Pressure Cooking: 30 Minute Chicken Soup

April 14, 2014

Modern day pressure cookers are a far cry from the old fashioned variety. No longer do you have to peek around the corner of your kitchen, while your grandmother's pressure cooker knocked and spit in a scary way. 

Pressure cookers now have digital monitors that count down the cooking process and heat up/cool down in a safe way. You can work right in the kitchen, while your dinner cooks in a flash. Check out this recipe for chicken soup that tastes like  your mom used to make, and it cooks super quickly. 

Pressure Cooked Chicken Soup

Place frozen 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

Jump to the rest of the instructions by clicking here.

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