- Meat and poultry
- Popular chicken
- Easy chicken
- Quick chicken
This recipe was given to me by my mum, but I've tweaked it a bit. It's an old family favourite and a great soup for an autumn day. This soup also freezes beautifully.
71 people made this
- 2 teaspoons olive oil, divided
- 2 Italian sausages, casings removed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 100g (4 oz) pearl barley
- 200g (7 oz) green lentils
- 1 chicken breast - bone-in, skin removed
- handful chopped fresh parsley
- 750ml (1 1/4 pints) chicken stock
- 1 (400g) tin chickpeas, drained
- 1 (500g) bag fresh spinach, chopped
- 225g (8 oz) shop-bought salsa, such as Discovery
MethodPrep:25min ›Cook:25min ›Ready in:50min
- Heat 1 teaspoon olive oil in a pressure cooker over medium heat. Add sausage meat, and cook until browned, breaking it into crumbles. Remove sausage to a plate and drain any dripping.
- Add remaining teaspoon of olive oil to pressure cooker; cook onion and garlic until onion is transparent. Add barley and stir 1 minute. Return sausage to pressure cooker. Add lentils, chicken, parsley and stock to cooker, adding enough stock to completely cover chicken.
- Close cover securely; place pressure regulator on vent pipe. Bring pressure cooker to full pressure over high heat (this may take 15 minutes). Reduce heat to medium high; cook for 9 minutes. Pressure regulator should maintain a slow steady rocking motion; adjust heat if necessary.
- Remove pressure cooker from heat; use quick-release method following manufacturer's instructions or allow pressure to drop on its own. Open cooker and remove chicken; shred meat and return to soup. Add chickpeas, spinach and salsa; stir to blend and heat through before serving.
Reviews & ratingsAverage global rating:(99)
Reviews in English (80)
Dont mess with the pressure cooker. I think in this instance it is way too much work. Plus having a soup simmering in the kitchen in the winter--sending its fragrance thru the house is a huge plus. The package of sausage (sweet italian) I bought had 5 in it...the package of chicken had 3...so I kinda scaled up from there. I sued the same ammt of barley and lentils. Also the same ammt of stock. I also used a cube of Mexican chicken/tomatoe boullion and that gave the stock a richer flavor. I simmered everything together for about 3.5 hours and everyone at the house said it smelled "heavenly" (my 14 year old) Next time I will leave out the barley--I dont think it contributes anything to the soup. I will also leave out the spinach--it was kinda slimey. Some carrots in the next batch and a bean mixture instead of the 'banzos. The stock was delicious and it is a definate base for experimentation. With potatoes, I think it will be very similar to the zuppa Toscana soup at the big olive chain restaurant.-05 Jan 2008
by Debbie G
I love this - used my trusty and favorite cooking method - the pressure cooker, absolutely wonderful. Very flavorful, and very quick. I was unsure about the barley and lentils - I added them dry from a package and it turned out beautiful, not mushy. The only change I made was frozen spinach - worked great - also I did not add the green salsa till I served it and it was a really nice garnish. Looks beautiful, and tastes really great! Also, I made my own chicken stock in the pressure cooker about 15 minutes prior to making soup - this makes such a nice soup base, better than any store bought!-07 Oct 2010
This soup is very rich and healthy! I used 5 Italian turkey sausage links and added black pepper and red pepper powder. It gave it a hint if spicyness. I also added one can of diced tomatoes with no salt added and with garlic, oregano and basil. Since the recipe as is is very high in sodium per serving, I boiled the lentils and the garbanzo beans myself in water with no salt. I added one cube of chicken bouillon and it turned out perfect and even healthier. The barley helps to reduce cholesterol and by boiling the beans myself, it was low in sodium too. Perfect! Also, one tip: don't add the parsley until you are ready to turn off the heat. Parsley is a great antioxidant; however, if you boil it, it loses all properties. The same for the spinach.-20 Jan 2011
- 1 tablespoon vegetable oil
- 1 ½ pounds skinless, boneless chicken thighs, chopped into bite-sized pieces
- ½ pound andouille sausage, sliced
- ½ cup vegetable oil
- ½ cup all-purpose flour
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 1 tablespoon minced garlic
- 4 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes
- 1 ½ cups sliced okra
- 2 teaspoons black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon Creole seasoning
- 1 teaspoon Worcestershire sauce
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon oil, chicken, and sausage to the pot and cook for 6 minutes. Remove meat with a slotted spoon and set aside. Add 1/2 cup oil and flour to the pot. Whisk until roux is the color of peanut butter, about 10 minutes. Add onion, bell pepper, celery, and garlic. Cook, stirring continually to prevent burning, for 5 minutes. Turn pot off.
Add broth, tomatoes, okra, black pepper, cayenne pepper, thyme, Creole seasoning, and Worcestershire sauce to the pot. Stir in cooked chicken and sausage. Close and lock the lid. Select high pressure according to manufacturer's instructions and set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Serve immediately.
