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Chicken Soup taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Pressure Cooker Chicken Soup Recipe You Gonna Love

This hearty pressure cooker chicken soup blends carrots, parsnips, garlic, leek, and herbs with tender shredded chicken for quick, cozy comfort in under an hour.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine Mexican
Servings 4 people
Calories 319 kcal

Equipment

  • 1 Pressure cooker pot for cooking the soup

Ingredients
  

Soup Ingredients

  • 2 tablespoons extra virgin olive oil
  • 4 medium carrots peeled and sliced
  • 3 parsnips peeled and sliced
  • 3 celery ribs sliced
  • ½ medium onion diced
  • 1 leek halved, sliced and rinsed
  • 4 garlic cloves minced
  • 2 boneless skinless chicken breasts
  • 2 sprigs fresh thyme
  • 2 sprigs fresh tarragon
  • 1 bay leaf
  • 5 cups low-sodium chicken broth
  • ¼ cup fresh parsley roughly chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Instructions
 

Cooking Instructions

  • Heat the olive oil in your pressure cooker pot over medium heat. You want it warm but not smoking.
  • Add carrots, parsnips, celery, onion, leek, and garlic. Stir it a little till veggies start to soften, about 5 to 7 minutes. The smell should get you excited already.
  • Season with kosher salt and black pepper for some punch. Toss it all around so every piece gets some love.
  • Place chicken breasts right on top of the veggies and herbs. Pour in 5 cups chicken broth or enough to cover everything well for that perfect broth depth.
  • Lock the lid in place, check sealing ring is good, and set your pressure cooker to high. Wait for the float valve to pop up then start your timer for 10 minutes.
  • Once done, use natural release to let pressure come down gently. This helps keep the chicken tender and juicy, no tough bites here.
  • Open lid, remove the chicken breasts, and shred them with two forks. Then toss shredded chicken back into the pot so all those flavors mingle.
  • Give it one more simmer for 5 minutes without lid, taste and adjust seasoning as you like. Now you’re ready to spoon out a bowl that’s all homey and satisfying.

Notes

Finish with a sprinkling of fresh parsley and black pepper before serving. Store leftovers in fridge for 4 days or freeze for later meals.