Instant Pot Chicken and Vegetable Soup

Ingredients

chicken breasts or thighs boneless, skinless

2 lb

chicken bone broth

6 cup

gelatin powder grass-fed unflavored

3 tbsp

yellow onion chopped

1

garlic minced

3 clove

fine sea salt to taste

3 tsp

black pepper freshly ground, to taste

3/4 tsp

celery stalks sliced

6

carrots sliced

6

butternut squash cubed

1 small

parsley chopped fresh

3 tbsp

turmeric powder

1 tbsp

oregano chopped fresh

1 1/2 tbsp

thyme leaves fresh

1 1/2 tbsp

lemon

1

lemon juice

1 tsp

Method

1. 01Add chicken, bone broth, gelatin powder, onion, garlic, salt, and pepper to Instant Pot. Secure lid, select manual setting, and set to high pressure for 20 minutes if frozen or 10 minutes if fresh.20 min
2. 02Quick release pressure. Remove chicken, cut into bite-size chunks, and return to pot.
3. 03Add celery, carrots, butternut squash, parsley, turmeric, oregano, and thyme. Secure lid, select manual setting, and set to high pressure for 2 minutes.
4. 04Quick release pressure. Stir in lemon zest and lemon juice. Season with salt and pepper to taste.
5. 05Ladle into bowls and serve hot.