You catch the smell through the steam vent and suddenly you are starving. Its like warm cozy is sneaking into your kitchen and wrapping itself around you. You feel that slow-build of hunger, that get-ready-for-something-good kinda feeling.
Once you see that float valve click into place, you know youre in for a treat. The hiss of the quick release brings a rush of steam and an even bigger hit of that chicken and potato soup aroma. You start picturing that first big spoonful.
By the time the natural release finishes and you get the lid off, the kitchen smells just right. Its hearty, its simple, its exactly the kind of food you wanna eat when you need comfort fast. The pressure cooker pulls all those flavors together real good, no fuss but full taste.
The Real Reasons You Will Love This Method
- Speedy cooking means you get from hungry to happy fast without waitin around all day.
- The pressure builds flavor deep into the chicken and potatoes making every bite juicy and tender.
- You barely gotta stand over the stove since the cooker does most of the work.
- Using quick release and natural release lets you control how the soup turns out so its never overcooked.
- The sealed environment keeps everything moist and cozy, so your soup stays full-bodied and warming.
For tips on prepping speedy meals, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe or make a quick appetizer like Easy Marinated Cheese Appetizer with Salami & Green Olives.
Your Simple Ingredient Checklist
Youll want 2 boneless, skinless chicken breasts cut into half-inch chunks. Salt and black pepper are basics for seasoning because dang, you gotta taste it right.
Grab 3 tablespoons vegetable oil to saute the chicken and veggies. You need 1 cup chopped onion, 2 large carrots finely chopped, and 3 celery stalks also chopped good. They build that soup base flavor real nice.
One tablespoon minced garlic adds a punch, while Better Than Bouillon chicken flavor gives that deep stock taste. Just a half cup boiling water helps dissolve it good. Next comes 8 cups low-sodium chicken broth, more if it looks a bit thick.
Dont forget 2 sprigs fresh thyme for some herby zip and a half teaspoon Cajun seasoning that adds a little kick. A tiny pinch of sugar helps balance flavors. Finally, 2 pounds peeled and chunked russet potatoes are the heart and soul of this soup.
For more herb-friendly recipes, explore our Mozzarella Stuffed Rosemary Parmesan Soft Pretzels featuring rosemary and parmesan flavors.
The Exact Process From Start to Finish
First, you season chicken chunks with salt and black pepper. Make sure those pieces are coated all over so they got flavor.
Next, heat 3 tablespoons of vegetable oil in your pressure cooker on medium-high heat. Toss in the chicken and saute until theyre lightly browned and cooked through, about 5 to 7 minutes. Then, pull the chicken out and set it aside.
In the same pot, add more oil if needed. Throw in chopped onion, carrots, and celery. Cook these until theyre nice and soft, about 5 minutes. This builds the soups base flavor that you dont wanna miss.
Stir in the minced garlic and cook for just one minute until its fragrant and kinda tempting you to just eat it raw.
Pour in that Better Than Bouillon and boiling water mixture, stir until it dissolves. Then add your chicken broth and bring it all to a boil down in the pot.
Put the cooked chicken back in. Lock your lid and set for high pressure. Cook for 10 minutes then use a slow release to bring down the pressure so the taste stays perfect. Open it up, toss in your thyme sprigs and potatoes, then seal it again. Cook for another 8 minutes with natural release once done. Season the soup with salt and pepper as you like, and get ready to eat!
Time Savers That Actually Work
First shortcut, chop your veggies ahead on a lazy Sunday or even night before, so when cooking day comes its just dump and go.
Use pre-minced garlic in a jar if fresh is not your jam. It works real good and saves a little time messing with cloves.
For quicker boil time, heat your chicken broth in the microwave before adding it to the pot. This speeds up reaching that good pressure cooking point so youre not waiting forever for the float valve to pop.
If you want to speed up more weeknight meals, also see the Classic Crockpot Pierogi Casserole with Kielbasa for a hearty dump meal thats quick and easy.
When You Finally Get to Eat
You scoop up a big bowl and feel that warm steam hit your face. The chicken is tender enough to melt in your mouth and the potatoes are soft but still hold their shape just right.
The broth is rich and flavorful from all the slow melding of herbs, spices, and veggies. You catch the subtle sweetness from carrots and a little zip from the Cajun seasoning that surprises you.
Each spoonful brings comfort like youre wrapped in a cozy blanket on a chilly day. The fresh thyme adds a little lift you kinda werent expecting but soon cant live without.
Eating straight from the pot is tempting but you hold back, savoring every bite, feeling glad you did this chicken potato soup in your pressure cooker.
Your Leftover Strategy Guide
Store leftovers in airtight containers right after the soup cools down a bit. Make sure containers go into the fridge within two hours of cooking.
If you want to freeze some soup, use freezer-safe bags or containers. Leave some space at the top for the soup to expand so it dont burst. Label with date so you dont forget.
Reheat leftovers on the stove over medium heat or in the microwave at medium power. Stir often to heat it evenly. If soup is too thick, add a splash of broth or water to loosen it up before serving again.
The FAQ Section You Actually Need
- Can I use chicken thighs instead of breasts? Heck yeah, you can use thighs. They got more fat and flavor, and they cook just as well in pressure cookers but might need a couple minutes more.
- How do I know when to use quick release versus natural release? Quick release is good for stopping cooking fast after the main cooking time, so veggies dont get mushy. Natural release lets pressure drop slowly for tender meat and better flavor melding.
- Can I double this recipe in my pressure cooker? You can, but make sure not to fill it more than two-thirds full to keep the pressure cooker safe and working properly.
- What if my float valve doesnt pop up? Usually means theres not enough liquid or your lid isnt sealed right. Check the broth level and reseal the lid before trying again.
- Does the Cajun seasoning make it super spicy? Nope, it adds a nice gentle kick that warms the soup without burning your mouth.
- Can I skip the sugar? You can. The pinch just balances flavors a bit but its totally fine if you leave it out.
Chicken Potato Soup in Your Pressure Cooker
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 2 boneless, skinless chicken breasts cut into ½ inch chunks
- salt to taste
- black pepper to taste
- 3 tablespoons vegetable oil plus more if needed
- 1 cup onion chopped
- 2 carrots finely chopped
- 3 stalks celery finely chopped
- 1 tablespoon garlic minced
- 1 tablespoon Better Than Bouillon chicken flavor heaping tablespoon
- ½ cup boiling water
- 8 cups low-sodium chicken broth more if needed
- 2 sprigs fresh thyme
- ½ teaspoon Cajun seasoning
- 1 pinch sugar
- 2 pounds russet potatoes peeled and cut into ½ inch chunks
Instructions
Instructions
- Season chicken cubes with salt and black pepper.
- Heat oil in a pressure cooker on medium-high. Add chicken and sauté until browned and cooked through, about 5-7 minutes. Remove and set aside.
- In the same pot, add more oil if needed and sauté onion, carrots, and celery until soft, about 5 minutes.
- Add minced garlic and sauté for another 1 minute.
- Add Better Than Bouillon dissolved in boiling water. Stir to dissolve completely.
- Pour in chicken broth and bring to a boil.
- Add back cooked chicken. Lock lid and cook on high pressure for 10 minutes followed by slow release.
- Add thyme and potatoes. Seal and cook for another 8 minutes with natural pressure release.
- Season with salt and pepper to taste. Serve hot.