- ½ cup all-purpose flour
- ½ cup vegetable oil
- 3 cups reduced-sodium chicken broth
- 1 ¼ pounds skinless, boneless chicken thighs, cut in 1 1/2-inch pieces
- 1 12-14 ounce link andouille or kielbasa smoked sausage, sliced 1/2-inch thick
- ½ 10-12 ounce pkg. frozen cut okra, thawed
- ¾ cup chopped onion
- ¾ cup chopped green sweet pepper
- ¾ cup chopped celery
- 4 cloves garlic, minced
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- 1 bay leaf
- ¼ cup thinly sliced green onions
- Hot cooked rice
- Filé powder (optional)
- Sliced green onions (optional)
- Hot pepper sauce (optional)
For roux, in a 6-qt. electric pressure cooker stir together flour and oil until smooth. Use the sauté setting to cook over medium heat 5 to 7 minutes until roux is the color of peanut butter, stirring constantly. For a stove-top model, cook directly in the pot. Carefully stir in broth. Add the next 12 ingredients (through bay leaf). Lock lid in place. Set an electric cooker on high pressure to cook 8 minutes. For a stove-top cooker, bring up to pressure over medium-high heat reduce heat enough to maintain steady (but not excessive) pressure. Cook 8 minutes. Remove from heat. For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully.
Remove and discard bay leaf. Skim off fat. Stir in green onions. Serve gumbo over hot cooked rice. If desired, serve with filé powder, additional green onions, and hot sauce.
Instant Pot Tortellini Soup with Parmesan, Chicken Sausage and Mushrooms
Instant Pot Tortellini Soup with Parmesan, Chicken Sausage and Mushrooms needs to make its place on your menu this week. My husband said “this is maybe the best soup I’ve ever had!” It’s slightly creamy (but doesn’t go overboard with dairy) and has amazing flavor thanks to the chicken sausage. It also has a nice pop of color from the chopped spinach. This soup can be made in minutes with your electric pressure cooker.
Get the SLOW COOKER version of the recipe here
Instant Pot Tortellini Soup with Parmesan, Chicken Sausage and Mushrooms
I’ve eyed a recipe from Closet Cooking for a long time. It just looked like something I would love. I knew that I could make a spin off version of the soup in my Instant Pot. I added chicken sausage and left out the flour and white wine. I also adapted the recipe for an electric pressure cooker.
This particular recipe actually has a 0 minute pressure cooking time. You may not have known that you could even do that in your pressure cooker! What it means is that the pot will heat up, cook your soup and finally come to pressure (soups take a while to come to pressure since the pot is so full and there is so much liquid). Then the pot will switch over to warm. At that point you’ll let the pressure release naturally for 10 minute (the soup will still be cooking during this 10 minutes because there is still pressure in the pot). Then you’ll move the valve to venting to release any extra pressure. You’ll open the pot and find perfect cooked tortellinis and a soup that tastes like it’s been simmering all day.
I love making one pot meals like this Instant Pot Tortellini Soup with Parmesan, Chicken Sausage and Mushrooms. It feeds a crowd, warms you up and leaves you satisfied. I hope you enjoy this soup as much as my family did!
How to Make Instant Pot Gumbo
- Add olive oil and sausage to the Instant Pot on the Saute function.
- Brown the sausage on both sides and remove from the pot.
- Add additional oil, butter, and flour to the oil to create a roux.
- Add in green peppers, onions, and celery.
- Add seasonings, garlic, Worcestershire, chicken breasts, chicken broth, diced tomatoes, okra, and Better than Bouillon.
- Pressure cook.
- Remove the chicken breasts from the pot and shred. Return the chicken to the pot with raw shrimp and cook until bright pink.
- Serve the gumbo over rice.
Chicken and Sausage Gumbo Recipe
1 tablespoon olive oil
1 pound andouille sausage, sliced 1/2 inch thick
1 pound boneless, skinless chicken thighs, cut into 1 inch pieces
1/4 cup olive oil
1/2 cup flour
2 teaspoons Cajun spice
1 large onion, diced
1 bell pepper, diced
3 celery ribs, diced
4 cloves garlic, minced
1/2 teaspoon Kosher salt
6 cups chicken stock
1 (15 oz) can diced tomatoes
Salt and Pepper (to taste)
Hot pepper flakes (to taste)
1. Heat 1 tablespoon vegetable oil in the pressure cooker (our favorite &ndash Instant Pot ) on sauté. For traditional stove top cooking &ndash use a large stockpot.
2. Add the smoked sausage and cook until well browned on both sides, about 4 minutes. Remove the sausage to a bowl using a slotted spoon, leaving as much oil behind as possible.
3. Add the chicken thighs to the pot and cook until well browned on both sides, about 6 minutes. Remove and add to the bowl with the sausage, again leaving as much fat behind as possible.
4. Cook the roux: Add 1/4 cup vegetable oil, flour, and Cajun seasoning to the pressure cooker/stockpot. Cook, stirring constantly, for 4 minutes.
5. Add the onion, bell pepper, celery and garlic to the roux. Sprinkle with 1/2 teaspoon Kosher salt and cook, stirring often, until the vegetables soften, about 5 minutes.
