I have to admit that I love having an electric pressure cooker (also known as the InstantPot) available for cooking rice and quick meals. I set out to learn how to use an electric pressure cooker by making a shoulder roast and lots and lots of rice – especially my honey tumeric rice. I do admit it does make the best rice I have ever had. But I knew I had to expand beyond rice so I’ve started using it for other things. I’ve learned that it’s great for cooking the stuffed cabbage that I pack up for the freezer. I just pop it in frozen solid and 15 minutes later I have a completely cooked dinner ready to serve. Now I was ready to try something new. I hadn’t pulled anything out for dinner and I was in the mood for soup so I thought I’d try some electric pressure cooker chicken soup.
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Electric Pressure Cooker Chicken Soup
Serves 4 – 6
1 lb chicken breasts, frozen
1 lb Yukon gold potatoes, preferably organic
8 oz frozen carrots
8 oz frozen corn
4 cups chicken stock, preferably organic
2 TBS herbes de Provence
I clove garlic, minced
2 tsp salt
- Peel and cut the potatoes into bite sized chunks.
- Add everything but the corn starch to the electric pressure cooker and set to cook for 18 minutes.
- After the cooker has finished cooking release the pressure and take off the lid.
- Remove about a 2 cups of liquid and heat with the cornstarch in a small pot until it thickens.
Add the thickened broth back into the soup and mix well. - Remove the chicken breasts and cut or shred into bite sized pieces.
- Return to the soup.
- Stir to mix.
- Taste and adjust seasoning if necessary
How Was the Electric Pressure Cooker Chicken Soup?
First I have to note that I am constantly amazed at how quickly the electric pressure cooker gets things cooked. It’s like magic – even though I know it’s not. As for this soup – it was pretty tasty. Simple, yes – but that was exactly what I was looking for that night. I didn’t want anything very fancy. I just wanted a comforting bowl of soup.
It was filling and full of our garden grown vegetables. I served it with homemade crackers. Homemade bagels would also be a wonderful accompaniment. It was a perfect meal for a cold and snowy evening. And I just loved that I could throw it all together and have it on the table in half an hour. I wish these things had been around when I was working – whew, would it have made life easier!
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Electric Pressure Cooker Chicken Soup
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 - 6 1x
- Category: main dish - soup
- Method: instant pot
- Cuisine: American
Description
a delicious chicken soup that is ready in under 3o minutes
Ingredients
- 1 lb chicken breasts, frozen
- 1 lb Yukon gold potatoes, preferably organic
- 8 oz frozen carrots
- 8 oz frozen corn
- 4 cups chicken stock, preferably organic
- 2 TBS herbes de Provence
- I clove garlic, minced
- 2 tsp salt
- 1 TBS lemon juice – fresh or frozen
- 1/4 cup white wine, optional
- 2 TBS corn starch
Instructions
- Peel and cut the potatoes into bite sized chunks.
- Add everything but the corn starch to the electric pressure cooker and set to cook for 18 minutes.
- After the cooker has finished cooking release the pressure and take off the lid.
- Remove about a 2 cups of liquid and heat with the cornstarch in a small pot until it thickens.
- Add the thickened broth back into the soup and mix well.
- Remove the chicken breasts and cut or shred into bite sized pieces. Return to the soup.
- Stir to mix.
- Taste and adjust seasoning if necessary
Notes
prep time includes time at the end to cook off corn starch to thicken the soup
Keywords: instant pot, instant pot soup, electric pressure cooker, chicken soup, 30 minute meal
