Almost Instant Soup

By SewingDragonfly

From Pressure Cooking the Easy Way

Ingredients

• 1 cup boneless skinless chicken breast, chopped into 1” pieces
• 1 carrot, chopped (or 1 parsnip, chopped)
• 1 medium onion, chopped (or 1 leek, chopped)
• 3 cups water (or 2 cups water and 1 cup white wine)
• 1 rib celery, chopped
• 1 bay leaf (remove after cooking)
• 6 peppercorns (remove after cooking)
• Salt to taste

Details

Servings 6

Preparation

Step 1

Coat pan with nonstick spray and brown meat, carrots and onions. Add the rest of the ingredients and cook on high pressure for 12 minutes. Let pressure fall on its own.



Variations

Chicken Garlic Soup with Greens-Substitute 2 to 3 teaspoons minced garlic (about 4 to 6 cloves) for onions. Add 1 cup chopped greens. Spinach, kale or collards work well. Just add the chopped greens after the cover has been removed and continue cooking without pressure until the greens are slightly wilted.

Beef Noodle Soup-Substitute 1 cup boneless beef, chopped into ¼” to ½” cubes and 1 cup dry red wine for 1 cup water. Add 1 cup noodles. Add the noodles after the cover has been removed and continue cooking without pressure until the noodles are tender (5 to 7 minutes).

Chunky Chicken Soup-Substitute 1 cup dry white wine for 1 cup water. Add 1 cup baby red potatoes, quartered, 1 cup coarsely chopped tomato and ½ cup frozen peas.

Ham and Bean Soup-Substitute nonfat chicken broth for all of the water and chopped cooked ham trimmed of fat, for the chicken. Add 1 cup cooked kidney beans.