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5
from 1 vote
Instant Pot Chicken Soup
If you have somebody sick to take care of, this will give them a home cooked meal while saving you time and energy.
Prep Time
15
minutes
mins
Cook Time
22
minutes
mins
Total Time
37
minutes
mins
Course:
Soup
Cuisine:
American
Servings:
6
cups (approximately)
Calories:
141
kcal
Ingredients
1
lb.
chicken breasts
(frozen, boneless & skinless)
4
cups
chicken broth
1
tsp.
garlic powder
1
tsp.
onion powder
12
oz.
package riced cauliflower
½
medium
yellow onion
1
cup
sliced carrots
1
tbsp.
dried parsley
1
tsp.
dried marjoram
1
tsp.
dried ground rosemary
1
tsp.
dried thyme
½
tsp.
dried tarragon
salt and pepper
to taste after cooking
US Customary
-
Metric
Instructions
Place the frozen chicken in the IP with the broth, garlic powder and onion powder.
Press the Meat button for 20 minutes (adjust time if your chicken is raw).
Do a quick release and remove the lid.
Shred the cooked chicken with forks inside the pot.
Add the remaining ingredients to the chicken and replace the lid on your IP.
Press Manual and cook for 3 minutes.
Do a quick release and remove lid. Cool slightly.
Season with salt and pepper and serve.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
1
cup
|
Calories:
141
kcal
|
Carbohydrates:
10
g
|
Protein:
19
g
|
Fat:
2
g
|
Cholesterol:
48
mg
|
Sodium:
707
mg
|
Potassium:
779
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
3775
IU
|
Vitamin C:
46
mg
|
Calcium:
113
mg
|
Iron:
3.6
mg