Whole30 Instant Pot Chicken Soup
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Whole30 Instant Pot Chicken Soup is one of those all-time favorites that warms the soul during life’s chilly moments. One of the reasons I cherish this soup is its wholesome simplicity—you toss everything in the Instant Pot, push a few buttons, and let the magic happen. This dish is a perfect choice for busy weeknights when you want something hearty and nutritious without spending hours in the kitchen. Packed with tender chicken, vibrant vegetables, and a savory broth, it encapsulates the essence of comfort food while adhering to Whole30 guidelines.
Why you’ll love this dish
This recipe stands out for several reasons. First, it’s incredibly budget-friendly, allowing you to create a nutritious meal without breaking the bank. The ingredients are all pantry staples or easy to find, making it a practical choice for those inevitable days when you’re low on groceries.
Moreover, it’s a huge hit with kids, which is a significant win for any parent striving for healthy meals that won’t lead to dinner-table struggles. Not to mention, it’s perfect for meal prep. You can whip up a batch on the weekend and enjoy it throughout the week.
"This soup has quickly become a family favorite! Easy to make, and just bursting with flavor. My kids ask for it all the time!" – Happy Cook
Preparing Whole30 Instant Pot Chicken Soup
To make this delicious chicken soup, all you need is your trusty Instant Pot and some wholesome ingredients. The cooking process is straightforward and quick, making it a fantastic weeknight meal option. Plus, the flavors meld beautifully while it cooks under pressure, resulting in a deeply satisfying soup that you’ll crave again and again.
What you’ll need
- 2 lbs boneless skinless chicken thighs (feel free to substitute with chicken breasts if you prefer)
- 1 onion, diced
- 3 stalks celery, diced
- 4 regular size carrots, peeled and diced
- 5 red potatoes, peeled and diced
- 6 cups of chicken broth (chicken bone broth works well, too)
- 2 tablespoons of minced garlic
- 2 teaspoons parsley
- 2 teaspoons Italian seasoning
- 2 teaspoons of ghee
This simple ingredient list makes it easy to get started, and remember, you can always play around with veggies or seasoning to suit your taste!
Step-by-step instructions
- Grab your Instant Pot and insert the pot into the appliance.
- Set it to sauté mode. Add the ghee along with the minced garlic and diced onion.
- Cook until the onions become transparent and fragrant.
- Next, add in the chicken thighs. It’s okay to use frozen chicken, just make sure it’s defrosted beforehand.
- Stir to combine the chicken with the garlic and onion mixture, letting it brown for about 2-3 minutes on each side.
- Toss in the diced celery, carrots, and potatoes, along with your seasonings, salt, and pepper.
- Pour the chicken broth over the top—my go-to is Orrington Farms chicken broth base for its rich flavor!
- Secure the lid on the Instant Pot and set it to cook on high pressure for 30 minutes. Ensure the valve is sealed for effective pressure cooking.
- Once the cooking time is up, perform a quick release of the pressure.
- Serve this warm and delightful soup straight from the pot!
Best ways to enjoy it
While this Whole30 Instant Pot Chicken Soup is lovely on its own, pairing it with a side of Whole30-compliant salad or crusty bread (if you’re not too strict on Whole30) elevates the meal further. A sprinkle of fresh parsley or a squeeze of lemon right before serving adds a lovely brightness to each bowl.
Keeping leftovers fresh
If you find yourself with leftovers (though I doubt you will!), allow the soup to cool completely before transferring it to airtight containers. This soup can be refrigerated for up to three days. If you want to freeze it, portions can be stored in freezer-safe bags for a more extended period. For safe handling, make sure to label them with the date.
Helpful cooking tips
- For an extra depth of flavor, consider browning the chicken skin before adding it to the pot.
- If you enjoy a bit of heat, adding red pepper flakes can provide a satisfying kick.
- Don’t be afraid to experiment with vegetables! Spinach or kale can be lovely additions added at the end of cooking for a vibrant touch.
Creative twists
- Swap in different herbs and spices, such as thyme or rosemary, based on your preference.
- If you’re looking for a creamier soup, consider adding coconut milk after the soup has finished cooking and before serving.
- For a hearty variation, throw in some chickpeas or white beans for added protein.
Common questions
What is the prep time for this recipe?
Prep time is about 15 minutes, thanks to the straightforward chopping and sautéing process!
Can I use frozen chicken?
Yes, you can use frozen chicken thighs! Just ensure they’re placed in the pot without clumping together.
How do I store the leftovers?
Allow the soup to cool before storing in airtight containers. Refrigerate for up to three days or freeze for up to three months.
With this Whole30 Instant Pot Chicken Soup, you’ll cook not just a meal, but a staple that offers delightful nourishment and undeniable comfort. Enjoy the simple pleasure of a hearty bowlful anytime you need a quick and fulfilling dish.
Whole30 Instant Pot Chicken Soup
Ingredients
Method
- Insert the pot into the Instant Pot.
- Set to sauté mode. Add ghee along with minced garlic and diced onion.
- Cook until the onions become transparent and fragrant.
- Add chicken thighs (frozen is okay if defrosted) and stir to combine.
- Let the chicken brown for about 2-3 minutes on each side.
- Toss in diced celery, carrots, and potatoes, along with seasonings and salt.
- Pour chicken broth over the mixture.
- Secure the lid and set to cook on high pressure for 30 minutes.
- Once done, perform a quick release of pressure.
- Serve warm directly from the pot.
