Incredible Instant Pot Paleo Chicken Vegetable Soup (Try this!)



  1. Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
  2. Add the olive oil.
  3. Add the onion, carrots and celery and cook, stirring occasionally for 2-3 minutes.
  4. Add the garlic and cook for 30 seconds.
  5. Add the chicken and cook until no longer pink.
  6. Press the CANCEL button.
  7. Add the dried thyme, bay leaf and chicken broth and mix to combine.
  8. Close and seal the Instant pot.
  9. Turn the venting knob to SEALING.
  10. Press PRESSURE COOK button and check to make sure the pressure level shows as “High” on the display.
  11. Adjust the timer to 5 minutes.
  12. When finished cooking, let the pressure come down naturally for 5 minutes, then quick release the rest of the pressure.
  13. Open the lid and discard the bay leaf.
  14. Press the SAUTE button.
  15. Add the zucchini and broccoli florets and cook for 1-2 minutes or until tender.
  16. Stir in the chopped parsley.
  17. Press the CANCEL button.
  18. Season to taste with salt and black pepper.
  19. Serve warm.
Serving Size

1

Servings/Recipe

6

Calories

259

Carbohydrates

11.2 g

Sugar

4.5 g

Protein

30.8 g

Fiber

1.4 g

Calories 259 kcal
Potassium 757 mg
Vitamin A 123.2 µg
Vitamin C 19.3 mg
Folic Acid (B9) 44.1 µg
Sodium 825 mg

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