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Leftovers EPC (Electric Pressure Cooker) Chicken Soup

By: Sharon Matten January 06, 2022
Leftover roasted chicken and potatoes make a fantastic, hot, comforting weekday hearty chicken soup.
Prep: 10m Cook: 30m Total: 40m
Rating
0 from 0 votes
Servings: 1

Ingredients

  • Leftover roasted chicken (at least 2 chicken breasts or chicken thighs, skin and bones removed), torn into chunks.
  • Leftover roasted potatoes
  • 1 cup brown rice, uncooked
  • 1 pound carrots, peeled and cut into 1 inch pieces
  • 64 ounces low sodium chicken stock

Leftover roasted chicken and potatoes make a fantastic, hot, comforting weekday hearty chicken soup.

Instructions

  1. Place all the ingredients into the Electric Pressure Cooker Pot.
  2. Set the mode to "Soup". Lock the lid and seal the vent. Cook for 30 minutes.
  3. Allow the pressure to release naturally for 20 minutes, then manually release the pressure.
  4. Serve hot.

Tips

  • If you don't have leftovers, you can purchase grocery store rotisserie chicken and add fresh potatoes.
  • You can use a pound of baby carrots. I'd cut them in half before adding them to the recipe.
  • This soup can also be made on the stove top or in a slow cooker. Adjust the cooking time accordingly.

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