Instant Pot Chicken Soup

A simple recipe for Instant Pot chicken soup with chicken thighs and breasts. I do not add noodles to mine, however, if you wanted to add noodles, I would release pressure after about 10 minutes instead of naturally, add the noodles, and set on manual for 3 to 5 minutes. I use all organic produce.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 176 Calories

Ingredients

• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 1 large onion, diced
• 2 bay leaves
• 1 (32 fluid ounce) container chicken broth
• 1 ½ teaspoons red pepper flakes
• 5 stalks celery, diced
• 1 (8 ounce) package baby carrots
• 2 tablespoons herbes de Provence
• 2 small heads garlic, peeled and chopped
• 1 (32 fluid ounce) container chicken bone broth
• 4 boneless chicken thighs, cut into 1-inch pieces
• 2 boneless skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon chicken broth base (such as Superior Touch™ Better Than Bouillon™)

Recipe Instructions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil, celery, onion, and garlic. Cook until slightly softened, 3 to 5 minutes.

Step 2

Mix bone broth, chicken broth, chicken thighs, chicken breasts, carrots, herbes de Provence, broth base, red pepper flakes, salt, pepper, and bay leaves into the pot. Close and lock the lid. Select low pressure. Set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.

Step 3

Release pressure using the natural-release method according to manufacturer's instructions, allow 10 to 40 minutes. Remove bay leaves before serving.