Name: Pressure Cooker Loaded Chicken Veggie Soup
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 1 tablespoon olive oil -; 1 pound boneless skinless chicken breasts (about 2 large) -; 1 carton (32 ounces) reduced-sodium chicken broth -; 1 cup fresh broccoli florets -; 1 cup sliced fresh carrots -; 1 cup sliced celery -; 1 large potato, peeled and chopped -; 2 teaspoons minced fresh parsley -; 1 teaspoon pepper -; 1/2 teaspoon minced fresh thyme -; 1/2 teaspoon minced fresh oregano -; 1/2 teaspoon salt -

Pressure Cooker Loaded Chicken Veggie Soup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Pressure Cooker Loaded Chicken Veggie Soup

1. 1 tablespoon olive oil -

2. 1 pound boneless skinless chicken breasts (about 2 large) -

3. 1 carton (32 ounces) reduced-sodium chicken broth -

4. 1 cup fresh broccoli florets -

5. 1 cup sliced fresh carrots -

6. 1 cup sliced celery -

7. 1 large potato, peeled and chopped -

8. 2 teaspoons minced fresh parsley -

9. 1 teaspoon pepper -

10. 1/2 teaspoon minced fresh thyme -

11. 1/2 teaspoon minced fresh oregano -

12. 1/2 teaspoon salt -

How to cook deliciously - Pressure Cooker Loaded Chicken Veggie Soup

1. Stage

Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add 1 tablespoon oil. When oil is hot, add chicken. Cook until browned, 3-4 minutes. Press cancel.

2. Stage

Add remaining ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally for 3 minutes; quick-release any remaining pressure. Remove chicken and shred with 2 forks; return to pressure cooker to heat through. Serve.