Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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

Ingredients

Scale
  • 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

Instructions

  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!