Step 1

Select saute on the pressure cooker and add butter.

Step 2

When melted, add garlic, onion, carrots, celery, and ginger; saute for 4 minutes.

Step 3

Add turmeric, rosemary, thyme, salt, and pepper, stir for 1 minute to wake up the spices.

Step 4

Add chicken, 4 cups chicken broth, and couscous; stir.

Step 5

Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 7 minutes.

Step 6

When cooking is complete, use a natural release for 5 minutes and then release any remaining pressure.

Step 7

Note: If liquid sprays from the valve, turn knob back to a sealed position and wait another 5 minutes before opening again.

Step 8

Remove chicken from pot and cut or shred into bite-sized pieces.  Return chicken to pot.

Step 9

Stir in peas and extra salt and pepper to taste.

Step 10

Add an extra 1-2 cups chicken broth to thin soup if desired.

Step 11

Serve hot with a splash of fresh lemon juice

Step 12

To reheat from the fridge it may need an extra splash of chicken broth because it gets quite thick as it sits.

Step 13

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.

Step 14

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.

Step 15

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.

Step 16

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.