Instant Pot Chicken Soup
The best gluten free Instant Pot chicken soup! It has a rich broth with packed with nutrients for a soul comforting meal in less than 45 minutes.
- 2 Bone In Chicken breasts
- 4 Chicken legs
- 2 cups Chopped carrots
- 2 cups Chopped celery
- 4 cloves Garlic minced
- 2 inch Piece fresh ginger grated
- 1/3 cup Fresh parsley packed and chopped
- 1/4 cup Fresh sage chopped
- 1 tablespoon Pink Himalayan salt
- 1 teaspoon Black pepper
- 6 cups Water filtered
Chop carrots celery, parsley, and sage add them to the instant pot. Grate garlic and ginger over into the pot.
Add the family pack of chicken (breasts and legs onto the veggies), sprinkle salt and pepper over the chicken and add water (or both for extra flavor). Place the lip on the Instant Pot and make sure the button on the top in on the sealed position. Then hit the poultry button.
Once it is done, push the button on the top to the venting position to release the pressure. Once all the pressure has released, remove the lid. Then remove chicken from the pot. Remove the skin and bones from the chicken. Use 2 forks and shred the chicken. Place shredded chicken back into the pot and stir. Enjoy!
You can use a cheese grater for the ginger or just mince.
Make sure you remove all the bones and the skin from the chicken before you place it back into the pot.
I had some extra bone broth so I combined water and bone broth. Water is great also.
I use a soup sock for the chicken. I place all the chicken in the soup sock and place it in the Instant Pot. It makes it so much easier to just pull the sock out of the soup. It is not necessary. I use it for convenience.
Calories: 238kcal | Carbohydrates: 5g | Protein: 21g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 89mg | Sodium: 1008mg | Potassium: 425mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5767IU | Vitamin C: 7mg | Calcium: 46mg | Iron: 1mg