Name: Instant Pot Chicken and Vegetable Soup
Total time: 30 min
Yield: 6 servings
Ingredients: 2 lb chicken breasts or thighs, boneless, skinless; 6 cup chicken bone broth; 3 tbsp gelatin powder, grass-fed unflavored; 1 yellow onion, chopped; 3 clove garlic, minced; 3 tsp fine sea salt, to taste; 3/4 tsp black pepper, freshly ground, to taste; 6 celery stalks, sliced; 6 carrots, sliced; 1 small butternut squash, cubed; 3 tbsp parsley, chopped fresh; 1 tbsp turmeric powder; 1 1/2 tbsp oregano, chopped fresh; 1 1/2 tbsp thyme leaves, fresh; 1 lemon; 1 tsp lemon juice

Estimate, per serving

Estimating…

Ingredients

chicken breasts or thighsboneless, skinless: 2 lb1 lb
chicken bone broth: 6 cup6 cup
gelatin powdergrass-fed unflavored: 3 tbsp1.5 tbsp
yellow onionchopped: 1
garlicminced: 3 clove
fine sea saltto taste: 3 tsp
black pepperfreshly ground, to taste: 3/4 tsp
celery stalkssliced: 6
carrotssliced: 6
butternut squashcubed: 1 small
parsleychopped fresh: 3 tbsp
turmeric powder: 1 tbsp
oreganochopped fresh: 1 1/2 tbsp
thyme leavesfresh: 1 1/2 tbsp
lemon: 1
lemon juice: 1 tsp

Method

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
02Quick release pressure. Remove chicken, cut into bite-size chunks, and return to pot.
03Add celery, carrots, butternut squash, parsley, turmeric, oregano, and thyme. Secure lid, select manual setting, and set to high pressure for 2 minutes.
04Quick release pressure. Stir in lemon zest and lemon juice. Season with salt and pepper to taste.
05Ladle into bowls and serve hot.

Fits

Gluten-free