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.
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