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4.34 from 78 votes

Instant Pot Chicken Soup Recipe

Calories 1072kcal
Author Mommypotamus

Ingredients

  • 2-3 lb pastured chicken
  • 2 carrots (roughly chopped)
  • 1 celery stalk (roughly chopped)
  • ¼ cup turnip or radish (cut in 2” cubes - I used a little less than ¼ cup chopped daikon radish)
  • 1 tbsp Italian seasoning (or equal mixture of dried parsley, oregano, thyme and rosemary)
  • 2 bay leaves
  • 3 cloves garlic (crushed)
  • 1 medium onion (sliced or diced)
  • 1 tbsp sea salt
  • 1 tsp freshly ground black pepper
  • purple onion (thinly sliced or finely chopped scallion to garnish)

Instructions

  • In the liner pot, add the vegetables first, then, chicken, and the herbs on top.
  • Add 4-5 Cups of cold water.
  • Close the lid tightly and close the vent.
  • Press “SOUP”.
  • When the timer goes off, release the pressure naturally, using NPR. It may take about 20-30 minutes after the timer goes off for the vent to open.
  • Open the lid, take out the chicken and debone the meat.
  • Reserve the bones to make bone broth. Put the meat back to the pot and stir.
  • Crush the carrots and celery gently against the side of the pot with the back of a spoon.
  • Salt and pepper to taste.
  • Before serving, garnish with thinly sliced onions, and scallions.

Nutrition

Calories: 1072kcal | Carbohydrates: 32g | Protein: 85g | Fat: 66g | Saturated Fat: 19g | Cholesterol: 327mg | Sodium: 7398mg | Potassium: 1535mg | Fiber: 9g | Sugar: 12g | Vitamin A: 21076IU | Vitamin C: 32mg | Calcium: 210mg | Iron: 7mg