Instant Pot Chicken Soup
Here is a wholesome meal ready in just 25 minutes that's not only delicious but also a wise choice for your health.
Servings: 6 serving
Ingredients
- 4 cups (946 ml) chicken broth
- 1.5 lbs (680 g) boneless, skinless chicken breasts, cubed
- 1 red bell pepper, diced
- 1 cup (125 g) green beans, chopped
- 2 celery stalks, sliced
- 1 potato (170 g.), peeled and diced
- 1 white onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon cooking oil
- Salt and pepper to taste
Instructions
- Ensure all vegetables are washed, peeled, and chopped according to the specified measurements. Cut chicken breasts into bite-sized cubes.
- Set the Instant Pot to "Sauté" mode. Add cooking oil and sauté chopped onions until translucent. Add minced garlic and cook until fragrant. Incorporate red bell pepper, celery, and green beans. Sauté for an additional 2-3 minutes.
- Place cubed chicken into the Instant Pot and sauté until lightly browned. Introduce diced potatoes to the mix.
- Season the mixture with salt and pepper to taste. Pour the chicken broth into the Instant Pot, ensuring it covers all ingredients evenly.
- Secure the Instant Pot lid and set to "Pressure Cook" on high for 10 minutes. Allow the Instant Pot to perform a natural release for 10 minutes. Carefully unlock and remove the lid. Ladle the chicken soup into bowls, ensuring a good balance of chicken, vegetables, and broth in each serving. Optionally, garnish with fresh herbs like parsley or a dash of lemon juice for added brightness.
- Serve hot and savor the comforting goodness of your Instant Pot Chicken Soup.
Notes
Only 2 WW points
Nutrition
Serving: 565g | Calories: 301kcal | Carbohydrates: 20g | Protein: 41g | Fat: 6.3g | Saturated Fat: 1.2g | Cholesterol: 124mg | Sodium: 1873mg | Potassium: 912mg | Fiber: 3.5g | Sugar: 7.9g | Calcium: 43mg | Iron: 1.4mg