Effortless Instant Pot Chicken and Vegetable Soup

1Ingredients

• 1.5 lbsBoneless, skinless chicken breasts
• 6 cupsChicken broth (low sodium)
• 1 tbspOlive oil
• 1 mediumMedium onion, chopped
• 2 largeLarge carrots, peeled and sliced
• 2 stalksCelery stalks, sliced
• 3 clovesGarlic cloves, minced
• 2 mediumYukon Gold potatoes, diced (about 1.5 cups)
• 1 tspDried thyme
• 1Bay leaf
• 0.5 tspSalt, or to taste
• 0.3 tspBlack pepper, or to taste
• 2 tbspFresh parsley, chopped (for garnish)

2Instructions

1. 1

   Set your Instant Pot to 'Sauté' mode. Add olive oil. Once hot, add chopped onion, sliced carrots, and sliced celery. Sauté for 5 minutes, stirring occasionally, until vegetables start to soften.

   ⏱ 5 min
2. 2

   Stir in minced garlic and dried thyme. Sauté for 1 more minute until fragrant. Press 'Cancel' to turn off the Sauté mode.

   ⏱ 1 min
3. 3

   Place the boneless, skinless chicken breasts into the Instant Pot. Add diced potatoes, bay leaf, salt, and black pepper. Pour in the chicken broth. Do not stir.

   ⏱ 2 min
4. 4

   Secure the lid, ensuring the sealing valve is in the 'Sealing' position. Select 'Manual' or 'Pressure Cook' mode and set the timer for 10 minutes on High Pressure. It will take about 10-15 minutes for the pot to come to pressure.

   ⏱ 10 min
5. 5

   Once cooking is complete, allow for a 10-minute Natural Pressure Release (NPR), then carefully switch the sealing valve to 'Venting' for a Quick Release (QR) of any remaining pressure.

   ⏱ 10 min
6. 6

   Carefully remove the lid. Take out the chicken breasts and shred them using two forks on a cutting board. Return the shredded chicken to the soup. Taste and adjust seasonings if necessary. Ladle into bowls and garnish with fresh parsley, if desired.

   ⏱ 5 min