Instant Pot Chicken Vegetable Soup | fast & simple!



You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯


But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!


Chicken Vegetable Soup is an simple Instant Pot soup recipe that is full of nutritious carrots, celery, zucchini, and squash. The flavors of fresh rosemary, thyme, and tarragon make this Instant Pot chicken soup recipe one you will want to make all year round!

INSTANT POT: https://amzn.to/2CNUmf2

INGREDIENTS:

1 Tbsp. olive oil
1 sweet onion, finely chopped
3 cloves garlic, crushed
4 cups chicken broth, regular sodium
4 stalks celery, cut into ½-inch pieces
¾ lb. carrots, cut into ½-inch slices
1 lb. red potatoes, cut into 1-inch pieces
1 zucchini, cut into ½-inch slices
1 yellow squash, cut into ½-inch slices
1 lb. chicken breasts, cut into 4-5 oz. portions
½ tsp. of thyme, rosemary, and tarragon, dried
¼ tsp. paprika
½ – 1 ½ tsp. salt, to taste
¼ tsp. black pepper
½ cup almond milk milk, or cashew milk, warm
3 Tbsp. tapioca starch or corn starch

INSTRUCTIONS:

Set Instant Pot to the sauté function and add olive oil, onions, and garlic. Sauté for 3-4 minutes.

Add chicken broth and scrape the bottom of the pot to ensure there are no bits or pieces stuck.
Add celery, carrots, potatoes, zucchini, and squash to the Instant Pot. Stir to combine. Add chicken breasts on top of the vegetables.
In a small bowl whisk together the thyme, rosemary, tarragon, paprika, salt, and pepper. Add seasoning ingredients to the Instant Pot.

Ensure the pressure release valve is sealed and set the Instant Pot to high pressure for 8 minutes. Let the contents sit for 10 minutes (10 minute NPR) before releasing the pressure valve. Shred the chicken breasts when the soup is done cooking.

While soup is cooking, whisk together the warm milk and starch until smooth. Add starch slurry to soup and stir until well incorporated.

Serve chicken vegetable soup with gluten-free crackers or bread and enjoy!

RECIPE NOTES:

You can also use 3 teaspoons total of FRESH herbs instead of dried.
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