Wednesday, January 16, 2019

PRESSURE COOKER ITALIAN CHICKEN SOUP






PRESSURE COOKER ITALIAN CHICKEN SOUP






Ingredients

·         1.5 kg | 3 lbs whole chicken
·         4 large tomatoes
·         3 celery stalks roughly chopped
·         2 large carrots peeled and halved
·         1 large onion roughly chopped
·         4 garlic cloves halved
·         6 black peppercorns
·         1 bay leaf
·         2 litres | 8 cups water
·         4 tsp salt
·         150 g | about 3/4 cup risoni or orzo pasta
·         small bunch parsley finely chopped
·         small bunch basil finely chopped
·         lemon juice to taste
·         a little grated Parmesan to serve
·         salt and pepper to season

Instructions

1.   Place the chicken in the pressure cooker.
2.   Roughly chop one tomato and finely dice the rest.
3.   Add the roughly chopped tomato, celery, carrots, onion, garlic cloves, peppercorns and bay leaf in the pressure cooker.
4.   Slowly pour in the water, taking care not to go above the maximum line indicated in the inside of the pot. Stir in the salt.
5.   Make sure the steam valve is in the 'sealing' position. Cook for 25 minutes on high pressure.
6.   At this point you can let the pressure release naturally or, if you are in a hurry, leave it for 15 minutes then release manually. Since this has a lot of liquid there will also be a lot of steam released.
7.   …………………………….
8.   ……………………………………..
Full instructions: Click here