User Guide

68
69
Traditional Chicken Soup
1. Add olive oil to the cooking pot. Set to sauté for
15 minutes.
2. When the oil is hot and shiny, about 2 minutes, add
the chicken. Add the salt and black pepper and stir to
combine. Cook chicken for about 3 minutes.
3. Add the carrots and cook until slightly softened, about
2 minutes.
4. Add the onion and celery to the pot and stir to combine.
Cook for about 2 minutes.
5. Add the garlic and the thyme to the cooking pot. Stir all
ingredients to combine and let the sauté time expire.
6. Add the chicken broth and bay leaves. Stir
to combine all ingredients. Close and lock the lid.
7. Set to pressure cook on low for 25 minutes.
8. When the time has expired, release the pressure,
remove lid and stir.
9. Garnish with parsley and serve immediately.
• 2 tbsp olive oil
• 4 lb boneless skinless
chicken thighs, cut into
½-inch pieces
• 1 tbsp salt
• 2 tsp black pepper
• 2 large carrots, peeled,
chopped
• 2 large onions, chopped
• 10 celery stalks, chopped
• 4 cloves garlic, thinly sliced
• 2 sprigs thyme, minced
• 12 cups chicken broth
• 4 bay leaves
• 1 bunch parsley, chopped
INGREDIENTS
PREP TIME COOK TIME SKILL LEVEL SERVINGS
15 min 25 min MEDIUM 12