Pressure Cooker Loaded Chicken Veggie Soup

“When someone at our house gets sick, I whip up this quick and easy chicken soup. It resembles chicken noodle, but uses a variety of veggies instead of noodles for even more nutrition. Plus, if you use a pressure cooker or slow cooker, it makes meal prep even simpler!” —Courtney Stultz, Weir, Kansas

Pressure Cooker Loaded Chicken Veggie SoupPhoto: Taste of Home
Servings Prep Time Cook Time
6servings (1-1/2 quarts) 10minutes 15minutes
Servings Prep Time
6servings (1-1/2 quarts) 10minutes
Cook Time
Portions: servings (1-1/2 quarts)
Portions: servings (1-1/2 quarts)
  1. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add 1 tablespoon oil. When oil is hot, add chicken. Cook until browned, 3-4 minutes. Press cancel.
  2. Add remaining ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally for 3 minutes; quick-release any remaining pressure. Remove chicken and shred with 2 forks; return to pressure cooker to heat through. Serve.
Recipe Notes

Nutrition Facts
1 cup: 205 calories, 4g fat (1g saturated fat), 42mg cholesterol, 1124mg sodium, 21g carbohydrate (4g sugars, 4g fiber), 21g protein.

Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 starch, 1/2 fat.