Pressure Cooker Italian Chicken Soup Food

INSTANT POT ITALIAN CHICKEN SOUP RECIPE

Steps:

• Place all the ingredients except for the pasta and parmesan cheese in the instant pot.
• Add the lid and make sure the valve is set to sealing position.
• Cook on high pressure for 25 minutes. After the cook time, do a quick release to release the pressure from the instant pot.
• Remove the chicken, shred and return it back to the instant pot.
• Stir in the uncooked pasta. Switch the instant pot to the sauté option and bring the mixture to a boil.
• Cook the pasta, stirring frequently, for 8 -10 minutes, or until the pasta is soft and cooked through. Then switch the instant pot to the keep warm setting.
• Stir to combine. Serve the soup topped with the parmesan cheese and enjoy!

INSTANT POT ITALIAN CHICKEN & VEGGIE SOUP RECIPE BY TASTY

Steps:

• Turn the Instant Pot to the sauté function and add the olive oil. When the oil is hot, add the onion and sauté for 3 minutes, until soft and starting to brown.
• Add the Prego® Traditional Italian Sauce and Swanson Chicken Broth and stir to combine. Add the celery, carrots, potatoes, and zucchini, then place the chicken breast portions on top.
• Close and lock the lid of the Instant Pot. Cook on high pressure for 8 minutes, then release the pressure.
• Remove the chicken from the pot, shred, then return to the soup. Season to taste with salt and pepper.
• Ladle the soup into bowls and garnish with parsley.
• Enjoy!

PRESSURE COOKER ITALIAN CHICKEN AND SAUSAGE WITH PEPPERS

Steps:

• Heat the oil in the pressure cooker.
• Prick the skin of the sausages in several places with the tines of a fork.
• Add the sausages and chicken to the oil and cook until well browned on all sides.
• While the chicken is cooking, dice the onion.
• Cut the green peppers into 3/4" thick strips.
• Mince the garlic.
• When the chicken and sausages are browned, remove them from the pan and set aside.
• Add the onion, green peppers and garlic to the cooker to cook, stirring often, until they begin to soften, about 4 minutes.
• Add the vinegar and stir up the browned bits from the bottom of the cooker.
• Add the chicken and sausages, tomatoes, basil, fennel, red pepper flakes, salt and pepper to taste.
• Close pressure cooker and bring up to full pressure.
• Reduce heat to stabilize pressure and cook for 10 minutes.
• Release pressure and adjust the seasoning.

PRESSURE-COOKER CHICKEN TACO SOUP

Steps:

• Set SAUTÉ setting on electric pressure cooker for 5 min. Meanwhile, combine 3 Tbsp. dressing and 1 Tbsp. taco seasoning mix; brush onto both sides of chicken breasts.
• Place chicken in pressure cooker; cook 1 min. on each side. Add remaining dressing and seasoning mix along with the chopped fresh vegetables, canned tomatoes, bouillon cubes and water. Close and lock lid.
• Turn Pressure Release Valve to Sealing position. Cook 8 min. using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, press CANCEL, then use Quick Pressure Release to release steam.
• Remove chicken from pressure cooker; pull into shreds using 2 forks. Return chicken to pressure cooker; stir.
• Serve topped with avocados, plum tomatoes and cheese.

INSTANT POT ITALIAN CHICKEN SOUP

Steps:

• Trim any excess fat from the chicken thighs, season on both sides with salt and pepper and set aside.
• Press the "sauté" button on the Instant Pot, heat for about 1-1/2 minutes, then add the olive oil and the onions.
• Sauté the onions until lightly browned around the edges, 3 to 4 minutes, then add the garlic and sauté for 1 minute longer.
• Add the carrots and celery, season lightly with salt and pepper and continue cooking for 2 minutes.
• Cancel the "sauté" function on the Instant Pot and arrange the chicken thighs on top of the vegetables, keeping them in as much of a single layer as possible.
• Pour 3 cups of the chicken broth over the chicken and lock the cover onto the Instant Pot.
• Use the "manual" function to set the Instant Pot to cook for 18 minutes at high pressure.
• Once the time is up, release the pressure manually by turning the steam valve to the venting position, being careful to keep your hands and face away from the top of the Instant Pot as you do.
• Use tongs to transfer the chicken thighs to a cutting board or large platter and add the remaining 2 cups of chicken broth to the Instant Pot.
• Switch the Instant Pot from the "keep warm" function to "sauté," bring the broth to a boil and add the pasta. Cook for 5 minutes, stir in the diced tomatoes and escarole and continue cooking until the greens are wilted and the pasta is tender, 4 to 5 minutes longer.
• While the pasta cooks, remove the bones from the chicken thighs, shred the meat and as soon as the pasta is done, add it back to the soup.
• To serve, ladle the soup into individual bowls, garnish with chopped parsley and top with grated Parmesan cheese.

