Cool days mean comfort foods. Most days I don't have enough time to stand and tend a recipe all day long, and I still want to end up with the slow cooked taste that my family enjoys. Enter my pressure cooker. It's not the same scary-cooker that your grandmother used. This one has electronic timer, different pressure settings, built in food settings that truly are "set it and walk away." Plus, it's bright red and pretty sassy looking in my kitchen.
Cooking in the pressure cooker gives me the same, great flavor as slow cooking on the stove, but it's like a time warp for my recipes, because everything takes a few minutes from frozen the complete. If I had to grab just one thing in my kitchen to save, it would be my pressure cooker.
One comfort food that turns out particularly well in the pressure cooker is Chicken Soup. This is the sort of recipe that tastes like granny's warm hug, and its so easy, you can make it to the table in less than 20 minutes-piping hot.
Homemade Pressure Cooker Chicken Soup
Place frozen chicken into the pressure cooker with 1/2 cup water. Cook on high pressure for 15 minutes. Release pressure and set aside chicken. To the broth, add:
1/2 cup raw white rice
Your favorite vegetables; I used a handful of baby carrots, two handfuls of baby kale, 10 Brussels sprouts cut in half, 1 cup leftover sweet corn from last year’s garden
Separate chicken from bones and return to pot
Add enough water to cover, making sure you don’t overfill (my cooker has markers on the inside, which I filled to the 8 cup mark)
Pressure cook on high for 15 minutes
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