Quick 'n Easy Pressure Cooker Chicken Vegetable Soup

Quick 'n Easy Pressure Cooker Chicken Vegetable Soup

When I'm feeling under the weather, there's nothing better than a bowl of homemade chicken soup. It's a cure for everything, especially when there's bone broth involved! And using a pressure cooker, it's also super easy to whip together in under an hour -- including cooking a whole bird! Wow. And this recipe should leave plenty of leftovers, so whatever you don't eat in a few days -- store the rest in the freezer for later.

Prep time: 20 minutes
Cook time: 15 minutes


  • One 3-5 lb pasture raised whole chicken

  • 6 large carrots peeled and roughly chopped

  • 3 large leeks sliced lengthwise in half and then sliced into half moons

  • 2-3 large yellow onions peeled and roughly chopped

  • 2 bunches of celery roughly chopped

  • 1 bunch of greens washed and torn into large pieces (I used kale but you can use any other green like swiss chard, etc.)

  • Dash of saffron (optional)

  • 6 cloves of garlic

  • Salt and pepper to taste

  • Red pepper (optional!)

  • 1-2 32 oz. containers of bone broth


  1. Put the whole bird in the pressure cooker

  2. Add HALF of the chopped vegetables (except the greens), garlic, and salt & pepper. You will add the remainder of the vegetables at the end so there’s an ample mix of crispier vegetables (the pressure cooker tends to overcook things)

  3. Fill the pressure cooker (to the max fill line) with water

  4. Select the 'poultry' option on the pressure cooker which is about ~15 minutes of cook time

  5. After the pressure cooker is complete (and you've released the air from the pressure valve), carefully remove the chicken and place on a plate to cool

  6. Select the 'slow cook' function to keep the soup warm.

  7. Add the remainder of the vegetables

  8. After the chicken has cooled, you can remove all the meat and tear into pieces

  9. Add the chicken back to the pressure cooker with the broth and vegetables. If you want a soup with more broth, add the extra bone broth containers

  10. Add the kale (or other green) and cook for ~5 minutes until wilted

  11. Add the saffron and red pepper

  12. Serve and enjoy!