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Recipe from Simpler Savory

The recipe

Best Low Carb Instant Pot Chicken and Vegetable Soup

Prep
15 min
Cook
20 min
Total
35 min
Servings
6 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 6 servings.

calories
220

2× the original author values. Recipe yield: 6 servings.

calories
440

3× the original author values. Recipe yield: 6 servings.

calories
660
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1 tablespoon olive oil — or ghee
  • 1 yellow onion — diced
  • 2 stalks celery — diced
  • 3 cloves garlic — minced
  • 1 teaspoon fresh ginger — minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon crushed red pepper flakes — optional, for heat
  • 1.5 pounds boneless skinless chicken thighs — or breasts; see notes for timing
  • 6 cups low-sodium chicken broth
  • 8 ounces mushrooms — sliced
  • 3 cups cauliflower florets — bite-size
  • 1 zucchini — halved and sliced 1/4-inch
  • 1 red bell pepper — sliced or diced
  • 2 cups baby spinach or chopped kale — optional, to finish
  • 1 carrot — thinly sliced; optional for a touch of sweetness
  • 2 tablespoons fresh parsley or dill — chopped
  • 1 teaspoon apple cider vinegar — or lemon juice, to taste
  • kosher salt and black pepper — to taste

Instructions

  1. Set the Instant Pot to Sauté. Add olive oil and heat until shimmering.
  2. Add onion, celery, and a pinch of salt; cook, stirring, until onion edges turn translucent and fragrant, 3 to 4 minutes.
  3. Stir in garlic and ginger; cook 30 seconds until lightly golden and no longer raw-smelling.
  4. Stir in thyme, turmeric, bay leaf, and red pepper flakes (if using); toast 15 to 30 seconds. Splash in a bit of broth and scrape up any browned bits.
  5. Nestle chicken thighs into the pot, then add remaining broth, mushrooms, cauliflower, and optional carrot. Hold back zucchini and bell pepper.
  6. Lock lid and set valve to Sealing. Pressure cook on High for 8 minutes (6 minutes for chicken breasts). Let pressure naturally release for 5 minutes, then quick release remaining steam.
  7. Transfer chicken to a board and shred with two forks until bite-size pieces form.
  8. Return pot to Sauté. Add zucchini and bell pepper; simmer 3 to 4 minutes until crisp-tender.
  9. Stir shredded chicken back in. Add spinach or kale and cook 30 to 60 seconds just until wilted.
  10. Stir in parsley or dill and apple cider vinegar. Taste and season with salt and black pepper until flavors pop.
  11. Ladle into bowls and enjoy hot. Optional: swirl in a teaspoon of ghee for a richer finish.

Notes

Cool completely and store in airtight containers up to 4 days. For best texture, cook zucchini/greens briefly or store them separately. To freeze, omit zucchini and greens, freeze the base up to 3 months; thaw, reheat gently, then add fresh zucchini/greens and simmer until tender. Reheat on stovetop at a gentle simmer or in the microwave in short bursts; add a splash of broth if needed.

Source: https://simplersavory.com/best-low-carb-instant-pot-chicken/