Instant Pot Italian Chicken Soup.
Equipment
- Instant Pot or soup pot
Ingredients
- 2 tbsp avocado oil
- 1.5 lbs chicken breast or boneless, skinless chicken thighs
- 1 tsp onion powder
- 1½ tsp garlic powder
- 2½ tsp oregano
- 1 tsp basil
- 1 sweet onion, finely diced
- 4-5 cloves garlic, finely minced
- 1 red bell pepper, finely diced
- 2 ribs celery, finely diced
- 2-3 large carrots, peeled, cut in half and thinly sliced
- 2 medium russet potatoes, peeled and cut into ½ inch cubes
- 14.5 oz can diced tomatoes
- 4-5 cups chicken broth
- ¼ cup flat leaf parsley, finely chopped
- 1 lemon, juiced
Instructions
- Season the chicken with onion powder, garlic powder, oregano, basil, salt, and pepper. Set the Instant Pot to saute mode and add the avocado oil. Sear the chicken for 3-4 minutes on each side.Turn saute mode off.
- Next, add the prepared vegetables: onion, garlic, red bell pepper, celery, carrots, and potatoes. Stir in the diced tomatoes and chicken broth. Season again with salt and pepper.
- Place the lid on the Instant Pot and seal the valve. Pressure cook the soup on high for 25 minutes. Then let the pot release naturally for 10 minutes.Remove the chicken from the pot to a plate and shred or chop it, then add it back into the soup.Stir in fresh parsley and lemon juice. I love serving this with a sprinkling of Parmesan cheese!