InstantPot Chicken Vegetable Soup {grain free, gluten free, dairy free}
We love chicken vegetable soup, especially when it's easy to make in our pressure cooker (Instant Pot!). This recipe is gluten free, grain free, dairy free and really yummy.
Servings: 6
Ingredients
- 1 tsp avocado oil
- 1 yellow onion, peeled and chopped
- 3 chicken breasts, sliced cubed
- 6 stalks celery, chopped
- 10 carrots, peeled and chopped
- 1 1/2 quarts chicken broth
- 1 cup shiitake mushrooms, de-stemmed and sliced
- 1 bunch celery, chopped (about 6 pieces)
- pinch salt
- pinch pepper
- 1 tbsp oregano
- 1 tbsp parsley
Instructions
- Prepare all of the ingredients and turn your Instant pot to sauté (high).
- Add the avocado oil to the instant pot and allow the oil to heat- about 1-2 minutes.
- Next add the onion and sauté- stirring about every 2-3 minutes until they are golden-brown (about 3-4 minutes).
- Add the chicken and sauté for 7-10 minutes or until slightly cooked, stirring every few minutes; turn the sauté function off (press cancel).
- Next, add the rest of the ingredients- carrots, celery, mushrooms, broth, salt, pepper, oregano and parsley
- Close the lid and using the manual high pressure cooking function, turn the pressure cooking function to high and set the function to 25 minutes.
- Carefully, release the pressure and open the top and ensure it's cooked to your liking (it should be).
- Serve and enjoy!