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!
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.