Pressure cook the gumbo:
Stir in the sausage, chicken thighs, and any juices in their bowl. Pour in the chicken broth and stir, scraping the bottom of the pot to make sure the roux isn&rsquot sticking. Pour the can of diced tomatoes on top, lock the lid, and bring the pressure cooker to high pressure. Cook at high pressure for 10 minutes, then turn off the heat and let the pressure come down naturally, about 15 minutes.
Traditional stove top cooking:
Follow above directions using a large pot and bring to boil and simmer for 45 minutes to an hour.
Follow above directions and cook in your slow cooker on low for 6 hours, high for 2 hours.
To serve: put a scoop of white rice in a bowl, ladle the gumbo on top, add salt, pepper and red pepper flakes to taste.
Chicken Shrimp & Sausage Cajun Boil Pressure Cooker Recipe
Today, I turned into Superman in the kitchen. In under an hour I was able to prepare an absolute feast using my Fagor Electric Pressure cooker. I was in the mood for a little bit of Cajun flavor, so I decided to experiment with my newest addition to my Kitchen Gadget collection.
There are times that my kitchen experiments go awry. And then there are times where it all comes together in a way that I feel like a genius. This recipe may put me into the genius category for the time being. My Chicken Shrimp & Sausage Cajun Boil Pressure Cooker Recipe will BLOW YO’ MIND! Delicious and oh so easy. This meal looks like it took hours to make. Don’t worry, I milk it for all I can. No one but you guys have to know that it was easy. Shhh – don’t blow it. I may lose my “no dishwashing” privileges!
For all the die hard Cajun critics out there – this is not an authentic dish. Just a fun way to bring a little bit of N’awlins into your kitchen. Enjoy!
Easy Sausage Casserole Recipe Pressure Cooker
- 1 tablespoon olive oil
- 1 pound (480 g) Italian pork sausage, cut into pieces
- 1 samll yellow onion, peeled and chopped
- 2 teaspoons minced garlic
- 28 oz (840 ml) can diced tomatoes
- 2 cups (500 ml) chicken broth
- 10 oz (300 g) dried cavatappi pasta
- 6 oz (180 g) shredded Mozzarella cheese
- 1 tablespoon dried basil leaves
- 1 tablespoon dried oregano leaves
- 1 teaspoon dried rosemary leaves
- 1 teaspoon fennel seeds
In a 6-quart (6 L) stove top pressure cooker, heat olive oil over medium heat. Add sausage pieces and cook, stirring occasionally, until lightly browned, for about 4 minutes.
Add chopped yellow onion, and garlic. Cook, stirring, for further 2 minutes.
Add the tomatoes and chicken broth. Stir well. Add pasta, basil, oregano, rosemary, and fennel seeds. Stir again.
Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure, reduce heat to low. Set timer to cook for 6 minutes.
Open pressure cooker, using the Quick Release method. Unlock and open the lid. Sprinkle with shredded Mozzarella cheese. Stir lightly before serving.
Pressure Cooker Chicken Sausage Gumbo Stew Recipe
- 1 pound boneless and skinless chicken thighs
- 1 pound (480 ml) andouille pork sausage
- 1 tablespoons coconut oil
- 6 cups chopped tomatoes
- 1 medium white onion, peeled and sliced
- 2 stalks celery, chopped
- 3 red bell peppers, seeded and diced
- 3 large carrots, peeled and chopped
- 2 cups (500 ml) beef broth
- 1/4 cup chopped fresh parsley
- 6 cloves garlic, peeled and minced
- 1 teaspoon salt
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon crushed red chili pepper
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 bay leaf
- hot sauce to taste
In an electric pressure cooker turned to the browning mode, heat coconut oil. Add chicken and sausages and cook, turning once until browned. Remove from the pot and set aside.
Add chopped carrots, celery, diced bell peppers, and onions to the pot. Cook, stirring occasionally, for 2-3 minutes, then stir in minced garlic. Pour in the beef broth and add chopped tomatoes.
Switch the machine to sauté functions and bring vegetable mixture to a simmer, stirring occasionally.
Slice reserved chicken and sausages to a bite size. Add to the pot, then season with spices and stir well. Top with chopped parsley and thyme.
Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set timer to cook for 20 minutes.
Turn off the machine. Open the pressure cooker and unlock the lid. Discard the bay leaf.
Transfer cooked chicken sausage gumbo stew to a serving bowls. Serve with hot sauce.
1. Honey Sesame Chicken Recipe
Honey Sesame Chicken recipe is one of the most popular recipes out of various recipes. It is an all-time favorite of our users.
In order to make this recipe, keep the chicken in the bottom of the Instapot. In one small bowl, mix honey, sauce, onion, ketchup oil, garlic, and pepper flakes. Pour over chicken and then keep the Instant Pot lid on and seal.
Keep the meat setting for 20 minutes and then do a quick release. Remove chicken while leaving the sauce. Then 4 tsp. of cornstarch and 6 tsp. of water in a small bowl and pour it in instapot with sauce.
Stir to mix it well and then press the sauté button and cook sauce for 5 minutes. Cut chicken into pieces and add them to your instant pot. Sprinkle sesame seeds.
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