cook the soup.
- Remove ginger and green onion from the soup and discard. If you’re using onion, leave the onions in the soup.
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- Park a 6- to 6 1/2-quart pressure cooker pot on high heat. Place the onion, cut-side down, on the bottom of the cooker and sear until well-charred — 5 minutes.
- Add the 2 halved carrots, 2 halved celery stalks, leek tops, and dried mushrooms to the pot along with the peppercorns and bay leaves. Follow with the chicken legs, thighs, wings, and finally the carcass. Add the water and use tongs or a large spoon to push as much of the chicken under water as possible.
- Attach and lock the cooker’s lid (according to the manufacturer’s instructions, of course) and bring up to pressure over high heat. When the cooker’s whistle blows (it’s typically annoying and discordant...all the better to get your attention), back off on the heat until the cooker just barely hisses. This means you’re maintaining pressure but not just dumping a lot of steam into the room, which would waste moisture, not to mention energy. Cook for 30 minutes.
- Remove the cooker from the heat and either vent the pressure by opening the pressure relief valve or simply place the covered vessel in the sink and pour running water over the lid for about a minute. At that point the pressure should have abated and the safety lock on the lid will open.
PRESSURE COOKER CHICKEN NOODLE SOUP - COOK FAST, EAT …
From cookfasteatwell.com
5/5 (9)Estimated Reading Time 6 minsServings 6
- Place the olive oil in the pot of your electric pressure cooker. Select the saute setting and heat oil until it shimmers but does not smoke. Add the onion, carrots, celery, and garlic. Cook until soft and fragrant, about three minutes.
- Add the diced chicken thighs. Stir to combine. Add the chicken broth, water, chicken base (if using), dill, and parsley. Stir to combine.
- Lock the lid in place and set the pressure release valve to "sealing." Cook on high pressure for 10 minutes. When the cooking time ends, allow the pot to sit for three minutes and then turn the release valve for a "quick release."
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