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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
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Author: Isabel Smith Nutrition

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!
Course: Main Course, Soup
Cuisine: comfort food, gluten free, grain free
Keyword: allergy friendly, chicken soup, comfort food, dairy free, Gluten Free, instantpot