Chicken soup

Ingredients for 6 servings:

• 1 large onion(s)
• 1 chicken breast
• 1 some oil
• 2 tomatoes, quartered
• 1 ½ liters of water
• Salt
• pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

A great soup when you’re sick, but also not to be refused when you’re healthy.

Cut the onion into half rings, add it to the pressure cooker, and add just enough oil to cover the bottom. Cut the chicken fillet into large pieces and add it. Do not close the pressure cooker yet; heat until the chicken fillet is white and the odor has disappeared. Add the remaining ingredients to the pressure cooker. Close the pressure cooker and simmer for half an hour, initially at high temperature and then, once the pressure indicator reaches the second mark, at medium to low temperature (my stove has temperature settings from 1 to 9; I set the stove to level 7-8 up to the second mark, and then to level 4, if that helps anyone). Before serving, you can also remove the chicken, puree the soup, and add it back in. This way, there will be no chunks in the soup. The soup will be orange after pureeing. Tip: Sprinkle cilantro leaves on the soup before serving.