TURKEY SOUP PRESSURE COOKER RECIPES

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PRESSURE COOKER SPLIT PEA SOUP RECIPE | ALLRECIPES



Pressure Cooker Split Pea Soup Recipe | Allrecipes image

This is my favorite split pea soup recipe. I love my pressure cooker and use it for meals that I need to cook for the family in a hurry. This is great for a cold winter's night, and it tastes great for lunch the next day. I serve it with French bread.

Provided by Knifehat

Categories     Split Pea Soup

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 10

8 cups water
1 pound dried split peas
1 ham hock
1 onion, diced
2 stalks celery, diced
1 teaspoon dried thyme
⅛ teaspoon garlic powder
1 pinch ground black pepper
1 teaspoon salt
1 teaspoon hot pepper sauce (such as Tabasco®)

Steps:

  • Pour water into a pressure cooker. Add split peas, ham hock, onion, celery, thyme, garlic powder, and black pepper. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Bring to high pressure; adjust temperature until regulator is gently rocking. Cook, about 30 minutes.
  • Pour cold water over the pressure cooker to release pressure according to manufacturer's instructions.
  • Remove ham hock and strip off meat; add to soup. Stir well to distribute flavors. Season with salt and hot pepper sauce.

Nutrition Facts : Calories 364.1 calories, CarbohydrateContent 49.9 g, CholesterolContent 22.7 mg, FatContent 8 g, FiberContent 20.2 g, ProteinContent 24.8 g, SaturatedFatContent 2.6 g, SodiumContent 444.1 mg, SugarContent 7.9 g

PRESSURE COOKER LOADED CHICKEN VEGGIE SOUP RECIPE: …



Pressure Cooker Loaded Chicken Veggie Soup Recipe: … image

When someone at our house gets sick, I whip up this quick and easy chicken soup. It resembles chicken noodle, but uses a variety of veggies instead of noodles for even more nutrition. Plus, if you use a pressure cooker or slow cooker, it makes meal prep even simpler! — Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Lunch

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 12

1 tablespoon olive oil
1 pound boneless skinless chicken breasts (about 2 large)
1 carton (32 ounces) reduced-sodium chicken broth
1 cup fresh broccoli florets
1 cup sliced fresh carrots
1 cup sliced celery
1 large potato, peeled and chopped
2 teaspoons minced fresh parsley
1 teaspoon pepper
1/2 teaspoon minced fresh thyme
1/2 teaspoon minced fresh oregano
1/2 teaspoon salt

Steps:

  • Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add 1 tablespoon oil. When oil is hot, add chicken. Cook until browned, 3-4 minutes. Press cancel., Add remaining ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally for 3 minutes; quick-release any remaining pressure. Remove chicken and shred with 2 forks; return to pressure cooker to heat through. Serve.

Nutrition Facts : Calories 205 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 42mg cholesterol, SodiumContent 1124mg sodium, CarbohydrateContent 21g carbohydrate (4g sugars, FiberContent 4g fiber), ProteinContent 21g protein. Diabetic Exchanges 3 lean meat

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