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Pressure Cooker Loaded Chicken Veggie Soup

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Total Time
Prep: 10 min. Cook: 15 min. + releasing

By Taste Of Home Editorial Team

Recipe by Courtney Stultz, Weir, Kansas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 14, 2023

When someone at our house gets sick, I whip up this quick and easy chicken soup. It resembles chicken noodle soup but uses a variety of veggies instead of noodles for even more nutrition. Using a pressure cooker makes meal prep even simpler! —Courtney Stultz, Weir, Kansas

Test Kitchen Approved

Pressure Cooker Loaded Chicken Veggie Soup

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Yield: 6 servings (1-1/2 quarts)
Prep: 10 min
Cook: 15 min
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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
Text Ingredients

Directions

  1. 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. 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.

Nutrition Facts

1 cup: 205 calories, 4g fat (1g saturated fat), 42mg cholesterol, 1124mg sodium, 21g carbohydrate (4g sugars, 4g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 starch, 1/2 fat.
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