Potato soup with chicken fillet (Steba DD1 ECO pressure cooker)

Potato soup with chicken fillet (Steba DD1 ECO pressure cooker)

Category: First meal

Kitchen: Russian

Ingredients
Bulb onions	1 PC
Carrot	2 pcs medium
Chicken breast	2 pcs
Potatoes	4 pcs large
Salt, Adyghe garlic salt	Taste

Cooking method

• Turn on Shteba for Roasting for 10 minutes.
• Steel bowl.
• While the pressure cooker is heating up, three carrots on a coarse grater, and cut the onions in half rings.
• Cut the chicken breast into small pieces.
• Cut the potatoes into large pieces, this is very important.
• As soon as Shteba gave the signal, pour in the sunflower oil and put onions and carrots.
• Fry for four minutes and add the chicken fillet.
• Two minutes before the end of Roasting, salt and add 1 tsp of Adyghe garlic salt. It will give an unusual taste.
• Fill with water so that the height is 1 index finger, no more.
• We turn on the soup mode for 20 minutes.
• We release the pressure after the temperature drops by 99 degrees.
• Soup can be served with sour cream !!
• This is delicious!
• Bon appetit, everyone!

Time for preparing:

10+20

Cooking program:

Roasting, soup

Very often I cook such soups, and in all multicooker.
I actually fry potatoes.

I also have this unloading-duty dish, when everything is tired of cooking, laziness and the like ...
Two options: soup for 2 servings exactly - chicken and pasta, or chicken and potatoes. And I love to cook from chicken fillets or wings, and I cook in a baby redmond 01

So I'm tired of all the fried food. I wanted something simple but delicious!
The main thing is very fast!
We ate everything in one go. And for a little redmond, then STE only to her husband for 1 portion)

Don't throw your slippers at me, but I do the same thing without frying and throw in vegetables (which are), and after opening the valve - there are a lot of greens! It's tasty and quick (if not fry!).

[Linadoc]

Linadoc, without frying it will not turn out this color and the carrot will not give up its vitamins.
And the taste will not be the same)
And I don't throw my slippers))

[Maria]

Maria, and the carrot will give what you need, and the taste will be what you need. I accidentally discovered this - I did not have time to fry, so I threw everything (17 years ago) and got an excellent result. Retinol from carrots (the one that gives color) is fat-soluble, if boiled not in water, but in broth or in a fat-containing liquid, this retinol is also completely included (both taste and color are the same, but less time!) ...

I also love these simple soups. Sometimes I am tempted to cook such that I, in fact, do!
Thank you, Mashun, for reminding me! Now we will have manti for a couple of days, and then just such a soup will be very useful!
After the manti, it won't hurt to unload us!

A very good and win-win recipe.
True, I also do not fry, but I rarely fry carrots in soups, in our family they always cooked like that.
It's good that Masha reminded me, tomorrow I'll buy a chicken and make it.

[Maria]

Maria, and the carrot will give what you need, and the taste will be what you need. I accidentally discovered this - I did not have time to fry, so I threw everything (17 years ago) and got an excellent result. Retinol from carrots (the one that gives color) is fat-soluble, if boiled not in water, but in broth or in a fat-containing liquid, this retinol is also completely included (both taste and color are the same, but less time!) ...

About 20 years ago, when soup was cooked in saucepans on gas (at least we were), my mother always sautéed onions, carrots in a pan separately and then added to the soup.And I wanted to walk, so I simplified the process: I threw the grated carrots directly into the broth, and I didn't fry the onions (it would be more useful). And my soups were of a very beautiful color, and delicious when they didn't overdo it (she was young, always in love).
And the casket just opened. (c) I always took fresh, juicy dense carrots that give their juices well. And mom, as the main hostess, the carrots that have already softened so as not to spoil

[Elena Tim]

Elena Tim, Lerele, I'm very glad that this soup option came in handy)
Aygul, well, yes, whoever loves. I like to fry onions with carrots)

[Aygul]

Aygul, well, yes, whoever loves. I like to fry onions with carrots)

I also love, in a pressure cooker but I do not like in a frying pan

And I like to cook soups without frying, so they turn out easier and do not lose in taste in the least. But retinol is not contained in carrots. Carrots are rich in beta-carotene, the so-called provitamin A, from which the body produces retinol (vitamin A) in the presence of fats (animal or vegetable).