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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 254.9
  • Total Fat: 4.1 g
  • Cholesterol: 31.5 mg
  • Sodium: 387.3 mg
  • Total Carbs: 38.3 g
  • Dietary Fiber: 4.3 g
  • Protein: 16.2 g

View full nutritional breakdown of Easy Pressure Cooker Chicken Soup calories by ingredient
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Easy Pressure Cooker Chicken Soup

Submitted by: SEDONA0410

Introduction

I use spices so everyone can add their own salt & pepper. An easy to make meal. I have a 11 pound of pressure cooker so time could vary. This is my very own recipe. I enjoy just adding things in a pot to see what we get! I use spices so everyone can add their own salt & pepper. An easy to make meal. I have a 11 pound of pressure cooker so time could vary. This is my very own recipe. I enjoy just adding things in a pot to see what we get!
Number of Servings: 6

Ingredients

    3.5 pounds of boned chicken breast, no skin
    2 - medium oninons, chopped
    4 - small, white potatos with skin, washed, cubed
    2 - medium celery stalks, washed, diced
    1/4 tsp. of dried Basil
    1/8 tsp. Thyme
    1/4 tsp. dried Parsley
    1 can, cream of chicken soup
    2 C of water, preferably filtered or bottled

    1.5 C of long grain brown rice cooked by package directions.

Directions

Place chicken breasts (remove skin!), bone side down in pressure cooker. Top with all remaining ingredients except for the brown rice.

Close cooker according to manufacturers directions being sure it is locked! Turn heat on high. My cooker has a small, loose plug on top that will begin to sputter once pressure has been made as well as pins pop up to lock lid. Once the plug begins to sputter, cooking time begins. Lower heat so that the plug still sputters and cook for 25 minutes. (I place my heat just below medium)

Cook brown rice according to package directions.

After 25 minutes, turn off heat to pressure cooker,(remove from burner if electric) and allow to stand until pressure goes down (about 30 minutes.)

Open pot; use tongs to lift out chicken breasts. Meat should be falling off the bones. Place on large dish to remove all bones and shred meat. Place shredded chicken back into pot. (I suppose you can use boneless chicken, but I think the boned tastes better.) Add cooked rice to pot and stir. It should all be still very hot by this time, if not just reheat with lid off. Serve & enjoy!

Should make 6 - 8" bowls.


Number of Servings: 6

Recipe submitted by SparkPeople user KIKISMOMMY.






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Member Ratings For This Recipe

  • This was very tasty. I would not have thought to put Cr of Chicken Soup in but it added an interesting dept. I added bay leaves and herbs provence. Next time I will add more vegatables. - 2/3/11

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