1. Stewing black-bone chicken soup in a pressure cooker is delicious and quick. Stewing black-bone chicken in a pressure cooker usually takes about 20-30 minutes.

2. Ingredients: dried shiitake mushrooms, red dates, wolfberry, Codonopsis pilosula, lily, a large piece of ginger, and a black-bone chicken.

3. Boil a large pot of water until it boils. Add the black-bone chicken and cook until cooked through. It will take about 3-4 minutes. Do not cook for too long.

4. Take out the black-bone chicken and pour away the water.

5. Add water to the pressure cooker, and pour the soaked Codonopsis pilosula, shiitake mushrooms and other ingredients into the pot. Because black-bone chicken itself has little fat, in order to make the chicken crispier, you can add a small amount of salad oil or pork. Oil, but modern people think that eating lard is unhealthy, so it is better to eat vegetable oil.

6. Cover the pressure cooker, heat it over high heat until the pressure cooker starts to steam, then reduce the heat to low and simmer for 30 minutes.

7. Put it into a soup pot, add chicken essence and pepper, and bring to a boil again, so that it will not get cold quickly when served. Remember that soup in winter must be kept warm in a soup pot.

8. Sprinkle with chopped green onions and serve. The aroma is overflowing and really tempting.