Instant Pot Chicken Soup

Ingredients

• 5 pieces Boneless Skinless Chicken Thighs (about 1.5 pounds, trimmed)
• 3 medium Carrots (peeled and sliced into 1/4‑inch rounds)
• 1 large Onion (peeled and diced)
• 2 stalks Celery Stalks (chopped)
• 2 cloves Garlic (minced)
• 1 tsp Salt (or to taste)
• 1 tsp Whole Black Peppercorns (lightly crushed)
• 2 pieces Bay Leaves
• 9 cups Purified Water (from fridge or filtered)
• 2 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Prepare the Vegetables and Chicken

   Peel and slice the carrots, dice the onion, chop the celery, and mince the garlic. Trim any excess fat from the chicken thighs and set everything aside.

   Time: PT10M

2. Add Ingredients to the Pressure Cooker

   Place the chicken thighs in the bottom of the Instant Pot. Add the carrots, onion, celery, minced garlic, salt, crushed peppercorns, and bay leaves. Pour in 9 cups of purified water, making sure the total volume stays below the max‑fill line (about 3/4 full). Give everything a quick stir.

   Time: PT5M

3. Pressure Cook the Soup

   Secure the lid, set the valve to sealing, and select High Pressure for 25 minutes. Allow the pot to come to pressure (about 10‑12 minutes), then let it cook. After the timer ends, let the pressure release naturally until the pin drops (approximately 45‑60 minutes).

   Time: PT1H30M

4. Finish and Serve

   Open the lid once the pin has dropped. Remove and discard the bay leaves. Using two forks or tongs, shred the chicken into bite‑size pieces. Ladle soup into bowls, sprinkle chopped parsley on top, and serve hot.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

15 g

Fat

10 g

Fiber

2 g