Are you ready to warm your soul with a bowl of deliciousness? This Pressure Cooker Chicken Potato Soup is not just any soup; it’s a comforting embrace in a bowl that promises to delight your taste buds and fill your kitchen with irresistible aromas! In just 45 minutes, you can whip up a hearty meal that serves four, perfect for family dinners or cozy nights in. With tender chicken, creamy potatoes, and a medley of fresh vegetables, this American classic is a must-try recipe that will have everyone coming back for seconds. Dive into the recipe below and discover how easy it is to create this satisfying dish that will leave you craving more!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb chicken breast, diced
- 4 medium potatoes, peeled and cubed
- 1 onion, chopped
- 2 carrots, sliced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Dice the chicken breast into bite-sized pieces, peel and cube the potatoes, chop the onion, slice the carrots, and mince the garlic. This will help streamline the cooking process.
- Set your pressure cooker to the sauté function. Once it's hot, add a splash of oil and let it heat up. Add the chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent burning. The garlic should become fragrant.
- Next, add the diced chicken breast to the pot. Season with salt and pepper to taste. Sauté the chicken for about 5 minutes, stirring occasionally, until it is no longer pink on the outside.
- Once the chicken is browned, add the sliced carrots and cubed potatoes to the pressure cooker. Stir to combine all the ingredients.
- Pour in the 4 cups of chicken broth, ensuring that the vegetables and chicken are submerged. Add 1 teaspoon of thyme for flavor, and stir everything together to combine.
- Close the lid of the pressure cooker securely and ensure the pressure release valve is set to sealing. Set the pressure cooker to cook on high pressure for 15 minutes.
- While the soup is cooking, prepare any additional toppings you might like, such as fresh parsley or shredded cheese.
- Once the cooking time is complete, allow the pressure cooker to naturally release pressure for about 10 minutes. After that, carefully switch the pressure release valve to venting to release any remaining steam.
- Open the lid carefully, and stir the soup. Taste and adjust seasoning with additional salt and pepper if needed. If you prefer a thicker soup, you can mash some of the potatoes with a fork or a potato masher.
- Serve the chicken potato soup hot, garnished with your choice of toppings. Enjoy your hearty, homemade soup!
Tips
- Prep Ahead: To save time, chop all your ingredients before you start cooking. This will make the process smoother and more enjoyable.
- Sauté for Flavor: Don’t skip the sautéing step! Browning the onions and garlic enhances the flavor of the soup, giving it a rich and savory base.
- Adjust Seasoning: Taste your soup before serving and adjust the seasoning as needed. A little extra salt and pepper can elevate the flavors beautifully.
- Thicker Soup Option: If you prefer a thicker consistency, mash some of the potatoes directly in the pot after cooking. This will give your soup a creamy texture without the need for heavy cream.
- Garnish Creatively: Serve your soup with fresh parsley, shredded cheese, or a dollop of sour cream for an added touch of flavor and presentation.
- Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed to loosen it up.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 28g
Fat: 6g
Saturated Fat: g
Cholesterol: 75mg
