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 Soup
Pressure Cooker Loaded Chicken Veggie Soup
Pressure Cooker Loaded Chicken Veggie Soup
Servings Prep Time Cook Time
6servings (1-1/2 quarts) 10minutes 15minutes
Servings Prep Time
6servings (1-1/2 quarts) 10minutes
Cook Time
15minutes
Ingredients
Portions: servings (1-1/2 quarts)
Units:
Ingredients
Portions: servings (1-1/2 quarts)
Units:
Instructions
  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.