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instant pot, chicken soup, healing
5.0 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 Time 30 mins
Cook Time 28 mins
Course: Soup
Servings:

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Calories: 170 kcal

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

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

Nutrition

Serving: 1 cup | Calories: 170 kcal | Carbohydrates: 15 g | Protein: 18 g | Fat: 10 g | Cholesterol: 120 mg | Sodium: 500 mg |

Nutritional information is automatically calculated and should be used as an approximation only.

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