Instant Pot Chicken Soup
This flavorful homemade chicken soup is packed with nothing but good stuff to boost your immune system and nourish your soul.
Prep Time15 mins
Cook Time30 mins
FULL NPR31 mins
Total Time1 hr 15 mins
Servings: 12 bowls
- 2 tbsps olive oil
- 2 cups yellow onion chopped
- 2 tsps garlic minced
- 1 cup celery chopped
- 1 tbsp turmeric
- 1 tbsp Italian seasoning
- 2 tsps ground black pepper or to taste
- 2 tsps kosher salt or to taste
- 1 whole chicken 3-4 lbs
- 2 cups carrots cut
- 3 cups baby red potatoes quartered
- 4 cups chicken stock
Set the Instant Pot to Saute and let warm.
Add olive oil.
Once olive oil is warm, add chopped onion and saute for 2 to 3 minutes continually stirring.
Add minced garlic and cook for another 1 to 2 minutes. Continue to stir.
Stir in chopped celery.
Add turmeric, Italian seasoning, pepper and salt. Mix all the ingredients well and let saute for an additional 1 to 2 minutes.
Place whole chicken, breast side up, into the Instant Pot.
Add the carrots, baby red potatoes and chicken broth.
Turn the Instant Pot off and then close the lid.
Ensure that the pressure release handle is set to sealing.
Select the Soup function on your Instant Pot. The Instant Pot will cook at high pressure for 30 minutes.
Once the Instant Pot has completed cooking, allow for a full natural pressure release (NPR).
Ensure that all pressure has been released before opening the pot.
Carefully remove the whole chicken from the Instant Pot and place in a bowl and shred. Add the shredded chicken back to your soup.
Your chicken soup is ready to serve!
Serving: 1bowl | Calories: 224kcal | Carbohydrates: 11g | Protein: 14g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 50mg | Sodium: 572mg | Potassium: 442mg | Fiber: 1g | Sugar: 3g | Vitamin A: 74% | Vitamin C: 8% | Calcium: 3.8% | Iron: 8%