- Select saute on the pressure cooker and add butter.
- When melted, add garlic, onion, carrots, celery, and ginger; saute for 4 minutes.
- Add turmeric, rosemary, thyme, salt, and pepper, stir for 1 minute to wake up the spices.
- Add chicken, 4 cups chicken broth, and couscous; stir.
- Secure the lid and turn pressure release knob to a sealed position. Â Cook at high pressure for 7 minutes.
- When cooking is complete, use a natural release for 5 minutes and then release any remaining pressure.
- Note: If liquid sprays from the valve, turn knob back to a sealed position and wait another 5 minutes before opening again.
- Remove chicken from pot and cut or shred into bite-sized pieces. Â Return chicken to pot.
- Stir in peas and extra salt and pepper to taste.
- Add an extra 1-2 cups chicken broth to thin soup if desired.
- Serve hot with a splash of fresh lemon juice
- To reheat from the fridge it may need an extra splash of chicken broth because it gets quite thick as it sits.
Freezer Meal Instructions
- Note: I suggest preparing double the amounts of ingredients through step 3 so that half of them can go towards dinner that night and the other half towards a freezer meal.
- After cooking, place the sauteed vegetables (make sure they are cooled) and spices in a freezer safe ziplock and add 1 pound of sliced chicken breast. Label bag with recipe title and bag contents.
- Place ziplock inside a pressure cooker pot and spread chicken out into a flat row on the bottom of the bag.  Freeze. Once solid, remove bag from pot and return to freezer.
- When ready to cook, add frozen contents to pressure cooker pot, add 4 cups of chicken broth and 1/2 cup couscous, cook at high pressure for 9 minutes.  Proceed with step 6.