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Pressure Cooker Chicken Soup

There’s nothing quite like homemade chicken soup! This is my whole-chicken version: the chicken cooks right in the broth with vegetables and seasonings, so you get tender shredded chicken and flavorful soup all in one pot. Add cooked noodles or rice if you like.

Ingredients

• 3 whole carrots
• 2 celery stalks
• 4 cloves fresh garlic, peeled and pressed or sliced
• 1 medium onion
• 1 tablespoon Italian seasoning
• 2 bay leaves
• 1 tablespoon sea salt
• 1 teaspoon black pepper
• 1 whole chicken (3–5 lb), giblets removed
• 5–6 cups cold water
• Cooked noodles or rice, optional

Directions

1. Coarsely chop the carrots, celery, and onion. Add them to the inner pot of the pressure cooker along with the pressed or sliced garlic.
2. Sprinkle the Italian seasoning, bay leaves, salt, and pepper over the vegetables.
3. Place the whole chicken on top of the vegetables.
4. Pour the water over the chicken. Make sure the liquid and contents stay below your cooker’s maximum-fill line.
5. Secure the lid and select the Soup/Stock setting on the Quick Cooker, then press Start. If using a different pressure cooker, follow its instructions for the equivalent soup/stock program.
6. When cooking is finished, press Cancel and let the pressure release naturally until the pressure indicator drops, approximately 15 minutes or longer as needed. Do not manually release pressure for this soup.
7. Carefully open the lid and remove the chicken. It may come out in pieces. Separate the meat from the skin and bones. Discard the bones and bay leaves, shred the chicken, and return the meat to the soup.
8. Check that the chicken is fully cooked to at least 165°F. Serve with cooked noodles or rice, if desired.

Food safety note: There’s no need to rinse raw chicken; pat it dry if needed. The original recipe was written for the Pampered Chef Quick Cooker. Pressure settings and capacity can vary by model.

See my Whole Chicken in the Deluxe Multi-Cooker recipe →