Instant Pot Chicken Vegetable Soup Recipe
Warm, comforting and delicious, chicken vegetable soup is a family favorite. This Instant Pot version of the classic soup is easy to make, and it is ready in no time! The Instant Pot will take care of all the hard work for you, and you can relax while dinner is cooking. This recipe is full of flavor, and it is sure to be a hit with your family. Serve up this flavorful soup with a warm, crusty loaf of bread, and dinner is complete!
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
• 2 tablespoons of olive oil
• 1 onion, diced
• 2 cloves of garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon of dried oregano
• 1 teaspoon of dried basil
• 1 teaspoon of dried thyme
• Salt and pepper to taste
• 6 cups of chicken broth
• 1 pound of boneless, skinless chicken thighs, diced
• 1 cup of diced potatoes
• 1 cup of frozen peas
• 1/4 cup of freshly chopped parsley, for garnish
Instructions:
1. Set your Instant Pot to the sauté setting. Add the olive oil, and sauté the onions for about 4 minutes, until they are softened and translucent. Add the garlic, carrots, celery, oregano, basil, thyme, salt and pepper, and sauté for another 3 minutes. Add the chicken broth, and stir to combine. Add the chicken and potatoes, and stir gently. Close the lid, and set the Instant Pot to manual setting, high pressure, for 6 minutes.
2. When the cooking time is up, do a quick release of the pressure. Open the lid, and add the frozen peas. Stir gently to combine. Close the lid, and let the soup sit for 5 minutes, so the peas can thaw and the flavors can meld together.
3. Ladle the soup into bowls, and garnish with freshly chopped parsley. Enjoy!
Equipment:
• Instant Pot
• Measuring cups and spoons
• Wooden spoon
• Soup ladle
Notes:
• This soup is also delicious with other vegetables, such as zucchini, spinach, or kale. Just add them in when you add the potatoes.
• You can also use boneless, skinless chicken breasts in this recipe if you prefer.
• Feel free to adjust the seasonings, to taste.
Nutrition: Per Serving
• Calories: 245
• Total Fat: 8 g
• Saturated Fat: 2 g
• Cholesterol: 57 mg
• Sodium: 718 mg
• Total Carbohydrates: 22 g
• Dietary Fiber: 4 g
• Protein: 19 g
Recipe Tips:
• This soup is even better the next day, so feel free to make it ahead of time!
• You can also use a slow cooker to make this soup. Just sauté the vegetables and seasonings in a skillet on the stovetop, and then transfer them to the slow cooker. Add the chicken, potatoes, and chicken broth, and cook on high for 4 hours, or low for 6-8 hours.
• To make this soup vegetarian, just omit the chicken and use vegetable broth instead of chicken broth.
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