MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pressure Cooker Loaded Chicken Veggie Soup
Categories: Vegetables, Poultry, Potatoes, Herbs
Yield: 6 servings

1 tb Olive oil
1 lb Boned, skinned chicken
32 oz Chicken broth
1 c Fresh broccoli florets
1 c Sliced fresh carrots
1 c Sliced celery
1 lg Potato; peeled, chopped
2 ts Minced fresh parsley
1 ts Pepper
1/2 ts Minced fresh thyme
1/2 ts Minced fresh oregano
1/2 ts Salt

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.

Courtney Stultz, Weir, Kansas

Makes: 6 servings (1-1/2 quarts)

RECIPE FROM: https://www.tasteofhome.com

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