BEST Country Chicken Soup for pressure cooker.   Brown 5-6 chicken chicken thighs.  +1c chicken stock  a bouillon cube. +fresh twigs of rosemary, thyme  sage. High pressure cook for 12 min. Quick release. Remove herbs, de-bone/skin chicken. Place back in pot. +cream of potato  cream cheddar, 1 1/2c Half, 1 1/4t corn starch,  frozen soup veggies. Simmer. +roasted potatoes (boil cut up russet potatoes for 5 min, bake in olive oil  Laury's seasoning salt @ 350/20 min). Season with S

BEST Country Chicken Soup for pressure cooker. Brown 5-6 chicken chicken thighs. +1c chicken stock a bouillon cube. +fresh twigs of rosemary, thyme sage. High pressure cook for 12 min. Quick release. Remove herbs, de-bone/skin chicken. Place back in pot. +cream of potato cream cheddar, 1 1/2c Half, 1 1/4t corn starch, frozen soup veggies. Simmer. +roasted potatoes (boil cut up russet potatoes for 5 min, bake in olive oil Laury's seasoning salt @ 350/20 min). Season with S

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