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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.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Calories 655kcal
Author foodnessgracious


  • 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.


Serving: 8oz | Calories: 655kcal | Carbohydrates: 9g | Protein: 43g | Fat: 46g | Saturated Fat: 13g | Cholesterol: 219mg | Sodium: 1072mg | Potassium: 810mg | Sugar: 4g | Vitamin A: 1230IU | Vitamin C: 39.1mg | Calcium: 30mg | Iron: 2.7mg