Yields Makes 8 servings

How to Make It

Step 1
1

Rinse chicken and cut into 1-inch cubes. Cut linguisa into 1/2-inch slices.

Step 2
2

In a 6-quart pressure cooker over high heat, stir linguisa until lightly browned, about 5 minutes. With a slotted spoon, transfer to a bowl.

Step 3
3

Discard all but 1 tablespoon fat from pan. Add onions, carrots, and celery. Stir occasionally until onions are limp, about 5 minutes. Add broth, chicken, linguisa with juices, tomatoes, cabbage, and lemon peel.

Step 4
4

Seal cooker. Following manufacturer's instructions, bring to maximum pressure (15 lb.); adjust heat to stabilize cooking rate. Cook 10 minutes. Release pressure quickly, running cold water over pan.

Step 5
5

Open pan, add peas, lemon juice, and mint. Stir occasionally over high heat until simmering. Add salt and pepper to taste.

Ingredients

 6 boned, skinned chicken thighs (1 lb. total), fat-trimmed
 3/4 pound linguisa sausage
 2 onions (1 1/4 lb. total), peeled and thinly sliced
 1 1/2 cups thinly sliced carrots
 2 cups thinly sliced celery
 2 quarts fat-skimmed chicken broth
 1/2 pound Roma tomatoes, rinsed, cored, and diced
 2 cups thinly sliced cabbage
 1 teaspoon grated lemon peel
 1 package (10 oz.) frozen peas
 3 tablespoons lemon juice
 1/3 cup finely chopped fresh mint leaves
  Salt and pepper

Directions

Step 1
1

Rinse chicken and cut into 1-inch cubes. Cut linguisa into 1/2-inch slices.

Step 2
2

In a 6-quart pressure cooker over high heat, stir linguisa until lightly browned, about 5 minutes. With a slotted spoon, transfer to a bowl.

Step 3
3

Discard all but 1 tablespoon fat from pan. Add onions, carrots, and celery. Stir occasionally until onions are limp, about 5 minutes. Add broth, chicken, linguisa with juices, tomatoes, cabbage, and lemon peel.

Step 4
4

Seal cooker. Following manufacturer's instructions, bring to maximum pressure (15 lb.); adjust heat to stabilize cooking rate. Cook 10 minutes. Release pressure quickly, running cold water over pan.

Step 5
5

Open pan, add peas, lemon juice, and mint. Stir occasionally over high heat until simmering. Add salt and pepper to taste.

Chicken, Linguisa, and Vegetable Soup

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