Pressure Cooker Italian Chicken Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 6 cups chicken stock
• 1/2 cup dry white wine
• 2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
• 1 (14.5 ounce) can diced tomatoes
• 1/2 cup chopped fresh parsley
• 2 tablespoons freshly grated Parmesan cheese
• 1/2 teaspoon freshly ground black pepper

Directions

1. Heat the olive oil in the pressure cooker over medium heat.
2. Add the onion, garlic, oregano, and basil, and cook until the onion is softened, about 5 minutes.
3. Add the chicken stock and wine, stirring to combine.
4. Add the chicken, tomatoes, and parsley, stirring to combine.
5. Secure the lid on the pressure cooker and cook on high pressure for 10 minutes.
6. Let the pressure naturally release for 10 minutes, then quick release any remaining pressure.
7. Stir in the Parmesan cheese and pepper, and season with salt to taste.
8. Serve hot.

Interesting Facts

• This Pressure Cooker Italian Chicken Soup is a great way to use up leftover cooked chicken.
• The pressure cooker helps to infuse all of the flavors together quickly and easily.
• This soup can be served with crusty bread or a salad for a complete meal.