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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.

Pressure Cooker Beef Stew

p50-stew-02

I’m obsessed with my pressure cooker. This is the third day I’ve cooked a savory main dish with a cook time of 15 to 25 minutes. Sunday, it was chili. Monday, it was Thai chicken (I’ll post on that later). Last night was beef stew. I adapted this recipe from food.com. It’s fun to find a recipe and modify it for Paleo. I’ve put an asterisk * next to my modifications.

The savory beef stew was delicious, filling, and the stew beef was fall-apart-on-your-fork tender.

Print Recipe
Pressure Cooker Beef Stew
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Cut beef into 1 inch chunks. Heat oil in bottom of pressure cooker until hot, and add meat. Brown for about 5 minutes, stirring.
  2. Add chopped garlic and stir for 1 minute. Add chopped garlic and stir for 1 minute. Add onions, carrots, celery, turnips, salt, pepper, parsley, beef broth, and wine.
  3. Bring to pressure over high heat.
  4. Cook 15 minutes.
  5. Let pot cool on its own, and serve.