INSTANT POT CHICKEN SOUP
As you guys know I am a sucker for soup and pretty much make a new soup each week! If you have an Instant Pot you MUST make this chicken soup. It’s stupidly easy and tastes so good! I had a frozen chicken in my freezer and experimented using it frozen and it turned out great! If you are using fresh chicken you can cook for 40 minutes but I think I would still do the 1 hour to enhance flavour and health benefits. p.s It took me a while to get used to my instant pot and now I love it! Please note that the chicken soup only takes 1 hour to cook, BUT you need to wait around 10ish minutes for the Instant Pot to ‘pressurize” and then once it’s cooked it takes another 5ish minutes to cool down before allowing you to open the Instant Pot to reduce some of the steam.
PrintIngredients
Scale
- 1 organic chicken ( fresh or frozen)
- 1 medium white or red onion, chopped into big pieces
- 3 carrots, chopped
- 3 celery stalks, chopped
- 1 tbsp italian seasoning
- 1 bay leaf
- 1 tbsp garlic powder or 2 fresh cloves minced
- 2 litres of water
- 1 tsp salt
- 1 tsp pepper
- handful of fresh dill- no need to chop ( leave some fresh to use as a garnish)
Instructions
- Put all ingredients in a 6 quart instant pot.
- Cook on high pressure for 1 hour
- After cooking is complete you can use the slow release function, or quick release! Be careful of the steam 🙂
- Remove the chicken and place in a separate bowl. The chicken will definitely fall apart because it will be super tender!
- Using a couple of forks shred some of the chicken and put back into the soup!
- Enjoy and top with fresh dill! Trust me the dill makes it!!!
