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Pressure Cooker Chicken Vegetable Soup is a healthy, comforting meal perfect for warming up on a cold day or for eating when you’re feeling under the weather. This easy one-pot recipe is naturally gluten-free.

Pressure Cooker Chicken Vegetable Soup

I was recently asked if I could share a recipe for pressure cooker vegetable soup, one that included some chicken. This was an easy challenge, and one that hubby enjoyed the results of tremendously because he loves vegetables. This soup recipe is easy to make and naturally gluten-free if you check your broth. It’s a reasonably healthy, comforting meal that’s equally perfect for warming up on a cold day or for eating when you’re feeling under the weather. Here’s how I make Pressure Cooker Chicken Vegetable Soup.

Equipment Needed

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• electric pressure cooker (I used a 6 qt Mealthy Multipot)
• measuring cup
• silicone cooking spoon
• cutting board
• potato peeler
• knife

Ingredients

• 8 cups chicken broth (check the label to be sure it’s gluten-free if you want it to be)
• 1x 28 oz can diced tomatoes seasoned with basil, garlic, oregano
• 1.5 lb boneless chicken breast, diced
• 2 medium sized potatoes, peeled and diced (mine weighed about 1 lb)
• 1 cup fresh green beans, trimmed and cut into thirds
• 1 cup baby carrots, cut into halves
• 1 cup celery, diced
• 1 cup frozen corn
• 1 cup frozen peas
• 1/2 small white onion
• 8 oz frozen chopped spinach, thawed at least partially
• 1/2 cup chopped fresh parsley
• olive oil
• black pepper to taste

Instructions

Place a thin layer of olive oil in the bottom of the pot.

Place the cut onion, minced garlic and chicken to the pot and saute until  the chicken is starting to turn white, stirring frequently.

Add the cut potatoes, carrots, green beans, celery and parsley to the pot, followed by the frozen corn and peas.

Pour the tomatoes and the chicken broth into the pot.

Give the contents of the pot a good stir.

Set the pressure cooker to cook for 3 minutes on manual high pressure.

Once cooking time has finished, allow pressure to naturally release for 2 minutes then do a quick pressure release.

Add the chopped spinach to the pot and stir well.

Serve immediately with black pepper to taste.

Gluten-free Pressure Cooker Chicken Vegetable Soup

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Instructions

Place a thin layer of olive oil in the bottom of the pot. Place the cut onion, minced garlic and chicken to the pot and saute until the chicken is starting to turn white, stirring frequently. Add the cut potatoes, carrots, green beans, celery and parsley to the pot, followed by the frozen corn and peas. Pour the tomatoes and the chicken broth into the pot. Give the contents of the pot a good stir. Set the pressure cooker to cook for 3 minutes on manual high pressure. Once cooking time has finished, allow pressure to naturally release for 2 minutes then do a quick pressure release. Add the chopped spinach to the pot and stir well. Serve immediately with black pepper to taste.

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