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–+ servings

Whole30 Instant Pot Chicken Soup

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A comforting and nutritious chicken soup made in the Instant Pot, perfect for Whole30 and busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless skinless chicken thighs Substitute with chicken breasts if preferred
  • 1 large onion, diced
  • 3 stalks celery, diced
  • 4 regular size carrots, peeled and diced
  • 5 medium red potatoes, peeled and diced
  • 6 cups chicken broth Chicken bone broth works well too
  • 2 tablespoons minced garlic
Seasonings
  • 2 teaspoons parsley
  • 2 teaspoons Italian seasoning
  • 2 tablespoons ghee

Method
 

Preparation
  1. Insert the pot into the Instant Pot.
  2. Set to sauté mode. Add ghee along with minced garlic and diced onion.
  3. Cook until the onions become transparent and fragrant.
  4. Add chicken thighs (frozen is okay if defrosted) and stir to combine.
  5. Let the chicken brown for about 2-3 minutes on each side.
  6. Toss in diced celery, carrots, and potatoes, along with seasonings and salt.
  7. Pour chicken broth over the mixture.
  8. Secure the lid and set to cook on high pressure for 30 minutes.
  9. Once done, perform a quick release of pressure.
  10. Serve warm directly from the pot.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 38gFat: 10gSaturated Fat: 4gSodium: 560mgFiber: 5gSugar: 4g

Notes

For added flavor, consider browning the chicken skin before cooking. Pair with Whole30-compliant salad or crusty bread. Adding a sprinkle of fresh parsley or a squeeze of lemon enhances the dish.
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