Instant Pot Chicken and Veggie Soup

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The party’s over. Our meals made entirely of cheese and Christmas cookies are gone for another year, and it’s time to get on track. It’s also time to get warm, as many of us are facing some of the coldest temperatures in January. It can be hard to strike the balance between a warming comfort food while remaining healthy, but I have developed a soup that is every bit delicious as it is healthy. Not to mention, it’s all done in the Instant Pot for weeknight ease. Loaded with veggies, herbs, and chicken, this soup is so good I’ve made it every week for the past two months! Let me show you how to make it.

Ingredients

  • Olive Oil

  • Chicken thighs - 2lbs (chopped into bite sized pieces)

  • Medium Carrots - 4 (chopped)

  • Celery- 4 stalks (chopped)

  • Onion- 1 (chopped)

  • Shredded cabbage - 1 10oz bag

  • Garlic cloves- 6 (chopped)

  • Zucchini- 1 chopped

  • Bay leaf- 1

  • Dried oregano - 2tbs

  • Dried basil- 2tbs

  • Chicken Stock- 2 32oz boxes

Instructions

  1. In the Instant Pot on Sauté mode, add the oil and sauté the chicken until browned and cooked through. Remove from the instant pot and set aside.

  2. Add carrots, celery, onion, and garlic to the Instant Pot, sauté until softened.

  3. Add the cabbage, zucchini, chicken stock, bay leaf, oregano, basil, and salt and pepper to taste. Stir to combine.

  4. Lock the Instant Pot lid, with the steam nozzle in the sealed position.

  5. Pressure cook for 4 minutes.

  6. After the cooking time has completed, allow 5 minutes for a natural pressure release. Then release the rest of the pressure manually and serve.

Angie StefanecComment