Description
A flavorful instant pot chicken soup recipe that combines tender chicken, fresh vegetables, and aromatic spices for a comforting meal.
Ingredients
Scale
- 2 lbs chicken breast, boneless and skinless
- 1 medium onion, diced
- 3 carrots, sliced
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
Instructions
- Set the instant pot to sauté mode. Add olive oil and heat.
- Add diced onion, carrots, and celery. Sauté until softened, about 5 minutes.
- Stir in minced garlic and cook for an additional minute.
- Add chicken breast, chicken broth, thyme, rosemary, bay leaf, salt, and pepper.
- Close the lid and set the instant pot to high pressure for 15 minutes.
- Once cooking is complete, allow for natural release for 10 minutes, then quick release the remaining pressure.
- Remove chicken, shred it, and return it to the pot.
- Add frozen peas and stir to combine. Adjust seasoning if needed.
- Serve hot, garnished with fresh parsley.
Notes
- For a richer flavor, consider browning the chicken before adding other ingredients.
- Variations include adding noodles or rice for a heartier soup.
- Plating suggestion: Serve in a deep bowl with a sprig of parsley on top.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 100mg
Keywords: instant pot chicken soup recipe