Instant Pot Chicken Broth Soup Recipes
Description
Instant Pot Chicken Broth Soup is a hearty and comforting meal that is easy to make and full of flavor. This recipe uses a combination of chicken, vegetables, and herbs to create a broth-based soup that is packed with nutrition. The Instant Pot makes it easy to cook the soup in just a few minutes, so you can have a healthy meal on the table quickly. This soup is a great way to use up any leftover chicken you may have and it also freezes well for future meals.
Prep Time
This recipe takes about 10 minutes to prepare. You will need to chop the vegetables and measure out the spices. You can also add in any additional vegetables or herbs that you may want to include in the soup.
Cook Time
Cooking the soup in the Instant Pot takes only 30 minutes. The pressure cooker will do all the work for you, so you can sit back and relax while the soup cooks.
Ingredients
- 1 pound of chicken (breast or thighs)
- 2 tablespoons of olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon of salt
- 1 teaspoon of ground black pepper
- 4 cloves of garlic, minced
- 4 cups of low sodium chicken broth
- 2 bay leaves
- 1 tablespoon of fresh thyme, chopped
- 1 teaspoon of fresh oregano, chopped
- 1 cup of frozen peas
Instructions
1. Put the Instant Pot on the Saute setting and heat the olive oil. Add the diced onion, carrots, and celery and cook for 5 minutes, stirring occasionally. Add the salt and pepper and stir to combine.
2. Add the garlic and cook for 1 minute, stirring constantly. Add the chicken and cook for 2 minutes. Add the chicken broth, bay leaves, thyme, and oregano and stir to combine. Secure the lid and set the Instant Pot to Manual setting on high pressure for 20 minutes.
3. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before quick releasing the remaining pressure. Open the lid and remove the bay leaves. Add the frozen peas and stir to combine.
4. Taste and adjust the seasoning if necessary. Serve the soup with crusty bread or crackers. Enjoy!
Equipment
- Instant Pot
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
- Wooden spoon
Notes
This soup can be made ahead of time and stored in the refrigerator for up to 5 days. Reheat in a saucepan over medium heat on the stove. You can also freeze the soup for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition: Per Serving
- Calories: 355
- Fat: 11g
- Carbohydrates: 28g
- Protein: 34g
- Sodium: 890mg
- Fiber: 5g
Recipe Tips
If you don't have an Instant Pot, you can make this soup on the stovetop. In a large pot or Dutch oven, heat the olive oil over medium heat and cook the vegetables for 7-8 minutes. Add the garlic and cook for 1 minute. Add the chicken and cook for 2 minutes. Add the broth, bay leaves, thyme, and oregano and bring to a boil. Reduce the heat to low and simmer for 15 minutes. Add the frozen peas and cook for 5 minutes. Taste and adjust the seasoning if necessary. Serve with crusty bread or crackers. Enjoy!
If you want to add more vegetables to this soup, feel free to do so. Some good options are zucchini, bell peppers, mushrooms, or spinach. You can also add some cooked pasta or rice if you want to make it a heartier meal.
For an extra boost of flavor, try adding a teaspoon of smoked paprika or a pinch of cayenne pepper to the soup. You can also add some grated Parmesan cheese to each bowl just before serving.
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