Description
A comforting, homemade chicken soup made quickly in the Instant Pot with tender chicken and aromatic broth.
Ingredients
- 1 lb boneless, skinless chicken breasts (about 450 g)
- 4 cups chicken broth (about 960 ml)
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup spinach or kale (optional)
- Fresh parsley for garnish (optional)
Instructions
- Sauté the vegetables by setting your Instant Pot to the Sauté setting and heating for a minute. Add the chopped onion, carrots, and celery, sautéing for 3–4 minutes until softened.
- Add the minced garlic, thyme, and rosemary, cooking for an additional minute.
- Nestle the chicken breasts into the pot and pour in the broth. Season with salt and pepper to taste.
- Lock the lid in place and set the Instant Pot to cook on High Pressure for 15 minutes.
- Release the pressure naturally for about 10 minutes, then switch to quick release.
- Remove the chicken and shred with two forks before returning it to the pot.
- Add the optional greens, stirring until wilted, then garnish with parsley.
Notes
Preheat the pot for better flavor, and adjust seasoning at the end for optimal taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American