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Electric Pressure Cooker Chicken Soup, 30 minute chicken soup, freezer to table meal, freezer to table chicken soup, recipe, electric pressure cooker recipe

Electric Pressure Cooker Chicken Soup

  • Author: Patty@bookscookslooks.com
  • 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

Scale
  • 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