Pressure Cooked Chicken Soup

Chicken Soup made in a Pressure Cooker

AuthorSara Bojarski Prep Time: 0:10:00
Cook Time: 0:25:00
Total Time: 0:35:00
Serving Size: Serves 6-8 Ingredients
  • 1 Tablespoon Extra Virgin Olive Oil
  • 2 Cups Onion (diced small)
  • 2 1/2 Cups Carrots (peeled and cut into 1/4" half moons)
  • 1 1/2 Cups Celery Stalks (cut into 1/2" pieces)
  • 2 3/4 lbs Bone in Chicken Legs/Thighs (skin removed)
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Black Pepper
  • 6 Cups Low Sodium Chicken Stock
  • 3 Sprigs Thyme
  • 5 Sprigs Parsley (leaves and stems)
  • 1 Bay Leaf
  • 1 1/2 Cups Elbow Pasta
  • 1 1/2 Cups Frozen Peas (thawed)
  • grated Parmesan Cheese (to serve with)
  • Add 1 tablespoon of Olive Oil to your pressure cooker and set to the 'Saute' setting. Once the oil is hot, add in your onion, carrot and celery and cook for about 5 minutes stirring frequently. Add in your chicken, salt, pepper, thyme, parsley, bay leaf and stock. Cover the lid to the pressure cooker and set to 'High Pressure' for 8 minutes.
  • When the 8 minutes is up, let the pressure naturally release for about 5 minutes and then use the 'quick pressure release'. Once all the pressure is released, carefully remove the lid.
  • Remove your herbs and bay leaf and discard. Take out your chicken and place on a cutting board.
  • Turn your pressure cooker on to 'Browning' - once it starts to boil, add in your macaroni and cook about 5 minutes, or until soft. Meanwhile shred up your chicken and discard the bones. After your macaroni is cooked, add in your shredded chicken and peas and cook another minutes. Taste and season - serve hot with grated parmesan cheese.