Chicken soup in a pressure cooker

Ingredients for 6 servings:

• 1.2 kg chicken thighs
• 500 g soup vegetables, frozen
• 1 pack of soup vegetables, frozen
• 2 tbsp vegetable broth
• 1 tsp nutmeg
• 1 tsp pepper
• 1 bay leaf

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Steam cooking

Clean the chicken thighs under running water and fill them with enough water and vegetable stock to fill the pressure cooker no more than halfway, depending on the manufacturer’s instructions. Bring the meat to a boil with the pot uncovered, skimming off any foam. Close the lid and cook the poultry for about 15 minutes on pressure valve level 2 according to the pressure cooker’s instructions. Release the steam from the pot. Remove the meat, remove the bones, cut into small pieces and return it to the stock. Now add the soup greens and vegetables and cook everything uncovered until done. Season the stock with spices to taste.