5 Minute Low Carb Chicken Soup
Try this 5 Minute Low Carb Chicken Soup recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1/2 tsp sea salt
- 1 tbsp garlic powder
- 1/4 tsp black pepper
- 1/2 red bell pepper diced
- 1/2 yellow onion diced
- 1 tbsp dried parsley
- 2 cups chicken stock or broth
- 2 cups baby carrots
- 1/2 tbsp dried rosemary
- 8 oz leftover shredded chicken or 1 (8oz) raw chicken b cubed
- 2 zucchini, sliced
- 10 celery, diced
- Carbohydrate 40.735457125103 g
- Cholesterol 0 mg
- Fat 1.36300427802016 g
- Fiber 14.4351773317048 g
- Protein 7.98768277572361 g
- Saturated Fat 0.338724340683689 g
- Serving Size 1 1 recipe (977g)
- Sodium 1683.92995799601 mg
- Sugar 26.3002797933982 g
- Trans Fat 0.327147714008913 g
- Calories 198 calories
Place all of the ingredients inside your Instant Pot Pressure Cooker. Place the lid on your pot and make sure the pressure knob is in the SEALING position. Using the display panel press CANCEL. Then select the MANUAL/PRESSURE COOK function, high pressure, and use the +/- buttons until the display reads 5. When the pot beeps to let you know it’s finished, let it naturally come down from pressure until the display reads LO:20. This will keep your chicken tender. Switch the pressure knob from the SEALING to the VENTING position. Use caution while the steam escapes, it’s hot. Remove the lid, stir, salt to taste.
