Pressure Cooker Chicken Soup Recipe – Fast and Delicious!
Delightfully satisfying and comforting chicken soup on the quick! This use of the pressure cooker creates both a wonderful soup broth and perfectly cooked chicken (not that soggy stuff…) ALL IN ONE POT.
The pressure cooker has earned its place on the shelf with this recipe. You might be thinking, damn, I don’t have a pressure cooker. Take a quick scroll through this recipe any way and check out the result. See how stinking fast you can have awesome soup?! If you’ve still got some Christmas cash laying around, check out the Fagor Pressure Cooker. (no longer available… this T-fal Pressure Cooker is highly rated and looks similar)
“I could eat this everyday! I like to grate a bit of white sharp cheddar on it too.”
– Tom’s Mom
This soup features two layers of flavor, the deep rich and savory flavor from the fresh chicken broth and then it’s brightened up at the end with a large handful of spinach and some lemon juice. The lemon is amazing because the acidity enhances the flavor similar to salt AND causes the broth to transform into a white opaque color. Whooaaa food chemistry…
Recipe Inspiration: The Pressured Cook
This recipe was adapted from Lorna Sass’ book on pressure cooking called “The Pressured Cook.” She is a pressure cooker master and the book is chockful of tips for pressure cooker success. According to Lorna, this recipe has been adapted from the Scottish soup called “Cock-a-leekie” — and COCK-A-LEEKIE CURES ALL AILMENTS. So there you have it!
My initial hesitation with this recipe was the idea of boiled chicken meat. Seriously it freaked me out. Sounded like it might turn out like some gnarly cafeteria goo. To my utter amazement this was absolutely not the case! I pride myself with my chicken cooking abilities, so I promise you won’t be led astray with this one.
The Recipe
Lemon Chicken Vegetable Soup with the Pressure Cooker Method
Ingredients
- 2 tablespoon organic butter
- 2 medium onion chopped
- 3 lbs chicken thighs
- 4 celery ribs, sliced
- 4 carrots, sliced
- 8 cups filtered water
- 3-4 bay leaves
- 1 teaspoon thyme leaves
- 3 handfuls spinach (1 to 1 1/2 pounds)
- 2 lemons, juiced (about 4 tablespoons)
Cooking instructions
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
- Wash (or peel) carrots and celery. Slice into 1-inch bite sized pieces. Chop onion roughly.
- Remove skins from chicken thighs and trim any excess fat. If your local grocery store carries skinless thighs, they are often less expensive. Worth checking out…
- Set pressure cooker over medium heat and melt butter. Once warm, add onions and cook until soft. About 5 minutes.
- Add the water, carrots, celery, bay leaves, and thyme. NO SALT yet, this will kill your meat texture!
- Prepare your pressure cooker lid by giving the seal a quick rub with oil.
- Increase heat to medium-high, and bring to a boil. Once boiling, gently add the chicken thighs and lock the lid in place. Set to high pressure (setting #2 on the Fagor or about 15 lbs) and once it starts whistling, reduce heat to medium-low maintaining a gentle hiss from the lid. Cook for 15 minutes once pressure is achieved.
- Use the quick-release method to stop the chicken cooking. This is done by taking the pressure cooker to the sink and running cold water over the outside. You will see the pressure releases fast!Once the safety indicator has fallen, i.e. pressure is released, return pan to the stovetop and open carefully. Tilt the lid away from your face because there will still be some really hot steam!
- With a slotted spoon or tongs, remove the chicken thighs to a plate and allow to cool. Set pot over medium heat and return soup to a gentle simmer.
- Once the chicken is cool enough to handle, strip the meat off of the bones and shred into bite sized pieces with your fingers. It will be super tender, so no need to break it up too much or you will not be able to find the pieces.
- Add spinach to soup and cook for about 2 minutes. Return chicken to pot and cook very briefly, about 1-2 minutes at a gentle simmer. It’s plenty cooked already, we just want to warm it back up!
- Kill the heat and add the lemon juice. Whoaaa chemistry… The soup will become a luxurious white opaque color. Adjust salt and pepper to taste.
- Let’s eat!
Tips for tender delicious pressure cooker chicken:
- Get the water boiling prior to adding the chicken.
- Set a timer and keep an eye on it once the chicken is in the pot and up to pressure, 15 minutes.
- Use a quick release method to release the pressure and stop the cooking right after 15 minutes is up!
Variations
- Substitute black kale (lacinato) for spinach. Cook an additional minute or two. Any greens will work, even beet greens, etc.
- Once chicken is cooked and removed, add noodles and cook as needed prior to re-adding chicken and spinach.
- Add pearled barley to the pot along with the raw chicken. The barley will be done right along with the pressure cooked chicken.
Step by step images
Tom's Notebook 
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