If I had to grab just one of my kitchen appliances with a minute’s notice, it would be my pressure cooker. I use it at least two or three times a week and helps me get dinner on the table in record time. Now that it’s winter and of course everyone is sick, we eat quite a bit of chicken soup, and the pressure cooker is the perfect way to make it. This soup takes 30 minutes to make and tastes as if I cooked all day. It’s perfect.
Pressure Cooker Chicken Soup
Place frozen 2-3 pound chicken into the pressure cooker with 1/2 cup water. Cook on high pressure for 15 minutes. Release pressure and set aside chicken. To the broth, add:
1/2 cup raw brown rice
Your favorite vegetables; I used a handful of baby carrots, two handfuls of baby kale, 10 Brussels sprouts cut in half, 1 cup leftover sweet corn from last year’s garden
Separate chicken from bones and return to pot
Add enough water to cover, making sure you don’t overfill (my cooker has markers on the inside, which I filled to the 8 cup mark)
Pressure cook on high for 15 minutes
Release the pressure quickly and it’s ready. The broth is rich and flavorful, the vegetables are done perfectly, and the chicken still has plenty of taste. It’s truly an easy way to make a meal.
If you save your bones from previous chicken dinners and cook them for the first 15 minutes, the resulting broth is basically free and full of nutrition. It’s another way to stretch your budget and still eat well.
