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Pressure Cooker Chicken Soup

My not-so-little girl is home sick, today. I wanted her to have some chicken soup but not the nasty canned stuff. Pressure cooker to the rescue, again! This took about an hour, and it’s far superior to processed. Plus, it was cheap and there’s lots. She likes noodles, so I’m cooking those separately just for her.

Print Recipe
Pressure Cooker Chicken Soup
Prep Time 15 minutes
Cook Time 50 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 50 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Place the vegetables, bay leaf and parsley in the bottom of the pot. Then add chicken, salt and pepper.
  2. Bring to pressure over high heat. Cook for 15 minutes. Let cool naturally for 5 minutes, then cool with water until pressure releases and remove lid. Let cool for 20 minutes.
  3. Pour off broth. Remove chicken and set aside. Remove bay leaf. Cut vegetables, if desired. Return broth to vegetables. After chicken is completely cooled, pull apart into chunks and add to soup. Reheat and serve.

Crock Pot Beef Stew

I made this yesterday, and everyone liked it, including the kids.

Print Recipe
Crock Pot Beef Stew
Course Main Dish
Prep Time 10 minutes
Cook Time 6 hours
Servings
people
Course Main Dish
Prep Time 10 minutes
Cook Time 6 hours
Servings
people
Instructions
  1. Chop the onion and garlic. Peel and cube the turnips and parsnips.
  2. Brown the stew beef in olive oil and remove to crock pot with drippings. Add a bit more oil to the pan and saute onion and garlic for a few minutes. Add 1/2 c red wine to frying pan and heat, then add contents of pan to crock pot.
  3. Add remainder of ingredients to crock pot and cook on high for 6 hours.