Instant Pot Chicken and Vegetable Soup

Instant Pot Chicken and Vegetable Soup



• 2 pounds boneless, skinless chicken breasts or thighs, fresh • 6 cups Chicken Bone Broth
• 3 tablespoons Vital Proteins grass-fed unflavored gelatin powder
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 3 teaspoons fine sea salt , plus more to taste
• 3/4 teaspoon freshly ground black pepper, plus more to taste
• 6 celery stalks, sliced
• 6 carrots, sliced
• 1 small butternut squash, cubed
• 3 tablespoons chopped fresh flat-leaf parsley, or 1 tablespoon dried parsley
• 1 teaspoon dried turmeric powder
• 11/2 tablespoons chopped fresh oregano, or 21/2 teaspoons dried oregano
• 11/2 teaspoons fresh thyme leaves, or 3/4 teaspoon dried thyme
• zest of 1 lemon
• 1 teaspoon lemon juice

•1 Put the chicken in an electric pressure cooker. Add the bone broth, gelatin powder, onion, garlic, salt, and pepper. Secure the lid, select the manual setting, and set it to high pressure for 20 minutes for the frozen chicken, or 10 minutes for the fresh chicken.
•2 When the pressure cooker timer is done, quick release the pressure. Remove the chicken, cut it into bite-size chunks, and return it to the pressure cooker. Add the celery, carrots, butternut squash, parsley, turmeric, oregano, and thyme and season with salt and pepper to taste. Secure the lid again, select the manual setting, and set it to high pressure for 2 minutes. Quick release the pressure. Stir in the lemon zest and juice. Ladle the soup into bowls and serve hot.

Crock Pot Instructions •1 Cut the chicken into bite sized chunks •2 Add all the ingredients to the crock pot (save the lemon and lime for zest right before you serve it) •3 Cook on low for 6-7 hours.

If you want to bulk the soup up you can add brown rice noodles or rice