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.
Substituting ingredients.
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!
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