The power of a hearty instant pot chicken soup is pretty incredible. It is nature’s very own medicine! Anytime we are feeling under the weather or we know someone else is, I make this pot of soup. It’s loaded with anti-inflammatory spices like turmeric, black pepper, and rosemary. It has vitamins from the barley and cannellini beans which have fiber, folate, iron, and magnesium. It allows you to slowly digest leaving you full and satisfied for hours. Not to mention all the benefits of the colorful veggies that go into this soup. Cooking it in the instant pot allows for all of the ingredients to hold their nutrients and heal your body. You can remove the chicken and use vegetable broth to make it vegetarian as well. It is an extremely versatile soup that you will want to add to your weekly menu!

Benefits of healing instant pot chicken soup

This soup is an excellent option when you are feeling under the weather or just because. There are several potential immune-boosting properties to this nutrient-dense soup. Chicken is a good source of protein and vegetables are rich in antioxidants making them supportive of immune system function. Chicken soup in general is comforting and soothing. The warm broth can be soothing to a sore throat and overall just help you feel better. This recipe is loaded with anti-inflammatory spices like turmeric and rosemary making it naturally capable to reduce inflammation in the body. It is a recipe that you will come to remember and will end up being the go-to for a comforting, feel-good, nutritious meal.

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5 from 1 vote

Healing Instant Pot Chicken Soup

This recipe provides a healing, anti-inflammatory chicken soup recipe all in your instant pot. Easy and nutritious!

Prep Time30

Cook Time28

Course: Soup

Servings:

Calories: 170kcal

Equipment

Instant Pot
Measuring cups and spoons

Ingredients

1-1.5 lbs chicken thighs, breasts, or ground chicken. This recipe uses 1 lb of chicken thighs.
2 large carrots peeled and diced
3 celery stalks chopped
1 medium yellow onion chopped
1 32 oz box of chicken broth
1 tablespoon balsamic vinegar
1 tablespoon garlic minced
1/4 cup barley
1 can cannellini beans
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon turmeric
1 teaspoon paprika
salt and pepper to taste
1 tablespoon olive oil

Instructions

Wash and pat dry your defrosted chicken.
Marinate your chicken for at least 30 minutes with paprika, salt and pepper, and balsamic vinegar. Set aside.
Add olive oil to your inner pot. Dice your carrots, celery, and yellow onion and add them into your instant pot.
Add garlic, oregano, thyme, rosemary, turmeric, beans, barley, and chicken broth.
Add your chicken and stir.
Place instant pot lid on and set pressure level to high, pressure cook for 28 minutes. Allow the pot to naturally release and enjoy!
You can store any leftovers in an airtight container for 3-4 days. Or freeze for up to 3 months.