Instant Pot Hearty Chicken Soup Recipe
Homemade chicken soup is always soothing. Between the familiar aroma and the comforting taste, it warms any day. It is something I make whenever a family member is coming down with a cold. Making it in the Instant Pot with a few tricks makes it effortless. Freeze any excess in a freezer-safe container leaving an inch at the top for expansion when frozen.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 10
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 cup water
- 2 tablespoons apple cider vinegar
- 1 tablespoons olive oil
- 1 pound boneless skinless chicken breasts
- kosher salt and freshly ground black pepper ( to taste)
- 2 medium carrots ( peeled and chopped or sliced)
- 2 medium celery stalks ( trimmed, scrubbed and chopped or sliced (include some celery lea
- 1 medium yellow onion ( peeled and chopped)
- 5 cloves ( peeled and diced)
- 1 jalapeno chile pepper ( seeded and sliced)
- 1 tablespoon peeled and diced ginger root
- 2 quarts chicken stock ((regular or low sodium or a mix))
- 6 qt instant pot
- Carbohydrate 0.027714 g
- Cholesterol 26.30835746 mg
- Fat 0.899954538944734 g
- Fiber 0 g
- Protein 10.4734478233 g
- Saturated Fat 0.196287482119985 g
- Serving Size 1 1 cups soup (75g)
- Sodium 30.5872540508043 mg
- Sugar 0.027714 g
- Trans Fat 0.15882498210392 g
- Calories 54 calories
Select SAUTE on the Instant Pot and add the olive oil. When the oil has heated add the carrots, celery, onions, garlic, jalapeno and ginger. Saute until the onions begin to turn translucent (about 3 minutes). Add the chicken stock, apple cider vinegar and chicken breasts. Close/secure the lid, set release valve to SEALING and select the SOUP setting. When the soup cycle is done, release the pressure and remove the chicken breasts with tongs. Use this quick trick to shred the chicken in 30 seconds with no mess or by pulling apart the chicken with forks. Add the shredded chicken back to the soup, salt and pepper to taste and serve.
