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Cooker Chicken Soup

A cozy, nourishing chicken soup made fast in the pressure cooker—perfect for weeknights or chilly days
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs chicken thighs or breasts bone-in preferred
  • 1 onion diced
  • 3 carrots sliced
  • 2 celery stalks sliced
  • 3 garlic cloves minced
  • 6 cups chicken broth
  • 1 bay leaf
  • 1 tsp dried thyme
  • Salt and pepper to taste

Method
 

  1. Set cooker to sauté. Cook onion, garlic, celery, and carrots for 3–4 minutes.
    Onion, carrots, celery, and garlic sautéing in pressure cooker
  2. Add chicken, broth, bay leaf, thyme, salt, and pepper.
    Chicken placed over sautéed vegetables in pressure cooker
  3. Seal lid, set to high pressure for 12 minutes.
    Chicken broth added to chicken and vegetables in cooker
  4. Release pressure naturally for 5 minutes, then quick release.
  5. Remove chicken, shred, and return to pot.
    Shredded chicken on cutting board for cooker soup
  6. Serve hot with bread or noodles.
    Bowl of homemade cooker chicken soup with vegetables

Notes

Use low-sodium broth if preferred.
Add noodles or rice for a heartier soup.
Freeze for up to 3 months.