Pressure Cooker Chicken, Cauliflower, and Broccoli Soup (Serves 4-5)
My new favorite way to consume soup is by the mug. I ladle enough for the first mug from the cooking pot and then save the rest in air-tight glass containers in the refrigerator. Then I ladle my next cups from the container and heat it in the microwave for 2 minutes. A serving of pulled chicken and 2 mugs of soup make a nice meal, but I am finding a mug of soup makes a good replacement for a cup of coffee or herbal tea at odd moments throughout the day.
You can turn a pot of chicken broth and some vegetables into amazing soup quickly and easily with a pressure cooker and an immersion blender. Here is how I do it…
Pulled Chicken (and Broth)
Prep and Cook Time: 50 minutes
1 whole young hen (mine are often 4-5 pounds)
Red chili powder
Directions: Remove chicken from packaging and giblets (package including the heart, liver, and neck) from the body cavity. Rinse chicken and giblets and add the whole bird to pressure cooker (alternate method noted below). Dust generously with salt, garlic powder, turmeric, red chili powder, and ground coriander. Add enough water to submerge the chicken. In my case that was about 10-12 cups. Lock top on pressure cooker. Increase heat to high. After achieving high pressure, reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure for 30 minutes. Turn off heat under pressure cooker, use the slow-release method to bring pressure down, and remove top. Remove chicken from pressure cooker with tongs (because it is hot!) and transfer to a large mixing bowl. If the chicken falls apart, remove the pieces as best you can with tongs and scoop the rest out with a slotted spoon. Leave the broth in the pot while you continue. Use a pair of tongs to separate the chicken from the bones and skin and transfer it to another large bowl. Once you have all the chicken separated, pull the chicken apart with a pair of forks. Transfer the chicken to an airtight container and store in the refrigerator.
Alternate Method: You can simmer a whole chicken in a Dutch oven or stock pot for about 60 minutes and get about the same result as pressure cooking a whole bird 30 minutes. I prepare a whole chicken every week now because I can think of so many things to do with pulled chicken and homemade broth.
Chicken, Cauliflower, and Broccoli Soup
Prep and Cook Time: 10-15 minutes
1 head of cauliflower
2 broccoli stalks (no florets)
Directions: Strain chicken broth to remove bones or other odd bits. Clean pressure cooker to remove excess spices and odd bits and then return broth to pot. Cut cauliflower and broccoli stalks into manageable chunks and add to broth in pot. Lock top on pressure cooker. Increase heat to high. After achieving high pressure, reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure 4 minutes. Turn off heat under pressure cooker, use the slow-release method to bring pressure down, and remove top. Puree vegeatables in the pot with an immersion blender or run everything through a food process to puree vegetables. Enjoy!
Notes: My wife gave me the Bamix Mono 133 White Immersion Blender because I told her it was what I wanted most from my Amazon.com wish list. I really like Swiss made products and the Bamix reinforces that preference. I was shocked at how quickly and easily it turned the contents of my pot into silky, smooth soup. Check it out in my online Store.
I love my Kuhn Rikon Duromatic Top Pressure Cooker 7.4-Quart that I ordered from Amazon.com. After reading a bunch of pressure cooker reviews, I decided to spend a little extra to get the one the New York Times described as the Mercedes-Benz of pressure cookers. Check it out in my online Store. Kuhn Rikon is a Swiss company. Pressure cookers are so popular in Switzerland that the average household has three!
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