Using my new Instant Pot was intimidating at first. You can do so many different things with it and there are so many buttons that I didn’t know where to start. I decided to start with this simple vegetable and chicken soup recipe — and once I got the hang of it, I felt like a pro.
Not only does the Instant Pot cook my meals in half the time, but it also simplifies things without all the pots and pans to worry about and fewer dishes to wash. This device does it all.
This vegetable and chicken soup recipe itself is all about warmth and comfort. Full of vegetables and juicy chicken with just the right amount of spices. I still have a few more months of winter to endure where I am, and this soup is going to be a weekly staple to keep my belly warm and soul happy.
Instant Pot Vegetable and Chicken Soup
This soup is all about warmth and comfort. Full of vegetables and juicy chicken with just the right amount of spices.
- 2 lbs chicken bone-in or breasts
- 3 carrots roughly chopped
- 2 celery stalks roughly chopped
- 1 Tbsp equal mixture of dried parsley, oregano, thyme, and rosemary
- 2 whole bay leaves
- 3 cloves garlic crushed
- 1 medium onion diced
- 4 cups organic chicken stock
- 1 Tbsp sea salt
- 1 tsp black pepper
In the liner pot, add the chopped vegetables and garlic, whole chicken breasts, and then put the herbs on top.
Add 4 cups organic chicken stock.
Close the lid tightly and close the vent.
Press the “SOUP” button. If it doesn't default to 30 minutes, then use your - and + buttons to adjust the cook time.
When the timer goes off, let the pressure release naturally. This may take about 20 minutes.
Open the lid and take out the chicken. Debone the meat if using bone-in chicken, or cut chicken breasts up into bite sized pieces.
Put the meat back into the pot and stir.
Add salt and pepper to taste.