Instant Pot Chicken Soup

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recipe by Dr. Karen Lee https://www.drkarenslee.com/

  • Time icon
    Total Time
    40mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    181

Chicken Soup

Inspired by: https://recipes.instantpot.com/recipe/chicken-soup/

recipe updated Jun 8, 2020

Ingredients

  • Celery stalk icon
    Celery stalk
    1 (about 45 g)
  • Carrot icon
    Carrot
    2 (about 100 g)
  • Onion icon
    Onion
    1 (about 140 g)
  • Turnip icon
    Turnip
    ¼ (about 225 g)
  • Garlic clove icon
    Garlic clove
    3 (about 18 g)
  • Ginger icon
    Ginger
    7.09 g (about 1 ¼ tbsp)
  • Water icon
    Water
    4 cups (about 960 g)
  • Black pepper icon
    Black pepper
    1 tsp (about 2.15 g)
  • Scallion icon
    Scallion
    as needed
  • Red onion icon
    Red onion
    as needed
  • Chicken icon
    Chicken
    908 g (about 3 ¾ cups)
  • Italian herbs icon
    Italian herbs
    1 tbsp (about 5.55 g)
  • Bay leaves icon
    Bay leaves
    2 (about 0.4 g)
  • Sea salt icon
    Sea salt
    1 tbsp (about 19.5 g)

Tools

  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Cutting board

Step preview

  1. Add celery stalk, carrot, onion and turnip to the inner pot
  2. Add chicken to the inner pot
  3. Add garlic clove, ginger, italian herbs and bay leaves to the inner pot
  4. Add water to the inner pot
  5. Close and lock the lid and turn the steam release handle to Sealing
  6. Pressure cook - Soup, High
  7. Natural release
  8. Remove chicken from inner pot to a cutting board
  9. Debone
  10. Return chicken to inner pot
  11. Stir
  12. Season with sea salt and black pepper
  13. Garnish with scallion and red onion
  14. Serve
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