Easy Pressure Cooker Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3.5 pounds of boned chicken breast, no skin2 - medium oninons, chopped4 - small, white potatos with skin, washed, cubed2 - medium celery stalks, washed, diced1/4 tsp. of dried Basil1/8 tsp. Thyme1/4 tsp. dried Parsley1 can, cream of chicken soup2 C of water, preferably filtered or bottled1.5 C of long grain brown rice cooked by package 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.
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.
Nutritional Info 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
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