Instant Pot Chicken Soup | Why You Need To Make This

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner while chicken thighs are often less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories, and bouillon cubes are cost-effective.

noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice

Zucchini noodles are low-carb, while rice is a budget-friendly alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has health benefits, while canola oil is often less expensive.

Add 5 boneless skinless chicken thighs to the Instant Pot.

Chop and add carrots, onions, and celery to the pot.

Add 2 cloves of minced garlic, salt, whole peppercorns, and 2 bay leaves.

Pour in purified water, filling the pot to about the 9 cup line, ensuring not to overfill.

Stir the ingredients in the pot to combine them.

Seal the Instant Pot lid and set to high pressure for 25 minutes.

Allow for a natural pressure release until the pin drops, which takes about an hour and a half.

Remove the lid and take out the bay leaves.

Shred the chicken with two forks and return it to the pot.

Garnish with chopped fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level: