Soup was never something I made very often because it always felt labor intensive felt like it took forever. Same for chilis, stews etc. That has definitely changed since I got an Instant Pot. I will not go into all of the reasons why the Instant Pot is awesome in this post but trust me, if you don’t have one it is definitely worth the investment. You can make this soup in your sleep and it’s delicious everytime.
The best thing about this soup is that you really don’t have to follow an exact recipe, you really don’t need one at all.
I stumbled upon this soup one day when I really didn’t feel like going to the grocery store, so I just threw whatever veggies and protein I had in the refrigerator in my Instant Pot with some bone broth and called it a day.
It is different everytime and delicious. The recipe that follows is the version that I have found my two year old will gobble up the best.
Chicken bone broth, chopped celery, shredded carrots, chopped zucchini, chopped yellow onion, minced garlic, vegetable boullion paste, salt, pepper, thyme, coriander, curry and chicken thighs.
I have always been more partial to chicken thighs. They are more flavorful and have a better fat content but if white meat is your jam, go for it.
Place all of your ingredients in your Instant Pot, without the trivet. Depending on how gelatenous your bone broth is you may need to add a coups cups of water so that the pot will build pressure.
If you don’t have access to quality bone broth use chicken stock. Most chicken stock is salted pretty heavily so you may want to cut down on the added salt if you use a stock. I would recommend unsalted stock so that you can control the sodium and use a quality sea salt and not a table salt.
Set the Instant Pot to pressure cook for 30 minutes on High. Let it natural release.
When done, the chicken will shred easily with a fork. The water from the vegetables will have thinned the broth but feel free to add water to your taste and make seasoning adjustments.
Usually I have enough soup to last my family of 3 for two weeks. It freezes very well. My favorite way to eat this is with my pickled collard greens and siracha for a spicy kick.
Hope you enjoy:)
Instant Pot Chicken Vegetable Soup
Ingredients
- 5-6 chicken thighs
- 3 cups chicken bone broth chicken stock will also work
- 5 stalks celery chopped
- 2 cups shredded carrot
- 1 medium yellow onion chopped
- 2 medium zucchini chopped
- 1 tbsp minced garlic
- 1 tbsp dried thyme
- 1 tsp coriander
- 1 tsp curry powder
- 1/2 tbsp black pepper
- 1/2 tbsp salt add more or less to taste
- 1 tbsp vegetable boullion paste optional
- 1 cup water
Instructions
- Place all ingredients in Instant Pot.
- Cook on high pressure for 30 minutes.
- Natural release.
- Shred chicken with a fork right in the pot.
- Serve immediately or batch freeze for later.
