Chicken Soup in the Instant Pot

Tonight I was feeling under the weather (still) and decided to make another batch of chicken soup in the Instant Pot. It was somewhat experimental but it turned out really good, so I wanted to share a post that I can come back to any time I want to make it again. (Laziness at it’s finest, right ? ) 🙂

Ingredients:

  • 1 tbsp butter
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 1/2 cup chopped carrots
  • 1 small potato
  • 2 chicken breasts
  • 6 cups chicken broth
  • 3 cloves of garlic
  • 1tsp grated ginger
  • 1 sprig fresh rosemary
  • 3 bay leaves
  • 1 tsp thyme
  • 1tsp salt
  • 1 tsp pepper

Directions:

  1. Turn the instant pot on to Sauté, add the butter and let it melt

2. Add the carrots, celery, onion, potato, ginger and garlic, sauté for about 5 minutes or until onions turn transparent

3. Add the thyme, salt, pepper and mix.

4. Add the broth, chicken breasts, bay leaves and rosemary sprig.

5. Put the lid on the IP and turn to sealing.

6. Press manual and set for 8 minutes.

7. Allow for the IP to naturally release for 8 minutes. Then carefully do a quick release for the rest of the pressure.

8. Take out the chicken breast, shred with a fork and return to the soup.

3 comments

  1. Sounds yummy. Don’t you just love the IP? We make sweet potato salad in it. So easy and so ono. Thanks for sharing your recipe for chicken soup.

    • Lol agree 🙂 I hate to admit but this is probably the easiest way for me to keep track of what works and what doesn’t. Sweet potato salad sounds really good too. Does it use the purple ones ?

  2. Yes about 1/3 purple sweet potatoes and 2/3 regular russet potatoes. We cook them separately. The russets with 5 eggs cracked in a heat safe bowl and don’t scramble them. 3 minutes and wait 30 seconds then quick release. Then do the purple for a minute or two longer. Potatoes are cut to about 1” square, bite size. It’s really good. I can take a picture of the recipe and message you with it if you’d like. It’s always a big hit.

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