Instant Pot Chicken Soup
servings
This hearty chicken soup recipe is easy to make and tastes fresh and delicious.
Equipment
- Instant Pot
- cooking spatula
- cutting board
- knife and fork
Ingredients
- 2 large chicken breasts defrosted
- 2 tbsp olive oil
- 1 large yellow onion diced
- 5 cloves of garlic minced, (5 teaspoons)
- 3 large carrots diced
- 3 large stalks of celery diced
- 4 cups chicken stock
- 2 cups water
- 2 bay leaves
- 2 tablespoon lemon juice
- freshly ground black pepper
- salt to taste
Optional Garnish:
- 1 small handful of fresh parsley chopped
Instructions
- First, turn Instant Pot to sauté setting. Then, sauté diced onion, carrots, celery and garlic for 5 minutes.
- Turn Instant Pot to cancel or off setting. Add chicken breasts, chicken stock, water, and bay leaves. Stir.
- Close and lock the lid. Set release valve to closed. Set the Instant Pot to pressure cook for 10 minutes.
- Once pressure cooking is done allow a 15 minute natural release.
- Carefully turn the pressure valve to open to release the pressure.
- Remove the chicken breasts from the pot and shred on a cutting board with 2 forks or a knife and fork. Then return the shredded chicken to the pot.
- Remove the bay leaves. Add lemon juice, salt, pepper and fresh parsley. Stir.
- Serve.
Nutrition
Calories: 323kcal | Carbohydrates: 19g | Protein: 31g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 80mg | Sodium: 538mg | Potassium: 974mg | Fiber: 3g | Sugar: 8g | Vitamin A: 7844IU | Vitamin C: 13mg | Calcium: 60mg | Iron: 1mg