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 :)
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
- 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
Instant Pot Instructions:
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.
Press "Cancel" on the instant pot.
Add all of the remaining ingredients, seal the lid, and make sure the vent at the top is switched from venting to sealing.
Manually set the pressure cooker for high pressure for 8-10 minutes, depending on the size of your chicken breasts.
Release the pressure manually and carefully remove lid. Remove the chicken, cut it into bite-sized pieces and return to the instant pot.
Ladle soup into bowls and serve immediately.
Stove top Instructions:
Cover Chicken with water in a large pot and bring to boil. Reduce heat to low and cook 30 minutes.
Remove chicken, shred with 2 forks, and set aside.
Rinse out the same large pot you boiled your chicken in, then heat olive oil or coconut oil in it over medium heat.
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.
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!
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.
Calories: 203kcal | Carbohydrates: 23g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 731mg | Potassium: 836mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5435IU | Vitamin C: 56.8mg | Calcium: 103mg | Iron: 2.5mg