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Instant Pot Best Tasting Chicken Soup

This easy comforting chicken soup is full of flavor thanks to the perfect combination of rosemary, chicken and vegetables. A great classic go-to dish when your immune system needs a boost.

Ingredients

  • 2 TABLESPOONS AVOCADO OIL
  • 1 SMALL ONION, DICED
  • 3 GARLIC CLOVES, MINCED
  • 3 CELERY STALKS, SLICED
  • 2 LARGE CARROTS, SLICED INTO ROUNDS
  • 2 BONE IN CHICKEN BREASTS W/ SKIN ON
  • 2 BAY LEAVES
  • 2 SPRIGS OF ROSEMARY
  • 4 CUPS CHICKEN STOCK
  • SALT & PEPPER TO TASTE
  • GARNISH: LEMON WEDGES

Instructions

  1. SET INSTANT POT TO SAUTE ́ MODE.
  2. ADD OIL, ONION, GARLIC, CELERY AND CARROTS.  SAUTE 5 MINUTES.
  3. PLACE CHICKEN BREASTS ON TOP OF VEGETABLES. TOP OFF WITH BAY LEAVES, ROSEMARY AND CHICKEN STOCK.
  4. SECURE WITH LID, TURN KNOB TO SEALING POSITION AND COOK AT HIGH PRESSURE FOR 10 MINUTES. ONCE COOKING IS COMPLETE, USE AN OVEN MITT TO CAREFULLY TURN KNOB TO VENTING POSITION TO RELEASE PRESSURE.
  5. ONCE PRESSURE IS FULLY RELEASED, CAREFULLY REMOVE LID. REMOVE THE BAY LEAVES AND ROSEMARY STEMS.
  6. USING TONGS, REMOVE CHICKEN ONTO A CUTTING BOARD AND REMOVE MEAT FROM SKIN AND BONES. SHRED THE MEAT USING A FORK AND TONGS INTO SMALL BITE SIZE PIECES. ADD CHICKEN MEAT BACK INTO THE INSTANT POT.
  7. SEASON WITH SALT & PEPPER. SERVE WITH LEMON WEDGES.