Chicken Soup


  • 4 chicken breasts, skinless and boneless

  • 2 tablespoons extra virgin olive oil

  • 1 onion, peeled and chopped

  • 3 garlic cloves, peeled and minced

  • 16 ounces chunky salsa

  • 29 ounces canned diced tomatoes

  • 29 ounces chicken stock

  • Salt and ground black pepper, to taste

  • 2 tablespoons dried parsley 

  • 1 teaspoon garlic powder

  • 1 tablespoon onion powder

  • 1 tablespoon chili powder

  • 15 ounces frozen corn

  • 32 ounces canned black beans, drained


  1. Set the Yedi Houseware Pressure Cooker on “Sear/Sauté” mode, add the oil, and heat it up.

  2. Add the onion, stir, and cook 5 minutes.

  3. Add the garlic, stir, and cook for 1 minute.

  4. Add the chicken breasts, salsa, tomatoes, stock, salt, pepper, parsley, garlic powder, onion powder, and chili powder, stir,  Cover, and cook on the “Soup” Setting for 8 minutes.

  5. Release the pressure for 10 minutes, uncover the Yedi Houseware Pressure Cooker, transfer the chicken breasts to a cutting board, shred with 2 forks, and return to pot. Add the beans and corn, set the Pressure Cooker on Egg mode and cook for 2-3 minutes.

  6. Divide into soup bowls, and serve.