Instant Pot Chicken Soup
A warm comforting soup filled with bits of tender chicken, vegetables, herbs, and delicious broth. This healthy dinner is super simple and fast, making it perfect for an easy weeknight meal.
Ingredients
- 4 tablespoons butter
- ½ cup onion (chopped)
- 1 cup carrots (peeled and sliced)
- 2 stalks celery (chopped)
- 3 cloves garlic (minced)
- 2 quarts chicken stock or broth
- 1 ½ pounds boneless skinless chicken thighs or breasts (cut into 1" cubes)
- 2 tablespoons fresh chopped dill or thyme (or 2 teaspoons dried)
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Set Instant Pot to medium-high (or saute setting), melt butter, and saute vegetables for 5 minutes.
- Add chicken, chicken broth, herbs, bay leaf, salt, and pepper to the pot.
- Secure lid then set the Instant Pot on high pressure for 5 minutes.
- When the pressure cooking cycle is complete, do a quick release.
- Season with additional salt, pepper, or herbs to taste.
Kori's Tips
- Feel free to substitute other oils or ghee in place of butter.
- Substitute chicken breast for thighs if desired.
- Add spirals of zucchini to add "pasta"
- To make this a chicken noodle soup: add 2 cups of pasta after the soup has finished its pressure cooking cycle. Turn the pot to medium-high and cook the pasta until it reaches your preferred tenderness, approximately 6 minutes.
- Play around with different herbs. My favorites are dill, thyme, and marjoram.
- Try a small squeeze of lemon and lemon thyme with some dill. It's good!
Nutrition
Serving: 1cupCalories: 263kcalCarbohydrates: 5.3gProtein: 30.5gFat: 12.9gCholesterol: 137.1mgSodium: 1258.9mgFiber: 1gSugar: 2.4g
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