Description
A comforting and nourishing chicken soup made effortlessly in your Instant Pot, perfect for cold weather.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
- 1 cup spinach or kale (optional)
Instructions
- Set your Instant Pot to the sauté setting. Once hot, add the chopped onion, carrots, and celery. Sauté for 3-4 minutes until they soften.
- Stir in the minced garlic, thyme, and rosemary. Cook for an additional minute to release the flavors.
- Add the chicken breasts to the pot, then pour in the chicken broth. Season everything with salt and pepper.
- Lock the lid in place and set the Instant Pot to cook on high pressure for 15 minutes.
- Once the timer beeps, allow a natural release for about 10 minutes, then carefully switch to quick release to vent the remaining steam.
- Remove the chicken breasts and shred them with two forks before returning the shredded meat to the pot.
- If you’re adding spinach or kale, toss it in now and stir until wilted.
- Garnish with fresh parsley and serve hot!
Notes
For a thicker soup, add a cornstarch slurry in the last few minutes of cooking. Serve with crusty bread or a side salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American