Pressure Cooker Italian Chicken Soup

By zhanghengshuo

6 Person

50 Minutes

0 Calories

This pressure cooker Italian chicken soup has an incredible depth of flavor, is both hearty and healthy and will soon become a family favorite. An excellent recipe for those new to pressure cooking. I have used a 6-quart (liter) Instant Pot in this recipe. I hope you will love it!

Ingredients

Pepper
Salt
A little grated Parmesan
Lemon juice
1 Small bunch basil finely chopped
1 Small bunch parsley finely chopped
3/4 cup Risoni or orzo pasta
4 tsp. Salt
8 cups Water
1 Bay leaf
6 Black peppercorns
4 cloves Garlic halved
1 Large onion roughly chopped
2 Large carrots peeled and halved
3 Celery stalks roughly chopped
4 Large tomatoes
3 pounds Whole chicken

Method

01

Place the chicken in the pressure cooker.
02

Roughly chop one tomato and finely dice the rest.
03

Add the roughly chopped tomato, celery, carrots, onion, garlic cloves, peppercorns and bay leaf in the pressure cooker.
04

Slowly pour in the water, taking care not to go above the maximum line indicated in the inside of the pot. Stir in the salt.
05

Make sure the steam valve is in the 'sealing' position. Cook for 25 minutes on high pressure.
06

At this point, you can let the pressure release naturally or, if you are in a hurry, leave it for 15 minutes then release manually. Since this has a lot of liquid there will also be a lot of steam released.
07

Open the pressure cooker and use a large slotted spoon to transfer the chicken onto a platter. Be careful as it will be falling off the bone.
08

Strain the broth from the pot into a large bowl then return to the pressure cooker.
09

Pick out the carrots, dice them and add them to the pot. Discard the other vegetables.
10

Once the chicken is cool enough to handle, discard the skin and shred the meat. Add the meat to the pressure cooker.
11

Stir in the diced tomatoes, a quarter of the chopped herbs and the pasta.
12

Make sure the valve is set to sealing again. Cover and cook for 4 minutes on high pressure.
13

Manually release the pressure. Taste the soup for seasoning and add the lemon juice and remaining herbs
14

Serve garnished with croutons with a little sprinkling on Parmesan, if you like.

Related Tags

Pressure Cooker Italian Chicken Soup

4.8

( By zhanghengshuo )

01 Information

Grade medium
Serving 6 servings
Prep Time 20 Mins
Cook Time 30 Mins
Total Time 50 Mins

02 Ingredients

Pepper

Salt

A little grated Parmesan

Lemon juice

1 Small bunch basil finely chopped

1 Small bunch parsley finely chopped

3/4 cup Risoni or orzo pasta

4 tsp. Salt

8 cups Water

1 Bay leaf

6 Black peppercorns

4 cloves Garlic halved

1 Large onion roughly chopped

2 Large carrots peeled and halved

3 Celery stalks roughly chopped

4 Large tomatoes

3 pounds Whole chicken

03 Method

Step 1

Place the chicken in the pressure cooker.

Step 2

Roughly chop one tomato and finely dice the rest.

Step 3

Add the roughly chopped tomato, celery, carrots, onion, garlic cloves, peppercorns and bay leaf in the pressure cooker.

Step 4

Slowly pour in the water, taking care not to go above the maximum line indicated in the inside of the pot. Stir in the salt.

Step 5

Make sure the steam valve is in the 'sealing' position. Cook for 25 minutes on high pressure.

Step 6

At this point, you can let the pressure release naturally or, if you are in a hurry, leave it for 15 minutes then release manually. Since this has a lot of liquid there will also be a lot of steam released.

Step 7

Open the pressure cooker and use a large slotted spoon to transfer the chicken onto a platter. Be careful as it will be falling off the bone.

Step 8

Strain the broth from the pot into a large bowl then return to the pressure cooker.

Step 9

Pick out the carrots, dice them and add them to the pot. Discard the other vegetables.

Step 10

Once the chicken is cool enough to handle, discard the skin and shred the meat. Add the meat to the pressure cooker.

Step 11

Stir in the diced tomatoes, a quarter of the chopped herbs and the pasta.

Step 12

Make sure the valve is set to sealing again. Cover and cook for 4 minutes on high pressure.

Step 13

Manually release the pressure. Taste the soup for seasoning and add the lemon juice and remaining herbs

Step 14

Serve garnished with croutons with a little sprinkling on Parmesan, if you like.

04 Author

zhanghengshuo

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