decided to make this recipe today since i wanted to make soup. the original recipe used a slow cooker but i wanted it to cook it faster so i used my pressure cooker in the soup setting instead. it worked just as well although it came out more like stew. so i just added some hot water before eating and voilà! soup! the result was a delicious, flavorful and hearty dish that served well as meal.
ingredients
1½ pounds boneless skinless chicken breasts- 1 cup quinoa
- 2 pounds organic sweet potatoes, chopped (3½ cups)
- 14 to 16 ounces black beans
- 5 cremini mushrooms
- 14 to 16 ounces petite diced tomatoes
- 18 ounces tomato puree
- 2 cups water
- 1.25 ounces chili seasoning mix
- fresh parsley -or- cilantro, optional
instructions
spray the slow cooker with nonstick spray. Remove the fat from the chicken breasts and put them into the slow cooker along with the rinsed quinoa.
remove the skins and chop the sweet potatoes into cubes adding them into the slow cooker.
drain and rinse the black beans and add those in. Add in the undrained petite diced tomatoes, minced garlic, chili seasoning mix, and chicken broth.
pressure cook in soup mode. quick release.
using two forks, shred the chicken and stir all the ingredients together. add salt and pepper and if desired fresh parsley.
serve immediately.
resource
Chelsea’s Messy Kitchen: {Slow Cooker} Sweet potato, chicken, and quinoa soup
Palatable Palette 