Name: Pressure Cooker Spring Chicken Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 tablespoon olive oil; 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; 2 cups shredded cooked chicken; 2 teaspoons Italian seasoning; 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

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

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Instructions

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

Prep Time: 5 mins
Cook Time: 10 mins