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Pressure Cooker Spring Chicken Soup is light, healthy, and full of fresh spring vegetables and herbs.

Pressure Cooker Spring Chicken Soup

  • Author: Kitschen Cat
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 4-6 1x


  • 1 tablespoon olive oil (affiliate)
  • 2 cloves garlic, minced
  • 1 large zucchini, halved lengthwise and cut into 1/2 inch half moons
  • 1 small yellow onion, diced
  • 2 cups sliced leeks, halved lengthwise and cut into 1/2 inch half moons
  • 8 cups chicken broth (affiliate)
  • 2 cups shredded cooked chicken
  • 2 teaspoons Italian seasoning (affiliate)
  • 1/2 teaspoon dried rosemary
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1 cup fresh or frozen green peas
  • 2 tablespoons diced fresh parsley and basil
  • 1/2 lemon, juiced


  1. In pressure cooker, sauté garlic, zucchini, onion, and leeks in olive oil until starting to soften. About 3-4 minutes.
  2. Add chicken broth, shredded chicken, Italian seasoning, rosemary, salt, and pepper.
  3. Lock lid and set to high pressure for 4 minutes.
  4. Let pressure naturally release for 5 minutes then remove lid and add peas, lemon juice, and fresh herbs.
  5. Let sit for 5 minutes until peas are heated through then serve!