The Electric Pressure Cooker Soup Cookbook by Karen Lee Young Review with Recipe For Greek Lemon Chicken Soup
I was sent a copy of the Electric Pressure Cooker Soup Cookbook by Karen Lee Young at no charge for my honest review. Admitedly I am still learning all of the ways I can use this appliance, like making an electric pressure cooker soup recipe. Rice is my jam with this appliance although I have discovered that instant pot salmon is easy and delicious.
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About The Electric Pressure Cooker Soup Cookbook:
The wait for a bowl of soup is over?100 soup cookbook recipes for your electric pressure cooker
From fresh vegetable soups in the springtime to hearty chowders mid-winter and all the seasons in between, a tasty bowl of soup is hard to beat year-round. The Electric Pressure Cooker Soup Cookbook is your one-stop shop for easy one-pot dinner and lunch ideas. The easy-to-use pressure cooker makes preparation and cleanup a breeze?cooking is as easy as setting it and forgetting it.
Whether it’s comforting classics like Old-Fashioned Chicken Noodle Soup or more exotic crowd-pleasers like Moroccan-style Harira Soup, recipes cover just about every corner of the globe. The Electric Pressure Cooker Soup Cookbook also has options for gluten and dairy-free, vegan, and freezable soups you can enjoy later.
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This standout soup cookbook includes:
- Soup to nuts?The 100 recipes in this soup cookbook features comforting classics, newly reimagined versions of fan favorites, and internationally inspired soups.
- Minimal effort?Spend less time actively cooking in the kitchen, and let the electric pressure cooker do all of the hard work!
- Broth and stocks?Use the step-by-step instructions for whipping up broths like mushroom, chicken, dashi, and others.
Get ready to enjoy savory soups in a flash with this extensive soup cookbook.
About the Author
KAREN LEE YOUNG is the founder of The Tasty Bite, a food blog featuring recipes that make cooking from scratch as simple as possible for both novice and experienced home cooks. Originally from New York City, she now lives in Colorado with her husband and daughter.
My Opinion:
This book covers a wide variety of soup basics from making various stocks in your electric pressure cooker to then using those stocks in a variety of different soups both familiar and new. The instructions are easy to follow if you understand your electric pressure cooker. If you do not it’s a back and forth between the cookbook and your instruction book. Since I mostly make rice in mine you know where I fall.
The book is broken down into easy to navigate chapters with the first being a set up of what goes into the soup and each ingredient’s purpose. From there you will find broths and stocks, vegetable soups, grains and beans, poultry, hearty meat soups and stews, and finally seafood soups. There is a section for measurment conversions and then the index.
Obviously the beauty of this book is the ease of letting the appliance do the work and the speed at which it does it. While I have only had the opportunity to try one recipe, that one developed lovely flavor in the short cooking time. I am looking forward to trying more, especially as we head in to soup season.
Electric Pressure Cooker Soup Recipe – Avgolemono, Greek Lemon Chicken Soup
serves 4 – 6
- 1 TBS olive oil
- 2 garlic cloves minced
- 2 celery stalks, diced
- 1 bay leaf
- 1/2 cup uncooked long grain white rice
- 1 lb boneless, skinless chicken breast
- 5 cups chicken broth, homemade or store bought
- 2 large eggs
- 2 TBS fresh lemon juice
- salt
- freshly ground pepper
- fresh dill for serving
- Turn on the electric pressure cooker and select “saute” mode. Heat the olive oil and cook the onion, garlic and celery for 4 minutes until soft. Turn off the saute mode.
- Add the bay leaf, rice, chicken and broth and stir to combine.
- Secure the lid and select the “manual” mode. Select the cooking time for 15 minutes under high pressure. When the cooking time is done quick release any remaining steam.
- Remove and discard the bay leaf
- Remove the chicken and shred it with two forks.
- In a medium bowl whisk the eggs and lemon juice. Slowly ladle 1 cup of hot soup into the egg mixture and whisk to combine.
- Select the “saute” mode again and bring the soup to a simmer. Then stir in the shredded chicken and slowly add the egg mixture, stirring constantly. Simmer one minute or until the soup has thickened. Turn the electric pressure cooker off.
- Season with salt and pepper to taste.
- Garnish with fresh dill before serving if desired.
How Was the Electric Pressure Cooker Soup Recipe?
This was very easy to make and it came together quite quickly. I had stock canned so I used that. There is a recipe in the book for making your own chicken broth. I also was not in the mood for rice so I substituted Israeli couscous and it worked just fine. It made a rich and flavorful broth with a light lemon flavor. When I make it again I will add more lemon to it to accomodate our personal tastes. If you want to make your chicken soup the old fashioned way you can follow my chicken soup from scratch recipe – it’s handed down from my Polish grandmother.
