Ingredients
1.5 lbs chicken thighs or breasts, boneless and skinless
1 tablespoon olive oil
1 large onion, diced
3 cloves garlic, minced
3 large carrots, sliced
2 stalks celery, sliced
2 cups potatoes, cubed
6 cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Salt and pepper to taste
1 cup frozen peas
Fresh parsley for garnish
Instructions
Step 1: Turn on the Instant Pot and select the ‘Sauté’ function. Add olive oil and sauté the diced onion, carrots, and celery for 3-5 minutes until the onion is translucent.
Step 2: Add the minced garlic and cook for another 30 seconds until fragrant.
Step 3: Place the chicken, cubed potatoes, thyme, oregano, bay leaf, salt, and pepper into the pot.
Step 4: Pour in the chicken broth, ensuring all ingredients are submerged. Do not exceed the maximum fill line.
Step 5: Secure the lid and set the valve to ‘Sealing’. Select ‘Manual’ or ‘Pressure Cook’ on high for 10 minutes.
Step 6: Once the timer goes off, allow a natural pressure release for 10 minutes, then carefully turn the valve to ‘Venting’ for a quick release of any remaining pressure.
Step 7: Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the pot and stir in the frozen peas. The residual heat will cook the peas in about 2 minutes.
Step 8: Remove the bay leaf, adjust seasoning as needed, and serve the instant pot chicken vegetable soup garnished with fresh parsley.
Notes
To make this low-carb, substitute potatoes with extra zucchini or cauliflower. Always use a natural release to keep the chicken tender.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Healthy Dinner
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 245
- Sugar: 3g
- Sodium: 580mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg
Keywords: instant pot chicken vegetable soup, pressure cooker soup, healthy dinner, chicken soup recipe, meal prep soup
