Instant Pot Hearty Chicken Soup

This gluten free Instant Pot hearty chicken soup recipe is warm, comforting, flavorful, and is loaded with veggies. And if you don’t have an Instant Pot, stove top instructions are also included 🙂

*Don’t have an Instant Pot? No problem, I included stove top directions below 🙂

Have I told you guys that I received an Instant Pot as a gift a few months ago and that I am LOVING it?? The Instant pot seems to be all the rage right now and for good reason! It…

  • cooks everything super fast
  • has a saute function (my favorite!!!)
  • has a slow cooker function
  • a rice cooker
  • a steamer
  • a delay start
  • will automatically turn off when your food is done and will keep it warm for you 
  • has tons of presets and more!!!

It’s amazing and I can’t believe it’s taken me so long to post an instant pot recipe! I mainly use it to cook baked potatoes and rice but I’ve also made a roast that only took 45 minutes. Yes – only 45 minutes start to finish!!! I’m still perfecting it though so you’ll have to stay tuned for the recipe 🙂

Today though, I’m sharing my hearty chicken soup recipe.  It’s a recipe I frequently make in the winter, but now that I have an instant pot I have a new love for it because it’s so fast and easy to make. It’s warm, comforting, flavorful, healthy, and is loaded with veggies. While we love this recipe just the way it is, it’s very forgiving and I have some ideas for those of you who want to make it Paleo or Vegan compliant… just keep in mind that I haven’t tried them, they are just ideas 🙂

To make it Paleo and Whole30 Compliant: Replace the corn and beans with peas, chopped zucchini, or other veggies of choice.

To make it vegan: Replace 1 chicken breast with a can of chickpeas and replace the other chicken breast with another can of beans or chopped potatoes.

 

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Instant Pot Hearty Chicken Soup

This gluten free Instant Pot hearty chicken soup recipe is warm, comforting, flavorful, and is loaded with veggies. And if you don't have an Instant Pot, stove top instructions are also included 🙂
Course gluten free, Main Course, Soup
Cuisine American
Keyword chicken soup, gluten free chicken soup, gluten free soup, instant pot chicken soup, instant pot chicken soup recipe, instant pot soup
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 6
Calories 203 kcal
Author Cassidy

Ingredients

  • 2 Tbsp. Extra Virgin Olive Oil or Coconut Oil
  • 2 Carrots peeled and diced
  • 2 Stalks Celery diced
  • 1 Small Red Bell Pepper finely chopped
  • 1 Small White or Yellow Onion finely diced
  • 1 Seeded Jalapeno minced
  • 2 Cloves Garlic minced
  • 1 32- oz. Box Chicken Broth
  • 3 Tbsp. Tomato Paste
  • 1 Can Northern Beans or Cannallini beans
  • 12 oz. Frozen Corn or Veggie of Choice
  • 2 C Thinly Sliced Spinach stems removed
  • 2 Large or 3 Small Boneless Skinless Chicken Breasts
  • 1/2 - 3/4 Tsp. Sea Salt or to taste
  • 1/4 Tsp. Pepper
  • 2 Tbsp. Dried Parsley
  • 1/4 Tsp. Dill
  • 1 Tsp. Garlic Powder
  • 1 Tsp. Onion Powder
  • 1/4 Tsp. Basil

Instructions

Instant Pot Instructions:

  1. Heat the oil in the instant pot using the "saute" setting. Add the carrots, celery, onion, bell pepper, and jalapeno and saute until tender, around 5 -8 minutes. Add the garlic and saute another 1 or 2 minutes, or until fragrant.
  2. Press "Cancel" on the instant pot.
  3. Add all of the remaining ingredients, seal the lid, and make sure the vent at the top is switched from venting to sealing.
  4. Manually set the pressure cooker for high pressure for 8-10 minutes, depending on the size of your chicken breasts.
  5. Release the pressure manually and carefully remove lid. Remove the chicken, cut it into bite-sized pieces and return to the instant pot.
  6. Ladle soup into bowls and serve immediately.

Stove top Instructions:

  1. Cover Chicken with water in a large pot and bring to boil. Reduce heat to low and cook 30 minutes.
  2. Remove chicken, shred with 2 forks, and set aside.
  3. Rinse out the same large pot you boiled your chicken in, then heat olive oil or coconut oil in it over medium heat.
  4. Chop up all your veggies. Saute carrots, celery, bell pepper, onion, and jalapeno (if using) for 5-8 minutes stirring frequently. Add the garlic and cook for another 2 minutes.
  5. Stir in all remaining ingredients, reduce heat to low and simmer 20 minutes or until all veggies are tender and soup is heated through. Enjoy your healthy hearty soup!
Nutrition Facts
Instant Pot Hearty Chicken Soup
Amount Per Serving
Calories 203 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Cholesterol 24mg 8%
Sodium 731mg 30%
Potassium 836mg 24%
Total Carbohydrates 23g 8%
Dietary Fiber 5g 20%
Sugars 6g
Protein 13g 26%
Vitamin A 108.7%
Vitamin C 68.9%
Calcium 10.3%
Iron 14.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

Posted January 8, 2018 by Cassidy in Egg Free, Nut Free, Paleo, Soups, Vegan, Whats For Dinner?, Whole30 / 0 Comments

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