Chicken Potato Soup in Your Pressure Cooker
This comforting pressure cooker chicken potato soup is hearty, flavorful, and packed with tender vegetables and juicy chicken for the ultimate cozy meal.
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.
Notes
Serve with crusty bread or garnish with parsley, cheese, or scallions for extra flavor and presentation.