Make this hearty Instant Pot chicken soup with chicken thighs and breasts: it's full of celery, onion, and carrots in rich broth flavored with herbs.
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
176 Calories
Recipe Instructions
Step 1
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 2
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add oil, celery, onion, and garlic. Cook until slightly softened, 3 to 5 minutes.
Step 3
Release pressure using the natural-release method according to manufacturer's instructions, allow 10 to 40 minutes. Remove bay leaves before serving.
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
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™)
