Healing Instant Pot Chicken Soup
This recipe provides a healing, anti-inflammatory chicken soup recipe all in your instant pot. Easy and nutritious!
Servings: 6
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 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, 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.
Nutrition
Serving: 1cup | Calories: 170kcal | Carbohydrates: 15g | Protein: 18g | Fat: 10g | Cholesterol: 120mg | Sodium: 500mg
