Comforting Chicken Soup with Potatoes

You catch the smell through the steam vent and suddenly you are starving. It’s like this warm hug kinda reaching out from your kitchen straight to your belly. You spot the steam curling around the lid of your pressure cooker and it’s teasing you good.

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You sense everything cooking down real good inside. That chicken, those potatoes, those veggies—it’s all gonna be soft, tender, and full of taste. You remember how the sealing ring hums when pressure kicks in, and you know the soup’s almost there.

And then you start thinking about taking that first bite. The rich broth, the tender pull of chicken, those perfect little chunks of potato just waiting to soak up all the flavors. You gotta wait, but it’s worth every second.

The Real Reasons You Will Love This Method

• You get tender chicken in less than 30 minutes without babysitting the stove.
• The pressure cooker locks in all the flavors so nothing’s watered down.
• You can do a quick release to speed things up when you’re hungry ASAP.
• The natural release option lets the soup settle and flavors mingle even more.
• The vegetables soften perfectly, no mushy mess here.
• Minimal cleanup 'cause you cook everything in one pot.
• The soup freezes great for those busy days when you want comfort fast.

All the Pieces for This Meal

• 2 boneless, skinless chicken breast halves, cut into ½ inch chunks
• Salt + black pepper, for seasoning
• 3 tablespoons vegetable oil, plus extra if you want to brown things more
• 1 cup chopped onion
• 2 large carrots, finely chopped so they cook fast
• 3 stalks celery, finely chopped to blend in nicely
• 1 tablespoon garlic, minced just right for that punch
• 1 heaping tablespoon Better Than Bouillon chicken flavor, to boost that savory depth
• ½ cup boiling water to dissolve the bouillon first
• 8 cups low-sodium chicken broth, add more if you like it soupy
• 2 sprigs fresh thyme for that herby touch
• ½ teaspoon Cajun seasoning for a little kick
• Pinch of sugar to balance the flavors
• 2 pounds russet potatoes, peeled and cut into ½ inch chunks

Your Complete Cooking Timeline

Step one, you season the chicken chunks with salt and black pepper. Don’t skip this part or your chicken will be kinda bland.

Next, heat 3 tablespoons vegetable oil in your pressure cooker on medium-high—wait till it shimmers. Brown the chicken chunks about 5 to 6 minutes until they get that nice color. Then scoop ’em out and set aside.

Now toss in the chopped onion, carrots, and celery right into the same pot. Let ’em cook till they soften up about 5 minutes. Smell the flavors settling in yet?

Throw in the minced garlic and sauté just a minute till it’s fragrant but not burnt.

Dissolve that Better Than Bouillon in the boiling water and pour it in. Then add your chicken broth and bring it all to a simmer. Toss back in your chicken and potatoes, add thyme, Cajun seasoning, and just a pinch of sugar.

Seal up the pressure cooker with the sealing ring nice and tight. Cook on high pressure for about 10 minutes. When time’s up, do a natural release for about 10 minutes, then finish with a quick release to let out the rest of the steam.

Open lid carefully, check the chicken for that tender pull and potatoes for softness. Adjust salt and pepper to taste. Serve it hot and you’re golden.

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Quick Tricks That Save Your Time

• Use pre-chopped frozen carrots and celery if you’re in a rush, no guilt here.
• Make a bigger batch of broth ahead and freeze in portions so it’s ready to go.
• Setting your sealing ring right and checking it before cooking saves you delays.
• If you wanna speed broth dissolving, pour boiling water over bouillon in the cooker, not cold water.

That First Bite Moment

The moment you scoop up that first spoonful, you notice the broth is silky with all those spices and chicken juices mingling perfectly. It hugs your tongue with warmth you didn’t know you needed.

The chicken’s got that tender pull you expect from pressure cooker meals. It’s soft enough to melt but still pulls apart in satisfying little strands. The potatoes soak in the flavor but keep a nice bite that’s just right.

This soup wraps you up in comfort like your favorite hoodie. Every bite makes you wanna slow down and enjoy, savoring that homey, cozy feeling only a good chicken potato soup can give.

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Your Leftover Strategy Guide

• Cool your soup to room temperature before storing so it doesn’t get weird.
• Put leftovers in airtight containers and refrigerate for up to 4 days. It tastes even better the next day.
• Freeze extra soup in portion-sized containers for quick heat-ups on busy days.
• When reheating, do it low and slow on the stove or use your pressure cooker with the slow release function to avoid breaking down the potatoes too much.

Your Most Asked Questions Answered

• Can I use thighs instead of breast? Totally, thighs work great and stay juicy in the pressure cooker.
• What if I want a thicker soup? Take some potatoes out, mash them up, and stir them back in for extra creaminess.
• How do I store the soup properly? Let it cool first then use airtight containers. It keeps fresh in fridge or freezer well.
• Should I use quick release or natural release? Natural release helps flavors meld and keeps soup warmer longer; quick release is great if you’re starving.
• Can I swap russet potatoes for another type? You can but russets break down nicely and help thicken; waxy potatoes won’t soften as much.
• Tips for adjusting seasoning? Add salt gradually and taste often—you can always add more but can’t take it out!

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Chicken Potato Soup That Hits The Spot

This cozy chicken potato soup uses a pressure cooker for tender chicken and perfectly cooked veggies in under an hour. It’s the definition of comfort food!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Cuisine Mediterranean

Servings 8 servings

Calories 196 kcal

Equipment

• 1 Pressure Cooker

Ingredients

  

Main Ingredients

• 2 boneless, skinless chicken breast halves cut into ½ inch chunks
• Salt to taste
• Black pepper to taste
• 3 tablespoons Vegetable oil plus more if needed
• 1 cup Onion chopped
• 2 Large carrots finely chopped
• 3 stalks Celery finely chopped
• 1 tablespoon Garlic minced
• 1 heaping tablespoon Better Than Bouillon chicken flavor
• ½ cup Boiling water for dissolving bouillon
• 8 cups Low-sodium chicken broth add more if desired
• 2 sprigs Fresh thyme
• ½ teaspoon Cajun seasoning
• 1 pinch Sugar to balance the flavor
• 2 pounds Russet potatoes peeled and cut into ½ inch chunks

Instructions

 

Instructions

• Season chicken chunks with salt and black pepper.
• Heat oil in the pressure cooker and brown chicken about 5–6 minutes. Remove and set aside.
• Add onion, carrots, and celery to the pot and sauté about 5 minutes until softened.
• Add minced garlic and sauté 1 minute until fragrant.
• Dissolve bouillon in boiling water and add to the pot along with chicken broth. Stir and bring to simmer.
• Add back the chicken, potatoes, thyme, Cajun seasoning, and sugar. Stir to combine.
• Seal pressure cooker, cook on high pressure for 10 minutes.
• Let it naturally release pressure for 10 minutes, then quick release remaining steam.
• Open lid carefully. Check doneness of chicken and potatoes. Adjust seasoning.
• Ladle hot soup into bowls and serve.

Notes

Savor this hearty soup fresh or freeze for cozy meals ahead. Rotisserie chicken can substitute for faster prep.