Pressure Cooker Chicken Vegetable Soup with Collard Greens | The Foodie Eats

Pressure Cooker Chicken Vegetable Soup with Collard Greens

Not your average chicken vegetable soup. We've upped the ante, went southern, and added beloved collard greens!
2 from 1 vote
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Course: Soup
Cuisine: Southern
Prep Time: 5 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 15 minutes
Servings: 14
Calories: 315kcal
Author: The Foodie Eats


  • 4 lbs. chicken leg quarters
  • 1 large yellow onion
  • 1 garlic bulb cut in half horizontally
  • 8 thyme sprigs
  • 2 tsp. dried oregano
  • 1/4 tsp. red pepper flakes
  • 3 bay leaves
  • 8 cups water
  • 2 Tbsp. olive oil
  • 1 cup yellow onions diced
  • 1/2 cup celery diced
  • 1/2 cup carrots diced
  • 3 tsp. sea salt divided
  • 28 oz. crushed tomatoes
  • 4 oz. Parmigiano-Reggiano rinds optional
  • 1 lb. collard green leaves stems removed
  • 2 Tbsp. brown sugar
  • 1/4 tsp. black pepper
  • 1 cup basil pesto optional


  • Add chicken, chopped onion, garlic, thyme, oregano, red pepper flakes, and bay leaves to pot. Then add water and lock lid. Set manual timer for 30 minutes at high pressure.
  • Remove stems from collard green leaves and separate leaves into 2 pieces. Discard stems. Cut leaves into 1-inch pieces so that they are easily spoonable. This is easiest by stacking several leaves at a time.
  • Once cook time is complete, allow pressure to release naturally for about 30 minutes. If there is any pressure left at that point, go ahead and quick-release remaining pressure.
  • Remove leg quarters and transfer them to a large bowl. Pour broth through a fine mesh strainer and set aside. Discard cooked aromatics.
  • Add olive oil, onions, celery, carrots, and 1 teaspoon salt to pot. Sweat vegetables for about 5 minutes, stirring frequently.
  • Add broth to pot, along with 2 teaspoons salt, tomatoes, rinds (if using), collard greens, brown sugar, and black pepper. Mix well, lock lid, and cook for 10 minutes at high pressure.
  • Meanwhile… remove all chicken meat from bones in large pieces. Discard all skin and bones.
  • Once cook time is complete, quick-release pressure. Then add chicken and gently mix well. Serve each bowl topped with a spoonful of basil pesto (with cornbread dumplings) & enjoy!


I'm pretty sure using any combination of chicken pieces (or even a whole chicken) would work for this recipe with one exception: boneless, skinless chicken breasts. In my opinion, they just don't have enough flavor to season the broth properly. However, if your goal is to create this dish as guilt-free as possible, and using breasts is a must, I would also use store-bought chicken broth (or stock) instead of water. Then cut the chicken cook time to 8 minutes with a natural pressure release.
Recipe adapted from our favorite cookbook, Deep Run Roots by Vivian Howard.


Calories: 315kcal | Carbohydrates: 14g | Protein: 16g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 70mg | Sodium: 716mg | Potassium: 459mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3065IU | Vitamin C: 20mg | Calcium: 254mg | Iron: 2mg