Sicilian Chicken Soup and More Pressure Cooker Favorites
A hearty pressure cooker Sicilian Chicken Soup loaded with tender vegetables, shredded chicken, and comforting pasta in a golden herb-scented broth.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 whole chicken 3 lbs, giblets removed
- ½ teaspoon pepper
- 1 tablespoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons oregano
- 1 ½ cups diced yellow onion
- 1 ½ cups diced celery ribs
- 1 ½ cups diced carrots
- 1 red bell pepper diced
- 2 medium russet potatoes peeled and diced into ½ inch cubes
- 14.5 ounces canned diced tomatoes
- ¼ cup fresh flat-leaf Italian parsley chopped
- 5 garlic cloves minced
- 4-6 cups chicken broth
- 1 tablespoon chicken bouillon
- 4 cups water
- ½ pound ditalini pasta
Instructions
Instructions
- Place the whole chicken in your pressure cooker pot and cover with water. Add salt, pepper, onion powder, garlic powder, and oregano right in.
- Lock the lid with sealing ring in place and set to high pressure. Cook for 25 minutes, then let it naturally release for 15 minutes.
- Remove the chicken and let it cool. Skim the broth to remove foam or fat on top.
- Add diced onions, celery, carrots, and red bell pepper to the broth. Cook 5 minutes at high pressure, then quick release.
- Add potatoes, canned tomatoes, and minced garlic to the pot.
- Shred the cooled chicken and return to the pot. Stir in parsley and chicken bouillon. Pour in chicken broth.
- Add ditalini pasta, seal the lid, and cook for 5 minutes at high pressure. Use natural release when done.
- Stir contents together and serve hot.
Notes
Don't overfill the pressure cooker past the max line. Best served fresh, but leftovers reheat well.