CHICKEN SOUP A LA PRESSURE

Steps:

• Park a 6- to 6 1/2-quart pressure cooker pot on high heat. Place the onion, cut-side down, on the bottom of the cooker and sear until well-charred - 5 minutes.
• Add the 2 halved carrots, 2 halved celery stalks, leek tops, and dried mushrooms to the pot along with the peppercorns and bay leaves. Follow with the chicken legs, thighs, wings, and finally the carcass. Add the water and use tongs or a large spoon to push as much of the chicken under water as possible.
• Attach and lock the cooker's lid (according to the manufacturer's instructions, of course) and bring up to pressure over high heat. When the cooker's whistle blows (it's typically annoying and discordant...all the better to get your attention), back off on the heat until the cooker just barely hisses. This means you're maintaining pressure but not just dumping a lot of steam into the room, which would waste moisture, not to mention energy. Cook for 30 minutes.
• Remove the cooker from the heat and either vent the pressure by opening the pressure relief valve or simply place the covered vessel in the sink and pour running water over the lid for about a minute. At that point the pressure should have abated and the safety lock on the lid will open.
• Strain the broth first through a colander set over a large bowl to remove large solids. Place a fine-mesh sieve lined with cheesecloth over the now-empty pressure cooker. Strain the stock a second time through the lined sieve into the cooker. You should have 8 to 9 cups of stock/broth. (It's stock because bones were involved and broth because there was meat as well. So it's...brock.) At this point you can stop, cool the "brock," and then refrigerate for up to a week or freeze for pretty much forever.
• To make the soup, add the shoyu, salt, and 1 teaspoon of the togarashi to the "brock." Taste and add additional togarashi as desired. Add the chicken breasts to the pot, bring to a boil, then reduce the heat to medium-low and simmer until the chicken is just cooked through - 5 minutes. Transfer the chicken to a large bowl using tongs or a slotted spoon.
• Add the remaining carrots and the parsnips to the broth and simmer for 3 minutes, then add the remaining celery and leeks. Continue simmering until the vegetables are just tender - 3 to 5 minutes. Kill the heat and season with lemon juice, if desired.
• While the vegetables are cooking, shred the chicken breasts with forks or with a hand mixerThe mixer quickly produces a very fine shred. on low.
• To serve, ladle the soup into bowls and top with the chicken, reserved celery leaves, and another grind of pepper.

PRESSURE-COOKER ITALIAN SAUSAGE & KALE SOUP

Steps:

• Select saute setting on an 8-qt. electric pressure cooker and adjust for medium heat. Add sausage. Cook and stir, crumbling meat, until no longer pink. Press cancel. Remove sausage; drain. Return sausage to pressure cooker. , Add the next 10 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to release naturally for 5 minutes, then quick-release any remaining pressure. , Top each serving with cheese.

PRESSURE-COOKER SAUCY ITALIAN CHICKEN

Steps:

• Place chicken in a 6-qt. electric pressure cooker. Top with tomatoes, artichokes, Italian seasoning and garlic salt. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Sprinkle with cheeses before serving.

PRESSURE-COOKER CHICKEN DUMPLING SOUP

Steps:

• Heat pressure cooker using SAUTÊ setting.
• Whisk eggs, cheese, oil and water in medium bowl until blended. Add matzo meal; mix lightly. Refrigerate 30 min.
• Meanwhile, add chicken, skin sides down, to pressure cooker; cook 10 min. or until skins are crisp and golden brown. Turn.
• Add chicken broth and dressing mix to pressure cooker; close and lock lid. Cook 10 min. using HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release steam. Carefully remove lid.
• Remove chicken from pressure cooker; cool slightly. Shred chicken into bite-size pieces using 2 forks; place in bowl. Cover to keep warm. Discard bones and skins.
• Add carrots and celery to pressure cooker. Gently shape matzo mixture into 8 balls, using about 1 Tbsp. matzo mixture for each ball. Add to pressure cooker. Close and lock lid.
• Cook 10 min. using HIGH PRESSURE COOK setting. When timer goes off, use Natural Release to release steam. Add chicken; stir.

PRESSURE COOKER ITALIAN CHICKEN SOUP

Steps:

• heat 1 teaspoon olive oil in a pressure cooker over medium heat. Add sausage meat, and cook until browned, breaking it into crumbles. Remove sausage to a plate and drain oil. Add another 1 teaspoon of olive oil to pressure cooker; cook onion and garlic until onion is transparent. Add barley and stir 1 minute. Return sausage to pressure cooker. Add lentils, chicken, parsley, and chicken stock to cooker, adding enough stock to completely cover chicken. Close cover securely; place pressure regulator on vent pipe. Bring pressure cooker to full pressure over high heat (this may take 15 minutes). Reduce heat to medium high; cook for 9 minutes. Pressure regulator should maintain a slow steady rocking motion; adjust heat if necessary.
• Remove pressure cooker from heat; use quick-release following manufacturer's instructions or allow pressure to drop on its own. Open cooker and remove chicken; shred meat and return to soup. Add garbanzo beans, spinach and salsa; stir to blend and heat through before serving.

PRESSURE COOKER ITALIAN CHICKEN SOUP

Steps:

• heat 1 teaspoon olive oil in a pressure cooker over medium heat. Add sausage meat, and cook until browned, breaking it into crumbles. Remove sausage to a plate and drain oil. Add another 1 teaspoon of olive oil to pressure cooker; cook onion and garlic until onion is transparent. Add barley and stir 1 minute. Return sausage to pressure cooker. Add lentils, chicken, parsley, and chicken stock to cooker, adding enough stock to completely cover chicken. Close cover securely; place pressure regulator on vent pipe. Bring pressure cooker to full pressure over high heat (this may take 15 minutes). Reduce heat to medium high; cook for 9 minutes. Pressure regulator should maintain a slow steady rocking motion; adjust heat if necessary.
• Remove pressure cooker from heat; use quick-release following manufacturer's instructions or allow pressure to drop on its own. Open cooker and remove chicken; shred meat and return to soup. Add garbanzo beans, spinach and salsa; stir to blend and heat through before serving.