French Chicken Soup Pressure Cooker Recipe

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

Full List of Chicken Recipes
Full List of Poultry Recipes