Easy pressure cooker soup loaded with juicy shredded chicken and andouille sausage! Comfort food in less than an hour!
Ever since I added a pressure cooker to my list of kitchen appliances, it’s been kinda life changing. I was a little skeptical about just how fast it can cook stuff and would I actually use it but wow, it really can put dinner on the table at a speed an oven could never compete with.
And with so many recipes available, trying to find something to cook is never a problem. I almost prefer experimenting with ingredients just to see how it’ll turn out and so far everything has been pretty successful. I did make these baked apples and overcooked them on my first try, but I still ended up with applesauce so I’m still calling it a win!
Chicken has always been a safe bet to use in my pressure cooker, and this recipe was a casserole in my mind but it ended up working better as a thick chunky style soup.
First steps to make Chicken Pressure Cooker Soup.
One of the features I love is being able to saute and sear the meats in the pressure cooker. This means no other pan needs to get used for this important step. I used chicken thighs, they stay juicier and have more flavor in my opinion than plain chicken breasts.
Once the chicken has some good color on it, we can add the remaining ingredients. Set the timer and that’s it.
Seriously, I’d love to give you more instructions but it’s so simple and fuss-free. This is why I’m a big fan of this kitchen toy and although mine has the capability to be used as a slow cooker also, it’s the quick and easy cooking option that I’ll probably use more.
After the cooking is complete and you’ve released the pressure, open up the lid and give things a gentle stir. The chicken will start to fall apart, you can shred it as fine as you prefer. I like to still keep some big chunks of chicken Take a spoon and taste to see if any more salt and pepper might be needed.
Can I make this in a slow cooker?
You could use your slow cooker, I haven’t tested it that way but I’d start with four hours on high or 8 hours on low setting.
The andouille sausage could be swapped for any of your favorite types of sausage, there’s so many available that I think you’d be okay experimenting with some cool flavors. I used great northern beans but any beans would be fine to use, except baked beans because they come with so much added sauce. The beans have to be drained before adding to the pressure cooker.
How should I serve my pressure cooker soup?
It’s a chunky style soup so I’d keep it as a main dinner choice. Serve it in big bowls and garnish generously with fresh chopped parsley or cilantro.
Thick slices of buttered sourdough bread on the side would make this the ultimate dish for a cold snowy day!
Let me know if you make this awesome soup and leave me a comment or any questions if you have them. Take a quick pic and tag me on Instagram too, I love seeing what you make!
Here are some other quick and easy soups I think you’ll like-
- Roasted Parsnip and Cauliflower Soup
- Butternut Squash Soup
- Chicken Soup with Rainbow Chard
- Salmon in Spicy Miso Broth
Check out the kitchen equipment I recommend for making this recipe
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Chicken and Andouille Sausage Pressure Cooker Soup
A chunky pressure cooker soup loaded with chicken, beans, spices, and tomatoes. This is the ultimate soup to warm you up on a freezing cold day! Made in less than one hour.
- 1 1/2 pounds chicken thighs boneless and skinless
- 3 cups chicken stock
- 1 15oz can Great Northern Beans drained
- 1 medium white onion diced
- 1 green bell pepper diced
- 1 15oz can diced tomatoes
- 1 tbsp minced garlic
- 1/4 cup red wine
- 1 tsp dry basil leaves
- 2 bay leaves
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/2 tsp black pepper
- 2 tsp Worcestershire sauce
- 1/2 pound andouille sausage sliced into circles
Using the sear function of your pressure cooker, sear the chicken thighs on both sides until brown, about 3 minutes on each side.
Add the rest of the ingredients and stir gently.
Place the lid on the pressure cooker and seal.
I used the poultry setting and set it the time for 35 minutes.
Once the time is complete, release the steam and shred any chicken that might still be too chunky.
Stir and add any extra salt and pepper if you need to.
Serve at once.