French Chicken Soup Pressure Cooker Recipe

Recipe Category: Pressure-Cooker

French Chicken Soup Pressure Cooker Recipe

Ingredients

SERVES 6 to 8 – Cooker: 6- to 8-quart – Time: 10 minutes at HIGH pressure

  • 3 medium leeks
  • 2 tablespoons olive oil
  • 6 boneless, skinless chicken thighs (about 1½ pounds)
  • 3 medium carrots, cut into ½-inch dice
  • 2 ribs, chopped
  • 6 baby new potatoes, left unpeeled and halved
  • 8 cups chicken broth
  • 1½ tablespoons Dijon mustard
  • 2 teaspoons dried tarragon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground white pepper
  • 3 tablespoons chopped fresh flatleaf parsley
  • sea salt

Method

  1. Remove the tough outer layers and dark green tops on the leeks
  2. Slice in half lengthwise and rinse under cold running water until all grit and sand is gone
  3. Slice into thick pieces against the grain
  4. In a 6- to 8-quart pressure cooker, heat the oil over medium-high heat until very hot
  5. Add the chicken and brown on both sides, turning once, about 3 minutes
  6. Add the leeks, carrots, celery, and potatoes and cook, stirring, for about 2 minutes
  7. Add the broth, mustard, tarragon, nutmeg, and pepper
  8. Stir to blend in the mustard
  9. Bring to a boil and skim off the foam
  10. Close and lock the lid
  11. Set the burner heat to high
  12. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  13. Set a timer to cook for 10 minutes
  14. Remove the pot from the heat
  15. Open the cooker with the Quick Release method
  16. Be careful of the steam as you remove the lid
  17. Transfer the chicken to a cutting board
  18. Cut or shred it into bite-sized pieces
  19. Return to the soup
  20. Add the parsley
  21. Taste for seasoning, maybe adding two nice pinches of sea salt, and serve hot
  22. If you have never cooked with leeks before, they do require some special attention
  23. Notice that the lower portion of the leek, nearest the root, is white, while the top portion is dark green
  24. There is a transitional light green section in between
  25. To get started, cut off the dark green portion and set it aside
  26. Now halve the white and light green portion of the leek lengthwise and peek between the layers, leaving them attached at the stem end
  27. You will find out very quickly if your leek has a lot of dirt trapped between its layers
  28. If not, consider it your lucky day
  29. Rinse the leek under cold running water, letting it run between the layers to remove any bits of dirt but keeping the layers together for easy slicing
  30. If your leek is very dirty, trim the root end, and carefully wash each layer under running water, removing the dirt with your fingers
  31. Now take a look at the dark green portion that you set aside earlier
  32. Peel off the first couple of layers and you will likely see more light green
  33. If you have the patience, continue to pull apart the leek, cutting as you go where light green meets dark green

Popular Pressure-Cooker Recipes

Full List of Pressure-Cooker Recipes

Popular Poultry Recipes

Full List of Poultry Recipes